What are the basic elements of making a cup (pot) of tea?
brewing a pot of good tea is affected by various factors, not only the quality of the tea, but also the brewing habits of different tea makers. The aroma and taste of the brewed tea soup is often different. Experienced tea brewers understand the characteristics of the tea leaves they brew, and can choose appropriate brewing methods according to the tea properties, control the leaching rate of the odorous substances, highlight the pleasant parts of their quality characteristics, and reduce the displeasure caused by quality defects.
The basic elements of tea brewing can be summarized into the following six aspects: ① The quality of tea and the quality of the tea itself are the prerequisites for the taste of the tea soup; ② The mineral elements or other substances contained in the water have an impact on the brewing result; ③ The different shapes and materials of the tea utensils have an impact on the brewing result; ④ The leaching rate of soluble substances in the tea leaves at different soaking time has an impact on the taste of the tea soup; ⑤ The leaching rate and volatility of the tea leaves are different at different temperatures at different temperatures has an impact on the brewing result; ⑥ The tea water ratio and different tea water ratio have an impact on the tea soup concentration.
How to grasp the brewing time when making tea?
brewing time has a significant impact on the taste of the tea soup. Generally, the brewing time from 10 seconds to 3 minutes is a reasonable time range. In the case of the same other factors, the longer the brewing time, the greater the leaching amount of odorous substances in the tea soup, and the higher the content of water leach in the tea soup. The content of water extract in the tea soup is positively correlated with the taste concentration, so the tea soup concentration will be high after a long time to brew the tea; the tea soup concentration will be low after a short time to brew the tea soup. Different people prefer tea concentrations when drinking tea. Some people like to drink strong tea, while others like to drink light tea. Therefore, the time for making tea depends on the tasters' preferences.
What are the requirements for water temperature when making tea?
Generally speaking, the water temperature for making tea is positively correlated with the solubility of the effective substances in the tea leaves in water. The higher the water temperature, the more effective substances are leaching, and the thicker the tea soup. On the contrary, the lower the water temperature, the less effective substances are leaching and the lighter the tea soup. However, different tea types have different requirements for water temperature.
brewing famous green tea with delicate buds and leaves should not be too high. Generally, it is appropriate to have a tender bud and leaves of famous green tea. Because the buds and leaves of famous green tea are relatively tender, brewed with a slightly lower water temperature, the tea soup is tender and bright, and the taste is fresher and refreshing. In the case of high water temperature, the tea polyphenols in the tea leaves are easy to leach, affecting the taste of the tea soup, and the vitamin C contained in the tea leaves is also easily destroyed. The water temperature for making tea can also be adjusted appropriately according to factors such as region, age, gender, and habits. Generally speaking, when brewing oolong tea, black tea, white tea, , and flower tea, the water temperature is higher, and boiling water can be used. Black tea and yellow tea depend on the tenderness of the tea. Tea with higher tenderness should be low in the tea water temperature, and you can choose 75~85℃; if the tenderness of the tea water temperature is lower, you need to be high in the tea water temperature, and you can choose 85~95℃.
What is the ratio of tea to water when making tea?
Generally speaking, more tea, less water, more water, and less tea, more water, less taste. How to master the appropriate tea ratio should be determined based on the type of tea, the size of the tea set and the drinker's personal drinking habits. If you brew famous green tea and black tea, the ratio of tea to water can be roughly controlled at 1:50~1:75, that is, put about 3 grams of dry tea per cup, and add 150~200 ml, 75~85℃ water. For example, brewing Pu'er tea and oolong tea, the same amount of tea (pot) and water should be more than twice that of ordinary red and green tea. The brick tea is a popular among ethnic minorities. The tea soup has a high concentration, and its function of decomposing fat and aiding digestion. Therefore, when decocting, the ratio of tea to water can reach 1:30~1:40, that is, about 50 grams of brick tea, using 1500~2000 ml of water.
Why should tea-water separation be separated by tea?
Tea-water separation advocates tea-water separation mainly has the following reasons: ① Different tea types have different brewing times, tea-water separation can fully experience the sensory enjoyment brought by each tea; ② Different chemical components leaching rules in tea leaves are different, tea-water separation can make the quality of each tea brew more uniform by controlling the time of soup production; ③ Tea-water separation will better exert the taste and nutritional value of tea, and will be more beneficial to the color, taste and nutritional content of the tea soup.
Should the first tea brewing water be poured out?
Some people think that the first tea brewing water is not clean, and they always pour out the first tea brewing water when making tea, thinking that this can wash the dust and remove pesticide residues. This approach is wrong. At present, most tea processing is mechanized, continuous and clean, so the tea produced in this way is very clean and hygienic. The tea sold on the market must comply with the national food safety standards. As long as the tea purchased by consumers is a qualified product, the hygiene indicators of the tea are trustworthy and can be drunk with confidence. More importantly, when the tea leaves are brewed for the first time, most of the nutrients such as amino acids , caffeine , vitamin C, etc. have been leaching them, and if they are poured out, they will lose these nutrients. Therefore, the first brew of qualified tea products that meet national food safety standards should not be poured out.
Does different water quality affect the quality of green tea soup?
Use different types of drinking water to brew green tea, which has a great impact on the quality and style of tea soup. The water used for daily tea brewing is mainly purified water (distilled water), natural water (spring water), natural mineral water and other types of packaged drinking water, tap water and water source water. Generally speaking, the green tea brewed with pure water (distilled water) is of pure quality and authentic taste; natural water (spring water) has a certain effect on the aroma and taste quality of green tea, while natural mineral water has a greater impact on the quality and style of green tea, and most of them have negative impacts; tap water has a greater difference in its impact due to different water sources, and tap water brewing green tea in general large cities is poor in quality; alkaline water is generally not suitable for brewing green tea. Generally, consumers can choose to make green tea with pure water (distilled water), while consumers with higher requirements can choose natural water (spring water) with low mineralization degree, low hardness and low alkalinity . Tap water in big cities can generally be treated by standing treatment or purchasing a multi-layer membrane system to improve the quality of water for making tea.
