These five methods of making tea, I don’t know how many white silver needles have been destroyed, don’t use it anymore

丨 This article is original by Xiao Chen tea

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

丨 Author: Village Grandma Chen

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The summer heat is approaching, the summer heat is hot.

This summer, cold tea has once again become a hot topic in the tea circle.

Search online at random, you can see the practice of fancy net red cold tea.

Some are tuned into fruit tea.

Add Passion fruit, peach, lychee, etc. to the cold tea to mix and match.

There is also chasing extreme ice.

After the ice cubes are piled into a hill, put dry tea in it and use the "ice extraction method" to release the tea flavor.

To tell the truth, don't be curious to try this approach.

Win tea is more raised, and it is not a good thing to be greedy in summer!

Some people advocate cold bubbles to stand overnight.

For example, the white silver needle cold tea that I saw some time ago is said to use a glass bottle to soak the white silver needle. It can not make any tea flavor in just three or five hours.

You need to put the tea with the soup and put it in the refrigerator for a night, and then take it out the next day.

When you buy Karma, do you do this in disguise?

Not appropriate, it is not appropriate.

The precious tea such as the white silver needle, copy these 5 ideas when making tea, is too wasteful of good tea!

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1. Cold bubble overnight

Good tea advocates drinking and soaking in it. It is better to drink it in time after brewing.

Early, you can feel at ease.

Put it in the refrigerator to refrigerate overnight, the fresh flavor of the white silver needle is a big harm.

After all, there will be a string risk of fish and dragons inside the refrigerator.

After all, the tea fragrance is easy to volatilize. After one night, how can the tea soup retain the rich tea fragrance?

After all, the high mountain white needle with catexine content is very fresh and fresh.

After overnight, even if the tea soup itself does not change, tastes, and acid is sour, the original delicious tea soup style will be greatly reduced.

Although in recent years, the topic of cold tea is high. But compared to traditional hot water making tea, there are many limitations of cold tea.

Cold water soak tea, the tea flavor is immersed slowly. When you are thirsty and irritable, you plan to drink tea for a while, and the waiting time for a few hours of cold bubbles is too "grinding".

Because the water temperature is low, it is difficult to make the complete color and fragrance of high -quality good tea. It is a pity to drink cold tea soup, it is difficult to drink the fragrance of tea and mellow soup.

Cold tea is not recommended to drink for a long time. After refrigerating the tea soup, people with weak spleen and stomach must drink cautiously.

Drinking tea everyday, drinking more hot tea is more suitable for the public!

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Second, mix and match drink

Seeing such a tea -making video on the Internet, the title alone has been incredible -today, try Bai Jianyin Needle and Jin Junmei.

According to the other party, the buds are the essence of the tea tree. During the picking of the raw materials of many tea, the buds are delicate.

"Jin Junmei is a black tea aristocrat, and the white silver needle is a representative of high -end white tea. The two of them are mixed and match together.

After speaking, cut a bag of yellow buds, and the obvious golden eyebrows of the yellow bud were poured into a half bag (Jin Junmei) dry tea into the cover bowl.

Immediately after, repeat the previous operation and add the high mountain white needles in half a bag.

After the tea was completed, lifted the bowl and shaken gently, so that the inside of the bowl was mixed evenly.

Water injection is officially brewed. After soaking a tea soup, pour it into the cup.

After drinking a few glasses, evaluating such mixed tea has both white tea and black tea. The tea taste is wonderful. It is worth trying ...

To be honest, the opponent's mix and match cross -border attempts are too dark.

It was really puzzling to let the village aunt Chen Lianzhi a famous Fuzhou cuisine called "shrimp tortured eggs".

On the mainstream of the tea circle, good tea should be based on items.

It should not be added, let alone blind mixing.

Drink directly, soak white silver needles alone, or soak the golden eyebrows alone, retain the space to show yourself independently for good tea, and can drink perfect tea flavor.

Blind mixing and matching will confuse each other's tea flavor, and the effect of 1+1 <2 will be lost!

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Third, every tea must be washed

There are a lot of tea customers in the tea circle, and they are accustomed to washing at every tea.

Regardless of the old age, regardless of the price, all tea before making tea must be "washed" first.

After injecting hot water into the cover bowl, pour the first tea soup.

