Isn t the tea soup cloudy a good tea, and what is the reason for the cloudy tea soup?

Normally, the color of the tea soup of ripe tea is thick and translucent; The tea soup of raw tea is rich in color, including: light yellow translucent, bright yellow translucent, orange yellow translucent, orange red translucent, etc. The adjectives of these tea soup colors are all translucent, so what is the antonym of translucent?

Turbidity. Whether it is ripe tea or raw tea, the tea soup will produce a cloudy phenomenon. The main reasons for the turbidity of tea soup are as follows.

One: Air oxidation

After long-term storage, Pu'er tea cakes can be opened and brewed without three days of tea awakening (two to three days before brewing, priry the required tea sample into a clean clay pot). After the stable substances in the tea are suddenly disrupted, they are also in contact with the air, which promotes the rapid oxidation reaction of the tea leaves. At this time, brewing, the tea soup is very easy to be turbid.

Two: production process

There is a step in the process of making Pu-erh tea called rolling. The traditional production process uses manual rolling, in this process, if the heat is not properly mastered when finishing, resulting in paste spots on the leaves, and the paste spots are kneaded and mixed with the tea leaves during rolling. After brewing, the tea soup will appear cloudy.

Three: warehousing

Pu-erh tea belongs to post-fermented tea. Storage is essential for the aging of Pu'er tea. Storage is divided into dry warehouse and wet warehouse, of which dry warehouse refers to storage under natural climatic conditions; Wet silo refers to storage at high temperatures that have been artificially humidified.

The color of the tea soup of dry cang tea is usually translucent, while the color of the tea soup of wet cang tea is usually dark and opaque. Because of the high temperature and humidity of wet warehouse tea, the internal microorganisms are in a state of high-speed transformation, and other molds will be produced at the same time, so that the tea is always in a very unstable transformation process. After brewing, the tea soup is turbid and the taste is not good.

Four: brewing method

If the water column is too thick when pouring water, the tea leaves will be washed and rolled up, and the smaller substances in the tea leaves (such as tea hair) will be mixed in the tea soup, and the tea soup will appear turbid.

Five: pry the tea to the whole crush

Pu'er tea is shaped like cakes, bricks, tuo, etc., and the step of prying the tea must be carried out before brewing. If the way of prying tea is inappropriate, the tea will be too broken. The finely chopped tea powder is incorporated into the tea soup, which will make the tea soup cloudy.

Six: Brewing water

This reason is not the main reason, but it is a little bit of a thing. It is better to brew Pu'er tea with mountain spring water, followed by mineral water. If you use tap water or polluted water, the tea soup is not only easy to be turbid, but also tastes poor.

For example, the turbidity of Pu'er tea does not mean that this tea must be inferior tea, for example, the new tea that has just been made is in an extremely unstable state due to its contents, and it is normal for the tea soup to be turbid at this time. After half a year of storage, the tea soup will become translucent. (Wen Linyuan|.)Fourteen Bridges).

Many occasions in life need to drink tea, so how much do you know about tea knowledge, sometimes we will find that the tea soup will be more turbid, so do you know what is the reason for the turbidity of the tea soup? When we drink tea, we can often find that the tea soup is turbid, which is generally one of the manifestations of low quality tea. The turbidity of tea soup is caused by the suspension of villi and hairs, and the oxidation of polyphenols, which leads to the precipitation of complexes or foreign pollutants.

There are many reasons for the formation of turbidity in tea soup, if the problem lies in the production process, there are mainly the following three reasons, v is as follows.

1. Brown (dark red).

The degree of greening is insufficient, and it is not baked in time, and the fried green leaves or tea embryos continue to ferment and turn red; Wet embryos stay too long (embryo accumulation); Improper picking and green harvesting will produce red tendons, red leaves, and dead red stripes; The tea soup is turbid with red crushed powder, which is called red turbidity.

2. Turbidity. The green is insufficient, and the tea soup is green and yellow; If the green is not enough, and the green is not enough, it is easy to break the cells when rolling, and the tea soup is called "green turbidity"; The "three-day tea" tea soup is turbid and black.

3. Turbidity. The water quality is not clean, and the kneading is too heavy; There are many green tea crumbs, the green tea is fried and burnt, and the tea soup is scorched, which is called scorched turbidity; Doping, such as green tea + starch.

Click"Read the original article"Learn the mysteries of Wuyi tea.

