You think the three "tricks" that make white tea better, in fact, there are big pits

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"

After the rainy season, the temperature in Fuzhou soared.

Looking at the trend in the next few days, without expected, fly up, you can foresee that for a long time in the future, many people will live on the air conditioner.

At this time at this time, there will be more videos on the Internet about how to make summer tea.

The girls in the office occasionally open one or two to admire the huge brains of the tea artist.

For example, a certain sound is often recommended for cold tea that sounds particularly beautiful.

For example, a book especially likes to brew the litchi, cucumber, rose, Chenpi and white tea with great creativity.

For example, every year, the "Summer Drinking Bitter Tea" on various platforms will be tuned.

These videos or graphics are very popular with young people. As long as they are more beautiful, the click rate and collection rate are not low.

But whenever you see such content, the village aunt Chen's heart is worried.

How much tea can you drink like tea like this?

If the white tea cannot show the soup of their own floral, fragrant, and slurry, wouldn't it be the pearls secretly, and the tears were drowned to the top of the Taiyu Mountain.

The most terrible thing is that there may be many old tea and inferior tea.

Even if you may offend people, considering the long -time Muchu Chen, he still wants to say that these three methods of drinking tea should be avoided.

"2"

For most office workers, cold bubbles are very attractive to drink tea.

It is convenient, and the second is cold and comfortable. It is comfortable to drink.

But in fact, the disadvantages of cold tea are also very obvious.

Its biggest problem is that the water temperature is low.

The display of tea flavors depends on the release of various aromatic and taste substances in buds and leaves.

Their boiling point is high or low, each.

The low -boiling point material is precipitated at low temperature, and the temperature required for the medium boiling point should be a little higher, while the high boiling point material will only be stimulated at high temperature.

Boiling water can not only trigger high boiling spots, but also release them with strong tea and tea flavor. During the brewing process, the water temperature is reduced from high, and the medium and low -boiling flavor material can be released one by one.

There is no way to do this in cold tea. Its temperature is too low. The high boiling point material and most of the medium boiling point material will not ignore it. Only low -boiling point material will like it to show its light for it.

The aroma of the end may not be less than one tenth or one percent, and it only feels that the layers are single and the taste is light.

Many tea friends feel that cold tea can't drink bitterness because of less internal quality.

The total amount is reduced, and the bitterness elements of it are also less, and the feeling of bitterness and astringency naturally fades.

In addition, the higher the temperature, the higher the material activity, the more obvious the various odors will become more obvious. Once there is a odor in tea, it is more likely to be perceived by people.

In the cold bubble state, the amount of material precipitated in the tea leaves is small, and the strange smell of inferior tea and problems in the tea, such as sour taste, chocolate, and green taste may be ignored because of too little release.

Tea friends can't drink abnormalities, and naturally they will drink these quality and problematic teas without warers.

It's terrible, so scary.

"3"

Girls, few people can refuse tea.

Mix various edible flowers, colorful fruits and cool beverages, which not only has a high face value, but also sweet and perfect.

Some tea shopkeepers mastered this psychology and used mixed drinking routines on white tea.

So today's Internet is overwhelming the video of tea.

From adding Chenpi, adding red dates; to adding pear, add cucumber; add gardenia flowers and roses.

All in all, only what you can't think of, without them dare not add.

Regardless of whether these ingredients can be brewed together, the last taste is good.

Not to mention that every kind of food has their own small temper. If it is not beautiful, it must be suitable for putting together.

From the perspective of flavor, it is not recommended for this way of drinking and drinking.

No matter what it is added, its own smell will be noisy, and it will destroy the original aroma of white tea.

You know, the aroma of high -quality white tea is extremely rich and layered.

Fresh and tender fragrance, gentle floral fragrance, cool herbal medicine, elegant bamboo leaf fragrance, etc. From the first rushing to the last rush, each time it will bring different surprises.

However, once you mix with other foods, the flavor is covered up by other flavors. When you drink it, the original freshness, fragrance, mellow, and refreshing are completely disappeared. It is a pity that there is only a general taste in the mouth.

Especially the ingredients like Chenpi, which are like Chenpi, may even act as a protective umbrella for problems with problems. It can be covered with a strong and domineering taste.

After making old tea and inferior tea, no one can easily recognize them after such powder, which is simply comparable to cosmetic makeup.

So drink white tea, it is better to drink.

"4"

There is also a type of tea friends who like to drink bitter white tea in summer.

They believe that bitterness can cool down, and drinking bitter tea is more conducive to the body.

This kind of thought is really incredible. If you like bitterness, is it not good to directly fill a bowl of cool Chinese medicine? Why go to drink bitter tea?

Of course, drinking tea, of course, you need to drink fragrant, comfortable, not bitter, fresh high -quality white tea is the first choice for drinking in summer. Especially the high -quality white tea, the fresh white silver needle, the elegance of the white peony, the sweetness and fragrance of Shoumei.

For the village aunt Chen, no matter how hot the weather is, as long as a glass of flower fragrance is overflowing with white tea, it will be gone.

From a healthy perspective, bitter tea is not friendly to most tea friends.

If there is no problem with brewing techniques, white tea is too bitter, usually because the bitter material content in the tea soup is too high.

For example, caffeine and tea polyphenols, these materials that are bitter and astringent are released, and tea will become bitter and astringent.

Not all of the ingredients are better, at least for caffeine and tea polyphenols, this is not the case.

Once these substances are too much, they will only increase the burden on the body without much benefit.

Moreover, under the correct brewing method, the taste of tea in itself means that the quality of tea is not good.

Whether tea has a bitter sense is determined by the content of tea polyphenols and caffeine in sprouts.

The good white tea with good production areas, short sunshine time, low sunshine intensity, high content of fresh material, while bitter substances are generated less, and the natural feeling of bitterness is not heavy.

Add a good craft and good storage blessing, as long as the brewing method is proper, it is difficult to have a strong bitter taste.

The production area is not good, the sun is long and high, and a large amount of bitterness and astringent substances will be generated in buds and leaves.

The technical is not good. White tea with slow water and water content, caffeine, tea polyphenols and other substances will also stay in the veins in large quantities. The bitterness and astringency left in the leaves is naturally more.

Such low -quality tea soup will be bitter, astringent, and normal.

"6"

Cold bubbles, drinking, and bitter tea are the new three axes of inferior white tea in summer.

They can't change their bad quality, and the taste of unbearable drinking has to take a different approach.

The internal quality is scarce, it doesn't matter; if you have deteriorated, you don't have to worry. As long as these three methods are used, all the smell will bring a beauty filter.

Tea friends can no longer drink problems. In addition, the tea shopkeeper's praise of the small ceiling, happily greeted these sour, stinky and fragrant tea home.

The tea shopkeeper made silver, and the problem tea was owned by the owner. Both were happy.

I only sighed that the tea friend, pulled out his pocket, and hurt his body.

If you can't think of the pit, it is also very simple.

Prepare a standard cover bowl, only white tea, brew boiling water, and get out of the water according to the normal brewing method.

It is good or bad.

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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