Which teas need to be boiled and what teas need to be boiled and drunk

There are three main types of tea that are suitable for boiling and drinking: old white tea.

Black tea, oolong tea.

These three kinds of boiled tea, full of aroma, better taste, in the boiling of tea, with a gentle **, from boiling water to boiling tea, tasting, the whole rhythm is gentle, comfortable, and rich in form, through the stillness of the limbs to drive the spirit of quiet, can make people complete the emotional relaxation in the process.

Old white tea. White tea is a slightly fermented tea.

Using delicate, white and hairy buds and leaves on the back of the leaves as raw materials, dried by the sun or simmered, its milli color is silvery white, with the characteristics of "green makeup wrap".

Because the old white tea is not kneaded during processing, the aroma is more mild and natural after aging, so the leaves are complete and stretched after boiling, the tea is mellow, and the soup color is light.

Black tea belongs to post-fermented tea, because the raw materials used are relatively coarse and old, and the processing process requires a long time of accumulation and fermentation, so the aging fragrance is rich, the taste is mellow, and the tea soup is rich.

It is mostly dark brown, and compared with brewing, boiling and drinking can better reflect the smooth nature of Pu'er.

3.Oolong.

It belongs to the category of semi-fermented tea. Oolong tea has both the strong umami taste of black tea and the fragrance of green tea, and has the unique characteristics of "green leaves and red borders".

High-charcoal roasted oolong tea is suitable for boiling and drinking, but it should not be cooked for a long time. Otherwise, the tea juice is too strong, which will affect the taste of the tea soup.

Generally, the tea with a long year, full fermentation or heavy fermentation, and the tea with a strong mellow tea is more suitable for tasting by boiling. These teas have faded their initial greenness either because of the process or after time concoction.

Cold, tea tends to be warm.

And this kind of tea, the cord is relatively coarse and old, the content is relatively more balanced, the stored sugar is also relatively high, and it will not be too bitter and difficult to eat after cooking, and the warm tea is suitable for driving away the cold.

Black tea is the most suitable type of tea for brewing. Black tea is a post-fermented tea, and the raw materials used in it are relatively coarse and old, and in the process of processing, it needs to be stacked and fermented for a long time. Among the six major types of tea in China, black tea and black tea are more suitable for boiling.

For other teas, old tea is generally boiled and drunk to have a more flavorful taste, while boiling new tea will destroy its original taste.

Boiled and eaten, it is generally the kind that needs to be boiled for a long time to be delicious, such as the kind of tea with better quality, oolong black tea, black tea and the like.

Pu'er tea is very suitable for boiling and drinking.

Which tea leaves are good for boiling? The six major tea systems are different, so don't boil good tea into bad tea.

Tea leaves suitable for boiling and drinking, there are old white tea, black tea, and oolong tea.

Which teas can be boiled: old white tea, black tea, oolong tea. White tea is a lightly fermented tea, the aged white tea is full of substance, the jujube is mellow after boiling, and the soup color is fresh and mellow; Because the raw materials of black tea are coarse and old, and after a long period of accumulation and fermentation, boiling and drinking can release its rich contents; Oolong tea is not easy to brew due to roasting reasons, and boiling tea is more conducive to its substance.

Old white tea, oolong tea, black tea, and black tea are all suitable for boiling. Among them, black tea is often paired with milk, juice, etc., because the brewed black tea has a particularly strong taste and is not suitable for drinking alone, but when paired with milk and juice, it will make black tea more mellow.

Among them, black tea is the world's largest consumption of a tea, high aroma, full of charm, is the typical characteristics of black tea, daily brewing generally with 85-90 degrees of water temperature, can not be brewed directly with boiling water, otherwise it will cause tea soup bitter, unbearable, although black tea is not suitable for high temperature brewing, but black tea is often used to boil tea, boiled black tea is generally used to make some black tea drinks, often with milk, juice, etc., boiled black tea taste is particularly strong, not suitable for drinking alone, but with milk, When the juice is paired, it becomes more mellow, and with the addition of sugar, the taste becomes sweet and delicious.

Brick tea needs to be boiled and drunk, and then some. That one. The tea leaves that are more difficult to brew must be boiled and drunk, and there are not many of these tea leaves now.

Generally, brick tea needs to be boiled and drunk, and it tastes good when sprinkled with salt.

Answer: White tea needs to be boiled and drunk.

Which tea leaves are good for boiling? The six major tea systems are different, so don't boil good tea into bad tea.

Which tea leaves are good for boiling? The six major tea systems are different, so don't boil good tea into bad tea.

The teas suitable for boiling and drinking are shou mei, black tea, aged rock tea, and old white tea.

1. Shou Mei

Shou Mei can be boiled after soaking, or it can be boiled directly (it is recommended to extend the tea time by boiling directly). In particular, Shou Mei that has been stored for more than 3 years has changed its taste from sweet and fragrant to mellow and warm, and it has more jujube fragrance after boiling, and wolfberry can also be added to the boiled tea according to personal needs.

