Wednesday, July 16, 2008
Sunday, July 6, 2008
Pu er tea brewing
Tea include three elements:
1, the amount of tea To drinking water to the tea, it is necessary to have tea consumption. The amount of each number, there is no unified standard, according to the main types of tea, tea sets size, consumers may be drinking habits. The amount of tea consumption, the key master, the ratio of tea and water, tea and more water scarcity, Weinong; less water and more tea, Wei Dan.
2, the water temperature Tea water heating, boiling urgency to the fire, not Wenhuo slow cooking. Bubbling just suitable to boil, boil the tea with soft water, tea aroma better! Boiling water for too long, that is, the ancients called "old water." At this point, the carbon dioxide dissolved in the water completely volatile, fresh flavor of the tea is disqualified. The water temperature in tea master, mainly by the bubble tea may be. Green tea, generally can not use boiling water to brew the 100 ℃, the application of 80 ℃ ~ 90 ℃ suitable (water to the boiling point and then cooled to the desired temperature). Nenlv more tea, brewing the lower water temperature, this tea before ? ? , Fresh bright, refreshing taste, vitamin C is also less damage. Under high temperature, the darker color of tea, vitamin C massive destruction, a bitter taste (caffeine in tea easy leaching) of the tea that is to say, "Tang Shu."
3, time Tea brewing time and frequency, very different, and the types of tea, water temperature, the amount of tea, tea-drinking habits have relations. According to tests, the first brew, the leaching of soluble substances can be 50% to 55%, second to about 30 percent of leaching; third leaching to 10 percent, the fourth time running low.
1, the amount of tea To drinking water to the tea, it is necessary to have tea consumption. The amount of each number, there is no unified standard, according to the main types of tea, tea sets size, consumers may be drinking habits. The amount of tea consumption, the key master, the ratio of tea and water, tea and more water scarcity, Weinong; less water and more tea, Wei Dan.
2, the water temperature Tea water heating, boiling urgency to the fire, not Wenhuo slow cooking. Bubbling just suitable to boil, boil the tea with soft water, tea aroma better! Boiling water for too long, that is, the ancients called "old water." At this point, the carbon dioxide dissolved in the water completely volatile, fresh flavor of the tea is disqualified. The water temperature in tea master, mainly by the bubble tea may be. Green tea, generally can not use boiling water to brew the 100 ℃, the application of 80 ℃ ~ 90 ℃ suitable (water to the boiling point and then cooled to the desired temperature). Nenlv more tea, brewing the lower water temperature, this tea before ? ? , Fresh bright, refreshing taste, vitamin C is also less damage. Under high temperature, the darker color of tea, vitamin C massive destruction, a bitter taste (caffeine in tea easy leaching) of the tea that is to say, "Tang Shu."
3, time Tea brewing time and frequency, very different, and the types of tea, water temperature, the amount of tea, tea-drinking habits have relations. According to tests, the first brew, the leaching of soluble substances can be 50% to 55%, second to about 30 percent of leaching; third leaching to 10 percent, the fourth time running low.
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