What temperature zone is the tea in and what temperature is the tea stored

Tea leaves are stored at 0 5 temperatures. The higher the temperature, the faster the tea will age. In the process of tea storage, the temperature of tea will increase by 3-5 times faster for every 1 liter of thickness.

Tea is generally suitable for low temperature refrigeration, which can reduce the oxidation process of various components in tea.

Tea should not be kept at high temperatures. The temperature will accelerate the automatic oxidation of crude substances such as polyphenols in tea. The higher the temperature, the easier it is for the tea to age, especially green tea, the color will turn yellow, and the aroma will appear stale.

Under normal circumstances, green tea and oolong tea with a light degree of fermentation need to be refrigerated, while pu-erh tea and post-fermented black tea do not need to be refrigerated.

Temperature has a great influence on the aroma, soup color, and taste of tea, especially in the south.

In July and August, the temperature can sometimes reach more than 40, even if the tea has been dried and stored in the dark, it will quickly deteriorate, making green tea not green, black tea not fresh, and flower tea not fragrant.

To maintain or extend the shelf life of tea, it should be stored at low temperatures, preferably between 0 5.

The influence of temperature on the quality of tea: temperature has a great impact on the aroma, soup color, taste, etc. of tea, especially in July and August in the south, the temperature is sometimes as high as 40 or more, that is, the tea has been dried and stored in the dark, and it will deteriorate quickly, so that green tea is not green, black tea is not fresh, and flower tea is not fragrant. Therefore, to maintain and extend the shelf life of tea, low temperature insulation should be used, and it is best to control the temperature between 0 -5.

For high-end tea, its tea buds will be relatively full and neat. If the weather is getting a little warmer, it will come out a little more elongated. If the weather is 25 years old, then the tea leaves will grow faster, they will become coarse and old, and the quality will be very different.

Tea leaves, especially green tea, grow very tender and very small, so it is afraid that the temperature is too high, and after the tea leaves are scalded at high water temperature, it will not taste good and affect the taste. Therefore, the water temperature should be artificially lowered. Tea leaves brewed with cooled water have a very sweet taste.

For general tea, it is better to be fresh. For example, green tea generally expires in about a year at low temperature, and the answer to the question of how long does it take for different tea types of tea to expire is different, and the factors that affect the quality of tea are mainly temperature, light, humidity and other aspects.

If the storage method is appropriate, the above factors are reduced or eliminated, and the tea can be stored for a longer time without deterioration; On the contrary, if the storage temperature increases or is not closed, then the expiration time of tea is greatly shortened, so the premise of how long the tea expires is preservation, and then the shelf life of various types of tea.

For example, green tea is about 12 months, black tea is about one to two years, oolong tea is about 2 years, and black tea is about 10 years.

The temperature of the water directly affects the aroma of the tea, the water is not hot enough, the fragrance cannot be excited, the water is too hot, and the fragrance will not last.

The biological minimum temperature of tea plants is generally 10, but some early bud species, such as Longjing 43 and Jiangxi Wuyuan early bud varieties, can grow with only 6; Late budding species must be higher than 10 to start growing. The minimum critical temperature for tea plants varies depending on the variety, age, and weather conditions at low temperatures. Generally, shrub tea plants have stronger low temperature tolerance (Longjing, Jiukeng and other varieties can tolerate -16 -12), followed by small tree type (such as Zhenghe big white tea can tolerate -10 -8), and arbor type has the weakest low temperature tolerance (Yunnan large-leaved species will be seriously damaged at -6).

It can only be said that he is not an expert, and there are n many things, which are not easy to deal with.

Our people are very particular about making tea. In ancient times, there were rules of "four things to cut tea" and "three things to try tea", which emphasized that making tea should not only choose water, but also pay attention to proper cooking to ensure that the fragrance of tea is fully developed. Whether the tea is made or not has a great impact on the flavor of the tea.

There are two things that need to be mastered to make good tea: one is the amount of tea leaves, and the other is the temperature of water. The dosage of tea is said to be "fine tea is eaten coarsely, and coarse tea is eaten finely".

Generally speaking, delicate tea contains less tea juice, and a little more should be put when brewing Coarse tea contains more tea juice, so it should be put less.

The water temperature of tea should be mastered by the principle of "old tea should be brewed, and young tea should be brewed". The so-called brewing is to make tea directly with boiling water The so-called brewing is to make tea with boiling water with a low water temperature in a thermos. Here are three ways to make tea, which are suitable for a small family tea room or for tea lovers who already have a complete set of tea utensils.

Traditional tea brewing method: first prepare the tea set, tea leaves and kettle, first pour hot water into the purple clay pot until it overflows, and then pour out the water, which is called a hot pot. Then put tea leaves in the purple clay pot, which is called tea.

