Tea and cooking tea are all use boiling water. What is the difference?Which is suitable for white tea?

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"

Reading the "Swordsman" of Grandpa Jin Yong again.

Of course, it is still the Sanlian version. The new version has changed too much, and sometimes I feel that I do n’t read the same book.

I can't remember that this is the first time I read it, but every time I feel different.

A few years ago, when I saw Huashan's dispute, I only felt that Qi Zong was shameless and Jian Zong was tragic.

Now seeing again, Jianzong advocates martial arts, taking swords as the way, paying attention to the combination of swords.

Qi Zong pursued internal forces, did not care about fist kung fu, and broke the enemy within the focus.

The sword qi factions, because the martial arts philosophy is not in harmony, the same family and football teams have been fighting for decades. Why is there a winner?

In the white tea brewing industry, there are also two carriages.

One is to make tea, and the other is to cook tea.

Those who love to make tea enjoy the aroma changes brought by each rushing, and enjoy the light and light clouds that pass through.

Those who love to cook tea, they prefer a pot of leisurely, like a simple and simple way to drink tea.

Both methods have their respective supporters. Occasionally, when they are encountered, they will inevitably compete for a high or low.

In fact, in the view of the village aunt Chen, it is good for making tea and cooking tea.

The difference between them is just like Jianzong and Qizong. There are different methods, each with advantages and disadvantages.

"2"

Different one: cooking tea is more casual; making tea needs more focus.

A female friend especially likes to cook tea.

In her tea room, there are all kinds of boiled teapots. The materials are glass and black pottery.

Occasionally ask her, why don't you need to built a bowl of tea? Why do you like pots?

She always smiled and said, because she was comfortable.

In a leisure time, wash the pot body, water inject, heat, and wait.

You can turn over a few pages of books, you can listen to a few songs that you like, even if you don't do anything, only daze, it is excellent.

When the water gurgled a series of bubbles, from large to small, from small to more, like waves of waves, then put an appropriate amount of dry tea until it boiled again to stop heating.

After a while, the indoor was full of elegant tea fragrance, as if shrouded itself.

Battle the tea incense, do what you want to do, and pour a cup when you want to drink. When you don't want to drink, the tea is warm there, casual and casual.

There is also a friend who prefers tea.

There will always be a standard white porcelain cover bowl on his tea table.

No matter what tea, he likes to use it, inject boiling water, hot pot warm cups, dried tea, and soup in injection.

As soon as he rushed, repeating it tirelessly.

He said that every time he made tea, he always felt particularly quiet, and only tea and himself left the world.

For a few seconds, you need to focus on the small bowls in your hand. The thickness and taste of the tea soup are mastered in each action and regulate with yourself.

After many years of getting along, unknowingly, the bowl and hand seemed to be integrated.

Those annoying culprit are also washed out of boiling water.

Tea making tea is a dialogue with tea and a communication with yourself.

"3"

Differences 2: Tea brewing is more complicated; cooking tea is more convenient.

Tea, the common tea sets are covered with bowls, fair cups and cups.

The cover bowl is responsible for brewing the soup. The fair cup is used as a full tea soup and tea division.

Of course, the cover of the bowl should be slightly more important. How much is the tea ratio and the fastness of the soup will affect the aroma of tea.

Generally speaking, the 110ml standard white porcelain cover bowl, and the amount of tea in white tea is about 5g, and the aroma and taste presented are more graceful.

The process of making tea is relatively complicated.

Boil a pot of boiling water. First, wash the bowl with boiling water, and the fair cup and the cup.

Then drain the water, put in dry tea, open a small mouth to open a small mouth, get closer to the nose, and smell the aroma of dry tea.

Then again inject boiling water, lid, soup, unveiled the lid, closer to the nose, and smell the incense.

The last step is to taste tea.

Cooking tea often requires only one boiled teapot and a cup.

The capacity of the teapot is large, and 600ml, 800ml, or even 1L, 2L are common on the market, which far exceeds the capacity of ordinary bowls.

However, its tea volume is far less brewed than a bowl, and every 300-400ml of water is usually recommended to invest 2-2.5g of dry tea.

This is because when making tea, tea is often not separated, and tea leaves are soaked in high -temperature tea, which is constantly precipitating internal quality.

If the tea is compared with the tea with a bowl, the taste material is overdose, and the tea soup is easy to be too strong to produce bitterness, so you need to reduce the amount of tea.

Its steps are relatively simple.

Boil a pot of boiling water. After boiling the water, put it into dry tea. After the second boil, stop heating. Wait a moment. After the water is boiling, you can pour it into the cup, which is extremely convenient and fast.

"4"

Different three: different experiences of aroma and taste.

Tea making tea is something that village aunt Chen can't be familiar with.

Almost every day, the small white porcelain cover bowl is in hand, turning more than ten times, or even more.

The reason why it loves it is because it presents a more complete aroma and the level is more vivid.

After the injecting of boiling water, it is quickly separated with the sprouts and leaves after a few seconds. The brief meeting took away a part of the substances and presented the aroma that belonged to that rushing.

There are still many internal texture in the leaves, waiting for the next rushing water injection.

So the boiling water toured again, the tea reunited again, and separated again, and some of them were leaving with the material in the water, showing the tea flavor of different from the previous rush in the soup. The precipitation of aroma and taste is from shallow to deep. Each brewing makes people taste different fragrance and taste. It is the richest and most changeable style that a cup of tea can show.

Cooking tea has been drinking a lot over the years.

Occasionally when I want to be lazy, I occasionally gather with my friends. Occasionally, when I want to recover the ancient people's tea drinking life, I will take out a teapot and cook a pot of fragrant tea.

It is completely different from the aroma and taste when making tea.

After dried tea is invested after boiling, it is always soaked in boiling water. Nutrition is continuously unremitting, and it is continuously released.

The smell of various aromatic substances with different boiling points is blends in the aroma.

The soup also contains the taste material from the superficial layer to the deep level, like a pot of Buddha jumping the wall, gathered a large number of flavors.

It is difficult for you to distinguish various aromas and tea flavors from medium.

The fragrance is thick, the taste is thick, the fragrance and the taste are chaotic, it is better to have a layered feeling.

"5"

Either cooking tea or making tea is a wonderful way to drink tea.

No matter which one is good, no matter which one likes.

Of course, brewing a bowl is more versatile.

No matter what year or category, you can use it to brew.

If you want to cook tea, pay attention, not any tea.

The internal quality of the new white tea is in a relatively active state. Boil with boiling water is easy to appear bitter taste. It is not recommended to use this method.

The old white tea, after the precipitation of time, has less irritating substances, and transformed into a more gentle and soft taste, which is more suitable for pot cooking.

When drinking tea every day, choose the appropriate brewing method according to the year and category of tea.

Drinking tea is not a choice question. There is no such thing, so why not fight for 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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