Question 2: When making tea, how much tea is appropriate? What you said is a little broad. Let's talk about the amount of a bowl of tea first!
1. Green tea or yellow tea
Cover the bottom of the bowl
Generally speaking, green tea and yellow tea are recognized as the freshest teas among all kinds of teas, and the extract comes out quickly after kneading. The bowl is covered, just put the amount that covers the bottom of the bowl.
But remember two things: first, don't put the lid on, it will suffocate the tea soup; Second, too hot water will harm the tea leaves of green tea and yellow tea, making the tea soup bitter, but not too low, so that the aroma of tea leaves cannot be stimulated. Generally, 85-90℃ water is commonly used, which should be fine-tuned according to the actual situation.
2. Black tea
Cover the bottom of the bowl, slightly more than green tea
The amount of black tea is similar to that of green tea, and the amount of covering the bottom of the bowl is similar, but it can be slightly more than that of green tea.
Black tea can be divided into big leaf tea and small leaf tea. For example, Qimen black tea and Sichuan black tea are small leaf tea, and yunnan black tea is big leaf tea. Large-leaf species have larger leaves and occupy a larger volume, so more tea is used for making tea than small-leaf species. Friends who often drink foreign black tea often drink red broken tea. Because the leaching speed of black broken tea is very fast, they don't care much about its foam resistance, so the amount of tea to be used should be reduced by nearly half.
3. Green tea
Also called "oolong tea". The bar-shaped oolong accounts for 1/5 to 1/3 of the capacity of the bowl, and the spherical oolong covers the bottom of the bowl.
There are many kinds and categories of oolong tea, but they can still be roughly divided into strip oolong tea and spherical oolong tea according to their shapes. The tea consumption of strip oolong accounts for almost 1/5 to 1/3 of the capacity of the covered bowl, while the spherical oolong just covers the bottom of the covered bowl.
Because of the special shape of spherical oolong, the tea leaves unfold slowly, so there is usually a warm bubble to spread the tea leaves. This semi-fermented tea, brewed with hot water, will strongly stimulate its aroma and taste, especially alpine oolong tea, which must be brewed with hot water. Brewing with warm water can be called "waste", so be sure to remember.
4. Black tea
pressed tea
1/5 of the bowl capacity.
The amount of tea pressed is almost the bowl capacity 1/5. Some pressed tea is tight and "dense", and the amount of tea can be appropriately reduced for fine-tuning. In order to relax tea, there are often warm bubbles in the brewing process of pressed tea.
5. White tea
Loose tea accounts for 3/4-1/2 of the bowl capacity;
White tea cake accounts for 1/5 of the bowl capacity.
Because white tea has not been twisted, it is just tea made of withered and dried fresh leaves, so dry tea is generally light and fluffy, and the amount of tea will be relatively large, with loose tea accounting for about 3/4 or1/2 of the bowl capacity; In the case of white tea cake, it is almost bowl-sized 1/5.
White tea should be the best "controlled" tea and will not be easily brewed. If you really have no confidence, you need to shine and make white tea decisively!
Question 3: How much tea and water should be put in the process of making tea?
Author: From: Time: May 2004-19
1. Tea cooking method
Boiling tea directly in a pot was the most common method of drinking tea in China before the Tang Dynasty. Lu Yu's craft has been introduced in detail in Tea Classic. Generally speaking, cakes and tea leaves should be ground for use first. Then start boiling water. Put the selected water into the kettle and boil it with charcoal fire. But it can't be completely boiled, add tea powder. Tea and water are integrated, and foam appears when boiling, which is a small camellia and a cake is a big flower, both of which are the essence of tea. At this time, scoop out the foam cake and put it in a cooked jar for later use. Continue to cook, the tea and water further merge, and the waves roll and surge, which is called three boiling. At this time, the water and tea in the tea will be poured together with the second boiled foam cake, and the amount will be strictly measured according to the number of people. After the tea soup is cooked, it is evenly poured into everyone's bowl, which means both rain and dew and sharing joys and sorrows.
