Shui Man Black Tea Tips 1. How to Brew Black Tea,Basics
Proportion of Tea and Water
When you make tea, brewing tea should be mastered in the proportion of the amount of tea and water. Most of the home brewing tea is based on experience. The ratio of the amount of tea and boiling water should also be discretionary.
When brewing black tea with a pot, the minimum amount of tea in a pot should be 5 grams, if the tea is too little, even if less water can not give full play to the flavor of black tea.
The ratio of tea to water will also vary from person to person.
If the tea drinker is more heavy, you can increase the amount of tea, a cup of tea soup; if it is usually not what the tea habit of people, you can put less tea, a cup of tea soup, mellow and fragrant.
The choice of tea ware
In fact, black tea is the best inclusive tea. It excels when brewed in any of the glassware, ceramic gaiwan, or zisha pots.
The shopkeeper thinks that this may be one of the reasons why it can be popular all over the world. It is recommended that tea lovers in this aspect of the apparatus can also do more to try.
The control of water temperature
Usually, the brewing of black tea for the 90 ℃ water temperature, the water must be immediately after the brewing of tea with a lid, in order to maintain the quality of black tea fragrance.
However, the temperature of the water has a certain relationship with the quality of tea. If the tea quality is good, the high water temperature will not affect the taste and brewing resistance of black tea. For example, our Zhengshan Xiaojiao, the water temperature reaches 100 ℃, its soup color and the number of times of brewing is not affected at all.
Stifling time
According to the shopkeeper's own experience of brewing black tea, most of the black teas do not need to be stifled. Because most of the black tea kneading fermentation time is long, so the tea soup quickly flavor, a boring instead of astringent.
However, a good black tea in the bubble to ten bubbles, and then smothered for a minute, you can still drink the flavor of black tea, tea aroma will not be overdrawn.
Renewal times
Tea in a variety of active ingredients in the leaching time is not the same, the first brewing of tea, tea in the soluble substances can be leached 50% ~ 55%; the second brewing can be leached about 30%, the third brewing, can be leached about 10%, the fourth brewing, can only be leached 2% ~ 3%, so all the work of black tea tea bars, it is best to only brew 2 ~ 3 times. So it is better to brew only 2~3 times for all the work black tea strips.
The black tea of black tea, due to the processing of fresh leaves, fully twisted and cut fine, can only be brewed once, so that the tea juice can be fully steeped out.
2. Who knows the legend of water full of tea
Water full of tea Introduction:
Water full of tea is Wuzhishan wild tea, born in the clouds for many years, get the essence of heaven and earth, mellow and sweet, and anti-flu, stop diarrhea, stomach and wake up the effect of God. Five Fingers Mountain wild tea in more than 10,000 acres, the existing transplantation. In the Five Fingers Mountain area circulated the legend of water full of tea, magical and beautiful.
Tea tree plant for the tree type, large-leaved species, tree posture upright, high branching parts, leaf elliptic, leaf surface elevated, leaf teeth shallow sparse obtuse, buds and leaves glabrous, tree height of 11 ~ 12 meters, tree width 7 ~ 8 meters. Mainly distributed in the Wuzhi mountain area, the production is small, suitable for making green tea. Its quality is characterized by resistance to brewing, fat rope, high and long-lasting aroma, yellow-green color and bright, strong and refreshing taste. Folklore has a refreshing, eliminate fatigue, prevention and treatment of colds, fever and detoxification effect, as early as the Qing Dynasty was designated as tribute
Shui Man Tea from:
Shui Man, in Li is ancient, the meaning of supremacy, so Shui Man Tea is also Hainan green tea in the supreme tribute to the tea. Shui Man tea, one of Hainan's famous tea, with Wuzhishan wild tea, according to the traditional handmade technology. Because of the production in Hainan Shui Man village in the township of Shui Man village and named. Tea tree plant for tree type, large-leaved species, tree posture upright, branching parts of the high, oval leaves, leaf surface elevated, leaf teeth shallow sparse obtuse, buds and leaves glabrous, tree height of 11 ~ 12 meters, tree width of 7 ~ 8 meters. Mainly distributed in the Wuzhi mountain area, the production is small, suitable for making green tea. Its quality is characterized by resistance to brewing, fat rope, high and persistent aroma, bright yellow-green soup color, and strong and refreshing taste. Folklore has a refreshing, fatigue, cold prevention and treatment, heat and detoxification effect, as early as in the Qing Dynasty was designated as tribute. Although now there is no tribute to say, but the best water full of tea is still difficult to buy, not lucky if the tea store in Wuzhishan may buy a little. If you want to taste this supreme Shui Man tea may go to Shui Man village walk.
