What tea can be simmered for a long time? Why can a stewed teapot make tea for a long time

1. Brick tea, black tea and some old tea can be brewed for a long time.

2. Pu'er tea is the first choice for brick tea, it can be boiled and brewed, and it is the most suitable type of tea for long-term simmering, and the taste is still mellow and elegant after several simmering!

3. The second is black tea, most of the black tea can withstand long-term simmering, with a wide variety, mainly Keemun black tea and Yunnan black tea, and foreign Darjeeling and Ceylon highland black tea can also try if you are interested, depending on your own personal favorite taste.

Pu'er, can be soaked for a long time, can also be boiled, Pu'er soaked for a long time, the more you drink, the more fragrant it is.

Including this kind of black tea Pu'er tea can be brewed for a long time, which will make the tea more stretched, after all, tea belongs to the role of extraction, so the tea fragrance of warm brewing lasts for a long time.

Brick tea, black tea and some aged teas can be smothered for a long time.

Chrysanthemum Tea Chrysanthemum tea is one of the flower teas, which is made by picking fresh chrysanthemums and drying them. After the chrysanthemum tea is brewed, there is a faint fragrance, the tea soup is yellow, and it has the effect of clearing the fire, especially in the summer, you should drink more chrysanthemum tea.

Any tea leaves that have been simmering for a long time will make the taste of this tea become bad and become more bitter, so after the tea is brewed, it is best to drink it within half an hour, and the taste is the best.

The stewed teapot is made of 316 medical-grade stainless steel as the inner tank, which has the characteristics of heat preservation and wear resistance, and can keep warm for a long time, while the stewed tea will not continue to be at high temperature, so it can maintain the flavor and aroma of tea. When simmering, the boiling water is in contact with the tea leaves for a long time, in this "long time", the tea polyphenols and caffeine have sufficient release time, and they can be greatly immersed in the tea soup.

Secondly, the stewed teapot is not suitable for all tea leaves, only for ripe Pu'er tea, citrus Pu'er tea, Pu'er raw tea, white tea, etc.

Introduction: First of all, the newly bought braised beaker must be cleaned before use, the most common cleaning method is to drop 1 to 2 drops of vinegar into the braised beaker, add an appropriate amount of warm water to dilute, soak for about half an hour, and then clean with a cup brush. In addition, in order to ensure that the beaker has a good use effect, you can soak it in boiling water for about ten minutes when you buy it.

But be careful not to tighten the lid too tightly to avoid burning yourself when you open it. It is important to note that cold water should not be used, as it may reduce the heat retention performance of the beaker.

The teas suitable for long-term brewing include ripe Pu'er tea, old tea heads, aged old tea, old white tea, citrus pu tea, etc.

1. Ripe Pu'er tea

Pu'er tea is divided into two types: raw tea and cooked tea due to different fermentations. Pu'er ripe tea is a tea made from Yunnan large-leaf sun-dried Qingmao tea as raw material and processed by Wudui fermentation and other processes. The color is brownish red, the taste is pure, and it has a unique aged fragrance.

2. Old tea head.

Tea head refers to the tea that agglomerates Pu'er tea when it is fermented in Wudui, compared with the cord-shaped tea, the tea head with a normal fermentation degree is more abundant, the tea soup is thicker, and it is more resistant to brewing, but there are still most of the tea heads that will not spread out in the end, or sticky together.

3. Aged tea.

The tea soup of aged tea is rich and mellow with honey flower fragrance, the entrance is warm, the throat rhyme is deep, because of long-term natural fermentation and storage, the taste is mellow and sweet, there will be a little bit of slight acid when tasting very carefully, the tea leaves can still be stretched, this is the oxidation of the activity of the old tea in contact with the air, the color of the tea soup presents the coffee royal red, sinking but not turbid, and the bottom of the cup can be seen clearly.

4. Old white tea.

Also known as platinum tea, that is, white tea that has been stored for many years, where many years refers to a reasonable shelf life, such as 10 to 20 years. The production of old white tea is small, and it can only be produced in Nanping City, Jianyang City, and Fuding City in Fujian Province, China.

5. Mandarin tea.

It is a kind of tea made of big red mandarin orange or small green mandarin in Xinhui, Guangdong and Pu'er tea in Menghai County, Xishuangbanna, Yunnan Province, which is a kind of Pu'er tea. Its characteristics are that the entrance is glycol, sweet, and has a unique floral fragrance and aged fragrance, which is due to the special fruity aroma of Xinhui mandarin orange, and the fruity aroma of Pu'er tea adsorbed the orange peel for a long time.

Hello, stewed teapot is suitable for making black tea, heavy fermentation of oolong tea, aged white tea cavity Xunna, black tea Changzhou, etc., stewed teapot has good thermal insulation performance, can maintain the temperature for a long time, for winter, when the weather is cold, stewed teapot tea is more suitable, such as some aged old tea, or tea with a higher degree of fermentation, but you need to pay attention to the amount of tea, secondly, the simmering time of the tea soup should not be too long, Wu did not avoid the bitterness and heavy tea soup. <>

1. Brick tea, black tea and some old tea can be brewed for a long time.

2. Pu'er tea is the first choice for brick tea, it can be boiled and brewed, and it is the most suitable type of tea for long-term simmering, and the taste is still mellow and elegant after several simmering! Slippery.

3. The second is black tea, most of the black tea can withstand long-term simmering, with a wide variety, mainly Qimen black tea and Yunnan black tea.

1. Brick tea, black tea and some old Chen Qinghe tea can be brewed for a long time.

2. Pu'er tea is the first choice for brick tea, it can be boiled and brewed, and it is the most suitable type of tea for long-term simmering, and the taste is still mellow and elegant after several simmering!

3. The second is black tea, most of the black tea can withstand long-term simmering, with a wide variety, mainly Qimen black tea and Yunnan black tea, and foreign Darjeeling and Ceylon highland black tea can also be tried if you are interested.