How many days can black tea be brewed and drunk in a row?

Black tea contains more abundant substances, there are black tea leaves in the tea leaves and black tea stems, which are more resistant to boiling than other teas, and can be boiled repeatedly with water in one day, generally about 10 times.

Generally speaking, the longer the old tea is left, the higher the drinking value, the more fragrant it is when used to boil tea, and the taste is relatively mellow and smooth, and the tea polyphenols contained in new tea.

And the content of caffeine is relatively high, drinking by brewing can make the taste of tea more tender and refreshing, and if you boil it directly, it is easy to make the tea bitter.

Pottery tea utensils are generally used to boil black tea.

Pottery adsorption eliminates some of the miscellaneous flavors formed during tea fermentation and tea storage, making the aged aroma of black tea more prominent. If you don't have a pottery tea set at home, you can also use a glass pot or a tea making artifact.

Traditional boiling and drinking

Take 10-15 grams of tea, boil water (500 ml) to a boil, put the tea in, until the water boils, simmer for another two minutes, stop the fire and filter the residue, and then drink it hot.

Kung Fu brewing method

With gongfu tea. utensils, brew and drink according to the kung fu tea brewing method.

Tea: Put about 15g of black tea into the cup, the cup is a special cup for making black tea, it can realize the separation of tea and water, and better brew black tea.

Brewing: Brew with boiling water in a tea ratio of about 1:40, because black tea is relatively old, so when brewing tea, be sure to use 100 degrees Celsius.

The above boiling water can completely brew the tea flavor of black tea.

Tea separation: If you brew black tea in a cup, press the cup button directly to achieve tea separation.

Taste black tea: Bring the tea in the cup into the teacup and drink it directly. Cup brewing method Use a covered purple sand or ceramic cup, take 5 grams of boiling water to brew, and drink it after 2-3 minutes of capping.

How to drink milk tea. Traditionally, the tea soup is cooked.

After that, adjust the ratio of milk and tea soup to 1:5, and then add an appropriate amount of salt, that is, it becomes the Western Regions.

Featured milk tea.

Tips Black tea can not only be used to drink, but also used to wash hair, has the effect of anti-itching and dandruff, has a certain protective effect on hair, and can also be used to soak feet, which can relieve fatigue, deodorize and inhibit bacteria!

It's best not to drink it anymore.

In fact, the number of times to make tea is a certain amount of exquisite, in the usual black tea we see are to follow such a brewing technique, if we brew too many times, it will make the tea age, if the brewing times are not enough, the tea will be too bitter, at this time we need to master certain skills, neither overbrewing nor brewing in place.

Black tea has leaves and stems, and the leaf stems are thicker than other teas, therefore, black tea is richer in inclusions and more resistant to boiling, and can generally be boiled about ten times, as long as it is boiled until there is no tea taste.

Black Tea Brewing Tips:

1. Boiling black tea is very simple, first wait for the water temperature to be heated to boil, put in an appropriate amount of Anhua black tea (do not need to add a lid at this time), boil for 2 minutes, turn off the heat, cover the lid and simmer for 3 5 minutes, and then drink after filtering the residue.

2. Due to the aging and mellow characteristics of black tea, it is recommended to pour the boiled tea into the water bottle and simmer for 1 2 hours, its taste is more mellow, and the boiled tea can be put in the hot water bottle before going to bed every night, and drink it the next day, the deep fermentation process of the tea is more sufficient, the health care value and taste are better, more slippery, and the soup color is more bright and translucent.

3. The production process of black tea generally focuses on fermentation or post-fermentation, and some are pressed into brick tea, cake tea and loose tea. Black tea is generally brewed in a teapot and tea set, and tea can be brewed if conditions permit.

The drinking method of black tea is relatively simple, and it can be brewed with a purple clay pot, a fluttering cup, and a gaiwan. Because black tea is pressed tighter and more resistant to brewing, it is brewed.

When brewing first and second, pour boiling water and pause for dozens of seconds before pouring out the tea. In the fifth and sixth brews, because the tea leaves have gradually dispersed, at this time, the boiling water should be poured out immediately, and the soup can be seen to be thicker and close to black.

1. Traditional boiling and drinking method: take 10 to 15 grams of tea, fill 500 ml of water with a pot or other container, boil to a boil, put the tea into it, wait until the water in the pot boils again, change to simmer for one to two minutes, stop the fire, filter out the tea residue, and then drink. Due to the aging and mellow characteristics of black tea, it is recommended to pour the boiled tea into the water bottle and simmer for 1 2 hours, its taste is more mellow, and the boiled tea can be put in the thermos before going to bed every night, and drink it the next day, the deep fermentation process of the tea is more sufficient, the health care value and taste are better, more slippery, and the soup color is more bright and translucent.