Shui Man tea types:
Hainan's tea in addition to the traditional black tea, green tea, there are Shui Man tea, partridge tea, bittersweet tea, fragrant orchid tea and betel nut tea, green tea and black tea Hainan traditionally produced bulk export products. Especially black tea, with pure and mellow flavor, is loved by foreign users, especially European users. Wuzhishan black tea is rated by experts as top quality and is exported to more than 40 countries and regions. The green tea of Baisha County is also popular. Water full of tea is Wuzhishan wild tea, born in the clouds and mist for many years, get the essence of heaven and earth, mellow and sweet and have the effect of preventing colds, stopping diarrhea, stomach and wake up the spirit. Five Fingers Mountain wild tea in more than 10,000 acres, the existing transplantation. In the Five Fingers Mountain area circulates the legend of water full of tea, magical and beautiful. Partridge tea Mainly produced in Wanning East Mountain Ridge, the leaf round taste sweet, is a peculiar wild tea. This tea is sweet and refreshing, and has a nice medicinal aroma, has the effect of lowering blood pressure, weight loss, strengthening the spleen, stomach, but also to prevent colds, by generations of writers and writers known as Ganoderma lucidum grass. Dongshan goat without fishy and stinky, fresh and delicious, is generally believed to be the cause of eating Dongshan partridge tea young leaves. Vanilla Tea Vanilla Tea is a new tea product developed by combining advanced tea-making technology and modern adsorption theory with high-grade black and green tea as raw materials, which is known as the king of natural food spices in the world, and has international popular flavor. It has a variety of health effects, such as refreshing the brain, protecting the liver and tonifying the kidneys. Scented Orchid black tea has sweet and pure aroma, strong and refreshing taste, red and bright soup color, better taste with milk, and better effect of cold drink. Xianglan Green Tea has a fresh and pure aroma, bright yellow-green soup color, mellow and sweet taste, and is more refreshing with ice. Betel nut tea The betel nut and famous tea produced in Hainan are used as raw materials for the production of natural health beverages, containing a variety of amino acids and rich in iodine, calcium, iron, carotene, etc., with disinfection and cough, food and wine, refreshing and diuretic, cancer prevention and promotion of metabolism functions. Bittering tea With therapeutic health functions, honey chrysanthemum tea, winter melon tea, cool and refreshing, are very distinctive.
Five Fingers Mountain is located in the south-central part of Hainan Island, is the highest mountain range on Hainan Island, the main peak elevation of 1867 meters, 343 meters higher than Mount Tai, known as the "Roof of Hainan" said. Five Fingers Mountain is the symbol of Hainan. Five Fingers Mountain main peak because of the shape of the human five fingers, so the name Five Fingers Mountain. Five Fingers Mountain main peaks from the southwest to the northeast direction, first sparse and then dense, the mountain range extends continuously.
3. Shui Man Tea is green tea or black tea
Shui Man Tea is the Wuzhishan wild tea, born in the clouds for many years, the essence of heaven and earth, mellow and sweet, and to prevent colds, stop diarrhea, stomach and wake up the effect.
Five Fingers Mountain wild tea in more than 10,000 acres, the existing transplant. In the Five Fingers Mountain area circulated the legend of water full of tea, magical and beautiful.
Tea tree plant for the tree type, large-leaved species, tree posture upright, high branching parts, leaf oval, leaf surface elevated, leaf teeth shallow sparse obtuse, buds and leaves glabrous, tree height of 11 ~ 12 meters, tree width 7 ~ 8 meters. Mainly distributed in the Wuzhi Mountain area, the production is small, suitable for making green tea.
