Brewing skill

There are two brewing methods of green tea: one is pouring method, which is suitable for famous green tea with high grade and tight quality, that is, the temperature is 75? 85-degree hot water rushed into the cup. The second method is drop method, in which tea leaves are put first, and then hot water of about 85 degrees is poured directly, which is suitable for ordinary green tea.

Drinking green tea correctly can make it taste better and drink healthier. There is a certain emphasis on making tea, especially the water temperature.

General green tea brewing methods and matters needing attention

When brewing green tea, the water temperature should be controlled at about 80℃ ~ 90℃. If green tea powder is brewed, it can be brewed with warm water at 40℃ ~ 60℃. The serving size is 2g of green tea powder with 450ml of boiled water.

Don't drink the first cup of tea. Shake it with hot water and pour it out.

Green tea powder should not be soaked too thick, otherwise it will affect the secretion of gastric juice, and it is best not to drink it on an empty stomach.

Three elements of making green tea

Tea-making technology includes three elements: the first is the amount of tea, the second is the temperature of tea, and the third is the brewing time.

1. Tea consumption

To make a cup of tea or a pot of tea, you must first master the amount of tea. There is no uniform standard for how much tea to use each time, mainly depending on the type of tea, the size of tea set and the drinking habits of consumers.

There are many kinds of tea. Different kinds of tea have different dosage. For example, the ratio of black tea and green tea to water is roughly controlled at 1: 50 ~ 60, that is, about 3g of dry tea is put into each cup, and 150 ~ 200ml of boiled water is added. If you drink Pu 'er tea, put 5 ~ 10g per cup. If you use a teapot, you should master it properly according to its capacity. Oolong tea is the most used tea, and the input is almost half or more than that of teapot.

The consumption of tea is also closely related to consumers' drinking habits. In Tibet, Xinjiang, Qinghai, Inner Mongolia and other ethnic minority areas, people mainly eat meat and eat less vegetables, so tea has become a physiological necessity. They generally like to drink strong tea, and add sugar, milk or salt to the tea, so the amount of tea is more every time. The workers in North China and Northeast China like to drink scented tea, which is generally brewed in a larger teapot with less tea. Consumers in the middle and lower reaches of the Yangtze River mainly drink green tea or famous teas such as Longjing and Mao Feng, and generally use smaller porcelain cups or glasses, which are not used much at a time. In Fujian, Guangdong, Taiwan Province and other provinces, people like to drink congou. Although the tea set is small, it uses more tea.

The quantity of tea is also related to the age structure of consumers and the history of drinking tea. Middle-aged and elderly people often have a long tea age and like to drink strong tea, so they use it more; Young people are beginners in drinking tea, and generally like light tea, so the dosage should be small.

In short, the key to tea quantity is to master the proportion of tea. Tea with more water and less water has a strong fragrance. Tea with little water tastes weak. Someone has done an experiment: Take four teacups, put 3g of the same tea in each equal part, and then pour 50ml of boiling water,150ml, 200ml respectively. After 5 minutes, evaluate the taste of tea soup. The results show that 50 ml of water is very strong, and 100 mm of water is too strong. 150 ml water tastes normal, while 200 ml water mouth feels weak.

2. Tea temperature

The ancients were very particular about the temperature of tea.

The ancients were very particular about the temperature of tea. In the Song Dynasty, Cai Xiang said in the Book of Tea:? Waiting for soup is the hardest. If it is not ripe, the bubble will float; If it is overcooked, the tea will sink; If it was called crab eyes in a previous life, the soup was overcooked. Cooking with a sink bottle is hard to tell, and the most difficult thing is to wait for the soup. ? Xu Cishu in Ming Dynasty put it more concretely in Tea Sparse: As soon as water enters the pot, it must be boiled in a hurry. When there is a pine sound, cover it and tell you that it is old and tender. After the crab eyes pass, the water is slightly turbulent, which is too late; The big waves boil and turn to silence, which is out of place; After that, the soup is old and fragrant, and it is no longer used. .

As mentioned above, when making tea and boiling water, you must have a big fire, not a slow fire. It is advisable to just boil and foam. Make tea with this water, and the tea soup is delicious. As the ancients said, the water has been boiling for too long? Old water? . At this time, the carbon dioxide dissolved in water is evaporated, and the fresh and refreshing feeling of tea is greatly inferior. What the ancients called boiled water? Water bidding? It is also not suitable for making tea. Because of the low water temperature, the effective components in tea are not easy to leach, which makes the fragrance low and light. Moreover, tea leaves float on the water, which is inconvenient to drink.

The control of tea temperature mainly depends on what kind of tea to drink. High-grade green tea, especially all kinds of famous tea with tender buds (famous tea), cannot be brewed with boiling water at 100℃. Sometimes in order to maintain and improve the water temperature, it is necessary to heat the tea set with boiling water before brewing, and pour the boiling water out of the pot after brewing. If you drink brick tea, you need higher water temperature. Break the brick tea and put it in a pot to boil.

Generally speaking, the water temperature of making tea is positively correlated with the solubility of effective substances in tea. The higher the water temperature, the greater the solubility and the stronger the tea soup. On the contrary, the lower the water temperature, the smaller the solubility and the lighter the tea soup. Generally, the leaching amount of warm water at 60℃ is only 45 ~ 65% of that of boiling water at 100℃.

It must be explained here that, as mentioned above, high-grade green tea is suitable for brewing with water at 80℃, which usually means that water is boiled (the water temperature reaches 100℃) and then cooled to the required temperature; If it is sterile raw water, it only needs to be burned to the required temperature.

3. Brewing time and times

The time and frequency of making tea vary greatly, which is related to the type of tea, the temperature of making tea, the amount of tea used and the habit of drinking tea, and cannot be generalized.

If there is a cup for drinking ordinary red and green tea, put about 3 grams of dry tea in each cup, brew it with about 200 ml of boiling water, cover it for 4 ~ 5 minutes and drink it. The disadvantages of this soaking method are: the water temperature is too high, and it is easy to cook tea (mainly green tea); When the water temperature is high, it is difficult to make tea; And because of the large amount of water, it is often impossible to eat it all at once. If the soaking time is too long, the tea soup will become cold, and the color, fragrance and taste will be affected. The improved brewing method is: after putting the tea into the cup, pour a small amount of boiling water, cover it for about 3 minutes to immerse the tea, then add boiling water until it is 70% to 80% full, and drink it while it is hot.

When you drink about one-third of the tea soup in the cup, add boiling water, which will make the concentration of tea soup more uniform before and after. According to the determination, the soluble substances in tea can leach 50 ~ 55% in the first soaking. The second soaking can leach about 30%; The third soaking can leach about10%; After soaking for the fourth time, there is not much left. Therefore, it is usually advisable to brew for 3 times.

For example, if you drink finely ground black tea and finely ground green tea, you can soak them in boiling water for 3-5 minutes, and most of the effective components will be leached out, so you can drink them quickly at one time. Drinking instant tea is also a one-time brewing method.

Most people drink oolong tea in a small teapot. In the case of a large amount of tea (about half a pot), the first bubble is poured out at 1 min, and the second bubble is poured out at 1 min15s (more than the first bubble15s); The third bubble is 1 minute 40 seconds, and the fourth bubble is 2 minutes 15 seconds. That is to say, the brewing time is gradually increased from the second bubble to make the concentration of tea soup more uniform before and after.

Tea temperature and tea consumption also affect the brewing time. The water temperature is high, the tea is used much, and the brewing time is short; Water temperature substitution, less tea consumption and long brewing time. How long is the brewing time? The concentration of tea soup is suitable for the taste of the drinker.