The Art of the Adaptable Brew: Adjusting Your Tea for the Seasons

Question: How can I adjust my tea brewing method slightly to account for changes in humidity or season?

The pursuit of the perfect cup of tea is a journey of sensory exploration, and like any craft, it benefits from an understanding of its subtle environmental influences. While we often focus on the tea itself—its origin, cultivar, and processing—the conditions under which we brew can also play a significant, albeit often overlooked, role. Particularly, changes in humidity and the shifting seasons can impact how our tea leaves interact with water, subtly altering the final flavor profile [5].

The Impact of Seasonal Cycles on Tea Leaves

Tea plants, like all living organisms, respond to their environment. Research on tea clones in Southwest Ethiopia has demonstrated that seasonal variations in climate, specifically temperature and rainfall, directly affect both the yield and the quality of tea leaves [5]. These environmental factors influence the chemical composition of the tea, including the concentration of various compounds responsible for flavor and aroma. For instance, the balance of polyphenols, amino acids, and volatile organic compounds can shift throughout the year, leading to differences in astringency, sweetness, and overall complexity [3, 6]. Therefore, a tea harvested during a cooler, wetter season might possess a different character than one from a warmer, drier period.

Humidity’s Subtle Influence on Extraction

Humidity, a more immediate environmental factor than the broader season, can also influence your brewing. High humidity in the air can affect how tea leaves absorb moisture and how efficiently they release their soluble compounds during infusion. While direct studies on humidity’s effect on tea brewing are sparse, we can draw parallels from related fields. For instance, the stability of coffee foam, influenced by factors like lipid content, can be affected by various environmental conditions [1]. In tea, a higher ambient humidity might mean that the dry leaves are already carrying a slightly higher moisture content. This could potentially lead to a more rapid or even slightly altered extraction of compounds compared to brewing in very dry air. Conversely, very low humidity might make leaves appear drier and potentially more brittle, influencing their interaction with hot water.

Adapting Your Brewing Method

Given these environmental influences, a few minor adjustments to your tea brewing method can help you consistently achieve a delightful cup, regardless of the season or ambient humidity.

Water Temperature Considerations

Slightly adjusting water temperature can be a powerful tool. If you find that your tea tastes overly astringent or bitter, especially during seasons known for higher moisture content in the leaves, a slight decrease in water temperature (perhaps by 2-5°C) could be beneficial. This is because hotter water is more efficient at extracting tannins and catechins, which contribute to astringency [3]. Conversely, in drier conditions or seasons, if the tea seems muted or lacks depth, a slightly higher water temperature might encourage a fuller extraction of flavor compounds, provided it doesn’t lead to bitterness [6]. Experimentation is key here; a small change can make a noticeable difference.

Infusion Time and Leaf Swelling

Similar to temperature, infusion time can be modulated. In humid conditions, leaves might swell and rehydrate more readily, potentially leading to faster extraction. You might consider slightly shortening the infusion time by 15-30 seconds if you notice the tea becoming too strong or astringent. Conversely, in very dry environments, where leaves might be more resistant to rehydration, a slightly longer infusion might be necessary to draw out the full spectrum of flavors. The goal is to find the sweet spot where the tea’s inherent characteristics are expressed without over-extraction [6].

By paying attention to the subtle cues from your environment and making these small, evidence-informed adjustments, you can elevate your daily tea ritual. Whether it’s a nuanced shift in water temperature or a brief modification to steeping duration, adapting your brewing method allows you to harmonize with the season and humidity, ensuring each cup is a testament to the enduring art of tea appreciation.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [3] — Qiuming Li, Qingcai Hu, Xiaoxi Ou, Jihang He, Xinru Yu, Yunzhi Hao, Yucheng Zheng, Yun Sun — Insights into “Yin Rhyme”: Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process. — 2024-Oct-30 — https://pubmed.ncbi.nlm.nih.gov/39253009/ [4] — Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi — Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments. — 2025-Jan — https://pubmed.ncbi.nlm.nih.gov/39974542/ [5] — Tesfaye Benti, Adugna Debela, Yetenayet Bekele, Sultan Suleman — Effect of seasonal variation on yield and leaf quality of tea clone (Camellia sinensis (L.) O. Kuntze) in South West Ethiopia. — 2023-Mar — https://pubmed.ncbi.nlm.nih.gov/36925555/ [6] — Chunju Peng, Yuxin Zhao, Sifeng Zhang, Yan Tang, Li Jiang, Shujing Liu, Benying Liu, Yuhua Wang, Xinghui Li, Guanghui Zeng — Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing. — 2025-Jul-17 — https://pubmed.ncbi.nlm.nih.gov/40724328/