Babysitter -level cooking old white tea teaching, suitable for 0 basic novice

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"

Autumn is a season of food.

I received the crab sent by the tea friend two days ago, and suddenly I thought of that sentence -one or two autumn, lost to one or two crab cream.

What's more, eating crabs will not be fat, full of protein.

Thinking about it, the tongue and throat are born.

The crab larger than the fist is a honest code in the plate, and it is hot.

Unbutton the cotton rope tied up, and hold your hands and you can rush.

(Li Mahua: After eating this meal, lose weight tomorrow!)

In addition, many people have recently asked the village aunt Chen in the background, mostly about cooking tea.

One of the tea friends said, "When the tea is boiling, how long will it take for it? Is it enough for half an hour?"

"It's not worried about the taste of light, but because the time is too short to cook the nutrients."

I heard this, I was stunned.

Where is this cooking tea? It is clearly boiled in traditional Chinese medicine!

But thinking about it again, now there are some people who drink old white tea to pursue the effect.

Over time, it is not surprising that it is not surprising that the old white tea is used as a Chinese medicine.

However, after all, old white tea is tea, which is different from the extremely bitter Chinese medicine.

The way of cooking is naturally different.

"2"

How long does it take to cook old white tea?

This problem is to explain the situation.

First of all, if you boil tea directly, it doesn't take too long.

First heated the water in the tea pot to boil.

During this period, you can call tea and use the weight of the required weight.

Normally, 300-400 ml of water, add 1.5-2.5 grams of dried tea.

At that time, the water in the teapot was almost hot. While it was gurgling and kept brewing, dried tea was put into the water.

If you use a transparent glass pot, you will find that after just a few seconds, the soup will have a color.

This shows that under the stimulation of high temperature, tea has continuously released its own inside material.

In order to ensure the taste of the tea soup, it is not bitter or astringent, sweet and smooth, and also control the tea cooking time.

When the water is boiled again and shows a boiling state, it should be turned off immediately.

Some power -based pottery furnaces may be turned off in just a dozen seconds.

The list of officials may be curious: Can you really cook the old white tea in such a short time?

sure.

Because dry tea is a tea that has not been brewed, the material contained in it is very rich.

Especially for good quality old white tea, there is sufficient nutrients, and it is precisely because of too much nutrition. Sometimes it is necessary to reduce the amount of tea appropriately.

Otherwise, it will make you drunk.

At the same time, it reflects from the side that tea with enough internal quality is saved.

Cooking such old white tea should not be too long. If the material is excessively released, it will affect the taste.

The old white tea, which was originally mellow and sweet, became thick and bitter, and it consumed the good flavor in vain.

Secondly, if the bottom of the leaf is boiled, the remaining tea residue is made after the bowl is finished.

Then, you don't need to follow the mode of cooking tea.

Because it has been brewed many times before, the taste material contained in it is not too much.

Cooking tea is just a supplement to squeeze out deep nutrients.

At this time, it is recommended to directly cast tea directly to extend the time of contact with tea and water.

In this way, as the temperature slowly increases, the nutrition left in the bottom of the old white tea can be continuously released.

Then, you can observe the color changes of the tea soup.

When you present almost light red gold and amber, you can turn off the fire.

The life of the old white tea has a beginning and end.

The gorgeous fireworks show still left unlimited emotions after the end.

"3"

Cooking old white tea, can you cook it carefully?

Really not recommended.

It is undeniable that some Chinese medicine needs to be used for low heat and cook slowly.

After one or two hours, the nutrients can be completely released.

However, cooking tea is different from boiling Chinese medicine after all.

Many tea friends like to use "health pots" to boil tea now.

There is also one in our office.

Thinking of last year at this time, Li Mahua had a pot of red jujube tea a day, and a bowl of flower jelly the next day was exquisite.

Until I saw it again, it was already in the corner.

Because for us, we usually drink more tea.

