What are the three elements of tea 40, what are the three elements of tea

1. The ratio of tea to water.

2. The temperature of the water.

3. Brewing time and frequency.

Different tea masters have different levels of mastery:

1. Generally, about 3 grams of tea for red and green tea, add 150-200 ml of water, it is best to add water step by step, that is, put the tea leaves into the cup, add one-third of the boiling water first, add boiling water to 150-200 ml after 2-3 minutes, and drink it after 2 minutes.

When there is still one-third of the tea left, add water to soak it for the second time, generally brew 3 times, more than 90% of the soluble active ingredients in the tea, such as tea polyphenols, amino acids, caffeine, etc., are brewed, and the tea residue should be discarded.

2. Oolong tea and Pu'er tea generally use 6-10 grams of tea, blanch the teapot with boiling water before brewing, then put in the tea leaves, and add about 200 ml of water. Oolong tea is brewed for a shorter time, and the number of brewing times can be higher.

After the first brewing 1 minute, you can pour the tea into the matching small cup to drink, the second brew is 1 and a half minutes, the third time is 2 minutes, and the fourth time is 2 and a half minutes.

1.The quantity of tea leaves is directly related to the taste of tea. If there are too few tea leaves, the tea flavor will be insufficient or the water flavor will be too strong, and if there are too many tea leaves, the tea flavor will be too strong.

For tea lovers at the beginner stage, it is recommended to operate according to a certain tea throwing standard to avoid brewing bitter tea soup. If you use a 110 ml gaiwan to make tea: white tea, toss 5 grams of tea leaves; Make black tea and throw 5 grams of tea leaves; Brew rock tea, throw 8 grams of tea leaves; Brew Pu'er and throw 7 grams of tea.

2.Water temperatureGenerally speaking, boiling water can release the aroma and taste substances of tea leaves. If the water temperature is too low, the substances of the tea will not be well stimulated, and the taste will be bland.

Of course, for budding high-grade green teas, such as Longjing tea and Biluo spring tea before the Ming Dynasty, the water temperature can be moderately lowered and brewed at a water temperature of 85 -90. While balancing foam resistance and taste, it can also prevent most substances from being released at once. But except for green tea, all other teas can be brewed at 100, yes.

Such as Jin Jun Mei, Da Hong Pao, Bai Hao Silver Needle, Pu'er Tea (raw tea and cooked tea) and so on. Both can be brewed with boiling water. 3.

Steeping time (cup sitting time) Tea leaves contain caffeine, amino acids, tea polyphenols, vitamins, fructose and other substances. When exposed to boiling water, it can quickly and partially dissolve in water. Therefore, tea leaves cannot be steeped for a long time because they are filled with boiling water.

Green tea, black tea, white tea, and Pu'er tea all need to be made quickly. Generally, the first 5 bubbles, the soup time is 5 to 10 seconds. Rock tea, as well as some roasted or aged old iron, take a long time, generally 25 to 30 seconds to produce soup.

1.Water temperature: For high-grade green tea, especially all kinds of famous tea with delicate buds and leaves, it cannot be brewed with boiling water of 100 degrees, and it is generally about 80 degrees (referring to the cooling of water after boiling), so that the tea soup brewed must be tender and bright, the taste is fresh, and the tea vitamin C is less damaged.

To brew all kinds of flower tea, black tea and medium and low-grade green tea, it is necessary to brew with boiling water at 100 degrees, if the water temperature is low, the permeability is poor, the effective ingredients in the tea are leached less, and the tea taste is weak. To brew oolong tea, Pu'er tea and Tuo tea, the amount of tea used each time is more, and because the tea leaves are coarse and old, they must be brewed with boiling water at 100 degrees. Sometimes, in order to maintain and increase the temperature of the water, it is also necessary to blanch the tea set with boiling water before brewing and outside the pot after brewing.

2.Time: In addition to the tenderness, the degree of brewing resistance of tea is mainly determined by the method of tea processing. In the initial production process, the tea leaves are chopped, and the tea juice is easy to brew, and the coarse, old and complete tea leaves are brewed slowly.

3.When brewing, different amounts of tea can be put according to different kinds of tea.

No matter what kind of tea, the first brew, the amount of leaching accounts for 50 55 of the total amount of solubles; The second brew generally accounts for about 30; The third time is about 10; The fourth time there was only 1 3 left. From the perspective of its nutrients (vitamins and amino acids in tea), 80 of the amount is leached out in the first brew, about 15 in the second brew, and basically all leached after the third brew. Tea aroma and taste, a brew of tea has a strong aroma and a fresh taste; Although the second brew tea is strong, the taste is not as fresh as before; The aroma and taste of the three bubbles of tea have faded; If it is brewed again, it will have no taste.

