Why do some tea leaves float Why do some tea leaves float and some sink

The bottom of the leaf of a good tea leaf does not stand up, but softens. To make good tea, it is necessary to pick the green leaves to be relatively tender. The underside of the young leaves will inevitably soften.

If the green leaves are too old, they generally can't make high-quality tea. So generally speaking, good tea does not stand up. Or the temperature of the water is not enough.

We know that when we want to make tea and put the tea leaves in the water, the tea leaves will float, and that is because the buoyancy of the water is greater than the gravity of the tea leaves themselves, so the tea leaves will float. (F floats and G row, the object floats).

But later, when the tea bubbled up, the tea rose again, that is because the center of gravity of the tea is not in the center of the surface of the tea, that is to say, the density of the tea is uneven, one end of the tea is light, the other end is heavy, so the buoyancy of the water is different, one end of the tea sinks, one end floats up, so it will "stand up".

It is also the same type of tea as the temperature of the water in which the tea is made, and some tea leaves bring a part of the air in it when making it (here refers to the roasting process); Or when the water temperature is not enough to brew the tea leaves, so that the air inside is released, then it will float. Of course, tea leaves of different quality and grade can also be identified in the big feeling. Good tea leaves don't float too much, while bad tea leaves generally cover the cup full.

In the process of frying tea, knead the tea leaves with a soft kneading machine while hot, and wrap them with a piece of cloth while they are hot to knead them softly, after the completion of this production process, many tea leaves are rolled up, the stronger the rolled tea, its density is also large, the specific gravity increases, and the molecular potential energy is different, so there will be some tea sinking in the water, and some tea leaves floating on the water surface.

Because some tea leaves absorb water quickly at the moment of soaking in water, while some are slower, so you can see the dryness and humidity of the tea.

The tea leaves that sink to the bottom are generally fuller and stronger, and after absorbing water, the density is greater than that of water, so it sinks;

The direct causes of the floating of tea leaves are mainly due to the collapse of the sails

One is the water temperature, the hotter it will sink much faster and the cooler it will be slower.

Second, some teas are born with light bones, such as Huangshan Maofeng.

The third is that some teas are picked too densely and protocinated are applied, and the tea leaves grow very thin, which artificially causes the tea to be light.

Fourth, it is caused by the production process, and the fluffy shape is easier to float up than the tightly knotted shape.

But the tea leaves do not always float on the water, just flushed and floated because the tea is dry and there are small pores in the leaves, so they float. After the hot water is soaked, the tea absorbs the water and becomes heavier, and it will sink. When flushing hot water, because of the impact of the water flow, the small bubbles left in the leaves are heated and expanded, which increases the buoyancy of the tea leaves, and some of them can float.

If you flush the ridge water several times, the tea will not float when it is full of water.

The tea itself is dry, and when you brew it, it may not be all wet, the wet one will sink away, and the one that is not wet will still float up.

Some of the tea leaves are good, and some of the tea leaves are bad.

Tea leaves that float to the surface are not good.

If it is lighter than water, it will float, and if it is heavier than water, it will sink.

When making tea, why do some tea leaves sink and others float on it?

3. The reason why it will sink is also because the tea itself has the quality, which will lead to a larger quality after being stained with water. Among them, we found that the tea leaves brewed at the beginning were floating on the water at the beginning, and after soaking, the tea leaves were suspended in the teacup or indulged in the bottom of the cup. In fact, for us, most of the time when making tea depends entirely on the nature of the tea, if it is dry tea, then most of the time it will float on the water, and, as the tea will gradually change the buoyancy after absorbing water, so for us, when the quality of tea becomes heavier, then it will gradually sink.

We find that when we make tea in life, the reason why the tea leaves float on it is also because the tea we brew is dry tea most of the time, and because of this, it will float on it, and relatively after brewing for a period of time, the tea will become heavier and heavier after absorbing water, so it will sink.

When making tea, the tea leaves start to float on the surface of the water, but eventually they sink because the tea leaves are dry at the beginning, and they sink after absorbing enough water later.

When the tea leaves are first soaked, they cannot absorb water effectively, because the water in the tea leaves fried at high temperature has volatilized. After the theophylline in the tea begins to be gradually differentiated in the water, the water begins to be absorbed by the tea leaves, the weight increases, and the buoyancy becomes smaller, causing the tea to sink.

There are holes in the leaves, mainly because the water molecules occupy these places, and the hole gases in the leaves are easy to eliminate in high temperatures.

When making tea, why do some tea leaves sink and others float on it?

The ups and downs of tea when brewing are also called "tea dance", which is also an aspect of tea tasting and tea appreciation. The ups and downs of tea are related to the brewing method, the variety of tea, the dryness, humidity and water temperature. The quality of tea is easy to judge according to the shape, smell, color of tea soup and other characteristics of the tea, and it should not have much to do with whether it floats on the water.

When making tea, the tea has to sink and float, this is mainly related to the shape and weight of the tea, the shape is relatively loose, the weight of the tea leaves, just start to brew will float on the top, and then sink after absorbing water, on the contrary, the shape of the cord tight, heavy tea will not float on it, which has a certain relationship with the quality of tea, but not very large, the general tea evaluation, the ratio of the shape is 10-20% before, mainly start to see the aroma of tea, and the taste of tea soup.

Hello, just flushed the water to float because the tea is dry, and there are small pores in the leaves, which causes the buoyancy of the water to be greater than the weight of the tea leaves.

However, the saturation and water absorption of each tea leaf are different, and according to the different tea leaves, there will be a significant difference in sinking time.

The tea leaves that sink to the bottom are generally fuller and stronger, and it is easy to absorb water.

And those that are relatively thin and have a large area, it is difficult to sink even if they absorb water, because the buoyancy of the water is related to the area.

When making tea, why do some tea leaves sink and others float on it?

Reason: The tea leaves that sink at the bottom at the beginning may be very heavy and solid, because its weight is not enough so it floats on the surface at the beginning, and the tightness of the bar is related to the method of brewing, which itself is also an aspect of tea appreciation, and the tea brewing has ups and downs.

The tea leaves floating on the surface are generally coarse or light tea, like Guang'an pine needles, or formed into tea blocks, and the process of stretching, Junshan silver needles have three ups and downs, and taste. The ups and downs of tea leaves, to be slowly sunk after water absorption, mainly depend on the specific gravity of tea, fragrance, leaf hypertrophy or not, shape and other aspects to understand.

Some of the tea leaves floated up, some sank at the bottom of the cup, and only part of it can be hung in the middle of the cup, and those that hang above and sink at the bottom are not good, and only those that are suspended in mid-air with the tips of the leaves facing up are good tea.