The problem of making black tea, why don t you use boiling water to brew black tea

Black Tea Black tea is created by fermentation on the basis of green tea. It is refined from suitable tea tree sprouts and leaves through typical processes such as withering, rolling (cutting), fermentation and drying. Because of its dry tea color and brewed tea soup with red as the main tone, it is called black tea.

When black tea was created, it was called "black tea". In the process of processing, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred in black tea, and the chemical composition in the fresh leaves changed greatly, and the tea polyphenols were reduced by more than 90%, resulting in new components such as theaflavins and thearubigins. The aroma substances were significantly increased compared with fresh leaves.

Therefore, black tea has the characteristics of black tea, red soup, red leaves, and sweet and mellow.

The main varieties of black tea in China are: Qihong, which is produced in Qimen, Zhide and Fuliang, Jiangxi, Anhui Province; Yunnan red - produced in Fohai, Shunning and other places in Yunnan; Huo Hong - produced in Lu'an, Huoshan and other places in Anhui; Su Hong - produced in Yixing, Jiangsu; Yuehong - produced in Anhua, Xinhua, Taoyuan and other places in Hunan; Chuanhong - produced in Yibin, Gaoxian and other places in Sichuan; Wu Hong - produced in Yingde, Guangdong and other places. Among them, Keemun black tea is the most famous.

There are many varieties of black tea in the world, and the origin is also very wide, in addition to China, India and Sri Lanka also have similar black broken tea production. Kung Fu black tea is a unique black tea variety in China, and it is also our traditional export commodity. The four most famous black teas in the world are:

Keemun Black Tea, Assam Black Tea, Darjeeling Black Tea, Ceylon Highlands Black Tea.

On May 13, 2002, the American College of Physicians published a survey of 497 men and 540 women for more than 10 years, pointing out that people who drink black tea have strong bones, and the polyphenols in black tea (also in green tea) have the ability to inhibit the vitality of bone cell destroying substances, and the amount of polyphenols contained in various foods is as follows: black tea, green tea, red wine, fresh orange juice. In order to prevent and treat common osteoporosis in women, it is recommended to take a small cup of black tea every day for several years.

For example, adding lemon to black tea strengthens bones and has a stronger effect, and various fruits can also be added to black tea to have a synergistic effect.

There are various ways to drink black tea, which can be divided into two types: "clear drinking method" and "blending method". In most places in China, the "clear drinking method" is used to drink black tea, and there is no habit of adding other seasonings to the tea soup. In some countries in Europe and the United States, the "blending method" is generally adopted, and people generally love to drink milk black tea.

The usual way to drink is to put the tea leaves in a pot, brew them with boiling water, soak them for 5 minutes, then pour the tea soup into the teacup, add the right amount of sugar and milk or cheese, and it becomes a cup of fragrant and delicious milk black tea. In the former Soviet Union, people especially loved to drink lemon black tea and sugar tea. In particular, the Russian people have a penchant for sugar, and they often boil the tea hot, and add a lot of sugar, honey and lemon slices.

In recent years, many kinds of black tea have been added. For example, the iced black tea that is often drunk in the hot summer and the bubble black tea that was introduced to the mainland from Taiwan are also quite good.

Generally, the water boiled from the water dispenser is fine.

To use freshly boiled water, soak it for 2 minutes on the first time and pour it out for 5 minutes on the second time.

Black tea can be brewed with boiling water. Xiao Chen Tea said that from the perspective of the processing and production process of tea, there are many process steps that bring a temperature far more than 100. Therefore, from a scientific point of view, the so-called "boiling water will burn tea" has no practical basis.

Of course, it is also said that black tea should be made with warm water at about 85 degrees. Which is better or worse to brew tea with boiling water or warm water at about 85 degrees?

There is no doubt that the former is the choice. The higher the temperature, the faster the thermal movement of the molecules. The high temperature of the water used to make tea can better stimulate the aroma and taste of tea. Brewing black tea in boiling water can better stimulate the high boiling point aroma substances inside the black tea, including agarwood.

After brewing tea in boiling water, with the natural drop in water temperature, aromatic substances with medium and low boiling points can be presented one after another.

And when black tea is brewed in warm water, the aroma of tea leaves with high boiling point is destined to be unexciting. The brewed tea soup is naturally not fragrant enough. Black tea common floral and fruity aroma, nectar aroma, sweet fragrance and other colorful fragrance types, should be reduced a lot.

The same is true for the leaching of tea flavors. When the water temperature of the tea does not reach the boiling state, the taste of the brewed tea soup will always lack some connotation. For example, if you boil chestnuts in warm water, the temperature is insufficient, and the inner core of the chestnut meat is always difficult to cook thoroughly.

Since ancient times, practice brings true knowledge. If you want to make tea deliciously, it is better to use boiling water!

