Pay attention to the water temperature when making tea.

YuanJia131

Water temperature is the first and foremost key to brewing tea. Brewing green tea with water above 90 ℃ will reduce the vitality of the tea soup and easily scald the tea leaves; Brewing Tie Guan Yin requires boiling water, otherwise the aroma will not be strong and the masculine style will not be displayed; Black tea should be brewed with water at 85 ° C to 90 ° C to maintain the sweetest taste, as too high a temperature can easily damage the tea leaves.

Speaking of Pu'er tea alone, different Pu'er teas have different brewing temperatures. Ancient tree teas like Banzhang and Yiwu, which have a rich and mellow taste, must be brewed with boiling water to fully release their tea aroma; The water temperature required for brewing ripe tea is higher. Before and after injecting boiling water, it is necessary to "pour the pot" to maintain the pot temperature, so that the brewed tea soup has a strong taste and a thick texture; And special Pu erh teas, such as single bud tea and Zijuan tea, can be brewed at a water temperature of 90 ℃ to 95 ℃.

It can be said that every type of tea has its most suitable temperature, and there is a good solution to this problem. Nowadays, there are specialized pots for brewing tea water, and the current water temperature is usually displayed on the bottom plate. Boil water according to the required water temperature!

Which tea is the essence?

Many tea lovers who have just started drinking tea and are not yet familiar with tea often have this question: which brew of tea is the best to drink? As for the taste of each tea, there has been a saying that one course of water, two courses of tea, three courses of four courses are the essence, five courses of six courses are not bad, seven courses of tea have an aftertaste, eight courses of tea have an aftertaste, and nine courses of tea still have an aftertaste.

So the third and fourth courses are the most essence of tea. In fact, it is true that when the tea leaves are first steeped, the taste has not yet emerged. By the third or fourth steeping, the tea leaves have already stretched and the tea flavor has emerged. This is the best time for the tea soup to taste. As it is steeped, the tea flavor gradually fades, but the taste is still good and there is still a lingering aftertaste.