Chinese Han people pay attention to the word "taste" when drinking tea. Where guests come, the etiquette of making and serving tea is essential. I sorted out "tea can't be brewed for a long time, but it can be boiled. Why? Let's have a look.
1. What's wrong with too many times of tea brewing?
For the reason why tea can't be soaked too many times, most people may just think that tea soaking for too long will be dull. In fact, there are far more ways.
Tea contains anti-cancer tea polyphenols, hypoglycemic tea polysaccharides, caffeine that makes the central nervous system happy, as well as a variety of amino acids, vitamins and other nutrients. The amount of these nutrients can be precipitated has a great relationship with the number of brewing. Generally, the larger the shape particles of tea, the slower the precipitation of nutrients; The smaller the particle, the faster the precipitation rate.
Generally, the beneficial components of tea are almost the same after 5-6 soaking. The aroma of tea soup is gradually low and the taste is weak, but the bitter and astringent components in tea will also be gradually separated out, so the taste is poor and it is of little significance to soak again.
In addition, if tea leaves are soaked for too long, or even overnight, they will deteriorate if not preserved properly. The small amount of carbohydrates and proteins they contain will cause bacteria and molds, which is extremely harmful to health. Therefore, when drinking tea in the future, we must remember not to drink a pot of tea from morning to night, that is, soak and drink it, so as to drink it healthily.
2. Why can some tea be boiled?
Tea cannot be brewed for a long time, but some tea can be boiled, and the taste of tea soup is better than that of brewed, because the boiling points of different substances in tea are different. The water for making tea is generally 80-100 degrees. At this time, the water-soluble substances in tea are low boiling point substances. When boiling tea, the high boiling point substances in tea will be released, and the tea soup will become more mellow.
In addition, scientists found that boiling tea can release more anti-cancer substances than boiling tea in the UK; Boiling tea can also fully release tea polyphenols, caffeine, tea pigment and other substances in tea, and give greater play to the effects of refreshing, fat elimination and disease prevention, which is of great benefit to human health.
3. Which tea can be boiled and drunk?
Although there are many advantages to cooking tea, not all tea is suitable for cooking. The tea suitable for cooking is either heavy fermentation or old tea.
White tea
Although it belongs to micro fermented tea, which is made of tender buds and leaves with white antler hair on the back of leaves as raw materials and dried in the sun or slow fire, the old white tea can be fried or brewed.
Black tea
It belongs to post fermented tea. Because the raw materials used are relatively coarse and old, and the processing process requires a long time of accumulation and fermentation, it has rich aging flavor, mellow taste, and the tea soup is mostly dark brown. Black tea can be brewed or boiled. Cooked Pu can also be boiled.
Black tea
The most internationally popular tea belongs to fully fermented tea. Black tea is suitable for both brewing and boiling.
Oolong tea
It belongs to semi fermented tea. Oolong tea has both the strong flavor of black tea and the fragrance of green tea. Oolong tea can also be boiled, but it should not be boiled for a long time. Otherwise, the tea juice is too thick, which will affect the taste of the tea soup.
However, non fermented tea such as light fermented tea and green tea should not be boiled and drunk. Due to the light fermentation degree of this kind of tea, brewing is enough to release the substances in it. If it is boiled, it will cause the tea to turn black and the tea soup to turn purple. The tea flavor is unbearable and can't be imported at all.
4. What should we pay attention to when making tea?
Like making tea, there are many things to pay attention to.
The first is the water temperature. For the soaked old tea, it is suitable to use warm water when cooking, and the taste of the tea soup boiled with cold water will be greatly reduced; For tea that has not been brewed, wash the tea first, and then boil it with cold water, which makes it easier to boil the tea.
The second is the tea set. The tea set for boiling tea must be clean, and the teapot must not be too small, otherwise it is easy to be troubled by less water. When boiling tea, the proportion of tea and water should be appropriate, and there should not be too much tea, because it is necessary to cook at high temperature for a long time, and always pay attention to the average of tea soup.
The trend of tea brewing originated in the Tang Dynasty, which is a great color in the tea drinking culture. For a long time, the advantages and disadvantages of making and boiling tea have been a topic of discussion. In fact, whether making or boiling tea, as long as we master the scientific and correct methods and can play a beneficial role in people's health, we have achieved our goal of drinking tea.