Why is boiling tea better than brewing it directly for lubrication?

The moistness of ripe tea, visually speaking, looks like a thin layer of rice oil, the soup color is thick and translucent, and the surface is covered with a layer of aperture;

In terms of taste, moistness is the embodiment of the richness of the substances contained in ripe tea, and ripe tea with poor quality will not have an oily feeling.

Ripe tea with moistness is sticky and smooth after drinking, similar to rice soup, without a feeling of blockage, and there will be no bitter or astringent feeling in the throat.

After talking about moistness, let's talk about smoothness.

Smoothness is also one of the important tasting indicators of ripe tea. Good ripe Pu'er tea, after drinking, the tea soup is smooth as silk, and when it flows through the tongue to the throat, it will make people feel very comfortable and comfortable, and there is a feeling of "indulging in silky smoothness". Ripe tea with lubrication is the standard for having good ripe tea.

So, where does the lubrication of ripe Pu'er tea come about?

The lubrication of ripe Pu'er tea has a lot to do with the quality of tea raw materials. The better the ecological environment of the tea tree, the older the tree, the richer the pectin and other contained substances in the tea, and the more obvious the lubrication of the ripe tea produced.

For ripe Pu'er tea, too light or too heavy fermentation will affect the soup feel and later transformation of ripe tea.

If the fermentation is too light, the tea may develop a sour taste; If the fermentation is too heavy, the aroma of the ripe tea will be missing, the taste will be weak, although there is red soup, the taste is not enough at all, only its shape but not its taste.

Therefore, only with a moderate degree of fermentation can the activity of ripe tea be retained to the greatest extent, and the tea soup will be more lubricating in the later transformation.

It is not difficult for some tea lovers to find that the longer the ripe Pu'er tea is stored, the better the lubrication.

This is because after the storage of ripe tea, it will not only eliminate the smell of Wudui, but also the contents will be further transformed, so that the color of the ripe tea soup is clearer, the sweetness and aged aroma are more obvious, and the lubrication will also be improved.

Some Pu'er tea researchers have conducted experimental analysis on Mengku ripe tea in different years, and found that with the increase of storage time, the tea polyphenol content in ripe tea is greatly reduced, and the tea polyphenol content of ripe tea in 2005 is lower than that in 2010.

This shows that with the extension of storage time, the bitterness and astringency of ripe Pu'er tea will be greatly reduced, and the sweet and mellow taste will gradually become prominent.

Among the many internal substances, the main substances that affect the lubricating sensation of Pu'er are carbohydrates and pectin. As we mentioned above, the better the ecological environment, the higher the age of the tree, and the higher the content of these two types of substances, the better the later transformation.

In the storage process of ripe Pu'er tea, the transformation of carbohydrates can make the taste of tea soup more delicate and sweet; On the other hand, it will encapsulate the tea polyphenols that cause the tea soup to be bitter, reduce the polyphenols contact the tongue surface, and then improve the feeling of the tea soup in the mouth, making the tea soup more smooth and sweet.

However, it should be noted that there is also a time interval for the transformation of Shupu. Pu'er tea insiders generally believe that in conventional areas, ripe tea can reach its peak quality in about 10 years, rather than 15 or 20 years as many people think, and it will not be "aged more and more fragrant" indefinitely.

Therefore, it is not necessarily a good thing to keep it for too long, and after reaching the peak quality, it starts to go downhill, and everyone should pay attention to this.

The boiling time and water temperature will be better than running.

It depends on what kind of tea it is, generally the old tea is boiled, and the new tea is brewed.

Like post-fermented black tea, such as brick tea, aged pu'erh, etc., it is more suitable for boiling before drinking; And old tea, like some tea leaves, also need to go through the boiling process to release the substances in the tea more thoroughly.

The key to boiling tea lies in the grasp of the heat, after the process of high-temperature boiling, the substances in the tea can be completely released, the tea flavor is stronger and richer, and the aroma is thicker; The key to making tea lies in the amount of tea and the control of water temperature, and the tea taste is relatively fragrant. When boiling tea, you can smell the aroma all over the house, and the aroma will be weaker when making tea.

In terms of taste and aroma, the brewed tea has a stronger and heavier taste, and the aroma is overflowing.

Tea is resistant to bubble is related to his nutrient precipitation substances, if the nutrients precipitate quickly, it means that the tea is not resistant to bubbles, and the precipitation of brewing for a long time is harmful to the human body. On the contrary, if the precipitation of nutrients is slow, then you can soak more often.

Tea is generally beneficial to the human body in the brewing brewing almost precipitated out, green tea almost 3 bubbles are gone, after the tea not only in the taste of the taste becomes dull and tasteless, more importantly, the precipitation of harmful substances has a great impact on human health.

Therefore, when you usually drink tea, don't feel wasteful and just take a big cup and drink it from morning to night, so that you lose the health significance of tea, and you still have to drink fresh tea that has just run out, which is delicious and healthy.

Because boiling water can brew the tea leaves. Boiling water can fully overflow the fragrance of the tea leaves, and can also precipitate the impurities on the tea leaves.

Because the tea leaves are generally fried and dried to dry, boiling water can soak them better, and can also remove some impurities and bacteria on the tea leaves, and the tea soup brewed is also more delicious.

Because boiling water can stimulate the aroma of tea, it can make the tea taste better and feel more fragrant when drinking.