Can black tea use the insulation cup?5 truths, make a decision after reading it

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"

Seeing a question -what tea is suitable for the bubbles of the insulation cup?

Under this topic, everyone expresses their opinions.

One after another, I saw someone named black tea.

"Black tea tastes sweet, not afraid of boring!"

"The insulation cup is not suitable for green tea, fragrant Tieguanyin, etc., black tea does not affect it. Anyway, black tea is fully fermented, and it does not pay attention to freshness."

"Black tea, old white tea, and black tea are all possible."

Seeing this scene, there are a lot of emotions in their hearts, and everyone's misunderstanding of black tea is too deep.

Let's talk about a cold knowledge of a tea circle.

Although black tea is attributed to full fermented tea, there is almost no black tea that can achieve 100%of fermentation.

The degree of fermentation of various types of black tea in the market ranges from 30%-80%.

Teach you a simple way to judge the degree of black tea fermentation -look at the soup color.

The higher the fermented black tea, the more tea and tea brownin containing the inside of the tea.

Therefore, the color of the tea soup is closer to the dark red.

Black tea with a moderate degree of fermentation, under the influence of tea lutein and tea erytheine, the tea soup is mainly based on the warm orange and orange soup color.

For black tea, the higher the degree of fermentation, the better, and the color of the tea soup is not red, the better.

According to the golden mean, it is possible to stop, just right, it is precious.

When it comes to black tea bubbles, the insulation cup is mentioned.

I want to understand the following 5 points. Many tea drinking can naturally be solved.

"2"

1. Black tea is fermented tea, does not talk about freshness?

Seeking truth from facts is that the degree of tea fermentation and the freshness of the tea are not necessarily related.

The fermentation of black tea and oolong tea is actually the oxidation of polyphenols.

During the process of twisting, static, and fermentation, the polyphenols inside the tea will gradually be oxidized into tea lutein, catechin, and tea brownin.

The principle is similar to the natural brown of the flesh after the apple is cut.

After fermentation, the content of polyphenols inside the black tea is moderate, and the tea taste is relatively milder.

In addition, after fermentation, it is more conducive to the generation of sweet fragrance and fruity aroma of black tea.

As for the source of freshness, it lies in the acid.

The environmental environment is good and the quality of tea is superior. The more nutrient flavors, including the teaine, the more accumulated, the more good tea performance.

The existence of catexine can bring sweet, fresh and refreshing existence to the tea soup.

Green tea, black tea, white tea, rock tea, Pu'er and other different teas.

Suitable for different tree species, different tea -making techniques, environmental differences, and storage years, etc., will bring a fresh difference.

But anyway, good tea is clean and refreshing.

Even if the fermentation of black tea is high, it will not have a sense of freshness.

Unless the quality of this tea raw material is serious, it is not proper to make tea, and fermentation is too much.

Only then can the tea taste, not fragrant, uncomfortable!

"3"

Second, the taste of black tea is sweet and prominent?

The tea taste of black tea is not only fragrant and sweet.

The word sweet word can only represent the situation of black tea and cannot prove all.

The aroma of black tea is more common in floral fragrance, fruity, sweet fragrance, bamboo forest fragrance, and rice leaves.

In addition, there are specific fragrance types.

For example, the small cinnamon incense in Zhengshan, the pine smoke fragrance of the cigarettes, etc.

As for the "sweet" of black tea, it is worth expanding.

Buying black tea is not just pursuing sweetness.

Black tea is tea, not brown sugar.

You cannot choose tea according to the standard of buying sugar.

The sweetness of black tea is expensive, sweet, sweet and not greasy.

The entrance is smooth, not bitter, the aroma is falling, and it is sweet and sweet.

After drinking a few cups of tea soup in a row, the throat can be brought back and sweet, sweet and cool and brilliant.

The entrance is sweet+back to Gan Shengjin is the complete interpretation of the sweetness of black tea.

"4"

Third, drinking black tea, suitable for "stuffy" with the insulation cup?

If the tea conditions are allowed, it is not recommended to use the insulation cup to make black tea.

Choose a white porcelain cover bowl to brew one time, and the taste of tea soup will be better.

The insulation cup making tea is the "purgatory" of good tea.

