Tea is the national drink of China, known as the "king of leisure drinks", and now it has become popular all over the world and is favored by consumers. However, tea must be brewed scientifically and drunk reasonably in order to achieve the purpose of health care. Recently, Youdao Jun compiled some materials to share with you five common misunderstandings and correct brewing methods in tea brewing.

Myth 1: Make tea with boiling water.

Not all teas are suitable for boiling water. For example, brewing Baihao Yinzhen and Bai Mudan in green tea or white tea with boiling water will destroy many nutrients, such as vitamins C and P. In addition, if the water temperature is too high, the tea leaves or tea buds of green tea are easy to soak and become black tea, losing the original tea fragrance and taste; And too much tannic acid and other substances will dissolve out, making the tea soup bitter and astringent.

Therefore, the water temperature of Baihao Yinzhen and Bai Mudan in green tea or white tea should be controlled at about 85℃ to 90℃. The more tender and greener the tea, the lower the brewing water temperature. The brewing temperature of yellow tea is also about 90℃.

Of course, the tribute eyebrows and longevity eyebrows in black tea, black tea, oolong tea (green tea) and white tea can all be brewed with boiling water.

Myth 2: Make tea in a thermos cup.

Soak the tea in a thermos cup and keep it at a high temperature for a long time, so that some aromatic oil in the tea can escape and the fragrance is reduced. Tannic acid and theophylline are leached out too much and have bitter taste, thus losing some nutrients.

The correct way is to use ceramic pots and cups when making tea, which can keep the tea fragrance and taste in the best condition.

Myth 3: I am used to making strong tea.

A cup of tea with moderate concentration generally only needs about 3-6 grams of tea (Dahongpao needs about 8 grams), but some people like to make strong tea. In fact, drinking tea like this is unhealthy.

Because Chata is strong, too much caffeine and tannic acid are leached, which is too irritating to the gastrointestinal tract. Ordinary tea (except red and green broken tea and instant tea) is brewed for about three times.

Myth 4: Making tea for a long time

Generally speaking, tea will taste bitter if it is brewed for a long time (called "sitting in a cup"), and tea cooked in a thermos or stove for a long time is also prone to chemical changes. Therefore, tea should be properly brewed. Generally speaking, it is best to drink it within 1 minute. The previous flushes only took a few seconds to get water, because 80% of caffeine and 60% of other soluble substances have been saturated.

Myth 5: Throw away the brewed tea.

After making tea, most people like to throw away the used tea leaves. In fact, this practice is not economical. Some experts say that tea can be chewed properly because it contains more nutrients such as carotene and crude fiber.