Spring is the season to produce good tea, and it is also a good time to taste tea. If you want to drink a cup of good tea, in addition to having good tea and good water conditions, you must also master the essentials of making tea to drink healthier.
Chinese Green Tea, soak and drink now. The main reason why green tea has anti-oxidation, scavenging free radicals, anti-aging, anti-virus, and other health functions is mainly due to the polyphenols in tea. If the brewing temperature is too high or the time is too long, the polyphenols will be destroyed, and the tea soup will not only turn yellow, but the aromatic substances in it will also volatilize. Generally speaking, the temperature of the green tea brewing water is 80℃, and the water is just boiling. The brewing time is 2-3 minutes, and it is best to make it and drink it. The ratio of green tea to water should be appropriate, 1:50 is appropriate, 3 grams of tea are commonly used to make 150 ml of water, and the green tea soup brewed is moderately strong. The brewing methods of yellow tea and white tea are similar to this.
Black tea, making it longer and healthier. Different from green tea, soaking at high water temperature can promote the effective dissolution of flavonoids in black tea, which not only makes the taste and aroma stronger but also better exerts its health functions. Therefore, boiling water is best for making black tea, and it is better to make it longer. Generally speaking, 5 minutes is the best. The water consumption for brewing black tea is equivalent to that for green tea. Kung Fu Red Tiao Tea can be brewed 3 to 4 times, and broken black tea can be brewed 1 to 2 times.
Oolong tea, put more tea leaves. When brewing oolong tea, the water temperature is also suitable for boiling water. Oolong tea is used in a large amount of tea, generally, 10 grams is appropriate, which is about half of the volume of the purple clay pot. Oolong tea can be brewed 5-6 times, the time can be short to long, 2-5 minutes is appropriate.
black tea, the focus is on washing tea. Dark tea, represented by Pu'er tea, belongs to the post-fermented tea category, and the raw materials are relatively crude. The characteristic of dark tea is "the more aging the more fragrant", it must undergo a relatively violent boiling water brewing process to fully dissolve the contained ingredients. Loose tea is easy to taste, and pressed brick tea has to be cooked. For the first brewing of dark tea, it takes 10 seconds to quickly wash the tea, that is, put the tea leaves into the cup, pour boiling water, pour the water out after a while, pour the boiling water, and cover the lid. This not only filters out the impurities of the tea but also makes it more mellow. The subsequent brewing time is usually 5 minutes.