What are the three elements of making tea? What are the three elements of making 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.

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 tea water, the amount of tea leaves, and the steeping time.

There is no uniform standard for how much tea to use each time when making tea, but it depends on the type of tea, the size of the tea set, and the drinking habits of consumers. There are many types of tea, different types of tea, and different dosages.

For brewing red and green tea, put about 3 grams of dry tea per cup and add 150-200 ml of boiling water; If you drink Pu'er tea, put 5-10 grams per cup. The largest amount of tea is oolong tea, and the amount of each input is 1 2-2 3 of the teapot.

For high-grade green tea, especially the famous tea with delicate buds and leaves, the correct way to make tea can not be brewed with 100 degrees of boiling sensitive wax water, generally about 80 degrees (referring to the water boiled and then cooled) is appropriate, so that the tea soup must be tender and green 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 keep the bridge slippery and increase the water temperature, it is necessary to blanch the tea set with boiling water before brewing, and pour boiling water outside the pot after brewing. To make tea is to settle down between a breath and a breath. At the moment of tea, there is no need to consider whether the heart is in front or the hand is first, the form and meaning are the externalization of the mind and spirit, and the unity of form and spirit is in the moment at any time.