Its quality is characterized by resistance to brewing, fat cords, high and persistent aroma, bright yellow-green color, strong and mellow taste. Folklore has a refreshing brain, eliminate fatigue, prevention and treatment of colds, fever and detoxification effects, as early as the Qing Dynasty was designated as tribute, but also can do black tea so nothing special classification.
4. tea knowledge, a cup of tea to put how much
Bubble a pot of good tea, the first thing to pay attention to is the amount of tea. The amount of tea is not a unified standard, different tea, according to the size of the tea, the type of tea, as well as personal taste, the amount of tea is not the same. However, for most teas, the standard amount of tea is not much different. Generally speaking, the standard amount of tea is 1 gram of tea with 50 grams of water. This is the standard used by many tea masters nowadays. (For tightly pressed teas and oolong teas, the ratio of tea to water is about 1:30.)
In reality, we can't be precise about the 1:50 ratio every time we drink tea, but with this standard, we can estimate how much dry tea to put in according to the size of the tea container.
In the absence of a hard index, tea lovers may also want to try using the volume of tea to decide the amount of tea to throw. In the usual use of Zisha pots, for example, the standard of the amount of tea casting for each tea is as follows (for reference only):
Green tea (yellow tea): 1/5 ~ 1/6 pots (leaves large and loose 1/3 pot)
However, we must remember two things, one is not too hot water, and the second is that you can't put the lid on, otherwise the tea soup is easy to be smothered.
Green Tea (Oolong Tea): 1/4 pot for clear aroma shape, 1/3~1/2 pot for strong aroma shape
Oolong Tea is particularly diverse, but we can roughly categorize them into bars and spheres based on their shape.
The amount of tea thrown in the bar is almost 1/5~1/3 of the capacity of the zisha pot, while the spherical oolong is enough to cover most of the bottom of the pot.
Black tea: the amount of tea is l/4 pot
However, there are two types of black tea, large-leafed tea and small-leafed tea, common small-leafed black tea is Keemun black tea, while Yunnan black tea is large-leafed tea, large-leafed tea leaves are relatively large, and occupies a large volume. So in order to make the taste is not too light, when you make tea, the amount of tea should be more than the small-leafed black tea.
White tea: the amount of tea is 1/3 pot
Bulk tea can be appropriately increase the amount of tea, tea cake, then reduce the amount of tea. Relatively speaking, white tea is relatively easy to brew.
Black tea: the amount of tea is l/4 pot
Black tea is mostly made of pressed tea, some pressed tea is pressed more tightly, relatively speaking, the "density" will be larger, so you can properly reduce the amount of tea, to adjust the flavor.
There is also a little more special is that the tightly pressed tea people have a saying - "three years below the open lid bubble, more than three years buckle lid bubble". This is because the shorter years of tightly pressed tea fermentation is not high, the cover will be as easy as green tea to smother the tea, and more than three years of tightly pressed tea after the late self-fermentation does not have this problem.
Of course, for the amount of tea, tea lovers can change the amount of tea according to personal taste and mood. There is no standardization here. Our tea-making skills will grow over time, and I believe that with more practice, we can all make good tea for ourselves.
5. Seek common knowledge of black tea ~ ~ ~ ~
Black tea can help gastrointestinal digestion, promote appetite, can diuretic, eliminate edema, and strong heart function. Preventing disease: black tea's antibacterial power, with black tea gargling can prevent colds caused by viruses, and prevent tooth decay and food poisoning, reduce blood sugar and high blood pressure. The American Heart Association once concluded that black tea is "rich in free radicals, with the role of anti-acidification of flavonoids, one of the beverages, can make the incidence of myocardial infarction reduced" conclusion.
1. Refreshment and fatigue
Through medical experiments found that the caffeine in black tea by *** the cerebral cortex to stimulate the nerve center, contributing to refreshing, thinking power to focus, and then make the thinking reaction is more sharp, memory enhancement; it is also on the vascular system and the heart with the role of excitability, strengthen the heart beat, thereby accelerating blood circulation to facilitate metabolism, while promoting sweating and diuresis, thus accelerating excretion in a two-pronged manner. The two-pronged approach accelerates the excretion of lactic acid (the substance that makes the muscles feel fatigued) and other old waste substances in the body to achieve the effect of eliminating fatigue.