The temperature is too high. The tea will be a little sour when it comes out. Leaching is too fast. Affects the taste of the back. Generally in the 70-90s. You can pour boiling water into the sea of tea first, and then take it to brew after 5-10 seconds, so that the temperature is just right.

The brewing water temperature of black tea is above 90 degrees, the more tender the tea, the lower the water temperature, and the older the tea, the higher the water temperature. Tea with high tenderness will burn the tea leaves with high water temperature, and tea leaves with low tenderness will leach the contents of the tea with low water temperature and the amount is small.

1.According to the measurement, brewing tea with 60 boiling water, compared with brewing tea with the same amount of 100 water, in the case of the same time, the tea extract content in the tea soup, the former is only 45% 60% of the latter, indicating that the water temperature of brewing tea is high, the tea is easy to leach, the water temperature of brewing tea is low, and the tea juice leaching speed is slow.

2.The temperature of the water used to make tea is related to the type of tea and the raw materials used to make tea. Tea made from coarser and older raw materials should be brewed directly with boiling water; (Such as Wuyi rock tea).

3.Brewing black tea, usually brewed with about 90 boiling water, high-grade delicate and famous black tea, if brewed with boiling water, the leaf color and soup color of the tea will turn yellow, vitamin C and other nutrients will be destroyed, so that the fragrance and fresh taste of the tea will be reduced.

4.Therefore, it is generally brewed with about 100 boiling water, and as for some special famous teas (Baihao silver needles) made from a single tea bud, it can be brewed with about 80 water.

Black tea brewing method.

1.Selection of tea sets: The elegant and fragrant aroma of black tea and the mellow taste require the right tea set to bring out its unique flavor.

Generally speaking, most of the congfu black tea, small black tea, bag black tea, instant black tea, etc. are drunk in cups, that is, the tea is placed in a white porcelain cup and brewed with boiling water before drinking.

2.Water temperature control: Black tea is best brewed with boiling water, and the high temperature can fully extract the tea polyphenols and caffeine in black tea.

For high-grade black tea, the most suitable water temperature is around 95. When filling the water, the kettle should be slightly raised to a certain height to let the water column fall down, so that the impact of the water flow can be used to fully soak the tea leaves.

In principle, the tender tea leaves take a long time, about 2 minutes; Medium-leaf tea about minutes; Large-leaf tea for about 1 minute. In this way, the tea soup tastes good. If it is bagged black tea, the time required is shorter, about 40-90 seconds.

4.Blending method: Blending method is to add milk or sugar, lemon juice, honey, champagne, etc. to the brewed tea soup to accompany the soup flavor. Most of the black tea used in the blending method is made of black broken tea, and the tea juice is leached quickly, the concentration is large, and it is easy to remove the tea residue.

Appropriate dosage: varies from person to person, generally 5 grams at a time, can be drunk twice a day.

Season: All seasons, especially in winter.

Suitable for people: generally suitable for people, especially for people with high blood pressure, hyperlipidemia, diabetes and obesity.

Drinking should be avoided: black tea should be selected for drinking tea at night, and the concentration should be low; Menstrual and anemia women, hypoglycemic patients should use with caution.

1. Before brewing Yunnan black tea, please choose a glass, crystal cup or white porcelain cup, so that you can intuitively appreciate the red and clear "plateau red" in the process of making tea.

2. The water for making tea can be mountain spring water, mineral water, groundwater, well water, distilled water, and pure water. Put a small bag of black tea in a vessel, pour boiling water, place it in hot water at 80-90 degrees, soak for about 15 seconds, and then you can drink.

3. The water temperature of brewing Yunnan black tea is very important, and the overheated tea gas is not alcoholic, and the aroma and taste cannot be fully released if it is too low. The steeping time determines the sweetness of the black tea, everyone's taste is different, and the layering of the tea soup at different temperatures and brewing times can only find your favorite and suitable brewing method after careful practice.

Precautions for brewing Yunnan red.

1.It is best to use a transparent glass, crystal cup or white porcelain cup to make black tea, so that in addition to fully allowing tea drinkers to enjoy the aroma of black tea, they can also enjoy its charming color. It is not advisable to use a thermos cup to make black tea, the tea should not be too strong, and do not drink overnight tea.

2.The biggest advantage of black tea is that it can be drunk, and adding an appropriate amount of sugar, milk, flowers, honey, lemon, etc. according to personal taste can achieve a bonus effect, and the taste will become richer.

3.The brewing time of black tea should not be too long, the tea polyphenols in the tea will be rapidly oxidized after a long time, the tea taste will become astringent, and the brewing time is properly mastered, which can release the best tea aroma.

4.Boiling tea in fresh cold water can fully release the aroma of tea, while overnight water, second-degree boiling water, etc., are not suitable for brewing black tea.