Even if you cook tea, you will not use a health pot. Instead, you choose an electric pot furnace and a glass pot to cook the tea manually.

The reason is that the health pot is not human enough.

It is really convenient. After setting a fixed time, you can go to your own business.

However, it is precisely because of this that it is easy to ignore the tea cooking time.

As far as we know, the health pots on the market, the specified tea cooking time is usually ranging from 10 minutes to half an hour.

This time is far more than the time to cook tea.

The long -term high temperature cooking tea will make the tea with bitterness in the tea soup in large quantities.

Every ten seconds, the bitterness of the soup is a bit heavier.

If you don't pay attention to, you will get a pot of thickness and bitterness, look like soy sauce soup, and drink it like an old white tea with Chinese medicine.

Don't say "concentration is the essence", a large amount of tea polyphenols and caffeine contained in it, long -term intake, will only have a burden on the body.

At that time, when the gout came to the door, regret was too late.

Therefore, in order to ensure the taste, the time for the contact with boiling water must be shortened, and the tea soup is poured out after boiling.

Drinking, soup is smart, pure, lively, authentic.

Cooking tea is for convenience, and at the same time, it cannot discard the taste.

Do not boil tea because of greed for convenience, boil it repeatedly, and soak at high temperature.

This will not only destroy the flavor, but also bring unnecessary burden to the body.

"4"

What should I do if the tea is too short? What should I do if the tea soup does not taste?

There are also some tea friends who have accepted the tea cooking method of the village aunt Chen.

However, things did not follow the development of imagination.

The cooked tea soup has a light taste and basically no aroma.

Instead, after listening to the tea shopkeeper, it can be smelled for more than half an hour to smell a little tea, and the taste of tea reaches the normal range.

In fact, this phenomenon is normal.

Good quality old white tea is rich in material and can not stand for too long.

Conversely, there is no nutrients that need to be boiled violently without any nutrients.

This truth is easy to understand.

We compare the normal old white tea to a sponge full of water.

Every time you squeeze, you can see the water overflowing.

Although the water is squeezed and less, you can experience the moist touch in the end, which is like cooking tea.

With the increase of tea, nutrients in tea are also decreasing, because they are all released into the tea soup and we drink it into our stomach.

However, it still tastes like cooking.

Basically, 300-400 ml of water, put 1.5-2.5 grams of dry tea, can cook three or four pots, and drink it all day.

And inferior old white tea, such as old tea, we treat it as a sponge that is about to dry.

There is not much moisture inside, even if you use the strength of breastfeeding, it will not help.

At this time, the dehydrator has to be used to completely dry the water by relying on the motivation of the machine.

This is like cooking tea violent, and in an endless time, squeezing the minimal substances in old tea.

And, Kankan cooks a pot, at most two pots, you have to change tea.

Because of how to cook it later, it is boring, just like boiled water.

Waste water, waste electricity, and worse the body.

The old tea is against the normal manufacturing process of white tea. There are not many nutrients left. In addition, there is no special supervision, which is not safe to guarantee.

Instead of spending money to find sin, it is better not to drink.

No matter how cooked, it is impossible to comparable to the real old white tea, and it cannot restore the perfect soup.

"5"

Cooking tea is the main theme of autumn and winter.

Liberation of both hands, warm nourishment, ancient style and ancient charm.

Feel the tea fragrance of the house, let the cold wind outside the window.

I remembered that I used to flip a book in the middle of the night, and the ancients were often seen in inside.

Cooking tea is life and poetic.

Compared to making tea, there is really no threshold for cooking tea.

However, if you want to cook delicious, you can't treat it casually.

Pay special attention to the control of tea cooking time.

Time is too short, but light; too long, thick.

Everything focuses on experience. If there are many times, you can find the taste that suits you best.

At the same time, I also lived up to the old white tea and came to us.

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

Follow [Xiao Chen Tea], learn more about white tea, rock tea!

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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