🫖 Taste & brewing
Jumping
Jumping refers to the convection of tea leaves rising and falling in a pot, signaling a delicious extraction.
Jumping is a convection phenomenon where tea leaves gently rise and fall in a pot filled with boiling water. As the leaves circulate in the hot water, the flavors and aromas are evenly extracted, resulting in a well-balanced cup.
The key is to use 'freshly drawn water that has been boiled, containing oxygen' and a 'rounded pot.' Reboiled water tends to lose its oxygen, making it less conducive to jumping. When tea is brewed with effective jumping, even the same leaves can taste significantly better.
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