2. Drinking method of Kung Fu tea: Use Kung Fu tea utensils and drink according to the brewing method of Kung Fu tea.

3. Cover the bowl to make tea (the most common in the south): you can use the purple sand or ceramic cup and bowl with the cover, take 5-8 grams of tea, rinse it once with boiling water first, pour it off after scalding the cup, and then flush it into the boiling water, cover it for about a minute, and wait until the soup is red and thick, and then you can drink it.

2 minutes. Put the black tea into a clean tea set, pour in an appropriate amount of boiling water, boil for about 2 minutes, turn off the heat, then cover the lid and simmer for 3-5 minutes, and then drink after filtering the residue, because the black tea has a strong fragrance and mellow taste, usually pour the boiled tea into the water bottle and simmer for 1-2 hours, so that the taste is better.

Black tea: Black tea, belonging to the camellia family, is named because of the black appearance of the finished tea. Black tea is one of the six major tea categories, which is a post-fermented tea, and the main production areas are Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other places. It helps digestion and oil desolation, lipid reduction**, antioxidant and other effects.

The tea-making process of black hair tea generally includes four processes: finishing, rolling, piling and drying. Dark tea is divided into Hunan black tea (Fu tea, Qianliang tea, black brick tea, Sanjian tea, etc.), Hubei green brick tea, Sichuan Tibetan tea (Bian tea), Anhui Guyi black tea (Ancha), Yunnan black tea (Pu'er ripe tea), Guangxi Liubao tea and Shaanxi black tea (Fu tea). The black hair tea raw materials used in traditional black tea have a high degree of maturity and are the main raw materials for pressed tea.

Step 1: Set up tea.

Control the ratio of tea to water to lay a good foundation for the shade. 100ml gaiwan, 10 grams of tea. This amount of tea basically ensures the coordination of the proportion.

Individuals can adjust their own tastes. At the same time, adjust the time of each bubble to match. For example, if you brew a few times, you can increase the amount of tea, and at the same time, try to get out of the water as quickly as possible in the first few brews.

Tip: When washing the tea cup, please open the lid of the tea container to facilitate the escape of miscellaneous flavors and the cooling of the bottom of the leaves.

Step 3: The first three bubbles.

Suppresses miscellaneous flavors and enhances the texture of soup. Basic method: Hang water at a fixed point and inject it slowly.

Minimize the relative movement of water and tea. When you pour slowly and steadily, you will find that the water in the bowl is very light, and it will not churn up the orange-yellow tea soup and even the dregs like a rush. When making soup, it is recommended to use a fair cup.

In this way, the color and flavor substances will be re-integrated in the fair cup, and the tea soup soaked in the slow hanging water is soft and sticky, but there is no smell. After each brewing soup, it is recommended to drain the tea base. Although the brewing of the soup will increase the number of bubbles, it will change the rhythm and coordination of the leaching of flavor substances, adding a lot of instability to the brewing.

Step 4: Three or five bubbles in the middle.

There is fragrance and water, harmonious blending. Basic method: Swirl the water slowly and inject steadily.

Don't dash. It is necessary to control the water temperature and the relative movement of water and tea at a reasonable level, so that we can take into account the fragrance and water and achieve coordination. Stabilizing the swirl is easy to say, but it is actually very technical.

How to rotate in tea? How fast is the spin? How thick is the water column?

How high is the water injection point? All of these need to be adjusted by the tea maker according to the tea properties and the taste needs of the tasters.

Step 5: The last three bubbles.

The fragrance is high and the water is smooth, and the soup is light in sweetness. Basic method: Rush to inject water, and keep the bottom of the leaf at a continuous high temperature.

The flush can be both high and low, and can be fixed or swirling. It is important to pound and churn the undersides of the leaves, while maintaining a high water temperature to fully stimulate the aged aromas. When the tea leaves are soaked in the tail water, we need to increase the water temperature during soaking for the dual consideration of leaching more substances and improving the aging aroma.

At this time, contrary to the initial stage, not only do we not open the lid to cool down the flavor, but also fill the water immediately after the water is discharged to maintain the high temperature of the soaked tea. Due to its poor thermal conductivity, the purple clay pot has a naturally strong ability to maintain leaf temperature.

Precautions. During the whole brewing process, please do not shake, stir or pluck the bottom of the leaves. Doing so will not only make the tea soup cloudy, but also may make the tea taste thin and the water flavor high. In the same way, the water injection should be kept stable at all times. Even if the water is high, keep the water column calm and shiny.

