4 Big rock tea brewing problems, the solution is here

丨 This article is original by the rock tea class of Xiao Chen tea

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

丨 Author: Li Mahua

"1"

Some tea friends asked, why can I only soak the tea in the tea tea?

The first time after reading the problem, Twist stared at the last two words.

How many times do you soak? What is the specific?

If it is Qiyong and Eight Chong, it will be over.

But if only two or three rushing will fade, the tea taste is "falling" quickly, and it will suddenly not make the taste.

Then this tea is obviously greasy.

In the circle, we usually have a unified classification of this kind of tea, and the crime is "not tolerant".

From the experience, the tea taste, thin soup, and bubble -resistant rock tea is obviously inherently inadequate and lack of internal quality.

But excluding the impact of quality factors, assuming that the tea flavor caused by brewing factors is not resistant to foam, it is worth saying one by one.

Because this kind of tea is not sick, but also "saved."

Drinking rock tea, encountering 4 brewing problems such as bubbles, insufficient fragrance, and light tea flavor, you must also take the right medicine in order to solve it in one step.

"2"

The symptoms of brewing are not resistant to bubbles.

A tea friend asked: "My friend gave me a box of cinnamon last year. It is said that I can soak it ten times, but how can I get faded 5 times?"

This is not right. The same rock tea rushed from ten to five rushing, and it was faded, and it was less than half of it. This was too "Waterloo".

After understanding, I learned that when the other party was making tea, I refer to the online tutorial.

Gao Chong water, slowly "hang" water flow, moisturize tea again, and then formally brew ...

After some tossing, a large amount of tea flavor has been wasted. No wonder when making tea, the same rock tea cinnamon -resistant performance will be worse than before.

Of course, it is not difficult to correspond to this problem.

First, try to shorten the tea time.

Of course, the quality and trustworthy rock tea can be omitted with moisturizing and tea washing, and began to brew directly.

Secondly, water injection moves cannot be slow.

Cover the bowl of rock tea. It is not recommended to push the water in high water. After the kettle is close to the cover bowl, the ring wall is quickly injected with water, and the tea is more efficient.

If the water injection link delays too much time, it will inevitably bring a waste of tea.

Finally, be sure to get out of water! Intersection Intersection

Before the taste of the tea soup is not faded, you can choose to "out of the second". After the water injection quickly, the lid is directly out of the soup. Don't delay for a moment.

After soaking for about 6 punching, the tea flavor has been consumed in large quantities, so you need to consider sitting.

If you take a cup of blisters from the first rush, the situation will definitely become bad.

After two or three rush of strong tea, it was exhausted, and it was exhausted again.

"3"

Symptoms of brewing, thick and bitter tea.

From the perspective of common sense, after brewing the tea, adjusting the countermeasures is nothing more than reducing the amount of tea, or accelerating the soup time.

Cover the bowl for brewed rock tea, 110 ml of standard cover bowls, and more than 8 grams of tea for more than 8 grams of tea.

There is no need to suddenly increase to 10 grams, 12 grams, and 13 grams.

In the soup time, referring to the above practice, it is the king.

After water injection, quickly produce soup.

Holding the boiled kettle inject water, and the other hand is covered with soup.

As long as the tea flavor is soaked, the tea soup will not be "thick".

But two days ago, Twist saw a fresh method -add water to dilute.

With reference to the opponent's point of view, when brewing rock tea, even if you accidentally make the tea bubble, it doesn't matter, add some hot water into dilution. After all, the chef must taste salty before cooking.

I wonder what do you think of this approach?

The opinion of twists is that it is best not to use it.

Because this will destroy the complete flavor of a tea soup, and destroy the delicate tea aroma and tea flavor.

Unless this tea brewed tea has been severely lost, it is very thick and bitter, and it is not recommended to try it at all, and it is not recommended to try it.

Starting from the ratio of tea and soaking time, it is better to solve the problem once and for all!

"4"

Symptoms of brewing, the aroma taste is not ideal.

The same big red robe can be soaked in the hands of others.

But when it comes to my own hands, the richness of tea is greatly reduced, and the soup is not as mellow as before. What's wrong?

Find the reason from the brewing session. The focus is on the following three points: water temperature, water, and water injection.

When Wuyi Rock Tea was processed, it experienced high temperature roasting, and tea temperature should not be low.

The best brewing water temperature, including boiling water.

Boiling boiling water can also stimulate the aroma and taste of high -quality rock tea.

On the other hand, the water temperature is insufficient, and it is just "warm water".

Cinnamon has a super recognizable cinnamon fragrance, and the layered floral and fruity aroma, which is severely weakened.

After being made of tea with warm water, the aroma became nihilla after warm water.

Therefore, it is necessary to check the water temperature in advance before brewing tea.

Especially boiling a pot of water, after brewing for five or six of the tea soup in a row, after soaking in the second half, the water temperature has dropped to seven or eighty degrees.

If you don't re -heated, boil the water temperature, the flavor of the tea soup will not be ideal!

Theoretically, theoretically, the water quality is hard, and the water contains a taste, which is not suitable for making good tea.

From the perspective of life experience, treat good tea, do not brew with tap water.

For the sake of stability, choosing pure water for brewing tea is more worry -free.

Otherwise, the water quality is not right, and the tea flavor will also soak!

In the way of water injection, at the beginning of making tea, in order to promote the release of tea and tea, the water injection of the ring wall is necessary. Inject water in the ring wall and infiltrate the dry tea in time to avoid the lightness of the tea taste.

"5"

Breeding symptoms four, the more the tea tastes, the more astringent.

If a bubble cinnamon is brewed, the first two rushes at the beginning, the tea taste will not be astringent.

The dense light is moderate, fragrant and smooth, and the soup feels soft and wonderful.

But in the end, the style of painting mutations, the tea flavor's entrance feels more and more astringent.

What do you think of this situation?

From the perspective of exclusion, this is not the quality of tea.

After all, if this cinnamon is bad, bad, the bitter content of bitterness is extremely heavy, it must be exposed at the beginning of the opening, and it will not be exposed until the three rush will be exposed.

For this kind of more and more astringent situation, we should be more alert to drained!

Cover the bowl and make the rock tea, and the soup must be clean.

If it is dragged with water, the tea flavor brewed in the future will inevitably be implicated.

A small amount of tea at the bottom will induce countless tea flavors, and the taste becomes invincible.

When the next punching again, these bitter strong tea dilute to the next rushing tea soup.

When the ring is close, it will inevitably lead to the more astringent.

For this reason, after pouring the tea soup with a bowl, don't rush to put down the bowl.

Check it carefully and confirm that it is thoroughly drained in order to paint a perfect end for a good tea.

"6"

Bouring rock tea with a bowl. When the tea taste is not bleached, it must be "out of the same way."

After pouring the water, immediately pour out the tea soup.

But in the early years, such doubts were often heard.

"The speed of the soup is so fast, aren't you afraid of the taste?"

By the way, as long as the internal texture is abundant and good tea at the bottom of the family, there is no tea taste if you don't worry about getting out of water!

There is no need to heavy hammer.

Quick horses do not need to be destroyed.

Good tea is not rushed to bubble for a while, and the ultimate out of water can test the real work!

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.

- END -