Generally, long-aged tea leaves are more suitable for drinking by boiling, such as black tea, old white tea, Pu 'er cooked tea, aged Tieguanyin and so on. Here are some common teas:
1. Green tea (brewed): it belongs to non-fermented tea. Brew with water at 80℃~90℃, and brew and drink now. If the brewing temperature is too high or the brewing time is too long, the tea polyphenols will be destroyed, and the tea soup will not only turn yellow, but also the aromatic substances in it will volatilize.
2. Black tea (boiling, brewing): It belongs to fully fermented tea. Black tea is suitable for both brewing and boiling. Soaking at high water temperature can promote the dissolution of beneficial components. It is best to use freshly boiled bubble black tea and cover it, so that the tea will be more fragrant;
3. White tea (boiled): It belongs to micro-fermented tea. White tea is suitable for both brewing and boiling. The temperature of soaking white tea should be controlled at 90℃ ~ 100℃.
4. Black tea (decoction, brewing): It belongs to post-fermented tea. Black tea is suitable for both brewing and boiling, and the optimum temperature for brewing black tea is 100℃.
5. Oolong tea (suitable for brewing): It belongs to semi-fermented tea and is suitable for brewing with purple sand tea set. To brew oolong tea, you need 100℃ boiled water. Oolong tea can be cooked, but it should not be cooked for a long time. Otherwise, the tea juice is too strong, which affects the taste of tea soup and is most suitable for brewing.
6. Pu 'er tea (suitable for brewing): It belongs to black tea and can be divided into raw tea and cooked tea according to different fermentation. Pu 'er tea is suitable for brewing, which is easy to cause the concentration of Pu 'er tea to be too high, involving the spleen and stomach, and it is difficult to control the aroma and taste. Some old teas with coarse and older leaves can be boiled (such as aged and mature tea heads), and the boiling time should be controlled at about 4 minutes.