2. Black tea

Black tea is boiled and drunk, which brings out the flavor faster and has a stronger flavor. Black tea is usually pressed into cakes, tuo, bricks and other pressed forms, and it is difficult to release the true taste when brewed by ordinary pot brewing, and the way of boiling can produce a faster flavor and a stronger taste. Especially some black teas with thick tea stems, after boiling tea, the tea soup tastes soft, soft and glutinous, and the taste is delicate, which is more loved by tea lovers.

3. Aged rock tea

Rock tea that has been aged for many years can also be boiled and drunk, but there are fewer people who use rock tea to boil and drink. The folk of Wuyi Mountain have a saying that aged rock tea is "a medicine in three years, a pill in ten years, and a treasure in twenty years". This kind of rock tea can stimulate the internal substances more by boiling it, and the boiled rock tea has a more flavor.

However, the rock tea used for brewing must not run out of gas and not deteriorate, otherwise the taste of the brewed tea will be difficult for people to accept.

4. Old white tea

Old white tea, one of the white teas, refers to the tea that has been stored for no less than 3 years. In the classification of old white tea, it includes Baihao Silver Needle, White Peony, and Shou Mei. The contents of these aged white teas have changed, and the changes in these substances have also made the white tea more resistant to boiling.

White tea can be boiled and drunk, which is related to its production process.

Among the six major types of tea, the production method of white tea is the most special, there is no fried green, no rolling, only withering and drying, which retains the original form of white tea to the greatest extent.

Summary. Hello <>

Pu'er tea is a type of tea that has been fermented and pressed, and is loved by the majority of tea lovers because of its heavy and thick taste. Because Pu'er tea is processed, it needs to go through complicated steps such as preheating, washing, and boiling before drinking. In addition to promoting digestion, drinking Pu-erh tea can also help reduce blood lipids, lower blood pressure and other health effects.

Which tea needs to be boiled and drunk.

Hello <>

The teas that need to be boiled and drunk mainly include Pu'er tea, Tieguanyin and flower tea. Some tea leaves need to be brewed with boiling water, and then boiled for a period of time to achieve the best effect of drinking fiber. <>

Kiss Hello [faint judgment laughter] Pu'er tea is a kind of tea that has been fermented and pressed, and is loved by the majority of tea lovers because of its thick and thick taste. Because Pu'er tea is processed, it needs to go through complicated steps such as preheating, washing, and boiling before drinking. In addition to promoting digestion, drinking Pu-erh tea can also help reduce blood lipids, lower blood pressure and other health effects.

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Tieguanyin is also a classic rock tea product of this sail, because of its outstanding quality, known as China's crown tea. Tieguanyin is tender and fresh because of the tea quality, which has the effects of reducing fire, quenching thirst, and moistening the lungs, so it is widely used to relieve heat and cool down when you are sick and thirsty.

1. Old white tea; White tea is a micro-fermented tea, which is made of delicate and hairy buds and leaves on the back of the leaves, which are dried in the sun or simmered. The old white tea is not rolled when processing simple silver, and the aroma is more mild and natural after aging, so the leaves are complete and stretched after cooking, the tea is mellow and the soup color is light.

2. Black teaBlack tea belongs to post-fermented tea, because the raw materials used are relatively coarse and old, and the processing process requires a long time of accumulation and fermentation, so the aging fragrance is rich, the taste is mellow only and the jujube is thick, and the tea soup is mostly dark brown.

3. Oolong tea; It belongs to the category of semi-fermented tea. Oolong tea has both the strong umami taste of black tea and the fragrance of green tea, and has the unique characteristics of "green leaves and red borders". High-charcoal roasted oolong tea is suitable for boiling and drinking, but it should not be cooked for a long time. Otherwise, the tea juice is too strong, which will affect the taste of the tea soup.

It can be boiled with old white tea, black tea, and oolong tea. White tea is a lightly fermented tea, the aged white tea is full of substance, the jujube is mellow after boiling, and the soup color is fresh and mellow; Because the raw materials of black tea are coarse and old, and after a long period of accumulation and fermentation, boiling and drinking can release its rich contents; Oolong tea is not easy to brew due to roasting reasons, and boiling tea is more conducive to the precipitation of its substances, and the tea soup is more full.

Tips for boiling teaThe proportion of tea used in the tea brewing method is generally controlled at about 5 6 grams of tea in 1000cc, and tea lovers can find out the tea ratio that suits them on this basis. Because boiling tea is not as strict as making tea, if the tea soup is too light, add tea or extend the cooking time; If the tea soup is too thick, add an appropriate amount of water and boil.

It is recommended to add tea leaves to the pot in cold water, and then change to low heat after boiling (try to reduce the power, so that the tea soup is always in the state of being opened), and at the same time open the lid (or side cover), which can disperse the peculiar smell in the tea (such as the pile smell of ripe tea), and the tea will be warmer.