The three requirements for making tea mainly refer to: the amount of tea, the temperature of the water used to make tea, and the brewing time. These three factors determine whether you can make a good cup of tea or not.

The amount of tea is the appropriate amount of tea in each cup or pot;

The water temperature of making tea is to brew tea leaves with boiling water at the appropriate temperature;

The brewing time contains two meanings, one is to pour out and start drinking after brewing the tea to the appropriate concentration, and the other is to refer to the number of times that some tea leaves need to be brewed several times, and how much time is needed to brew each time.

Tea Dosage:

There is no uniform standard for the amount of tea used when brewing, mainly according to the type of tea, the size of the tea set, and personal drinking habits. There are many types of tea, different types of tea, and different dosages.

Brewing water temperature:

For some green tea with delicate buds and leaves, you can't use 100 degrees of boiling water to brew, but you should choose 80 degrees Celsius 90 degrees Celsius water to brew, and for Pu'er tea, you need a high temperature of 95 100 degrees Celsius to brew in order to have a good fragrance.

If you want to fully absorb the nutrients in the tea, about 60 seconds is the best time to brew.

Generally speaking, the brewing time should not be too long, the first brew should be 30-60 seconds, and each subsequent brew should be delayed by 10 seconds to 20 seconds.

The three elements of making tea.

To make delicious tea, in addition to having good tea, good water, and good tea utensils, you must also have good tea-making skills.

The tea-making technique consists of three elements:

1) Tea dosage:

To make delicious tea, it is necessary to master the amount of tea leaves. There is no unified standard for the amount of each use, mainly according to the type of tea, the size of the tea set, and the drinking habits of consumers. The amount of tea used, the key mastery, the ratio of tea to water, more tea and less water, strong taste; The tea is less and the water is more, and the taste is light.

2) Water temperature: To make tea and boil water, it should be boiled over high heat, and it should be simmered and simmered without liquid hands. It is advisable to boil and bubble freshly, and boil it with soft water to make tea, and the tea soup will have a better flavor!

If the water boils for too long, it is called by the ancients"Water old".At this time, the carbon dioxide dissolved in the water volatilizes completely, and the fresh taste of the tea is lost.

The mastery of the water temperature of tea brewing mainly depends on what kind of tea is brewed. Green tea is not tolerant, generally can not be brewed with 100 boiling water, 80 90 is appropriate (water to boil point, and then cool to the desired temperature).The more tender and green the tea leaves, the lower the brewing water temperature, so that the tea soup will be fresh and bright, the taste is refreshing, and the vitamin C is less damaged.

At high temperatures, the color of the tea soup is darker, the vitamin C is destroyed a lot, and the taste is bitter (the caffeine in the tea is easy to leach), that is to say, the tea leaves"Blanched"Finish.

3) Time:

The brewing time and frequency of tea vary greatly, and are related to the type of tea, water temperature, tea dosage, tea drinking habits, etc. According to the test, when brewing for the first time, the soluble substance can leach 50% 55%; The second time can leach about 30%; The third time it can leach 10%; The fourth time there was not much left. So, as we often say; "Tea tasting!

Three mouths, called the product, one brew of tea, three times can be brewed. "

The temperature of the water and the amount of tea also affect the length of brewing time. The water temperature is high, there is a lot of tea, and the brewing time should be short; Otherwise, the brewing time is longer. But, most importantly, focus on the taste that suits the drinker.

The three elements of tea brewing are water quality, temperature and time. In the process of making tea, these three factors have a very important impact on the taste, aroma, color and nutrients of the tea. Here's a detailed explanation of the three elements:

1.Water quality: More than 80% of the components in tea are water-soluble, so water quality is very important for the quality of tea. It is best to use clean and soft skin lead water to make tea, and avoid using tap water with a strong chlorine smell, so as not to affect the taste and aroma of the tea.

Temperature: Different types of tea require different temperatures to brew. Generally speaking, white tea, green tea, and yellow tea need warm water at 70-80 degrees Celsius, black tea and black tea need warm boiled water at 90-100 degrees Celsius, and oolong tea needs warm boiled water at 85-90 degrees Celsius.

Excessive temperature may damage the aromatic components of the tea and reduce the quality of the tea.

Different kinds of tea require different brewing times, and 5-10 minutes is usually recommended.