For a long time, it is stuffed with normal temperature, and a large amount of water vapor is condensed without scattering.

Use the insulation cup to make tea, and then open it after one or two hours.

The first is the hot air.

After the tea aroma is wrapped in a large amount of water vapor, it will look relatively low.

There is no feeling of tea fragrance, clear aroma, and richness.

However, the loss of tea fragrance is only one of them.

The most regrettable thing is that after a long time of bubbles, the fresh mellow, sweet, and refreshing level of tea soup will be slightly discounted.

Once you cast too much tea in the thermal insulation cup, after the high temperature bubble for a long time, the taste of the tea soup will become strong and not delicious!

When brewing tea, it is the choice of tea water separation compared to the bubbles.

Even if you use a bowl to make black tea, the soaking time should not be too long.

After the water injection is over, the tea soup should be poured out immediately.

Quickly rush out of 5 rinse, as the tea taste is gradually consumed, and then consider sitting appropriately.

The rhythm of the soup is "fast first and then slow".

"5"

Fourth, what is the cat's greasy tea that is known for a long time?

In the previous paragraph, it is not difficult to see such the truth.

The so -called black tea tea tastes sweet, not afraid of bubbles, and can not stand any test.

The actual situation is that most of the tea that is not bitter and not astringent contains cat greasy.

For example, the environmental environment is poor and the internal quality accumulation is limited. This type of tea itself has a poor taste of tea.

When the bowl is made of tea, the tea flavor of soaking out of the water is faint.

It can only be extended for a long time, soak all the inner tea flavor at one time in order to barely taste.

For example, tea with serious craft defects.

The inner tea flavor is seriously damaged and cannot be immersed in the tea flavor in just a few seconds.

Only rely on stuffy blisters to extend the release time of tea flavor.

The tea soup that is finally brewed will not be too lighter and boring.

For another example, there are such special circumstances.

Bubble chrysanthemum tea, Luohan fruit tea, etc.

They nominal, although they are also brewing tea.

But it is not related to the essence of tea, which belongs to "non -tea tea".

Chrysanthemums, Chenpi, red dates, wolfberry, Luo Han Guo, etc., inside it does not contain any specific tea flavors such as tea polyphenols, caffeine, and other tea flavors.

When soaking, even if you use the insulation cup with high temperature bubbles for a long time, you don't have to worry about the tea taste will be bubble and bitter.

"6"

5. What tea is suitable for the insulation cup?

There is no standard answer to this question, but the transitional thinking looks.

May wish to imagine it -under what circumstances, suitable for drinking tea with a thermos cup?

If you are simply thirst, drink some taste of tea.

Choosing a large cup of tea is far more than the insulation cup.

At least when your mouth is dry, you don't need to unscrew the insulation cup and wait patiently for hot tea to cool down.

If it is for the whole tea tasting, it is better to follow the soaking method of Kung Fu tea.

Breeding one by one, soup one time, slowly product.

From the beginning of the tea soup to the last tail water, feel the whole life of a tea.

In order to go out to drink tea, it is indeed a good choice for travel cups, insulation cups, etc.

It is warm to drink hot tea at any time.

But everyone does not need to be attached to the thermos cup to make tea.

After all, there are many limitations for making tea in the insulation cup.

If you don't pay attention to it, it is easy to make the tea stuffy and bitter.

It is far better to brew with a bowl before going out, pour the brewed hot tea into the thermal insulation cup, and carry it out.

It can solve the problem of soaking the insulation cup once and for all.

"7"

Good tea with rich internal texture, it is not recommended to drink boring.

Whether it is a bowl of blisters.

Still continue to use the insulation cup to continue high temperature stuffed tea.

Or use a blealing teapot, travel cup, marker cup, etc. for a long time.

Take a step back, reduce the amount of tea in large quantities, and then go for bubbles.

Even if the tea taste is not risky, the refreshing degree of tea soup will be greatly reduced.

Compared with the bubbles, the skillful tea is to master the golden timing of every tea soup.

The first few tea soup, try to get out as soon as possible.

After the tea taste is faded, the soaking time is appropriately increased.

Fasting and slowing, it is the classic, timeless tea rhythm!

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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