Generally, after 5-6 times of soaking, the beneficial analysis of tea is almost the same. The aroma of tea soup gradually becomes lower and the taste becomes lighter, but the bitter components in tea will gradually separate out, so the taste is poor and it is of little significance to re-soak.
The core point is that in the process of making tea, substances beneficial to the human body are precipitated first. Through long-term soaking or long-term soaking, heavy metals or some pesticide residues harmful to human body in tea will be soaked out. Therefore, tea soaked for a long time is not suitable for drinking. Therefore, when you drink tea in the future, you must remember that you can't drink a pot of tea from morning till night, but you can drink it right away, so that you can drink it healthily.
How do you cook it?
The boiling point is high, which is completely different from the low temperature of long-term soaking. The water for making tea is generally at 80- 100 degrees, and the temperature of soaking for a long time may be lower than this. At this time, the water-soluble substances in tea are low-boiling substances, while the high-boiling substances in tea will be released when cooking tea, and the tea soup will become more mellow at this time.
In addition, compared with boiling water, making tea with teapot can make tea release more anticancer substances and have better anticancer effect; Cooking tea can also make tea polyphenols, caffeine, tea pigments and other substances fully released, refreshing, reducing fat, preventing diseases and other effects can be greater play, which is of great benefit to human health.
Can I make all kinds of tea?
Although cooking tea has many advantages, not all teas are suitable for cooking tea. Tea suitable for boiling is either heavy fermentation or old tea.
1. White tea
Although it belongs to micro-fermented tea, it is made of tender buds and leaves with white hairs on the back, and dried in the sun or with slow fire. Fresh white tea can't be boiled and drunk, but only old white tea from Chen Fang can be fried or boiled.
2. Black tea
Belonging to post-fermented tea. Because the raw materials used are coarse and old, the processing process needs long-term accumulation and fermentation, so the tea soup is rich in aging fragrance and mellow in taste, and the tea soup is mostly dark brown. Black tea can be brewed or boiled. Cooked pu can also be cooked.
3. Black tea
The most popular tea in the world belongs to completely fermented tea. Black tea is suitable for both brewing and decocting.
4.oolong tea
Belonging to semi-fermented tea. Oolong tea has both the rich fragrance of black tea and the fragrance of green tea. Oolong tea can be cooked, but it should not be cooked for a long time. Otherwise, the tea juice is too strong, which will affect the taste of tea soup.
However, unfermented Chaze, such as lightly fermented tea and green tea, should not be boiled for drinking. This kind of tea is fermented lightly, so it is brewed enough to release the substances inside, but it is boiled too much. After boiling, the tea leaves will turn black, the tea soup will turn purple, and the tea tastes unbearable and can't be eaten at all.