0 1
What black tea is suitable for boiling?
1. Give priority to pressed tea and aged black tea when cooking tea, because their forms can better lock the aroma and taste, and the boiled tea is more tea-like.
2. Low-grade black tea, such as Old black brick, is recommended to be cooked because of its thick leaves, many stalks and boiling resistance, which makes it easier to taste when cooked. If it is old, such as old black bricks and tiles, how good it would be!
3. For high-grade black tea, such as Tian Jian, it is recommended to age for at least 3-5 years before cooking. The new tea has not been modified, and the boiled soup is not smooth enough, so cooking is not recommended.
02
How to adjust the proportion of tea?
According to the taste of tea lovers, the ratio of tea to black tea is generally around 1:50~60.
03
How to adjust the water temperature?
1. Old black tea is rich in substances and very resistant to foaming. You can soak old black tea in a bowl and then boil it. In this way, the rich substances of black tea can be used to the maximum extent, and the boiled tea soup is full and layered.
If you make tea directly, don't put the tea directly in cold water. Cooking tea with cold water, tea and water really contact fully, but unfortunately, it is easy to make the substances in tea excessively precipitate and make the tea soup too bitter. Tea boiled in cold water has a strong taste and is not resistant to boiling.
Making tea with boiling water is the correct way to open it. After the water is boiled, put the prepared tea leaves in, let the tea leaves and water boil together for 1 min, then turn off the fire and heat with the residual temperature for about 2 minutes before drinking. Tea soup made of boiled water is not too bitter, resistant to boiling and can be drunk at ordinary times.
It can be seen that boiled water should be used to cook black tea.
04
How to continue after drinking a pot?
1. When making soup, don't empty all the tea in the teapot, but leave some water. This practice is called "root-retaining method", and the tea soup left behind is also called mother soup.
2. The function of the mother soup is to continue the overall style and charm of the tea soup and maintain the taste of the tea soup, so that the tea leaves will not experience ups and downs and people will not feel weak soon. If a pot of boiled tea soup is completely emptied, it will be smooth, mellow and smooth, but the next pot of tea will not taste like this, which will inevitably make people feel disappointed.
3. Rooting method can not only make the flavor of tea soup continue, but also make tea more resistant to soaking.