Not all tea products are suitable for making tea. If you choose fresh tea products, such as green tea, the brewed tea soup has lost the freshness of green tea. Not only is the color of tea soup no longer attractive, but high temperature will also affect most substances.
High fermentation degree tea
Tea products with a certain degree of fermentation, such as black tea and black tea, should be selected for cooking tea. Black tea belongs to fully fermented tea, and its taste is mellow and sweet. The boiled tea soup is warm and sweet. But it should be noted that when making black tea, the raw materials should be thick, not too tender, such as Jin Junmei.
The fermentation degree of black tea is higher than that of black tea, and its ingredients are generally thicker and older than black tea. The taste is mellow, extremely resistant to foaming, and more suitable for brewing.
Old tea of a certain year
Generally, tea leaves that have been owned for more than ten years can be called' old tea', and the tea leaves that can be stored are: raw and cooked tea, black tea and white tea.
The reason why old tea tastes good is that the aroma of tea will gradually converge with the passage of time and melt into tea soup, showing more medicinal fragrance, woody fragrance, lotus fragrance and jujube fragrance. And the taste is more mellow, and the boiled tea soup can feel the obvious tea fragrance.
Oolong tea with a high degree of roasting can also be used in Chen Fang and can also be used for cooking.
Choose rough and yellow films.
This mainly refers to Pu 'er yellow tablets, because the growth cycle is long, the leaf maturity is high, the sugar content of Pu 'er yellow tablets is high, and caffeine and polyphenols are less.
But it is precisely because of the high maturity of tea that the simple brewing method can not completely brew the taste of yellow tablets. Only by continuously cooking tea at high temperature can the best taste of yellow tablets be displayed, and the boiled tea soup is more sweet.
Tip 2: Make tea.
Tea cooking is also divided into two methods: soaking first, then boiling, and direct boiling. Generally, it is necessary to boil water first, and then put the tea leaves into the water to boil.
Boil first and then soak.
In this way, tea leaves can be brewed for 6-8 times, and then put into a tea stove to boil.
This method can force out the sugar hidden in the fiber in tea, not only can give full play to the aftertaste of tea, enhance the endurance of tea products, but also can enjoy different warmth in winter.
This method is suitable for tea with fresh and strong taste. The proportion of tea leaves should be the same as when brewing. For example, when brewing Pu 'er cooked tea, the ratio of tea leaves is 1: 25, so when cooking tea, it is necessary to follow this ratio, and the water should be boiled for about 2-3 minutes.
Direct cooking
When cooking tea directly, it is best to wash the tea leaves first, especially the old tea and the cooked tea fermented by heap fermentation, so as to moisten the tea. The best time to wash tea is before the water is about to boil, so as to avoid cooling the tea after washing and affecting the taste.
When the tea leaves are directly boiled, the substances in the tea leaves are more fully separated, and the boiled tea soup is more full and rich. Therefore, when using this method, it is necessary to reduce the proportion of tea. For example, Pu 'er cooked tea is generally around 1: 50, and the early brewing time will not be too long. After the water is boiled, it can be boiled within 1 minute.
When choosing tea products, it is advisable to choose old tea and yellow tablets to avoid the early taste being too rich and difficult to import.
It is advisable to cook tea in winter. The method of making tea is actually not complicated. With a little attention, you can cook delicious tea.