Boil water, good water, fast water, keep in mind 3 "water", soak the delicious white tea

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"

"Water is the source of life", everyone knows this.

People need to drink water every day, thinking that the body is supplemented with water.

If you don't like to drink water, it may cause the body to lack water or even dewater.

In daily life, whether it is thirsty or sick, the most often hear is nothing more than "drinking more hot water".

Although drinking more hot water can not cure all diseases, it is beneficial to the body.

Having said that, white tea is inseparable from water.

Water is like tea, like water to fish.

Water is the carrier of tea. Only by choosing the right water and good tea can we show the best flavor of a good tea.

The influence of water on white tea can be understood from these three aspects.

"2"

Publly white tea, the water quality is good.

Water in tea is very important.

Different water will directly lead to different taste of tea soup.

Choose water first, and water, water, streams, rivers, lakes, spring water, seawater, rainwater, snow, etc.

In daily life, water for making tea is divided into mineral water, tap water, and pure water.

Many friends often use tap water to make tea, because tap water is easy to use, and the faucet can be opened.

Moreover, after the popularization of water purifiers, many people even feel that the filtered tap water is very clean.

In fact, the water quality after filtering has not changed.

It is essentially tap water, not pure water.

Some tap water contains a water and astringent taste. The tea soup is not good and the water taste is heavy.

Generally speaking, it is not recommended to make tea with tap water, otherwise it will affect the original taste of good tea.

When making tea, you cannot be eager to save time and convenience, but use tap water to make tea.

Otherwise, it is a disappointment of good tea.

Besides mineral water.

Use mineral water to make tea, depending on the situation.

The mineral water produced in different cities is not exactly the same as the content of trace elements.

In some cities with hard water quality, the mineral content in water is high.

Use mineral water with too many minerals to make white tea, and the aroma taste will be greatly reduced.

Whether it is aroma or taste, it is not the best time to restore tea.

Although it is not difficult to drink, it has never reached the best flavor of tea soup.

Therefore, it is usually not recommended to use mineral water to make white tea.

Excluding mineral water and tap water, only pure water is left.

Buying pure water for white tea is the most secure choice.

In pure water, it contains less other substances and can restore the flavor of good tea to the greatest extent.

Use pure water to make white tea. Under the correct brewing method, the aroma and taste can be perfectly displayed.

The tea soup is fragrant and sweet, and the fragrance is refreshing, which is endless.

"3"

For white tea, the water temperature should be high.

Breeding white tea, not only should you choose water quality, but also pay attention to water temperature.

The height of tea and water is closely related to the taste of tea soup.

When drinking white tea every day, rumors are often heard similar to "good tea cannot be brewed with boiling water" and "good tea will be burned by boiling water".

Some people even say that in white tea, especially the white silver needle cannot be brewed with boiling water, it can only be brewed with 85 degrees of water.

I just want to say that everyone's knowledge is still too narrow.

What to correct the rumors is: good white tea is not afraid of boiling water.

Under the impact of boiling water, good white tea can show a delicious flavor.

On the contrary, if you use cold water to brew white tea, it will cause the tea soup to aroma and lack of taste, which will affect the tea drinking experience.

You know, in the high quality white tea, rich internal quality.

These include various aroma and taste substances.

These substances are divided into boiling points of high, medium and low levels.

Only under the action of boiling water, the three different levels of boiling points can be fully displayed.

The process of boiling water from heat to cooling is enough to release high, medium, and low boiling spots one by one to form a cup of good tea soup.

If it is brewed with cold water, all matter cannot be released.

When the water temperature is insufficient, it can only be released in the middle and low -level substances.

Tea soup lacks aroma and taste substances from high boiling spots.

In this way, the aroma and taste in the tea soup will become insufficient.

Isn't it just to drink a rich aroma and fresh taste?

If the aroma is insufficient and the taste is insufficient, how can you experience the experience of drinking tea?

Therefore, temperature has a vital impact on white tea.

Only under the action of high -temperature boiling water can tea soup show the best flavor.

"4"

Publly white tea, get out of water fast.

In addition to water quality and temperature, the speed of water injection and soup is also critical.

Fasting water and soup is particularly important for brewing good tea soup.

Grasp the speed of water injection and soup, which means controlling the contact time of boiling water and tea.

In the appropriate and just time, the substances released in the tea soup in the tea can maintain a certain balance.

Breeding white tea, it is generally recommended to use the way to get out of the water.

Fast water, that is, from the time of water injection to most of the tea soup, it is controlled at about 7-8 seconds.

Complete brewing in 7-8 seconds, the taste of tea soup is not bad.

You know, the internal quality of high -quality white tea is very rich, and it will continue to be released from the moment of contact with boiling water.

These include sweet substances, catechine, bitter substance caffeine, and catechol polyphenols. Under the water, the various substances are uniformly released into the tea soup, which constitutes the pure taste of tea soup and will not be too bitter.

It feels fresh and fresh, with a faint sweetness when returning to sweetness.

Contrary to the fast water, the slow soup speed will cause white tea to be blistered.

Bubbles are used to use it when brewing white tea at the beginning.

The essence of bubbles is to increase the time when boiling water is in contact with tea, so that it continuously releases the internal quality.

Once the foaming time is too long, it will cause a large amount of bitter substances.

The taste of tea soup is bitter and astringent, and it is no longer fresh and sweet.

White tea soup is loved by fresh and refreshing, fragrant and sweet.

I believe no one is willing to drink a bitter and strong white tea soup?

Therefore, if you want to make good tea soup, you cannot choose the way of bubbles.

Use fast water to show the best flavor of a good tea.

Of course, when the water is rushed after the water, and the taste is lighter, you can also increase the time of sitting in appropriately according to the situation.

After all, even if it is a good quality tea, it is limited to the material.

When it is brewed to the end, the substance is consumed in large quantities, and the time to sit to the cup can be fully released by the remaining substances.

Increase the tea drinking experience and increase the nourishment of a good tea.

"5"

As the saying goes, water is the mother of tea, and the instrument is the father of tea.

Want to make good white tea, water is very important.

When drinking tea, the emergence of pleasure and sweet aftertaste must be achieved through water.

With poor water quality, various nutrients in tea will be polluted.

So that the fragrance of tea is not smelled and the refreshing of the tea soup.

Pure water for white tea is the best choice so far.

Under the brewing of pure boiling water, the flavor of white tea can be well displayed.

As for tap water, mineral water, etc., you can avoid it when making tea.

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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