If the general tea brewed out of the tea soup turbidity, it may be because of the high tenderness of the tea, the raw materials used in more buds, the back of the general tea leaves will have a layer of fine fluff, called "milli", the sun-dried tea after hot water brewing, "milli" melted in the tea soup, so it looks like the soup is turbid.

But the reason depends on what kind of tea you brew? Hope it helps.

Tea soup is usually clear and translucent, why is the tea you brew cloudy? The reason is in these 7 points.

It may be a problem with the tea itself, such as the tea leaves have more fluff, or there are impurities in the tea, or it may be that the brewing method is wrong, such as the wrong way of pouring water, or the water temperature is too high, and there may be a problem with water quality, such as the water contains more soluble calcium and magnesium compounds.

It is also possible that the storage method of the tea leaves is not cracked, and the tea leaves may have been damp and mildew.

When tea is brewed in water containing more soluble calcium and magnesium compounds, iron ions react with the phenolic substances of the tea to form a darker "tea rust".

Tea, in addition to drinking, can also be used to apply to the face to eliminate dark circles. Experienced friends will find that freshly brewed tea sometimes appears cloudy, while the general tea is clear and free of impurities. What is the reason for the turbid tea?

Will the tea spoil? Interested friends may wish to listen to what Sun said, and they will not be messed up when they encounter similar situations in the future.

What is the cause of the turbidity of the tea

There are generally several reasons for this:

1. The temperature of the water is not well grasped when brewing;

2. The brewing time is also particular, and if you don't grasp it well, the same Zhixian will produce turbidity in tea;

3. The amount of tea is also controlled, and it is not good if there is too much, and it is not good if there is less amount. Therefore, it is necessary to try to control the reasonable amount; The four-call chain may indeed be a problem with tea, which needs to be discerned from the actual situation to be known.

Can tea water whiten

A scientific experiment by Chinese researchers has shown that the catechins rich in green tea can effectively lighten and remove melasma, and have obvious beauty effects.

With the growth of age or the change of physique, it will produce sunspots, melasma, old spots, etc. in the appearance, and catechins rich in tea polyphenols have a strong ability to scavenge free radicals and antioxidants, and have a significant inhibitory effect on eliminating pigmentation.

The above introduces the specific reasons for the turbidity of tea, after understanding the truth, have you MM been eager to try to use tea to cover your face? Many of the ingredients in tea have good beauty effects, and if you use the right method, it is really not difficult to make ** whiten and tender. But there are still a lot of mm who think that this is actually not an egg, and it cannot be asserted here, the key to the effect depends on how you use it and how often you use it.

It doesn't have to be the quality of the tea.

1. Improper tea brewing techniques, such as when making tea, pouring water too violently and too quickly, will cause the color of Pu'er tea soup to become turbid.

2. Tea that is in the fermentation period after the change of tea leaves, such as 1 to 2 years of sun-dried Qingmao tea, will inevitably have a turbid soup color when brewing.

3. When brewing the ripe Pu'er tea that has just been made, the soup color will appear turbid, because after the new tea is fermented, the sediment will have time to disperse in the future.

4. If a tea is not strict in the selection of materials, and too many miscellaneous materials are used to mix together, such as rainwater tea and spore tea, the soup color will obviously appear dull, turbid and unclear, and it is difficult to get down the throat.

5. The soup color will be turbid after brewing wet warehouse tea and moldy Pu'er tea.

6. There are more fluff on the tea leaves, which are mostly spring tea buds, and the tea leaves are washed into the water when brewing, which will cause the soup to be turbid, but this is a normal realization.

7. Brewing tea, if you want to make a good tea soup, pry tea is the most important, if the pry tea is too broken, too much broken end, it will make the tea soup appear turbid, and impurities will appear in a rush.

8. The better the quality of Pu'er tea, the more likely it is to appear after cold cloudiness after cooling.

The Xinyang hair tip is brewed, and first of all, the tea leaves should be light green.

If it's too yellowish, it's not a very good tea or aged tea.

For turbidity, it is actually the characteristic of Xinyang hair. Both hairy and pointed.

It was caused by Mao Feng.

The waiter was right.

But it's good Xinyang Maojian as long as you drink too much.

Good tea and bad tea will be known as soon as you drink it.

Have a chance to talk to me.

I'm just believing in the sun...

