Why is there oil on my soaked Tieguanyin?

1. It is more likely to be tea oil. Because the leaves contain tea oil.

2. The tea glaze is floating with a layer of oil on the surface of the tea, because the tea contains coffee, theophylline and cocoa and other ingredients.

3. If it is not spring tea, it may be pesticide residue;

4. Theophylline or scale. Because the water used to make tea is more demanding, and the general water will have the basic substances formed by limescale - calcium carbonate and so on. In the process of making tea, these will be precipitated together with some substances in the tea leaves, forming an oily substance floating on the surface of the tea soup.

The theophylline in the tea will also precipitate part of it in the process of brewing tea, forming an oily substance, which will float on the surface of the tea soup.

5. There is a process of frying green in the production of Tieguanyin, which may be that there is oil on the farmer's homemade tea pot. Whatever the reason, it is recommended not to drink the first brew and wash the tea. In addition, there will also be an "oil film" on the surface of the tea soup after the tea soup is cold or overnight, so it may be that the caffeine of the tea soup is precipitated at low temperature and formed by the interaction with other substances, so the tea should be drunk while it is hot, and it is best not to drink the tea overnight.

It's impossible, it's recommended that you don't drink it, because no tea will have oil.

This is a typical feature of unscrupulous businessmen adding aged tea to tea oil and re-frying, and it is recommended not to drink it for the sake of health!

If there is no problem with the water, then this tea may be mechanistic and there is a possibility of oil contamination.

Cottage, processed for the sake of beautiful appearance, don't drink it.

Water? Tea set? These are also factors, check the tea.

Tieguanyin is a very famous type of tea, which belongs to the category of semi-fermented tea. Tieguanyin is rich in organic chemical components, which are also beneficial to the body. When brewing Tieguanyin, you will find that there is a layer of oil floating on the surface of the tea soup. So is this oil film a harmful substance?

Tieguanyin belongs to the category of semi-fermented tea.

Tea contains an organic compound called tea polyphenols, which are easy to form polyphenol oxygen compounds - tea pigments after being oxidized.

After brewing, a thin film is formed on the tea soup, which is tea pigment (polyphenolic oxygen compound). The longer the time, the darker the color, and the longer the oxidation, the more oxidized tea pigments will be.

Generally, Tieguanyin is more likely to form tea pigments than black tea, because some phenols have been oxidized during the processing and fermentation process of black tea.

Apples that we eat in our daily lives are also rich in polyphenols, and if you cut the apple and set it aside, it will change color after a while. In fact, this phenomenon in tea soup is the same as the principle that apples will change color after a long time. Therefore, the majority of tea lovers do not need to worry.

Tea pigments (polyphenols) are harmless to humans!

Tieguanyin is a semi-fermented tea, the production process is complex, and some tea polyphenols have been oxidized and polymerized, which has both the fragrance of green tea and the mellow of black tea.

The leaves of Tieguanyin are thick and mature, and the aroma type is mostly aroma substances with high boiling point, so in order to show its special floral fragrance and the mellow of charm and taste, it must be brewed with 100 degrees boiling water.

In order to ensure that the temperature is high enough during brewing, the container for making tea must be quickly scalded with boiling water before brewing, which can pre-warm the cup and clean the tea set. After scalding the container, put Tieguanyin into the container and brew it with boiling water at 100 degrees.

The temperature is high enough, the aroma substances volatilize fully, the aroma is rich like plum orchid, the taste components are more fully dissolved, the taste is more mellow and fresh, as soon as the mouth is like thousands of magical substances "drilling" into the teeth, straight into the bottom of the throat, the cheeks are full of relish, and the tongue surface seems to be covered with a thin layer of synovial membrane, mellow and fresh. It makes Tieguanyin get the best quality flavor after brewing.

Tieguanyin is a semi-fermented oolong tea that needs to be brewed with boiling water at high temperatures. Therefore, in order to ensure high temperature, it is necessary to put tea leaves first and then inject boiling water.

At the same time, in order to ensure a high temperature, it is generally necessary to scald the container with boiling water first, so that the tea set can be cleaned to enjoy the aroma of dry tea, and the tea set can be heated in advance, so as to avoid the cold tea set absorbing a lot of heat and not reaching the high temperature we want.

In terms of tea utensils, you can choose a tea set with good thermal insulation effect, such as a purple clay pot, to ensure the high temperature required for brewing.

In terms of brewing time, Tieguanyin is granular, relatively compact, and not easy to brew, so there is generally a step to wash the tea, which is to quickly inject boiling water, and then pour it out immediately, about two or three seconds.

When brewing normally, let it sit for about 5 seconds for the first and second times, 8 seconds for the third and fourth times, and 15 seconds for the fifth and sixth times.

Of course, this is not a standard, according to personal tea drinking habits, the firmness of the tea and the amount of tea can be appropriately adjusted, but generally not more than 1 minute.