Haucha must have good water and good tea, but if only these, and did not have a good tea, or not good results.
Tea includes three elements: The first is the amount of tea, tea is the second temperature, the third time is brewing. Each cup of tea is the amount of each pot or put in the appropriate amount of tea; tea water temperature is the temperature of boiling water with appropriate brewing tea; brew contains two mean time, bubble tea will be 1 to the appropriate concentration before disposal start drinking, and the other refers to brew some tea on several occasions, each time the need foam.
1. Tea consumption
To bubble good pot of tea or a cup of tea, we must first grasp of the content. Amount of each tea, and there is no uniform standard, based mainly on tea type, size and tea drinking habits of consumers determined.
Tea variety of tea different, different dosage. If brewing general red, green tea, tea and water ratio, generally held in the 1:50 to 60, that is, take three grams per cup around the stem of tea, by adding 150 to 200 ml boiling water. If drinking tea per cup release 5 to 10 grams. Such as teapots, according to the appropriate small size does not grasp. With tea, oolong tea is the largest of each volume for the teapot volume almost half, or even more.
With the number and volume of tea drinking habits of consumers closely related. In Tibet, Xinjiang, Qinghai and Inner Mongolia and other ethnic minorities, people with meat-based, deprivation vegetables, tea became physical necessities. They generally Hi drink tea, sugar and tea, and milk or salt, the more the amount of each tea. North and northeast China, the overwhelming majority of the people-hi scented tea drink, usually larger Paoyin teapot, tea consumption less. In the middle and lower reaches of the Yangtze River main consumers or Longjing tea drinking, such as MAO Feng famous tea, with generally smaller Mug or glass, each no more than the amount. Fujian, Guangdong, Taiwan, and other provinces, people drink Gongfucha Hi. Tea is small, but more of a tea.
Tea is also with the consumers of the age structure and the history of tea. , The elderly often tea-length, thick enough to drink the tea-hi, it will use a greater number; young novice tea, universal favorite lighter tea, the amount should be small.
In short, the number of tea consumption, the key is to have tea with the proportion of water, less water and more tea, Meinong; less water and more tea, Meidan. Some people have done such a test: from 4 cup, the same contour Add 3 grams of tea, then were dumped into the boiling water 50 ml, 150 ml and 200 ml. Five minutes later, the review of tea taste, as a result, 50 ml of water taste very strong, and the taste of water 100 cents footprint, and the taste of water 150 ml normal, and the taste of water 200 ml than desalination.
2. Tea temperature
The ancients on the tea water temperature is very careful. Cai Xiang Song Dynasty in the "tea recorded," said: "The hardest-designate, while Mo floating immature, cooked over tea while Shen, Past and that the eyes of the crab, the soup is cooked. Shen bottle of cooking not identified, it Tang further said the most difficult. "Xu Ming Dynasty in the world" tea infrequent, "is even more specific:" to a water Diao will be required urgent cook, there Shosei designate, or to build to its news Laonen. crab eyes , a water-Tao is the time for large-tao outcry, spin to silent is to become outdated over-the-old and scattered, the state must use. "described above, the tea water heating, it is necessary to urgently boiling fires, not Wenhuo slow cooking. Bubbling just suitable to boil, and the use of such water tea, tea flavor are good. Boiling water for too long, that the ancients called "the old water." At this point, the carbon dioxide dissolved in water evaporation completely, tea Xianshuang flavor will greatly lackluster. Not boiling water, and the ancients called "Shuinen" nor desirable to make tea, water temperature due to low active ingredients in tea not a bubble, the flavor low desalination, water and floating tea drinking inconvenience.
Tea temperature control, mainly to see what Paoyin tea on. High tea, in particular the various Yaye o. tea (green tea category), and we can not go away 100 ℃ boiling water brewing. Sometimes, in order to maintain and improve the water temperature, but also in the brewing before Yongkaishuidang hot tea brewing in the pot after the leaching of water. Such as brick tea drinking, the higher temperature requirements will be brick tea crack, pot on the decoctions.
Generally speaking, tea and tea in the effective temperature in water solubility was positively correlated, the higher the temperature, the greater solubility, more concentrated tea contrary, the lower the temperature, solubility smaller, more desalination tea, the general 60 ℃ warm water leaching of only about 100 ℃ boiling water leaching of 45 ~ 65%.
Here it must be clear that the above mentioned, the High tea for 80 ℃ brewing water, which usually refers to boil water after (temperature of 100 ℃), then cooled to the required temperature; If it is sterile raw water , as long as the temperature required for the initiative can be.
3. Brewing time and frequency
Tea brewing time and frequency, very different, and tea types of tea water temperature, with tea and tea drinking habits, the number of both, not to generalize.
For general Paoyin red tea cup per cup dry release about 3 grams of tea, with about 200 ml boiling water to brew, and with 4 to 5 minutes, can be consumed. This bubble of the shortcomings is: if the water temperature too high, easy Tangshu tea (mainly refers to green tea); than the water temperature, it is difficult to bubble tea; due to water more often 1:00 drink too many, soaking too long, variable tea Cold, color, smell and taste are affected. Improvement is brewing method: Add tea cup, add a small amount of boiling water first, for the immersion of tea, and with about three minutes, with a full water to July 8, will be consumed while it is hot. When you have about one-third cup drink tea, then