1.Tea is poured too violently, 2, there are more fluff on the tea leaves, which is usually said to be obvious, especially in the spring tea buds. 3. The impurities attached to the tea cake making process, such as the paste pot commonly known as the pot ant, are usually pasted when the tea is fried, not cleaned up, and is kneaded into the tea strips during the kneading process, which is tragic, and it will float on the water surface when brewing, and it will be finely mixed in the tea soup.

In the above situation, it may be that you should change the filter screen, improve the tea prying technique, do not break the tea powder too much, do not flush the tea too fast, and do not directly impact the tea leaves but let the water go down along the wall of the bowl, which can basically solve the above situation. 4. Because the tea polyphenols in the tea soup will oxidize quickly in contact with the air, so that the tea soup is easy to change color, so it is necessary to appreciate the color and taste of the soup in time, mainly from the aspects of color, brightness, turbidity, etc., to distinguish the color of the tea soup, whether it is normal or not, and the degree of darkness, clarity or turbidity of the tea soup. Commonly known as cold muddy, milky, Pu'er tea soup is thick, after cooling, there is a light brown or orange milky muddy soup phenomenon, when picking up the cup and shaking, there are some silk-like substances floating, there is a saying:

The better the quality of Pu'er tea, the more likely this phenomenon will occur, and the tea soup will become clear after reheating. 5. The more humid place is likely to be in the fermentation period. In fact, in individual cases, green tea will also have a time of concentrated fermentation when the conditions are suitable.

At this time, the tea will be more turbid. It's like ripe tea is suddenly taken out and brewed during the fermentation process, and it will also be cloudy. It feels like you're in such a period with this tea.

Because of the multiplication of fungi, the tea is in the process of transformation, so it will be turbid.

Pu'er tea brewing requires a method, and turbidity should be your wrong way of making tea. The correct way to wash and brew tea is as follows:

1. Blanch the tea set with boiling water and put in the tea leaves; After the water boils, turn off the heat, boil the water to wake up the tea (make the tea gradually), wash the tea (in addition to awakening the taste of the tea, it also has the important task of washing the impurities in the tea together. ）

2. Wash tea with boiling water. The first brewing speed should be fast, and the boiling water should be poured out immediately, because it only needs to wash the tea leaves, and there is no need to soak its flavor, and then use the boiling water of this tea wash to scald the cup, and then pour it out. Generally, raw Pu-erh tea is washed 1 time, and cooked Pu-erh tea is washed 2 times.

3. The first way. Pour boiling water to brew for 3-5 seconds, pour the tea soup into a fair cup, put the strainer on the fair cup, filter the broken tea, and make the soup clear. Then you can pour it into each small porcelain bowl, and when it is warm, you can taste it.

4 teas, each brewing for 5-13 seconds, and then three brews of tea do not need to be warmed, as the tea gradually unfolds. After a long time of soaking, the soup is too strong to look good, and the taste is not good, of course, the choice of shade can be decided according to people's preferences.

For n-way tea, add 5-8 seconds for each additional brew, and so on, until it is tasteless.

Several factors of turbidity in Pu'er tea soup pry tea, process, transformation period, brewing, and many millibuds.

In this case, there is no exception to the wrong brewing method.

This is also the case with the tea itself and the process.

Summary. Hello kiss There is a difference between clear water tea and muddy water tea.

Hello kiss There is a difference between clear water tea and muddy water tea.

Clear tea is green tea, which is brewed with a small amount of green tea, which has a refreshing and delicious taste; Green tea can also be brewed very strongly, so it is not called clear tea, it is called strong tea. Drinking more clear tea is beneficial, but strong tea is notDrinking strong tea has: refreshing and clearing the eyes, eliminating fatigue, improving thinking ability and other advantages.

However, drinking too much strong tea, a large amount of tannin in tea can be combined with the iron in food to form an insoluble complex, which prevents the human body from absorbing iron, and leads to iron deficiency anemia over time. The caffeine in tea can cause blood vessels to dilate, and excessive caffeine intake can cause headaches and insomnia. Drinking too much strong tea for too long, a large amount of fluoride in tea can cause dental fluorosis and skeletal fluorosis.

Therefore, drinking tea in moderation, otherwise it is not beneficial.

Dear muddy water tea is muddy water, that is, there are impurities in the water, which can be seen by the naked eye, and the taste is not as good as that of clear water tea.