丨This article is original by Xiao Chen Tea Story
丨First published on the headline account: Xiao Chen Tea Story
丨Author: Village Girl Chen
《1》
Why do you also use to cover the bowl of to make tea, but the taste is different?
This problem is something that many tea friends often encounter when buying tea in tea shops.
The tea brewed in the tea shop has a rich aroma, clear soup, clear water, and a mouthful of white tea enters the throat. It is true that "the fragrance of flowers in the courtyard is shallow, and the jade building is warm first."
After buying it home happily, I brew it again. The fragrance that was originally like "the fragrance of the world is gone" turned into "red lotus root fragrance and the remaining jade mat autumn", and the transparent and smooth tea soup "the jade bowl is filled with amber light" turned into the bowl of tea soup that Qingwen drank during her lifetime.
The same tea brewed and the same cover bowl have such a big difference in taste. Is it because people are different?
The store owner is Miaoyu’s reincarnation, and he made good tea. He was Liu Laolao’s birth. Is he a "stupid" who only knows how to drink cows? Of course,
is not that mysterious.
No matter whether it is literati or wise, the elegant things like Bai Juyi that "seek a cup of tea" have been in line with life at the earliest. The life of firewood, rice, oil, salt, sauce, vinegar, tea, and the life of piano, chess, calligraphy, painting, poetry, wine and tea have long been no longer clear boundaries.
Drinking tea is naturally the most common thing in everyone's life, but some people can drink a bowl of tea with the most elegant style, while others can turn a bowl of tea into a clear soup and water.
is visible. If you want to drink a good cup of white tea , you must know how to brew it and brew it well.
So, do you know what factors affect the taste of the tea soup?
Today, the village girl Chen will give you a brief summary and explain to the audience the three main factors that affect the taste when brewing white tea.
Therefore, tea friends should carefully read this article so that they can also so that they can also soak tea soup like "the fragrance of red bean flowers is mixed with thick shores, and the green waves and spring water flows eastward" at home.
"2
The most important factor affecting the taste of tea soup: water quality
"Shui Jing" sentence: Water is the mother of tea, and it highlights the importance of water to tea.
Especially when the ancients used water to make tea, their requirements for water were simply at the extreme.
The readers only read Miaoyu in Cao Gong's paintings. The rainwater used to make tea for Jia Mu was the rainwater that had been preserved in the past year. Even the old lady like Jia Mu who was used to big scenes thought it was good. It can be seen that the taste of making tea is self-evident, but Miaoyu's style is far more than that.
When she was drinking "Tiji Tea" in private, she used the snow water harvested from the plum blossoms five years ago.
No wonder Baoyu felt extremely frivolous and praised after eating it carefully.
We went a few thousand and eight hundred years ago to the Song Dynasty.
There was an idol of a village girl Chen in this dynasty, Mr. Su Dongpo. In his "Two Poems of Dreams," he wrote, "On December 15th, heavy snow began to clear, and the dreamer cooked a small ball of tea with snow water."
It can be seen that Lao Su is a very tea lover and is also a person who cares about people. He always drinks tea in his dreams, and is a small ball of tea cooked with snow water.
It’s a pity that we were born in steel and cement, automobiles and high-speed rail, the Internet... In the era, we no longer had the beautiful mountains and rivers of ancient times. On weekdays, we had to go through various tests and filters before drinking, let alone collecting these rainwater and snow water in nature to make tea.
Therefore, when making tea, you must use safe and pollution-free pure water, mineral water, and distilled water. These water must be of quality assurance and find a reliable water plant to order water.
If tea friends have the conditions, they can also drive to Wuyishan to get water by themselves, pick up water and make tea. The tea brewed tastes sweet and moist, and it is very pure, completely reducing the natural and innocent taste of white tea.
In addition, everyone must be careful not to use tap water. Tap water contains chloride and other substances used in small pictures. These substances have a great impact on the taste of white tea.
Therefore, when making tea, tea lovers must choose clean, pure bottled water, pure water, distilled water, and mountain spring water.
《3》
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If brewed with a water temperature of 85℃ or 90℃, it is equivalent to taking a warm bath for the white tea. The rich substances contained in the tea can only release part of the substances, and the rest of the substances will continue to be sealed in the tea and cannot be released. Tea soup like
is also weak to drink. Which area is light and the area you like is also light.
However, brewing with boiling water can release all the rich substances in white tea and make the tea soup more delicious. For example: theanine can make the tea soup sweet, while the complex formed by tea polyphenol and caffeine can make the tea soup taste fresh and refreshing.
At the same time, the aromatic substances in the tea are also stimulated.
Whether it is a high boiling point or a low boiling point aroma substance, it works together to make the tea soup smell rich in fragrance and change in layering. The fragrance of water that is drunk in the mouth is different.
is like a white peony. After brewing with boiling water, the fragrance of orchids and osmanthus is completely burst out. The first rush is still as fresh as orchids and elegant as elegant. The second rush is as sweet as peach blossoms and fragrant as it is. When the fresh zongzi leaves are scented in the next few times, it will come slowly.
In short, each rush is different, and can bring endless imagination and fun to those who drink tea.
Therefore, when brewing white tea, you must brew it with boiling water at 100℃.