2. To generate heat
Drinking black tea in summer can quench the thirst of summer, because the tea polyphenols, carbohydrates, amino acids, pectin, etc., and saliva to produce a chemical reaction and stimulate the secretion of saliva, resulting in the mouth to feel moisturized and produce a sense of coolness; at the same time, the caffeine control of hypothalamus thermocenter, regulating the body temperature, which also *** the kidneys in order to promote the excretion of heat and dirt, to maintain physiological balance in the body. physiological balance of the body.
3. Diuretic
Under the combined effect of caffeine and aromatic substances in black tea, it increases renal blood flow, improves glomerular filtration rate, dilates renal microvessels, and inhibits tubular water reabsorption, which contributes to an increase in urine output. This is conducive to the elimination of lactic acid, uric acid (related to gout), excessive salt (related to high blood pressure), harmful substances, etc., as well as alleviate the edema caused by heart disease or nephritis.
4. Anti-inflammatory sterilization
The polyphenolic compounds in black tea have an anti-inflammatory effect, and then by experiments found that catechins can be combined with unicellular bacteria, so that the protein coagulation precipitation, so as to inhibit and eliminate pathogenic bacteria. So bacillary dysentery and food poisoning patients drink black tea is quite beneficial, folk also commonly used strong tea coated wounds, bedsores and athlete's foot.
5. Detoxification
According to experimental evidence, black tea in the the theophylline can adsorb heavy metals and alkaloids, and precipitation decomposition, which is the drinking water and food by industrial pollution of modern people, is not a gospel.
6. Strong bones
On May 13, 2002, the American College of Physicians published 497 men and 540 women more than 10 years of investigation, pointing out that people who drink black tea strong bones, black tea in the polyphenols (green tea is also there) have inhibited the destruction of bone cell material vitality. In order to prevent and control common osteoporosis in women, it is recommended to take a small cup of black tea every day and insist on the effect for several years. If you add lemon in black tea, strong bones, the effect is even stronger, in black tea can also add a variety of fruits, can play a synergistic effect.
7. Antioxidant, delay aging
In the past five years, the United States *** funded more than 150 studies on green tea and black tea and its chemical composition, the results of the study showed that the antioxidants in the green tea and black tea can completely destroy the path of the spread of chemicals in cancer cells. Murray, director of cardiovascular epidemiology at Beth Israel Deaconess Medical Center in Boston? Dr. Mittleman said, "Black tea is roughly equivalent to green tea, but black tea has much more complex antioxidants than green tea, and is especially good for the heart." The American magazine reported that the anti-aging effect of black tea is stronger than garlic head, broccoli and carrots.
8. Stomach protection
People in the absence of food when drinking green tea will feel uncomfortable stomach, this is because the tea contains important substances - tea polyphenols have astringent, on the stomach has a certain *** role in the case of an empty stomach *** stronger. Black tea is different. It is fermented and baked, tea polyphenols in the role of oxidizing enzymes under the enzymatic oxidation reaction, the content is reduced, on the stomach of the *** sex is reduced. Black tea will not only not hurt the stomach, but can nourish the stomach. Regular consumption of black tea with sugar and milk, can be anti-inflammatory, protect the gastric mucosa, also has a certain effect on the treatment of ulcers.
9. Anti-cancer
On the tea has anti-cancer claims are very popular, researchers around the world have done a lot of exploration, but generally believe that the anti-cancer effect of tea is mainly manifested in the green tea, but now there is a new progress. It was found that black tea, like green tea, also has a strong anti-cancer effect.
10. Diastolic blood vessels
The U.S. medical community also recently had a study related to black tea. The study found that patients with heart disease drink 4 cups of black tea a day, vasodilatation can increase from 6% to 10%. In regular people, after being subjected to ***, the diastolic level increases by 13%.
