Cooking tea is another favorite of tea lovers. Especially when it's cold, it's freezing, everything is silent, three or five friends, a pot of old tea, steaming, and the fragrance of tea wafts away. I thought it was beautiful before drinking. Even in hot summer, it is difficult to stop people's love for cooking tea, just like some people eat hot pot in summer.
There are generally two ways to drink tea: making tea and making tea. Tea is rich in taste, the soup color is pleasing to the eye, and people can feel the change of its taste in each bubble, while the boiled tea has a stable taste.
One is the difference between making tea and making tea, and the difference in the amount of tea.
Generally, 3 ~ 6 grams of tea leaves can make tea, but more black tea and green tea are needed, about 7 ~ 10 grams. The amount of tea used for boiling tea should be reduced to 2/3 of the usual brewing amount, and the amount of tea should not be too much, so as to achieve the best taste.
The specific proportion can be adjusted slowly according to the difference of tea and water quantity. In principle, the amount of tea should be less than more, and more will affect the taste.
Suitable for the difference of tea.
Making tea in a bowl is suitable for making any kind of tea, and no kind of tea is difficult to cover a bowl. The opening of the bowl cover is relatively large and the bottom is small, which can release the tea fragrance to a greater extent.
When cooking tea, it is generally more appropriate to choose tea with relatively thick and old ropes. The relative contents of thick leaves and leaves will be more balanced and the stored sugar will be higher. It will not be too bitter when cooked, such as old white tea, black tea and aged oolong tea.
The difference between taste and aroma. Making tea mainly depends on the amount of tea and the temperature of water, which can make tea taste better. Boiling tea can release more contents, and the taste of tea soup is richer.
There are many kinds of scenes suitable for making tea: 1. Friends and relatives come to our home to make a pot of tea for entertainment. 2. Go out for an outing with your family and prepare a bottle of tea to quench your thirst. 3. In the office or study, drink tea while working and drink tea while reading.
The most suitable scene for making tea is in the cold winter. Probably nothing can warm our body and mind more than making tea. When cooking tea, with soft music, the whole rhythm is soft, comfortable and full of sense of form, from boiling water to boiling tea to drinking. Through the quietness of limbs, people can relax their emotions in this process.
White tea is better than four kinds of tea.
It belongs to micro-fermented tea, which is made from tender leaves and white hair back by sun drying or slow fire. It is silvery white and has the characteristics of "green makeup". White tea is not twisted during processing, so the tea leaves are completely stretched after brewing, and the tea is mellow and the soup is light.
Dark tea
Black tea belongs to post-fermentation tea. Because the raw materials used are coarse and old, the processing process needs long-term accumulation and fermentation, so the tea soup is rich in aging fragrance and mellow in taste, and the tea soup is mostly dark brown.
black tea
Belonging to fully fermented tea. Taking tea buds and tea leaves as raw materials, it is refined through typical technological processes such as withering, rolling (cutting), fermentation and drying.
Black tea can be divided into clear drink and mixed drink. Clear drinking, that is, without any seasoning, makes tea give full play to its proper fragrance. The clear drinking method is suitable for drinking Kung Fu black tea, and the key point is to enjoy its fragrance and mellow.
oolong
Oolong tea belongs to semi-fermented tea, which has both the rich fragrance of black tea and the fragrance of green tea, and has the unique characteristics of "green leaves and red edges". Oolong tea is suitable for brewing and boiling, but not for a long time. Otherwise, the tea juice is too strong, which will affect the taste of tea soup.
Especially the old iron (Tieguanyin, a traditional old craft, baked with charcoal fire and stored for more than five years), after soaking for many times, the more it is cooked, the more it feels, and then it is lignified and full of charm.
To sum up, tea with long years, full fermentation or heavy fermentation and strong tea flavor is more suitable for boiling and drinking. These teas, either because of the technological relationship or after time processing, have faded from the original green and cold, and the tea tends to be warm. Moreover, this kind of tea is thicker and older, contains relatively more balanced substances, and stores relatively higher sugar. It won't be too bitter and unpalatable after cooking. Warm tea is suitable for dispelling cold, detoxifying and relieving greasy.