For the same kind of tea, is the taste of brewed tea very different from the taste of ordered tea?

Of course, the difference in the taste of tea may only be appreciated by experienced tea lovers. Making tea seems to be a very simple thing, but the simpler it is, the more difficult it is to do well. There are too many factors that affect the taste of tea, such as the temperature of boiling water and the tea utensils used to make tea.

The amount of tea, the speed of the water, the brewing technique, etc., all directly affect the tea soup.

The palate. Due to the unfermented or micro-fermented tea process, the natural substances in the tea are largely preserved.

During the tea brewing process, these substances are also easily released, and generally after 3-5 brews, the taste will become bland. This kind of tea strip is relatively coarse and old. After cooking, the beneficial substances and aromatic substances in the tea are continuously released, making the tea more delicious and beneficial to human health.

Tea shops usually use a teapot to make tea for their guests, which allows for better control over the brewing water temperature and brewing time. When we make our own tea, especially in the office, we usually don't care about the water temperature and brewing time. Most of us wait until the water temperature is right before drinking tea.

One is that the water temperature is too high, and the other is that the brewing time is too long, which affects the taste of the tea.

Buy one"Three-piece set", that is, a cup that separates tea from water. After brewing for a few minutes, the tea can be separated, and the taste of the tea soup can be guaranteed. Tea shops are usually well aware of the properties of tea.

Different types of tea need to be mixed with different amounts of water. Generally, the tea-to-water ratio is 1:50, but it's not set in stone.

Suggestion. When making tea for individuals, in the case of about the same amount of tea, try different tea amounts several times, compare and taste, and find the most suitable taste for yourself.

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The difference is very large, the taste of the tea will be stronger, and the taste of the tea will be lighter.

I think it's big, and the taste of tea is generally relatively relaxed. But the taste of the tea is more bitter. But strangely, many people like to order tea.

The taste of brewing tea is still quite different from the taste of ordering tea, because brewing tea and checking are two different methods, which make the taste of tea different.

Many tea drinkers are likely to have that kind of experience, and that is when they drink tea in the store. This tea is very delicious, but after buying it, I always feel that the taste is not right? Why is that? Let's take a look at the meta-reasons.

Tea utensils: If you use a gaiwan or purple sand teapot to brew, pay special attention to the volume. What is the volume and the amount of tea and the amount of water injected. There is an immediate correlation between soaking time.

For example, Wuyi rock tea is brewed in 8 grams of bowls, respectively, in a bowl with a volume of 100cc and 130cc, the amount of water injected into the two is definitely different, the same soaking time, the taste of the brew will be different, so in the case of brewing, if it is a large bowl, we can slow down the soup. Small bowls should be faster. Since the amount of water injected is different, the soup time also needs to be different.

Water filling method: When adding water to the bowl, do not rush to the middle or the leaf water. Be sure to add water along the edge of the bowl.

Immediately flush the leaves with water, because the temperature is 100 degrees at this time, which will make the surface of the leaves soak too much. However, the leaves below are not soaked, resulting in inconsistent time and changing taste. Just like the washing machine, the water rotates, and the clothes underneath follow the rotation and soak in the water.

In that case, it should be easier for everyone to understand.

Water bodies: There are differences in drinking water in different regions, and the difference between the north and the south will be very large. The water in the south is called soft, and the water in the north is hard, if you pay attention to it, boil it with pure water as much as possible.

In the absence of a standard, allow the drinking water to deposit for some time before burning. It would be better.

The different natural environment of brewing has an immeasurable impact on the brewing result. Temperature, humidity, air pressure, and light during brewing all affect the brewing stage. The change of natural ambient temperature will slightly change the characteristics of the tea, and at the same time, the brewer will lose the frame of the habitual deheating time; Humidity will first affect the main performance of tea (especially non-sealed stored tea such as Pu'er tea leaves, Anhua black tea, etc.), and at the same time, the temperature and humidity are too high, and the tasters and brewers themselves will not be particularly comfortable, which will have a great impact on the effect of brewing and tasting.