6. Knowledge of black tea
Efficacy and effect edit this paragraph back to the table of contents of the efficacy of black tea: black tea 1. diuretic effect Under the combined effect of caffeine and aromatic substances in black tea, increase renal blood flow, improve glomerular filtration rate, dilate the renal microvessels and inhibit renal tubular water reabsorption, and then contributed to the increase in urine output.
This is conducive to the elimination of lactic acid in the body, uric acid (related to gout), excessive salt (related to hypertension), harmful substances, as well as alleviate the edema caused by heart disease or nephritis. 2. Anti-inflammatory and bactericidal efficacy of black tea polyphenolic compounds with anti-inflammatory effect, and then by experiments found that catechins can be combined with unicellular bacteria, so that the protein coagulation and precipitation, so as to inhibit and destroy pathogenic bacteria.
So bacterial lah disease and food poisoning patients drink black tea is quite beneficial, folk also commonly used strong tea coated wounds, bed sores and athlete's foot. 3. Detoxification effect According to experimental evidence, black tea in the the theophylline can adsorb heavy metals and alkaloids, and precipitation decomposition, which is the drinking water and food by industrial pollution of modern people, is not less than a gospel.
4. Refreshing and fatigue effect Through medical experiments found that the caffeine in black tea by *** the cerebral cortex to stimulate the nerve center, contributing to the refreshing, thinking power to focus, and then make the thinking reaction more sharp, memory enhancement; it is also on the vascular system and the heart has an excitatory effect to strengthen the heart beat, thus accelerating blood circulation to facilitate metabolism, while promoting sweating and diuretic, thus a two-pronged approach! Accelerates the excretion of lactic acid (the substance that makes the muscles feel fatigued) and other old waste substances in the body to achieve the effect of eliminating fatigue. 5. The efficacy of summer drinking black tea can quench the thirst of summer, because the tea polyphenols, carbohydrates, amino acids, pectin, etc. and saliva chemical reaction, and stimulate the secretion of saliva, resulting in the mouth feel moisturized, and produce a sense of coolness; at the same time, caffeine control of hypothalamus thermocenter, regulating the body temperature, which also *** the kidneys in order to promote the excretion of heat and dirt, to maintain the physiological balance in vivo.
In addition, black tea also has anti-caries, stomach and intestines to help digestion, delay aging, lowering blood sugar, blood pressure, blood lipids, anti-cancer, anti-radiation and other efficacy; black tea is also an excellent sports drink, in addition to quench the thirst of the summer heat and replenishment of water, if you need to carry out the physical and enduring power of the movement (such as marathon running) before drinking, because the tea caffeine has a role in refreshing, but also in the movement contributed to the body first burn fat to supply heat and energy. The body burns fat first to supply heat energy and retains liver vinegar, so it gives people more staying power. The role of black tea: black tea in the processing process occurred in the tea polyphenols to promote oxidation as the center of the chemical reaction, the chemical composition of the fresh leaves in the larger changes in the tea polyphenols to reduce more than 90%, resulting in the theaflavin, thearubigin and other new components.
On May 13, 2002, the American College of Physicians published a survey of 497 men and 540 women for more than 10 years, pointing out that people who drink black tea have strong bones, and the polyphenols in black tea (green tea) have the ability to inhibit the destruction of the vitality of bone cell substances, and the amount of various foods containing polyphenols is as follows: black tea -17.4, green tea -12.0, red wine -9.6, fresh orange juice -0.8. Japan's Osaka City University experiments pointed out that after drinking black tea for an hour, measured by the heart of the blood vessels blood flow rate improved, confirming that the black tea has a strong prevention and treatment of infarcts.
U.S. magazines reported that black tea anti-aging effect is stronger than garlic, broccoli and carrots. Health care: black tea can help gastrointestinal digestion, promote appetite, diuretic, eliminate edema, and strong heart muscle function.
Disease prevention: black tea has a strong antibacterial power, gargling with black tea can prevent colds caused by filtration viruses, and prevent tooth decay and food poisoning, reduce blood sugar and hypertension. Characteristics and efficacy of black tea The color of black tea and brewed tea broth is mainly red, so it is called black tea.
