First, make tea with cold water.

When tea leaves are put into cold water and then boiled on a tea stove, the boiling time of a pot of water is different, and the substances in tea leaves gradually dissolve while waiting for the water to boil, so the color of the boiled tea soup is not easy to master, which will affect the taste of tea soup.

When there is a lot of cold water for tea cooking, a pot of water needs to be boiled for a long time. White tea soaked in water for a long time will continuously precipitate caffeine, tea polyphenols and other substances, so the boiled white tea often has a little astringency, and even a little bitter in severe cases.

Therefore, pouring tea with cold water is not the best choice.

Second, make tea in hot water.

Tea leaves are added when the water boils, so that the boiled white tea has a shorter taste time, a better taste and is not easy to feel astringent.

Therefore, it is suggested to wait until the water in the pot is boiled before adding tea.

Bring the fire to a boil, then simmer it slowly (if the fire is too strong, the tea leaves will dry, so it is not allowed). Just keep the pot cold, and you can drink it when you come out. If you like strong tea, cook it for a while, and if it is not too strong, cook it for a while. Tea soup is unexpectedly sweet.