The change of standard air pressure is more immediate is to change the density of the open air, and the experience of many years is that when the wind suddenly blows, the standard air pressure decreases, the tea must taste bad (similar negative information: temperature, natural environment, I have experienced extreme cold and wet summer, and when the temperature decreases but there is no heating in winter); The light, and whether the conditions are comfortable or not, are relatively relaxed, these are all key factors that will affect the psychological state of the brewer and the drinker. This has a significant impact on things that have a strong subjective perspective on the quality of tea.

The temperature is different, and the utensils used are different, so the taste is also different.

It is because the temperature of the water is different, and most importantly, the mood of the person is different, so you will feel that the taste of the tea is different from the taste of the tea you used to drink.

Different brewing methods, different temperatures of the water during brewing, these will lead to different tastes, and this phenomenon will also occur.

1.Green tea is sweet and can be slightly bitter, but it must not be astringent. 2.Tieguanyin back.

Sweet, that is, bitter first and then sweet, distinguish.

There are several fragrance types, faint fragrance types, and strong fragrance types.

A fragrance. 3.Black Tea Sweet, Jin Jun Mei, Zhengshan Small Species, Yunnan Red, Qimen Black Tea.

etc., these are made from the fermentation of green tea.

Yes. It is based on green tea characteristics and fermentation.

The degree of craftsmanship is different, and the taste is also different.

Shape. There is a scent of honey, pollen, and fruit.

The fragrance, such as longan incense, candied date incense, is rich in sweetness. 4.Jasmine tea is made of green.

Tea and jasmine are made with a mellow taste. Fresh.

Many tea drinkers may have had this experience, that is, when drinking tea in the store.

This tea is very delicious, but after buying it back, it always feels like it tastes good?

Why is that?

Today, let me tell you. What the hell is the reason for this.

1. Tea set, when you use a gaiwan or purple clay pot to brew, pay attention to the capacity. The amount of capacity is directly related to the amount of tea and the amount of water injected, and the steeping time.

For example, 8 grams of rock tea is brewed in a bowl with a capacity of 100cc and 130cc, the amount of water injected into the two must be different, and the same soaking time will bring out a different taste, so when you brew, if it is a large bowl, you can slow down the soup. Small bowls should be faster. Because the amount of water poured is different, the soup time will also be different.

2. Water filling method, when adding water to the bowl, do not flush the water in the middle or the tea leaves. Be sure to add water along the rim of the bowl. Flushing directly against the tea leaves, since the water temperature is 100 degrees at this time, the tea leaves on the noodles will be over-soaked.

And the tea leaves at the bottom are not soaked, resulting in inconsistent times, and the taste will change.

Just like the washing machine principle, the water rotates, and the clothes underneath are soaked in the water as well. This should be easier for everyone to understand.

3. Water quality, there is a gap in tap water in different regions, and the difference between north and south will be larger. The water quality in the south is called soft, and the water quality in the north is harder, if you are particular, try to boil and brew mineral water. If there are no conditions, let the tap water settle for some time before boiling.

It would be better. This is due to the fact that the mineral content of water varies from place to place, and I won't explain much about it.

Okay, that's all for today.

Have you mastered the three elements of making tea?

Let me tell you, no matter what kind of tea, it smells fragrant, and I want to know what tea looks at the shape and color of its tea.

Summary. Tea varieties with larger leaf shapes have higher content of polyphenols and catechins. The varieties with larger leaf shape have low content of tea polyphenols and caffeine, and high content of amino acids.

Tea originated in southwest China and gradually spread to coastal and northern regions. In order to adapt to the climate, the morphology has changed, and the law of smaller leaves has been formed the further north you go. Yunnan large-leaved species have large leaf shape and high catechin content; The leaf shape of Longjing is small, and the catechin content is also low.

