The same tea, some people bubble out bitter taste, color aroma, and even doubt that this tea is not fake. And some people can soak the aroma of high, sweet and infinite taste. This is because they have excellent tea brewing skills.Make good tea, there are the following methods and skills.
The amount of different teas is different, and this amount needs to be combined with the capacity of the tea infuser, and it is not always put 3g, 5g or 7g.
When the cover bowl capacity is 110ml, black tea, green tea, white tea, scented tea, yellow tea, etc., can generally be soaked 4~5g, while oolong tea, black tea, Pu ‘er tea generally needs 7g to 8g to become a bubble.
If you can’t know the exact weight, it’s a test of eyesight.
Black tea and green tea just cover the bottom of the tureen. White tea, if not pressed, is generally more elegant and fluffy. Like white peony, Shou Mei has to account for half of the cover bowl.
Silver needles account for about a quarter, and cake tea accounts for a fifth of the tureen. A bar oolong requires only one-fifth to one-third the volume of a bowl. Tight spherical oolong tea is generally heavier, as long as the bottom of the tureen is covered.
Pu-erh tea cake (pressed tea) is generally high density, only accounting for one-fifth of the capacity of the tureen can easily give you a good tea.
There are also tight cake tea, discus, stone mold cake, brick, Tuo and other different forms, the degree of tightness is different, the specific amount of tea must be adjusted on the basis of one-fifth.
The proportion is appropriate, and the tea brewed out is medium thick and light, and the taste is fresh and mellow. Remember the amount of tea, you may be 1/3 closer to making the tea.
The soft water contains less other solutes, and the solubility of the active ingredients of tea is high. So tea taste strong;
The hard water contains more calcium, magnesium ions and minerals, and the solubility of the active ingredients of tea is low, so the tea taste is weak.
There are other metal ions in the water also affect the taste of the tea, such as iron ions in the water is too high, the tea will turn black brown.
When the content of lead in water is greater than 2ppm, the tea taste becomes bitter; When the content of magnesium is greater than 2ppm, the tea taste becomes weak; When the content of calcium is greater than 2ppm, the tea taste becomes astringent.
Repeatedly boiling, the iron and calcium substances in the water will continue to increase, and react with tea polyphenols, which will destroy the aroma of tea.
Tea water, to the initial boiling, the second boiling is appropriate, boiling until the water can be rolled and bubbling, can not wait until the choppy or long boiling. One time boiling water can not be too much, it is recommended to use a smaller kettle, boil the most suitable, the next bubble to boil water.
Warm cup hot pot, on the one hand is to wash the tea set as much as possible, remove different odor, on the other hand, can improve the water temperature, help stimulate the tea aroma.
Especially in cold winter, wash the tea set once, avoid pouring water into the pot to cool down quickly, reduce the impact of ambient room temperature on tea making, and make the aroma of tea more obvious and the taste more beautiful.
Tea is the most taboo moisture or odor invasion, and people’s hands to contact a lot of things every day, inevitably bring many microorganisms and bacteria, and the hand is very easy to sweat and contaminated with water.
If you grab the tea by hand, you will pass bacteria to the tea, and over time, the fragrance of the leaves will not only fade away, but the tea may also speed up the deterioration.
Moistening tea lets the tea stretch, especially Tieguanyin granular tea, pressed cake tea, Tuo tea, etc., usually the first bubble is difficult to taste, often abandoned, and wait until the second bubble to drink, the taste is better.
However, the tea time can not be too long, once it is soaked for too long, it will cause excessive loss of the substances contained in the tea, and the tea taste will be weakened when it is formally brewed.
Moistening the tea to the extent of the tea spread to about 70%, because the absorption of water, the second tea quickly spread, the tea flavor will soon come out.
Tea brewing time is too long, do not pour out in time, will make tea polyphenols, aromatic substances in tea automatically oxidized, reduce the color, aroma, taste of tea;
Such a brewing method will make the tea taste bad, too bitter, and lose the aroma and flavor of the tea itself.
Generally, when two thirds of the tea has been drunk, the water should be continued. If you refill the water when the tea is exhausted, the tea soup after the water is renewed will be tasteless.
When the water is injected, it is best not to directly collide with the tea, so that the tea can be smoother. Secondly, the thick water line is conducive to the stimulation of the aroma, and the thin water line can make the inner quality of the tea better.
Soup time is actually very important. The point is: the soup time is calculated from the beginning of the lid on the bowl, not from the water.
In addition to the above general skills, different tea also need to pay attention to different points.
Black Tea
Black tea pays attention to fast in and fast out, so the tea can be put into the filter using the teapot, and the filter can be taken out after 5 seconds of water injection.
The sitting time can be determined according to the number of bubbles, and each subsequent bubble can be appropriately extended by 3-5 seconds according to the sitting time of the previous bubble.
High-quality black tea should be brewed with boiling water of 100 degrees in order to brew out the rich substances contained in it.
Dark tea
Dark tea is generally soaked for 5 minutes, the fragrance comes out, and compared with tea cake, loose tea is easier to taste. “The older the more fragrant” is recognized as the biggest characteristic of dark tea to distinguish from other teas.
Old white tea
First check whether the tea is damp, if there is, the tea to be used on unscented cotton paper, put in a ventilated dry place for a day; If it is too dry, put it in a damp place.
Old white tea can be boiled in a teapot, the first time as long as 2/3 of the water, until boiling, and then inject 1/3 of the water to boil again, so as to ensure that the boiled white tea taste pure and delicious.
Tie Guanyin
Red clay pot is the first choice for soaking Tie Guanyin.
Because the red mud has the characteristics of high shrinkage, so the use of its brewing Tie Guanyin Yangxiang power is higher, more clear, the tea is also tight and smooth, back strong, back rhyme long. Red clay pot is suitable for brewing light fermentation, high aroma oolong tea.
Green Tea
Maintaining freshness is fundamental, the most easily leached substances are amino acids and vitamin C, followed by caffeine, tea polyphenols, soluble sugar and so on.
West Lake Longjing, Biluochun, Taiping monkey Kui, Xinyang Maojian and other relatively tender famous tea, shape, color, aroma, glass is the best brewing choice.
The water temperature is also about 80 degrees, and the tea water ratio is generally 1:50.
By VaVa Liu