As black tea enters people's homes, people increasingly feel the practical benefits of black tea to the body, and they are becoming more and more particular about the brewing of black tea. What's the point of brewing black tea? What is the best way to do this?

The time to brew the black tea.

The brewing time is based on the strength of the tea soup suitable for the taste of the drinker. Generally speaking, drinking Anhua black tea, the brewing time should be short, generally about 2 minutes, the number of brewing black tea can reach 5-7 times, with the increase of brewing times, the brewing time should be appropriately extended.

When brewing, it is best to pour a small amount of boiling water, soak the tea leaves, and then fill it up to seven or eight percent, and then drink it hot. When drinking to about one-third of the tea soup left in the cup, add boiling water to brew twice, and continue to drink to one-third of the tea soup, and then brew the third time, so that the concentration of the tea soup before and after is relatively uniform.

How to brew black tea and how long it takes.

How to brew black tea.

1. Anhua black tea Ruyi cup brewing method.

1. Take the tea. There are different types of Anhua black tea, and the way to take tea is also different. Fu brick tea, 1,000 taels of tea cakes, you can use a black tea knife to pry along the tea brick or tea cake pattern; The whole thousand taels of tea can be cut with scissors, peeled off the dumpling leaves, etc., and then pried with a hammer and steel drill; Convenient granular, bagged Anhua black tea (such as Qianliang tea granules, "black rose" black tea) can be brewed directly. Take about 8g of tea, and you can take more when you like it or have a large number of drinkers.

2., set tea.

Put the tea leaves into the Ruyi cup.

3. Brew. Brew with boiling water in a tea ratio of about 1:40. Since black tea is relatively old, it is necessary to use boiling water above 100 degrees Celsius when making tea in order to completely brew the tea flavor of black tea.

4. Drink. Press the button of the Ruyi cup to separate the tea soup, and then pour the tea soup into the tea cup and drink it. Generally speaking, Anhua black tea is relatively resistant to brewing and can be brewed several times.

How to brew black tea and how long it takes.

2. The traditional brewing method of Anhua black tea.

1. Cut 8-10g tea leaves with a tea knife;

2. Boil the water to the initial boil, and the wall of the pot is covered with fisheye bubbles;

3. Put the tea leaves into the pot;

4. Bring to a simmer;

5. Cease fire, filter the residue, and drink it hot.

Brewing tea needs to pay attention to the state of mind, calm down and make tea seriously The taste will not be bad, so let's teach you a little basic method of making black tea.

Turn on step-by-step reading mode.

Tool materials: black tea, teapot, water.

How it works: 01Take tea.

The amount of tea is about a quarter of that of a gaiwan.

02Wash tea. Use boiling water at 100 degrees Celsius, high flush and hang foam, repeat twice, the purpose is to wake up the tea leaves.

03 Brewing. After brewing tea, the water is low and the soup is immediately served, and the soup time is controlled according to personal taste.

04 It is recommended to use a gaiwan to control the soup time and avoid bitterness, and it is recommended to use a purple clay pot for tea more than five years old.

05If it is boiling tea, prepare the tea in a ratio of 1:50 according to the size of the container for brewing.

06Wash the prepared tea first, pour the tea leaves into it after the water boils, and wait for about five minutes to make the tea.

Twice. For black tea, you need to use boiling water, wash the tea first, and then brew it. Black tea is a post-fermented tea, which has undergone a special post-fermentation process called "Wudui", and the older it is, the more fragrant it becomes.

Black tea, represented by Pu'er tea, is also brewed with 100 degrees of boiling water. Loose tea is easy to taste, while pressed brick tea has to be cooked.

1. When brewing black tea for the first time, it should take 10 to 20 seconds to quickly wash the tea, that is, put the tea leaves into the cup first, pour boiling water, and pour the water away after a while;

2. Pour in boiling water again and cover the cup. This not only filters out the impurities of the tea leaves, but also makes the subsequent tea soup more mellow. The subsequent brewing time is usually 2 to 3 minutes.

<>1. It is not possible to brew black tea overnight, and it is not recommended to drink it overnight after the general tea, and it is easy to breed bacteria and deteriorate after the tea is disturbed overnight, so as to avoid causing physical discomfort.

2. Black tea contains a large number of vitamins and minerals, etc., if the black tea is stored overnight, it is likely that Li Zhi will breed a large number of bacteria, and the nutrients will be affected, and it is easy to cause gastrointestinal discomfort after eating, and the overnight black tea contains a large amount of tea scale, long-term drinking, may make the teeth yellow, and may also produce tartar, causing bad breath, bleeding gums and other oral problems.