Generally speaking, varieties with larger leaf shapes are more suitable for making black tea and black tea with better quality; Varieties with smaller leaf shapes are suitable for making green tea. This also corresponds to a characteristic of actual production: the north produces more green tea, while the south has more black tea.

The size of the tea leaves is not the same, which affects the taste.

Tea varieties with larger leaf shapes have higher content of polyphenols and catechins. The varieties with larger leaf shape have low content of tea polyphenols and caffeine, and high content of amino acids. Tea originated in southwest China and gradually spread to coastal and northern regions.

In order to adapt to the climate, the morphology has been changed, and the law of smaller leaves has been formed in the north. Yunnan large-leaved species have large leaf shape and high catechin content; The leaf shape of Longjing is small, and the content of tea in children with young friends is also low. Generally speaking, varieties with larger leaf shapes are more suitable for making black tea and black tea with better quality; Varieties with smaller leaves are suitable for making green tea.

This also corresponds to a characteristic of actual production: the north produces more green tea, while the south has more black tea.

It has nothing to do with the taste, choose your favorite tea variety according to your taste.

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Wuyi Black Tea: Black tea is a fully fermented tea, the biggest feature of fully fermented tea is alcohol, and the taste of black tea is sweet, so to evaluate black tea, whether the water is sweet, this is very important, the sweetness of black tea also depends on the age of the tree, the degree of fermentation, some tea fermentation is not good enough, there will be strange miscellaneous taste. Then there is the aroma, the fragrance of black tea can be divided into honey, floral, longan, pine smoke.

Black tea is relatively mild, not as strong as other teas, Wen wants to say that the soup color of black tea does not indicate the quality of the tea, the golden soup color and the strong red soup color are because of the difference in technology. The golden soup black tea is more fresh and sweet, and the red soup black tea is more mellow and sweet. The best black tea in my own heart is:

The aroma is strong, the water is sweet and smooth, and there is no miscellaneous taste in the throat. You can try it, the tea of black tea is sweet when it is cold.

Wuyi Rock Tea: There are too many types of rock tea (more than 1,000 kinds), and I dare to say that no one in Wuyi Mountain can drink all of them. So here, let's talk about the two leading varieties of Wuyi rock tea, "narcissus and cinnamon".

Friends who know a little about rock tea believe that they have heard the saying "alcohol is not daffodil, and fragrance is not cinnamon". These two varieties can be called representatives of the rock tea world. In terms of output, the two together account for at least seventy or eighty percent of the total output, and the rest are other rare varieties (the specific data is forgotten, if you are interested, you can check), they have their own distinctive characteristics, but interestingly, they also have the characteristics of other rock tea varieties, simply put, there are commonalities in the personality.

If you want to ask me what the taste of rock tea is, I really can't say clearly, so I can only give a general explanation from the mountain field and technology. The meaning of the mountain field is the tea growth environment, the climate of different tea mountains, the soil will affect the substances in the tea tree, and the tea aroma will be different, so each mountain field has its own characteristics, as we all know, the high mountain produces good tea, and the low mountain tea has an "earthy taste". Narcissus tea alcohol, but this alcohol is different from black tea and ripe alcohol, it is a clear alcohol.

Narcissus tea belongs to the arbor type, and the essential taste of the arbor type tea is woody; Cinnamon tea is a shrub type, which is relatively fragrant, and the fragrance is strong, and it is characterized by "cinnamon flavor". Then there is the heat of baking, and the taste of tea from different temperatures is not different.

Roasting: After the tea is fried, it is baked, the heat is relatively light, the tea tastes very fresh, the bottom of the leaves is relatively green, and the taste is similar to grass. Medium heat baking: the bottom of the leaves is dark green with a little brown, the aroma is relatively rich, the good has a floral fragrance, and the throat rhyme is also good.

Full fire baking: the bottom of the leaves is black brown, the tea fragrance is calm, the full fire tea is just roasted, there will be a charcoal fire smell, after a month or two, the fire taste gradually fades, it is good to drink, the tea will be smoother, and the floral fragrance will also be transformed into fruit fragrance.