But this tea soup is not in the mouth, but it is dumped and regarded as "tea washing".

After washing the tea, start officially brewing.

Think of drinking tea after washing tea, the tea soup will be cleaner and hygienic.

But in essence, this is completely cognitive deviation.

The quality of poor quality of quality, no matter whether tea washing or not, the performance of tea will not make significant progress.

High -quality tea with good origin and good craftsmanship is not necessary to wash tea. You can rest assured.

Especially the mountains of the mountains, the buds are thick, white, and the content of tea is abundant.

In the head of tea soup, there are a lot of tea.

These slender whiteness seems to be unswerving, but it contains a lot of tea, which can bring a sweet and fresh tea experience.

At the same time, Baihao can also provide the unique aroma of white tea -nomination.

Bai Mu, the more obvious the tea soup smells/drink.

To this end, if it is based on the name of tea washing, it is abandoned to abandon the delicate and umami -flavored taste of the delicious flavor.

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Fourth, deliberate bubbles

Do you want to bubble in white tea or get out of water? This problem has been hotly discussed in the circle for a long time.

Seeing someone on the Internet said that the tea smell of the white silver needle itself is light and the taste is not strong enough. It needs to be boring when making tea. This is wrong.

As a well -known representative of White Tea, Bai Jianyin Needle will not have the problem of tea flavor!

In fact, the taste of the tea broth of the silver needle is not boring, but the delicious mellow.

Catemaine is rich in content, sweet and sweet, delicious tea soup, soup feels Chunhe, refreshing tea flavor, delicate fragrance, elegant flower fragrance, especially delicious.

Use a cover bowl to brew the white silver needle. It is not recommended to bubble.

To be precise, good tea with rich internal texture is not rushing to make early brew.

The first rush, the soup is immediately produced immediately after the water injection, and as far as possible out of the water.

In the second rush, water injection, lid, and pouring tea soup in one go, quickly dumped the tea soup.

The third is the same, try to "fast" as much as possible.

After soaking until the six or seventh, you can appropriately increase the soaking time according to the specific tea taste.

When the taste of the tea is slightly faded, take the cup for 5 seconds, 10, etc., and continue the time in order, and then pour out the tea soup.

In terms of soaking time, it is mainly "fast first and then slow", and there is no need to take a cup of bubbles before the tea taste is not fade.

If the first tea soup starts to drink, it will inevitably appear that after the two or three rushing heavy tea soup, the tea taste will drop rapidly and it is not resistant to brewing.

It ’s a pity that the Bai Zhenyin needle is a pity!

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Five, warm water soaking tea

This view is often heard in the tea circle, saying that the raw materials of white silver needles are delicate, and the boiling water is made of tea.

Looking at the delicate silver needles of the buds, it will not "hurt tea" with warm water.

Otherwise, boiling water directly will burn the white silver needle, destroy the umami flavor, and soak the tea soup thick and bitter!

To be honest, this is just nonsense.

Good tea with high quality and strength, there is no hot saying.

The white silver needle seems to be weak, but the inner defense measures are in place.

The inner structure of the bud head is similar to bamboo shoots. There is a layer of peeling layer. The bud heads of the alpine silver needle can peel 5-7 layers.

And each layer is densely distributed, these slender white millions can also bring waterproofing in addition to bringing incense.

When brewing tea, boiling water can quickly soak in white, through layers of protection, and immerse the deep tea flavor of the bud head.

The water temperature is insufficient, the tea soup that is soaked is just "warm water", and it is not delicious at all!

Besides, the flavor and umami of the white silver needle will not be damaged by boiling water.

High -quality white tea will not make boiling water soak, and it is immediately bitter and astringent.

The facts are better than the argument, and you know it.

"7"

In recent years, the price of white silver needles is not cheap.

The value of Gaoshan silver needles is more than three digits per catty.

When brewing the white silver needle, it is too wasteful if it is randomly soaked.

It ’s okay to bubble overnight, or you must wash it every time.

Make a good method is not difficult. Choose a white porcelain cover bowl to brew.

110 ml of standard cover bowl and invest 5 grams of dried tea (white millilin needle).

Inject boiling water, quickly pour out the tea soup.

Before the tea taste is not faded, keep "fast in and fast out", quickly injection, and quickly produce soup.

Only "fast" can make the wonderful tea flavor of strong light!

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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