Whether you are cooking tea or making tea, you should choose according to the difference of tea leaves. If it is green tea, black tea, Guanyin and other teas, it can't be cooked, only suitable for brewing. Because tea leaves are made in different processes, they do not ferment for a long time and cannot stand boiling. However, some coarse old black tea, old tea head and Pu 'er are fermented teas with rough raw materials and slow extension of old leaves, which can't fully show the fragrance of tea when brewed with water, but we can drink them by boiling for a long time.

Making tea is more common in ordinary families, because one is a matter of time, and the process of making tea is more complicated, which also leads many people who like tea to choose tea with strong ornamental value. Tea brewed with boiling water is more colorful. In the process of making tea, you can enjoy the tea constantly jumping in the cup, drinking a rich taste and watching the soup color. The taste of each bubble has different changes, and the cooked tea will be more stable because of the characteristics of tea leaves.

Cooking tea also has high requirements for water temperature. Different water temperatures have different precipitation of substances contained in tea, and there are also many requirements for the time and selection of tea, including the amount of tea. Cooking tea requires a certain number of years, either fully fermented or semi-fermented, which should be chosen according to our own preferences.

Generally speaking, fully fermented boiled tea tastes more mellow. This is because after a long period of fermentation, tea itself is green, especially old white tea and old tea head. These tea leaves are sweet when boiled, and the boiled tea soup is darker in color and stronger in taste.