Green tea, white tea, jasmine tea, black tea, which kind of tea is more suitable for cold bubbles in summer?

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"

A foreign friend sent us a seasoning of tea. It is said that the aroma is very good. It is a white tea with jasmine peach.

Different from common jasmine tea, it is combined by seasoning, and is not made of flowers with traditional models.

When you open it, you can smell the rich floral fragrance as soon as you open the courier box.

The flower fragrance is very enchanting, even if it smells through the packaging bag, the fragrance is still a little rolling.

Open the inner packaging, which is the shape of the triangular tea bag, which can be seen in vaguely that the chopped white tea leaves and white peach fruit.

When you get closer, the peach flavor and jasmine flavor are more obvious, and there are few tea aromas.

According to the foreign friend, such new taste tea products are very popular in them. Many younger generations of new tea guests will buy them deliberately and use it for cold tea in summer.

After my friend tried it himself, it was true.

Use hot water directly, soak the tea with fast tea, the tea taste is easy, and the tea aroma is too heavy, which smells uncomfortable.

If it is cold, the aroma will be more elegant and fresh, and the tea tastes is sweeter and not so hard.

Only the old friend's spleen and stomach were weak, and the diet was not cold. After trying the cold tea one or twice, I felt uncomfortable, so I didn't dare to follow the trend.

But around my friends, there are many people who are keen to drink cold tea.

So I deliberately sent it, let us try to drink.

Want to know what is the difference between such new tea and traditional tea?

"2"

After listening to the description of the tea friends, and combining the initial performance of the tea, I know that the situation is not good.

Because its tea fragrance is too rushing.

Real top -level good tea, tea fragrance cannot be greasy.

The aroma is fresh and natural, and it is elegant and comfortable to be considered a high -level tea aroma.

Because of its bitterness.

Even with the addition of dried fruits, it is still difficult to hide the bitterness of the tea.

It is conceivable that the quality of such tea raw materials is not high.

Once you get rid of the flavor and bless the flavor of dried peach and white peach, drinking such tea alone will only make people feel bitter and unpretentious!

Because it can't stand the test of boiling water.

There is a famous saying in the tea circle -good tea is not afraid of boiling water.

Really good tea will not be easily soaked and bitter by boiling water.

Unless this tea itself is enough and contains more bitter substances, it will directly expose the horse with boiling water.

It is said that such a box of new tea has a total of 12 brews and 60 grams.

After the preferential price, the unit price of each tea is close to one hundred, which is not cheap.

Judging from the cost -effectiveness of tea drinking, compared to buying such tea raw materials, the "cold bubble" seasoning of boiling water test cannot be affordable.

Choosing a can of white peony or new tea of ​​Chunshoumei will be more cost -effective.

After all, the new -style tea in the triangular bag can only be brewed once, and it is not resistant to brewing.

The high -quality high -quality white tea, brew with a bowl, can easily soak it to seven and eight rush, and use half a pot of water. It is not a problem!

Every summer in recent years, cold tea will cause a lot of heated discussion.

When it comes to the word "cold bubble", the tea circle is often "eager to try", and the old tea guests are "respectful and far away."

After all, the traditional cold bubble method is difficult to show the essence of a comprehensive good tea.

Tea is made without boiling water.

The novel method of cold tea, it is not appropriate for long -term drinking.

In recent times, there have been many comments on cold tea in the background.

The general inventory of Linlin, these three issues need to be analyzed one by one.

"3"

One or six major tea, the tender tender tea is suitable for cold bubbles?

I saw a video explaining cold tea on the Internet.

According to each other's point of view, most of the six tea categories are suitable for cold bubbles.

Almost all green tea and yellow tea are soaked in cold in summer.

In addition to white tea, it is recommended to be cold bubbles except old white tea.

In the oolong tea, in addition to Wuyi Rock Tea and Traditional Tieguanyin, such as the fragrance -type Tieguanyin, high -fragrant single -clump tea, etc., it is soaked in cold, fragrant and fresh.

If black tea is cold, it is recommended to choose the fragrant Qimen red and small species of Zhengshan.

Jasmine tea, cold brewing is better, and the tea tastes of tea is more fragrant.

