The Alchemy of Infusion

Tea is water’s memory. When leaf meets heat, thousands of compounds—polyphenols, amino acids, volatile oils—wake and rearrange. The balance among them determines whether your cup sings or sighs. At Brew & Bite, we chase that balance like perfumers chase notes.

Temperature — The Gatekeeper

• White tea: 75–80 °C | Preserves its whisper-sweet florals.
• Green tea: 80–85 °C | Too hot and bitterness dominates.
• Oolong: 88–93 °C | Unlocks both fruit and toast.
• Black tea: 95–100 °C | Needs full heat for its malted depth.
• Herbal infusions: boiling | They have no tannins to restrain.

Time — The Sculptor

Steep too short, and the melody never forms; too long, and tannins turn the chorus harsh. Three minutes is a guideline, not law. Watch color, scent, and tension in the liquid. The ideal moment is when aroma peaks just before bitterness appears. Lift the leaves—art caught mid-breath.

Water and Ratio

Use filtered water with moderate minerals. Too pure and tea tastes hollow; too hard and astringency spikes. 2 grams per 100 ml is a balanced starting point. Swirl gently instead of stirring to keep leaves floating freely; turbulence can bruise delicate varieties.

The Tasting Trinity

Temperature, time, and taste form a loop. Adjust one, the others respond. A cooler brew for longer time extracts sweetness; hotter and shorter enhances brightness. The goal is harmony, not rules. When a cup feels effortless—warmth blooming through clarity—you’ve found it.