When making tea in a bowl, is it the same effect to extend the time of making tea and slow down the

The effect of delaying the time of making tea and the time of soup is not the same. Because the control of the soup is closely related to the taste of the tea. If the tea has been brewed for a very long time, it should be poured out quickly.

If you don't have enough time to brew the tea, you should make the soup slowly. Adjust the speed of the soup according to the time of brewing the tea, so that the color is similar. <>

However, it is important to know that even if the colors are very close, the taste of different brewing times cannot be adjusted. Because the tea itself needs to be savored, not appreciated, it is very easy to make the color of the tea similar to it, but it is very difficult to make the taste of the tea taste similar. If you extend the brewing time, the steeping time of the tea leaves and the object of the leaching are almost the same.

In this case, there doesn't seem to be much difference in taste. However, if the time of the soup is slowed down, the contents of these tea leaves will be distributed differently in the tea brewer. The substances contained in the tea will also show different curves.

The precipitation rate of these substances is different, that is, this is different, which makes the composition of the substances contained in the whole tea very different. The color of the tea soup is related to the tea pigment in the tea leaves, but it is important to know that the substance tea pigment is not the only substance that will appear in the tea soup. Therefore, although the color of some tea leaves looks the same, the taste is actually different.

Because the composition of tea substances in tea soup is different. In addition to this, the heating time and temperature curve of tea are also different. <>

If you want to master kung fu tea, you must grasp the time of soup. In the process of making tea, you must be attentive, and you must know that good tea must be brewed carefully. If the time of the soup is not controlled accurately, it will have a great impact on the quality of the tea.

If the concentration of the tea is very high, it will cause a bitter taste when the customer tastes it.

There is a big difference between the effects of the two, because if the tea is brewed for too long, the tea will be ugly, even if the soup time is slowed down later, it will lead to too high concentration, and the tea will have a short fragrance and bitter feeling.

The effect is different, prolonging the brewing time will make the taste of the tea soup stronger, and slowing down the process of making the soup will make the tea a little lighter.

It must be different, if you slow down the soup time, the effect is very different, for the precipitation content of inclusions, the time of soup is different, the proportion of inclusions sucked out is different, and the color of the tea will be different.