What temperature of water does boiling white tea be used?Is there any difference between cold water and hot water?

丨 This article is original by Xiao Chen tea

丨 First of the People's No.: Xiao Chen Tea

丨 Author: Village Grandma Chen

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Cooking white tea is a way of drinking tea loved by many tea friends.

Many tea friends prefer tea and drink than covering white tea.

Especially in cold days and rainy days, cook a pot of white tea, let alone how comfortable it is.

When cooking tea, the heat rushed up, not only the whole environment warmed, but even the heart was warm.

Having said that, just after the beginning of the autumn a few days ago, the weather became a bit cool in the morning and evening.

Although the heat is still hot, occasionally feels cool from the breeze.

This kind of weather should not be greedy, cooking a pot of white tea, it is best.

But when it comes to cooking white tea, many tea friends are doubtful.

How to cook white tea? Boil new tea or old tea? Should I use cold water or hot water to cook tea? How long does it take to cook tea? Native

Among them, use cold water or hot water for tea? Determine as depending on the situation.

In the case of different tea, the use of different tea -boiled methods is naturally different.

In response to this issue, let's discuss it today.

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First, make dry tea directly.

Dry tea is tea that has not been brewed and is still in a dry state.

At this time, the tea leaves are abundant and full. As soon as it contacts the hot water, the internal quality will continue to be released into the tea soup.

If you cook tea for a long time, it will cause excessive release.

Tea polyphenols, caffeine, etc., which leads to the bitter tea soup, will be precipitated in the tea soup in large quantities, causing the soup to feel bitter.

Therefore, it is not suitable for long -term boiling tea when boiling dry tea.

In this case, it is recommended to boil water first and then vote for tea.

Boil the water in the tea pot, wait for it to boil, then put dry tea into the water, boil it again, turn off the heat again, and pour out the tea soup after boiling.

To put it simply, it is to boil tea with hot water when boiling tea.

Boiled and dried tea in hot water can reduce the contact time of tea and hot water, so that its internal quality will not be analyzed, and it can be released evenly.

In this way, the flavor of white tea is guaranteed to a certain extent, and it will not be too bitter.

At the same time, pay attention to cooking tea when hot water, and the amount of tea should not be too much.

Whether it is brewed with a bowl or cooking tea, the proportion of tea is closely related to the taste of tea soup.

Too much tea volume will affect the flavor of tea soup.

Generally speaking, when boiling tea, 300-400 ml of water can only invest 2-2.5 grams of tea.

"3"

Second, cook the bottom of the leaves.

The so -called leaf bottom refers to the tea left after brewing the bowl of six or seven rushes with a bowl.

At this time, the nutrients in the tea are not as rich as they were at the beginning. It was used as a supplement to make tea with tea to release the deep -seated internal quality.

Because no matter the quality of the good quality, after the bowl is brewed multiple times, the internal quality will gradually become less.

In the next few, the internal texture became less, and the taste was not as full as the first few rushes.

The method of cooking tea can continue to release the remaining substances to the tea soup.

To a certain extent, the bottom of the cooking leaves is a way to not waste good tea.

If you make a good tea, you will throw it directly after the taste is bleached.

Use tea as a supplement, which is neither waste, but also increases the time and experience of drinking tea.

The bottom of the boiled leaves is not the same as the dried tea. When the bottom of the leaf is boiled, it is recommended to cast tea in cold water.

Because the bottom of the leaf is not as good as the internal texture of dry tea, there are not many substances in the inside.

When cooking tea, it needs to increase the time to contact with water to promote its material release.

Let the leaf bottom and water be fully exposed and soaked. As the water temperature continues to rise, the nutrients are slowly released.

When the water in the boiled teapot boils, the remaining nutrients in the leaf bottom will be released in large quantities of the tea soup.

At this time, the tea soup is mellow and it is worthy of people to taste it.

"4"

Why can't you cook tea directly with cold water?

When it comes to boiling dry tea, many people are puzzled. Why do you use hot water to boil tea and boiled directly with cold water?

For this issue, it can only be said that everything makes sense.

After all, high -quality white tea contains sufficient material.

Once you contact the hot water, your internal quality will be continuously released.

If you use cold water to directly cook the rich inner material, it is easy to cook the tea soup inadvertently.

Taking the glass pot as an example, a pot of water is heated from room temperature to boiling, and it takes about two to three minutes.

Two to three minutes is too long for dry tea.

This relatively long -term cooking tea will excessively release the material inside the tea and break the balance of the flavor of the tea soup.

The cooked tea soup has a strong taste, making the sweet and smooth tea soup that became hard.

White tea has always been avoiding bubbles and advocates fast water.

When brewing tea with a bowl, the water injection time is about 7-8 seconds.

Boil tea with hot water, and after the tea, wait for the tea to be completely soaked and the tea soup is boiling again without much time.

Therefore, when boiled tea in hot water, the taste of tea soup is more sweet and mellow.

The reason is that the length of the tea cooking time is different.

Cold water boiled dry tea, which makes the time when the tea is in contact with water, and the soup feels hard.

Therefore, if you want to taste the pure flavor of cooking white tea, it is advisable to choose hot water to cook tea.

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What should I pay attention to when boiled dry tea with hot water?

Do not use hot water with hot water. I believe that many tea friends have already understood.

However, it does not mean that the way to boil tea with hot water is everything.

If you don't pay attention to details, you will still cause the tea soup to be bitter. First, pay attention to controlling the tea time.

Don't cook for too long, you can turn off the soup when you boil.

Some tea friends cook white tea and think that the longer the tea time, the better.

Like boiling chicken soup, boiled Chinese medicine, boil for an hour, two hours ...

As everyone knows, the longer the tea time, the greater the damage to white tea.

Because in the process of cooking tea, the internal quality of the tea will continue to be released.

After cooking for a long time, not only the color of the tea soup becomes darker, but the taste of tea soup will also become bitter.

For a few hours, how can the tea soup still have a sweet and mellow taste? It will only be bitter like Chinese medicine.

By then, in the face of a pot of dark and bitter tea soup, I regret it!

Second, pay attention to the proportion of tea.

The amount of tea should not be too much, otherwise it will easily cause the tea soup to be bitter.

Some tea friends are always accustomed to "grab" when casting tea. If you grab the previous one, put it directly into the boiled teapot, and wait for him to boil and turn off the heat.

The consequences are that the taste of tea soup is easy to taste.

After all, the palm of the hand is not as accurate as the scale, and the tea is free to cast tea, it is difficult to control the correct amount of tea.

Prepare a gram scale, accurately cast tea according to the proportion of tea introduced earlier, and drink more pure tea soup. Why not?

"6"

There are many techniques to cook white tea.

Boiling white tea is very particular about water temperature, time, and tea volume.

For example, use hot water when boiling dry tea, and use cold water when cooking the bottom of the leaves.

Cooking tea should not be too long. After it boils, you can turn off the soup.

The amount of tea should be cast according to the correct proportion of tea, otherwise the tea soup will be too diluted.

When cooking white tea, if the operation is improper, a small detail may affect the taste of the whole pot of white tea.

Cook tea according to the correct method and cook a pot of good tea, it is really not difficult.

It is not easy to create. If you think this article is helpful to you, please like it.

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Chen Chen, the aunt Chen of Xiao Chen, the columnist, the original innovative media of the tea industry "Xiao Chen Tea" the main pen, and has published the Bai Tea monograph "White Tea Taste". From 2016 to 2020, more than 4,000 original articles have been written.

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