Why don't you recommend you drinking cold white tea in the fire?

丨 This article is original by Xiao Chen tea

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

丨 Author: Village Grandma Chen

"1"

Have you ever met "I heard"?

"I heard that the white tea technology is very simple, just take the sun."

"I heard that the more baked the fire, the better, the top 30 baked can be counted as the top rock tea."

"I heard that some tea is sweet because it is added with sugar essence."

People who are talking about often have trouble, and those they listen to are often bluffed.

However, if you want to investigate the reasons, evidence, and source, the other party always asks about three.

After questioning a lot, someone would be angry and angry: "I heard it, I heard, and everyone said that, can there be fake?"

The village aunt Chen also met a "I heard" recently.

A friend recently frequently "cold tea" in the circle of friends, and said, "I heard that white tea is cold and bubbles will not be bitter. Suitable."

Seeing this line of text, there is only a sigh. In front of the word "heard", the facts and logic are defeated.

"2"

White tea is not bitter.

It seems that the bitterness of white tea is all because of boiling water. This is really a bit wrong.

In fact, white tea is not bitter. What does it have to do with boiling water?

It is bitter, but it is because of the bitter substances in it, such as tea polyphenols and caffeine, and the fresh taste is covered. It does not make sense for strange water temperature to be too high.

Jia Rui died because of his affection Wang Xifeng. Is it still on the Fengyuebao mirror?

What will affect the taste of tea? One is the method of brewing, and the other is the quality of tea.

The brewing method is incorrect, just like the versatility of the versatile but not mastered the way of answering. Naturally, there will be no good performance in front of boiling water.

Obviously a high -quality good tea, it has to be stuffy for 10 seconds and 20 seconds, and finally it can only be a bitter soup that is difficult to swallow.

It is not enough to master the correct way to make tea, and the tea is good.

The production area, process, and storage must be in place, and the tea soup can be graceful, and the fragrance is sweet.

If the quality is not good, the probability of bitterness will naturally be much larger.

The role of boiling water is more like a selfless examiner, which can greatly present the advantages and disadvantages of a tea.

The high temperature generated after the water will promote the material in the buds and leaves more active, and the internal quality release is more rapid.

The astringent material content of good tea is small, and it releases more aroma and taste substances. The flavor of tea fragrance is naturally fuller and not bitter.

The inferior tea is easier to be available, because the sprouts itself contain a large amount of bitter substances. The temperature is high, and the bitterness in the tea soup is even more significant.

Boiling water is a facial demon mirror.

The bitter is the pot of tea, and the boiling water does not carry it.

"3"

I feel that cold tea is not bitter because the internal quality of the tea is low.

Like a glass of water, if you sprinkle a handful of sugar and a salt, you will taste the salty and sweet taste.

But if you only sprinkle a grain of salt and one sugar, what will you taste? No taste.

Is this cup of water salty? Naturally, it is not salty; is it sweet? Naturally, it is not sweet.

It has salt and sugar, but the amount of these tastes is not enough, so it cannot make people feel it.

All the feelings, what you see, hear, hear, and touch are based on the amount of quantity.

If you are more and thicker, it is easier to smell and taste; if you are less, it is difficult to be noticed. If you do n’t pay attention, you may ignore it.

At the temperature of cold bubbles, the cell activity is low, and the release of caffeine, tea polyphenol and other substances is slow, so the bitter taste will be lighter.

But this is at the expense of a large amount of tea flavor.

You must know that there are only bitterness and astringent substances in tea, but also the lydicine that presents fresh flavor and soluble sugar with sweet flavor.

In the low temperature state, the activity of these substances is greatly reduced, and the nutrient content in the tea soup is too small.

Drinking it is not bitter or astringent, but it is not fragrant.

There is still a huge temperature difference between cold tea and boiling water, which further leads to its incense and taste.

The aroma and taste substances in the tea have different inspiration boiling points, and only the specific temperature will be released.

The low -boiling point material can be distributed when the temperature is low; the medium boiling point material is slightly higher; the high boiling point material, its precipitation needs to reach a higher water temperature.

The temperature of cold tea is usually not high, which is very different from the temperature of boiling water.

Only a limited low -boiling point material can be released at low temperature, and a large number of high -boiling dots, and most of the medium -boiling point material may be trapped in buds and leaves, and waste a lot of tea flavor.

How can such tea be delicious and mellow and smooth?

"4"

Cold tea is not bitter, and it does not mean that there are few bitterness in intake.

Some tea friends may say that although the aroma of cold tea is not good, it is not bitter and does not consume excessive caffeine and tea polyphenols.

No, no, we feel bitter, just because when drinking at that time, the amount of tea was relatively small, but it did not mean that there were no bitter substances.

When you drink cold tea in your daily life, most of them use the glass, put dry tea directly in the cup, inject cold water and drink, without tea separation, and do not pay attention to how many cups you drink. If it is brewed normally with a cover bowl, after the soup is made, the tea will stop release the internal quality. It is not until the next rush to meet with boiling water, and then it will continue to show the style of its fragrance and taste.

In this process, the release of bitter substances is short -lived, and there is very little in the proportion of internal quality throughout the precipitation.

In the cold bubble state, tea has been infiltrated in low temperature water, and it continuously releases low -boiling aroma and taste substances, including caffeine and tea polyphenols that show bitterness.

Although the quantity is small, it continues and continues.

If a cup of cold tea is soaked for a long time, the bitterness and astringent objects from the mouth to the stomach are not small.

At the same time, people are moving to avoid harm. If the quality of tea is not good, the bitter taste is strong, and they cannot swallow. Few people will force themselves to drink a bowl of bitter soup.

However, the low temperature of cold tea can cover the defects of inferior tea and make this bitter feel to be difficult to detect.

After the disadvantages are hidden, people will relax their vigilance, and unknowingly, they may consume excessive caffeine and tea polyphenols, which increases the burden on the body.

Even the sour and odor of inferior tea becomes faded, and it can be imported. Tea friends may drink problem tea without paying attention.

In addition, the hot tea soup is more conducive to sweating and heat, and cold tea will cause pores to converge, which is not conducive to the emission of summer heat.

If you drink a particularly low temperature of tea in a sweaty state, the pores suddenly shrink, and sweat cannot be discharged in time, but it will have a negative impact on the body.

"5"

Boiling water is the guardian of tea friends.

It is not good at words, but is faithful and reliable; it does not make peace, it will only be loyal to their duties, and to distinguish between right and wrong.

OK, high -quality, can pass it through it; but not good, inferior, it is not mercy, and announces them one by one.

In fact, the good white tea is not afraid of boiling water, but prefers to partner with it.

Because boiling water understands it, it can fully show its aroma and taste.

And those inferior tea are afraid of boiling water, and they like cold bubbles and low temperature water.

It is too fair and fair, and many aromas and tastes are exposed as soon as it encounters it.

For tea friends, with its control, the probability of drinking inferior tea and problem tea is greatly reduced, more at ease and safer.

No matter from which angle, it is recommended to use boiling water or boiling water.

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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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