Then pour boiling water into the purple clay pot until the foam overflows the spout, and then pour the tea into the fair cup, which is commonly known as the sea of tea, because the tea is poured directly into the small cup, it is easy to light first and then thick, and it is very uneven. Pour the tea soup into a small cup and divide the cups, it is advisable to fill it with eight points, and then you can serve the tea to the guests. Yixing Tea Method:

First, put the tea into a utensil called tea lotus, and look at its color and quality, which is called tea appreciation. Then use the above method to scald the pot, after placing the tea, pour the boiling water into the purple clay pot, quickly pour the tea into the fair cup, the faster the better, this is called warm bubble, commonly known as washing tea, this washing tea is not drunk. To make the first tea, boiling water is poured into the purple clay pot, timed for one minute, and then the body of the pot should be flushed with boiling water, which is called pouring the pot.

After pouring the tea washing water and scalding cup from the fair cup, you can pour the first tea into the fair cup, and then divide it into small cups. It should be noted that the first brew of tea is one minute, the second brew of tea is one minute and fifteen seconds, the third brew of tea is one minute and forty seconds, and the fourth brew of tea is two minutes and fifteen seconds. Teochew Tea Brewing Method:

Use the above method to warm the pot, warm the cup, after placing the tea leaves, and then roast the tea, the method is to put the purple clay pot of tea leaves into the tea pool, and then inject boiling water into the tea pool, so that the musty smell of the tea leaves in the pot will disappear naturally after being heated, and the good tea leaves can be baked, and the poor quality tea will have to be baked and baked, and then the pot will be lifted from the tea pool, shake up and down, so that the tea in the pot is heated at a uniform temperature, and then put the pot into the tea pool, inject boiling water, after the first tea is poured into the fair cup, wrap the teapot with a tea towel, lift and shake hard, and then shake less and shake more, and then brew for the second and third time, the purpose is to make the temperature and humidity in the pot uniform, and the tea juice is leached. The Chaozhou tea brewing method ends with three bubbles, and the emphasis is on the fact that the tea soup of the three bubbles of water must be consistent. Tea is quite particular, only careful touching, repeated practice, in order to enjoy the fragrance and glycol of tea.

Tea art: Different tea leaves are brewed with water at different temperatures.

For fermented black tea or black tea, use hot boiled water above 90 degrees; Green tea, generally 70-85 degrees of boiling water; Oolong tea uses boiling water.

Fermented tea, post-fermented tea and semi-fermented tea should be brewed with a water temperature of more than 90 (but it is recommended to brew with a water temperature of about 85 ° for the first three brews), and non-fermented tea and lightly fermented tea should be brewed with a water temperature of 75 ° to 85 °.

There are: Flower tea around 80 degrees, green tea 75 to 85 degrees, Tieguanyin 90 degrees or more, Pu'er and black tea 95 degrees or more.

Of course, the temperature is particular, the temperature of black tea can be appropriately higher, and the temperature of green tea is 70-80 degrees. Drinking tea is an art, and the feeling that you are slowly figuring out is more in line with your own needs... Experience and enjoy.

Master the temperature at which the tea is brewed.

There are many types of tea leaves in China, and the taste of tea soup is also different, and the temperature requirements for brewing each tea are also different. A good brew of tea makes people feel comfortable and have an endless aftertaste; However, if you use too cold or too hot water to brew good tea, even non-connoisseurs can drink its bitter taste.

Tea contains two well-known ingredients: caffeine and vitamin C. The more caffeine content of the tea soup, the more bitter it tastes, and the temperature of the water also determines the amount of caffeine content of the tea soup.

Secondly, high temperature can easily destroy the vitamin C content in tea and reduce the nutritional value of tea soup.

Generally speaking, the appearance of tea leaves is greener, and the water temperature of brewing should be lower, so it can be inferred. Different tea leaves should be brewed at different water temperatures. After many experiments, Lu Yu Tea Art Center has set three kinds of tea brewing temperatures: high temperature, medium temperature and low temperature, and classified various tea leaves in turn.

1. High temperature: above 90 degrees.

Leaf teas: such as Tieguanyin, Narcissus, Frozen Oolong, Bergamot, etc.

Heavily kneaded teas: such as Tieguanyin, bergamot and other teas that are close to the ball.

Heavy roasted tea: darker and darker tea.

Aged teas: Any properly stored aged tea, Tieguanyin and Narcissus are more common.

2. Medium temperature: 80 degrees - 90 degrees.

Lighter fermented tea: such as Wenshan Baochong tea, but if the roasting is heavier, it should be brewed at high temperature.

Bud tea: such as Baihao oolong, high-grade black tea, etc.

Smoked flowers: incense tablets, baochong tea, smoked flowers.

Fine crushed tea: Although there are differences in the use of water temperature of the above-mentioned teas, due to the increase in the area of contact with water after the tea leaves are chopped, the tea juice dissolves quickly, so even the Tieguanyin that should be brewed at high temperature should be brewed at medium temperature after chopping.

3. Low temperature: less than 80 degrees.

Green tea: such as Longjing, Biluochun, etc. If you still feel that the bitterness is too strong when you taste it, you can lower the water temperature.