As for Pu'er, and those tea that are pressed into tea cakes and tea bricks, do not recommend cold bubbles ...

At first glance, there is a certain reason for this experience.

But when the words turned, the other party summarized.

Among the six major tea, the tea leaves are alone.

Look at the degree of fermentation, light fermentation, cold brewing is better.

Looking at the tea fragrance, the smell of tea that smells the aroma, the flavor will be even more stunning after the cold bubbles.

But here, the village aunt Chen wants to remind everyone that thinking twice before drinking cold tea.

The internal quality of good tea is only cold, and it is difficult to immerse deep tea.

The well -known good tea such as Baihao Silver Needle, blindly recommended cold bubbles, is too wasteful.

Regardless of whether the shape is tender or not, whether the fermentation level is high or low.

If possible, use boiling water to brew one time, and can truly restore the good tea color!

"4"

Second, cold tea is not easy to make tea flavors, and the nutrients of tea are more sufficient?

Because of insufficient water temperature, cold tea is limited.

But on the effect of tea, cold tea is really not easy to make the tea soup taste bitter.

However, the price behind it is that it has a discount with umami, sweet, mellow, full, full, sweet, and Shengjin, and has discounted it. For high -quality good tea, cold bubbles are undoubtedly a waste of good tea potential;

For inferior tea, cold bubbles are excellent "shame" methods, which can cover up their own bitter and strong shortcomings.

Compared with one after the other, the truth is not ugly.

Cold tea is not easy to make the tea flavor bitter, there is nothing to do.

Besides, boiling water soaking tea can effectively stimulate the fragrance of tea and immerse the tea.

Boiling boiling water will not destroy good tea nutrients.

How can I talk about cold tea more?

Take tea fragrance as an example.

The aroma of cold tea stimulated is far from hot water for tea.

Because the aromatic substances inside the tea have a high boiling point, medium boiling point, and low boiling point.

Boil the tea with boiling water, and Gao Yang will immediately raise it.

As the water temperature decreases naturally, the aroma of low -boiling points will be released one after another.

Because of the low water temperature and insufficient temperature, the aroma substances at the high boiling point did not show the opportunity to show themselves!

"5"

Third, compared with hot water making tea, cold tea is simpler?

There is such a view in the circle that the reason why cold tea is popular is because the method of making tea is simple.

Do not pay attention to tea sets, use glass and glass bottle.

Do not pay attention to the method of making tea, no tedious requirements such as water injection, soup, and draining.

Do not pay attention to the soaking time, "cold water is slowly soaked in tea", and it is not too late to soak for three or five hours.

There is no need to burn water to make tea. The easiest cold bubble method to go out is to add some tea to the mineral water bottle. After a few hours, you can pour out and drink without any operational difficulty.

Having said that, it is actually not so easy.

From the efficiency of making tea, cold tea is far less than traditional hot water.

Boil water for tea and drink a pot of water in just a few minutes.

After the water is boiled, inject boiling water into the cover bowl, and immediately cover the soup.

In just a few seconds, after dumping the tea soup out, divide the tea with a fair cup.

After pour the tea into the cup, just taste it.

When you are upset, you will be more comfortable to drink a few cups of fragrant and slippery tea soup.

And warm water at room temperature, soak the roots in a short time.

It takes at least three or five hours to immerse some tea flavor.

The efficiency of making tea is too slow.

On the taste of tea, it is better than drinking it for a long time after the cold soaking!

"6"

In recent years, the trendy tea in the tea circle is far more cold.

Also covering all kinds of seasonings, fruit tea, etc.

For example, lime black tea, peach oolong, chrysanthemum Pu'er, Chenpi white tea.

For example, after fresh grape peeling juice, add jasmine tea to season.

For another example, cook a pot of thick black tea as a tea bottom, add taro, add coconut fruit, and add all kinds of small ingredients.

All kinds of novelty tea drinking methods can be described as endless.

But from the perspective of experience, good tea does not need to be added.

Add too much foreign objects to the tea soup, but it is not allowed to taste the taste of tea.

Back to the truth, return to the heart.

Simply drink tea, better see the true face of good tea!

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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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