The new buds and leaves of the tea tree, which are suitable for the production of this product, are refined through typical processes such as withering, kneading, fermentation, drying, etc. When black tea was first created, it was called black tea. When black tea was first created, it was called "black tea".
Black tea in the processing of chemical reactions, the chemical composition of the fresh leaves in the larger changes in the tea polyphenols to reduce more than 90%, resulting in theaflavin, theaflavin new ingredients. Aromatic substances from the fresh leaves of more than 50 kinds, to more than 300 kinds, part of the caffeine, catechin and theaflavin complex synthesized into a tasty complex, thus forming a black tea, red soup, red leaves and sweet taste mellow quality characteristics.
According to the different manufacturing methods, black tea is divided into small seed black tea, work black tea and black tea. The efficacy of black tea May 13, 2002, the American College of Physicians published 497 men, women 540 people more than 10 years of investigation, pointing out that people who drink black tea strong bones, black tea in the polyphenols (green tea is also available) have inhibited the destruction of bone cell material vitality, a variety of food containing polyphenols in the following amounts: black tea -17.4, green tea If you add lemon in black tea, strong bones, the effect is even stronger, in black tea can also add a variety of fruits, can play a synergistic role.
Japan's Osaka City University experiments pointed out that after drinking black tea for an hour, measured by the heart of the blood vessels blood flow rate improved, confirming that black tea has a strong prevention and treatment of infarction effect. U.S. magazines reported that black tea anti-aging effect is stronger than garlic, broccoli and carrots.
Black tea has several interesting claims, to provide you with reference: health care: black tea can help gastrointestinal digestion, promote close to the appetite, diuretic, eliminating edema, and strong heart muscle function. Disease prevention: black tea has a strong antibacterial power, with black tea gargling can prevent colds caused by filtration of viruses, and prevent tooth decay and food poisoning, reduce blood sugar and high blood pressure.
Studies show that: black tea is no less effective than green tea and more beneficial to the heart According to the International Herald Tribune reported on July 28, from known, drink green tea on human health has a very good health effects, it helps prevent the recurrence of heart disease, can reduce the contagiousness of viruses and bacteria, and has an important role in the prevention of prostate cancer, breast cancer, gastric cancer and colon cancer. In fact, black tea is no less effective than green tea, and black tea is more beneficial to heart health.
Over the past five years, the U.S. *** has funded more than 150 studies on green and black tea and their chemical components, which have shown that the antioxidants in green and black tea can completely disrupt the pathways by which chemicals in cancer cells travel. Murray Mee, director of cardiovascular epidemiology at Beth Israel Deaconess Medical Center in Boston.
7. Common sense about making tea
Good tea must have good water and good tea utensils, but if you only have these, and do not have a good grasp of the technology of making tea, or do not get good results. Tea brewing techniques include three elements: the first is the amount of tea leaves, the second is the temperature of the tea water, and the third is the brewing time. Tea dosage is the appropriate amount of tea per cup or per pot, tea water temperature is the appropriate temperature of boiling water to brew tea, brewing time contains two meanings, one is the tea time to the appropriate concentration after pouring to start drinking, the second is to refer to some of the tea to be brewed a number of times, each time you need to soak how much time.
Tea dosage
To make a good cup of tea or a pot of tea, the first thing you need to master is the amount of tea leaves. How much tea each time, there is no uniform standard, mainly based on the type of tea, the size of the tea set and the consumer's drinking habits. There are many types of tea, different types of tea, the amount of different. Such as brewing general black, green tea, tea and water ratio, roughly mastered in 1:50 ~ 60, that is, each cup put about 3 grams of dry tea, adding 150 ~ 200 ml of boiling water. If you drink Pu-erh tea, put 5~10 grams per cup. If you use a teapot, it is appropriate according to the size of the capacity. The largest amount of tea is oolong tea, each time the amount of input is almost one-half of the volume of the teapot, or even more. In short, the amount of tea, the key is to master the proportion of tea and water, tea and water, the flavor is strong; tea less water, the flavor is light.
