Because when cooking tea, the substances in the tea can be fully separated out, so that the boiled tea will taste more mellow, especially the tea fragrance is very rich.
1 first of all, talk about cooking old white tea.
Old white tea has been in Chen Fang for a long time. After a long period of continuous oxidation, the polyphenols in it have the opportunity to be transformed into flavonoids and theanine with higher content, and the nutrition is undoubtedly richer.
In addition, the old white tea is warm, so the boiled tea soup tastes very moist and sweet, and the medicinal flavor is rich.
It is really a good choice for health preservation in winter.
2、
Besides, cooking old tea.
What is an old tea head? Many people may find it strange.
In fact, the old tea head is a block formed by tender buds and leaves during the fermentation of Pu 'er tea, in which pectin is the most abundant substance, so it is very resistant to foaming. Therefore, it is generally necessary to cook old tea to drink, in order to taste the real taste.
Old tea is warm, too. After a long time of boiling, the taste of the old tea head will be more mellow and sweet, and the room is filled with the smell of medicine.
A cup of old tea in winter will warm your stomach and heart even if it is freezing cold.
3、
Finally, talk about boiling old black tea.
What is black tea? It is a post-fermented tea like cooked tea, so it is rich in endoplasm and resistant to foaming.
Tea lovers can brew black tea in a covered bowl before cooking tea, which can maximize the retention of rich substances in black tea, and the boiled tea soup will be more layered and lasting.
"On a cold night, guests come to tea for wine, and the bamboo stove soup is boiling."
In the cold winter, make a pot of warm tea to dispel the cold in the room and warm a winter day.