《4》
The third factor affecting the taste of tea soup: the amount of tea poured
期分类官网址有官网
Tea friends who often read the village girl Chen’s articles know that the best ratio of tea poured in the cover bowl is: 110 ml of covered bowl with 5 grams of white tea.
This ratio applies to all white teas, whether it is loose tea or cake tea, new tea or old tea.
But there are always some tea friends who invest tea according to their inertial thinking or "I think".
Tea friends who use inertial thinking to throw tea are usually old tea friends who often drink Pu'er . They and Pu'er often use a 150-200 ml cover bowl, and the amount of tea to throw ranges from 8 grams to 10 grams. After brewing, adjust it according to taste and preference.
Wait until they come to drink white tea again, and habitually grab 8-10 grams of dry tea and put it in a covered bowl. However, white tea is not Pu'er after all, it has a very rich internal quality. So much tea is poured into it will naturally affect the taste of the tea soup.
And "I think"-style tea friends, when they see tea leaves like Qiu Shoumei with thick stems and wide leaves, they will subconsciously put less, because "they think" Qiu Shoumei is too large, and putting less will not affect the overall situation.
But when they see tea leaves with petite bodies like Baihao Silver Needle , they will subconsciously put more, because "they think" Baihao Silver Needle is too small, and it will make you plump if you put more of it.
In fact, no matter which way to appeal, it is wrong. There will be some changes in the taste and fragrance of the tea soup in the mouth, thus not achieving the best white tea experience.
Too much tea is given, the caffeine and tea polyphenols in white tea will be released in excess. The ratio of the two is much greater than theanine, which will cause the tea soup to be bitter.
The amount of tea poured in too little is broken, which also breaks the ratio of tea to water. If the white tea dissolves in the tea soup, the tea soup will taste light and the fragrance will be thin.
In this way, a good tea will be wasted. Therefore, when it comes to the amount of tea poured, tea lovers must insist that the amount of white tea poured must be 110 ml of a covered bowl with 5 grams of dry tea.
《5》
The fourth factor affecting the taste of the tea soup: water discharge time
When brewing white tea, it is best to control the water discharge time within 5 seconds. This can ensure that the taste of the tea soup is fresh and sweet, and will not affect the taste of the subsequent tea soup.
If the water is released for too long, it is equivalent to a disguised soaking, and high-quality high-quality alpine white tea is the most taboo to soaking.
Because high-quality white tea has a very rich inner quality, such as: caffeine that is responsible for bitter taste, tea polyphenols that are astringent, and theanine that is responsible for fresh and refreshing...
These substances will be released too much in the cover bowl for a long time, especially tea polyphenols and theanine. They are melted in large quantities in the tea soup, swallowing theanine like a big mouth, making the tea soup bitter and astringent taste bitter.
Moreover, these substances are released excessively in the first few rinses. When the subsequent few rinses, the inner quality will be almost wiped out. At this time, the taste of the tea soup will become extremely light, causing the tea to be unbearable.
can be seen, muffled is a torture of a good tea.
Therefore, when making tea, tea lovers must ensure that the water is coming out quickly. Start from covering the lid to pour out the tea soup, five seconds is best.
Especially after the first brew, the Ren and Du meridians of the tea have been opened, and the internal substance release speed will be faster, so the time for the tea soup to be produced is also faster.
After brewing for five or six times, the tea taste became a little lighter. You can sit on the cup appropriately during subsequent brewing to delay the time of the soup.
At this time, it should be adjusted according to your personal taste. Tea lovers who like lighter can still produce the soup soon. Tea lovers who like stronger taste can appropriately delay the time of the tea soup.
In addition, the village girl Chen should say something more: When the water is about to come out, be sure to drain all the tea soup in the covered bowl, and do not leave the soup base in the covered bowl, otherwise it will also have a tea soup taste.
The only way to break the martial arts skills in the world is to be fast. The same goes for the soup with
. Pay attention to speed, accuracy and ruthlessness. Adjust the bowl cover, aim at the fair cup, and quickly pour out the tea soup in a waterfall style.
This way, the tea soup can ensure its original flavor and fragrant fragrance.
《6》
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is just the same technique, everyone can do it, but not everyone can keep it.
People who love tea will naturally pay attention.
Pay attention to the water used during brewing, pay attention to the water temperature during brewing, pay attention to the amount of tea poured during brewing, and pay attention to the time of soup production during brewing.
So he can make a cup of tea and drink it out of his own style and a elegant style.
If a person is not careful, even if he makes a good tea, he can only give you a bowl of thin soup.
The Book of Songs says: Give it to a peach of wood and repay it to a jadeite. The same goes for
white tea.
As long as you treat white tea with your heart, it will definitely repay your purest, natural and fresh taste.
The green curtain is deep in the courtyard, the red dew is red in the evening, and the idle flowers are spontaneous.
Spring is endless, pavilions and platforms are interesting, and green shade is dense.
Sitting alone on the pavilion, brewing a cup of white tea, it is quiet and leisurely, the fragrance of flowers is free, the tea is beautiful, the spring is beautiful!
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Copyright Statement: This article is originally written by Xiaochen Tea Story Village Girl Chen (lanxiaoping1988). No media may reprint without permission. Tea friends are welcome to forward it to their circle of friends.