Tea water temperature
To just boil the bubble is appropriate, with this water tea, tea flavor are good. If the water boiled too long, that is, what the ancients called "water old". At this point, the carbon dioxide dissolved in the water evaporated, fresh tea flavor will be greatly inferior. Not boiling water, the ancients called "water tender", is not suitable for tea, because the water temperature is low, the effective ingredients in the tea is not easy to soak out, so that the flavor of low light, and tea floating water, drinking inconvenience. The mastery of tea water temperature, mainly depending on what tea to drink. Senior green tea, especially a variety of buds and leaves tender green tea, can not use 100 degrees of boiling water, generally about 80 degrees appropriate. The more tender tea, the more green, brewing water temperature should be low, so that the tea soup must be tender green and bright, fresh flavor, tea vitamin C is also less destructive. In the high temperature, the tea soup is easy to turn yellow, taste bitter (tea caffeine easy to leach), vitamin C a lot of destruction. As is usually said, the water temperature is high, the tea leaves "hot". Drinking a variety of flower tea, black tea and medium and low-grade green tea, should be brewed with 100 degrees of boiling water. If the water temperature is low, the permeability is poor, the active ingredients in the tea leaching less, the tea flavor is thin. Brewing oolong tea, pu-erh tea and tuocha, each time with more tea, and the tea is coarse old, must be 100 degrees of boiling water brewing. Sometimes, in order to maintain and improve the temperature of the water, but also in the brewing before the hot tea with boiling water, after brewing in the pot outside the boiling water. Ethnic minorities drink brick tea, the water temperature is higher, the brick tea cracked, placed in the pot to simmer. Generally speaking, the temperature of the tea and tea in the water solubility of effective substances in the water is positively correlated, the higher the water temperature, the greater the solubility, the stronger the tea, and vice versa, the lower the temperature of the water, the greater the solubility of the smaller, the tea is the more diluted, the general 60 degrees of warm water is only equivalent to the amount of leaching of 100 degrees of boiling water, the amount of 45 ~ 65%. Here it must be noted that, as mentioned above, senior green tea suitable for brewing with 80 degrees of water, which usually means that the water will be boiled (water temperature of 100 degrees), and then cooled to the required temperature; if it is aseptic water, as long as the temperature can be burned to the desired temperature.
Brewing time and frequency
Tea brewing time and frequency, there is a big difference, with the type of tea, tea water temperature, the number of tea and tea drinking habits, etc. are related, can not be generalized. If you use a tea cup to drink general black and green tea, each cup of dry tea about 3 grams, about 200 milliliters of boiling water brewing, cover 4 to 5 minutes, you can drink. The shortcomings of this brewing method is: if the water temperature is too high, easy to scald cooked tea (mainly refers to green tea): lower water temperature, it is difficult to soak out the flavor of the tea; and because of the amount of water is more often than not finished, steeped for a long time, the tea broth becomes cold, color, aroma, taste are affected. Improved brewing method is; tea into the cup, first pour a small amount of boiling water to submerge the tea to the extent of the cover for about 3 minutes, and then add boiling water to seven or eight full, you can drink while hot. When drinking to the cup is still about one-third of the remaining tea, and then add boiling water, so that before and after the tea concentration is relatively uniform. It has been determined that the general tea bubble the first time, its soluble substances can be leached 50 ~ 55%; bubble the second time, can be leached 30% or so, bubble the third time, can be leached 10% or so; bubble the fourth time, there is little left. Therefore, it is usually appropriate to brew three times. If you drink small particles, kneading fully black tea and green tea, with boiling water for 3 to 5 minutes, most of the active ingredients leaching, you can quickly drink once. Drinking instant tea, also using a brewing method.
Drinking oolong tea with a small purple sand pot. In the case of more tea (about half a pot), the first bubble 1 minute to pour out, the second bubble 1 minute 15 seconds (15 seconds more than the first bubble), the third bubble 1 minute 40 seconds, the fourth bubble 2 minutes 15 seconds. That is, from the second bubble to gradually increase the brewing time, so that before and after the tea concentration is more uniform. The temperature of the water and the amount of tea used also affect the length of the brewing time. High water temperature, with more tea, the brewing time should be short, low water temperature, with less tea, the brewing time should be long. How long is the brewing time? To tea concentration suitable for the drinker's taste as a standard.