Factors Affecting The Quality Of Chunmee Green Tea Brewing Tea

  • It is not easy to make a cup of Gunpowder Tea. There is a lot of knowledge. When making tea, every process and detail will affect the taste of the tea soup. The amount of tea poured, the speed of the soup, and the water temperature are all crucial. important. Today, the editor introduces the tea water temperature, which determines the quality of the tea soup you make.


       First of all, there must be good raw materials. Tea farmers must pick fresh leaves or buds at the right time and pick them in time to get the best raw materials. This is exactly the reason why old tea consumers like to drink "chun tea", and "chun tea" emphasizes "Mingqian tea" or "Yuqian tea". The fresh leaves picked before Qingming or Guyu are the most tender. Tea made from such raw materials has superior taste and nutrition.


      Secondly, there must be superb frying technology. The experienced tea maker knows how to control the temperature and time, and how to control the technique and intensity of the stir-frying. The tea made by roasted tea experts, no matter the shape, taste, or aroma, can give full play to the advantages of the raw materials.


      Third, the correct brewing method must be studied. With a good tea, use the correct brewing method to properly control the water temperature, brewing time and the amount of tea, so that the original aroma and taste of the tea can be brought into full play, and the defects of the tea can be cleverly avoided.


     


       Brewing time, amount of tea, and water temperature will all affect the taste of tea soup, and water temperature has the most obvious effect. Why is this? Drinking tea is the tea extract, which is the nutrients in the tea dissolved in water, such as caffeine and amino acids. The dissolution rate of these substances is greatly affected by temperature and brewing time.


      The temperature of the tea brewing water determines the quality of the tea soup you brew


    The amino acid in tea is beneficial to the human body. It can be dissolved at a water temperature of 60°C; vitamin C will be destroyed at a water temperature of 70°C; tea tannins and caffeine will gradually dissolve at a water temperature of 70°C. If the water temperature is too high, the taste of the tea will be too bitter. Therefore, in order to maintain the nutrition, taste and aroma of tea, the water temperature of people's tea is best to be 70 ℃ ~ 80 ℃.


       Different Chunmee Green Tea uses different water temperature to make high-quality tea soup. One criterion is that for those who are more tender, the water temperature should be lower; for those who are more mature, the water temperature can be higher. For heavy roasting, the water temperature should be high; for light roasting, the water temperature should be low. High water temperature will increase the release rate and speed, and vice versa. Therefore, the bitter and astringent taste of tea brewed at high water temperature will increase, and the bitter and astringent taste will be weakened at low water temperature.

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