5.Carefully consider the amount of tea, it is recommended to brew a small amount and multiple times, which can give full play to the mellow original flavor of black tea.

, brew with 100; Black tea belongs to the full fermentation of tea, the water temperature is too low is not conducive to the leaching of the active ingredients in the tea, such as catechins, if the water temperature is too low, it takes a longer brewing time to precipitate, and if the time is insufficient, the tea taste is light, and the time is too long and bitter.

2. Do not boil tea for many times; Freshly boiled and bubbly water is the most suitable for brewing tea, boiling for too long, the carbon dioxide in the water will volatilize and disappear, so that the tea soup will be completely umami.

3. Boil and foam; What is just boiled and bubbly? When boiling water, it is recommended to boil over high heat, and do not simmer slowly, this is the same as the above, the carbon dioxide in the water will disappear. When boiling water, keep an eye on the changes in the water, and you can see the bubbles in the water with your eyes or listen to the sound of boiling water with your ears.

Generally speaking, the freshly boiled water bubble seems to have "crab eyes", and then you need to quickly pick up the tea.

4. Hanging pot high punch; When brewing black tea, it is best to boil water and flush high, so that the tea leaves can be fully soaked under the agitation of water, so that the color and fragrance can be complete.

5. Brewing time; This is very important, generally speaking, the tea leaves need to be appropriately shortened soaking time, so the soaking time of small black tea is shorter than that of large-leaf black tea such as Yunnan red.

First prepare a tea set, a pot of boiling water, 4 grams of black tea, the ratio of tea to water is 1:30, first dial the black tea into the bowl with a teaspoon, pour 95 water into the bowl to wash the tea, soak for 5 seconds and then pour it quickly, then fill the bowl wall again with water for seven minutes, cover the lid, pour out the tea soup to the fair cup after 7 seconds, and finally pour the tea soup into the teacup to drink.

Black tea is brewed correctly:

Take about 2 grams of black tea and put it into the teacup, if you like to drink strong tea, you can add a little more. Then, slowly pour the boiling water into the teacup, which means that the water boils for about half a minute, so that the water will appear in a round shape the size of a coin, which is the most suitable time to make black tea.

It is best to use mountain spring water to make black tea, not tap water or water that is boiled for the second time, which is not conducive to brewing the fragrance of black tea.

Brewing black tea note:

1.Don't pour too much tea.

Black tea, for example, our Wuyi Mountain's Zhengshan Xiaozhong and Jin Junmei, etc., everyone will find that when they see professional people brewing these teas, they will find that their tea is relatively small, because we are used to brewing black tea with a bowl, if you put too much amount, it will cause the tea soup to become very thick, so generally about 3g is the most appropriate.

2.Don't soak for too long.

When we brew black tea, we must control its soup speed, and one brew should be controlled within ten seconds, first of all, if the black tea is brewed for too long and then it will be thick, it will be very bitter. In addition, the amino acids in the tea will be released after soaking for a long time, and theophylline is also not good for the body. Finally, if you can't drink tea overnight, it will increase the chance of stones in your body.

3.No need to make black tea in a large cup.

Black tea is different from green tea, we can put it in a large cup when we make green tea, but black tea cannot be brewed like this, if black tea is brewed like this, it will greatly affect the taste of tea, and then we will not have the unique smell of black tea when we drink it again. Therefore, when we brew black tea, it is best to use white porcelain bowls.

The correct brewing method for black tea:

1. Set up a cleaner.

Generally speaking, before drinking black tea, no matter what kind of drinking method is used, you must first prepare a tea set, such as a pot for boiling water, a cup or cup for holding tea, etc. At the same time, it is also necessary to clean them one by one with clean water to avoid contamination.

2. Measure the tea into a cup.

Usually, in combination with needs, only 3-5 grams of black tea are put into each cup, or 1-2 bags of tea. If you use a pot to boil, add tea to the pot according to the ratio of tea and water.

3. Cook water and make tea.

After the equivalent amount of tea is put into the cup, then it is poured into boiling water. If it is a high-grade black tea, then it is advisable to choose a white porcelain cup in order to see its color. Usually flush until it is full. If boiling in a pot, then the water should be boiled first, and then the tea ingredients should be added.

4. Smell the fragrance and look at the color.

After the black tea is brewed, it is usually 3 minutes later, you can smell the fragrance first, and then observe the soup color of the black tea. This practice is especially fashionable when drinking high-end black tea. As for low-grade teas, there are generally few smells and looks.

5. Taste and taste.

When the tea soup is hot and cold, you can raise a glass and taste it. Especially for drinking high-grade black tea, tea drinkers need to work the word, sip slowly, taste carefully, taste the mellow taste of black tea in the slow observation and appreciation, understand the true taste of drinking black tea, and obtain spiritual sublimation.