Order tea
This method was used to fight tea in the Song Dynasty, and it was also used by tea drinkers themselves. At this time, tea is no longer boiled directly, but the cake tea is crushed first and put in a bowl for later use. Boil the water in the kettle. When it is slightly boiling, make a bowl. But tea powder and water also need to be mixed together. So I invented a tool called "tea basket". Tea baskets are tools for making tea. They are made of gold, silver and iron, and most of them are made of bamboo. Scholars call them "stirring tea seeds". When water is poured into a tea bowl, it needs to be struck hard with a tea basket. At this time, the water melts, Zhejiang foam is everywhere, and it looks like a pile of clouds and snow. The quality of tea is judged by whether the bubble appears quickly and whether the waterline appears slowly. The foam is white, and the water feet are exposed late and do not come loose. Because of the fusion of tea and milk, the water quality is sticky, and drinking it is naturally called "biting the cup".
Maocha method
That is, add dried fruit to tea, soak it in boiling water directly, and drink tea and eat fruit. Tea people make their own tea and pick their own fruits, which is very interesting.
Refreshment method
Created by Zhu Quan and others in Ming Dynasty. Put several flower buds such as plum blossom, osmanthus fragrans and jasmine directly into the bowl with the last sip of tea. The hot tea evaporates, and the tea soup makes bloom not only see the beautiful scenery of bloom, but also smell the flowers and tea fragrance. Enjoy the color and afternoon taste at the same time, which is beautiful.
Brewing method
This method has been widely used by the people from Qing Dynasty to modern times, which is naturally well known. However, the accuracy of tea-making varies greatly from place to place in China. Due to the variety of modern tea, the brewing methods of black tea, green tea and scented tea are also different. Generally speaking, the main idea is to make tea taste, color and fragrance. The shade also varies according to local conditions. In recent years, hotels have used bags to make tea, which smells fast and avoids the entrance of slag leaves. It is also a creation. Drinking and resting is both a spiritual activity and a material activity. Therefore, tea art should not stick to the rules, thinking that only complex ancient methods are beautiful. But no matter how it changes, we must always maintain the essence of tea, that is, health, friendship and beauty. Therefore, it is necessary to make some improvements under the guidance of health thought. The pace of contemporary life is constantly changing, and the method of drinking tea should be more and more reasonable. The method is simple, but simple popular books are interesting. The ancient law is not easy to popularize, but it is a good adjustment to the overly tense life in modern industrial society. Therefore, it is very important to explore the ancient tea art and make it reappear. It is said that Fuzhou Teahouse has resumed the tea fighting method, which makes Mobo and Zhong Hua take a look again. It is really an elegant move. Talking about drinking means not only how to cook tea soup, but also how to "divide tea". Tea soup in the Tang Dynasty was boiled in a pot. After the soup was cooked, the tea was divided into five bowls with a spoon. Usually a pot of tea is divided into five bowls, and the foam is evenly distributed. In the Song Dynasty, you could order a bowl of tea by ordering tea. You can also use a big soup bowl and a big tea basket, order them at once, and then divide the tea. The standard of dividing tea is the same as that of Tang Dynasty. After the Ming and Qing Dynasties, there was much more direct brewing, and the pot became a must for tea tasting. Of course, there are not only small pots that can be brewed and eaten by yourself, but also one of my teapots that can pour at least four or five bowls. So this pot is called "Tea Lady" and the teacup is also called "Tea Son". Five to a dozen cups have been watching for weeks, and they are called "Guan Gong running around the city" by the common people. If the skill is a little poor and it is difficult to notice the challenge, it is necessary to patrol the cups, but one by one, and divide the tea and soup evenly in each bowl several times. This is the so-called "Han Xin point soldier".
Make tea and master the proportion of tea.
I always feel that drinking tea at home is different from drinking tea in a teahouse. Exploring the reasons, I used to think that the environment and atmosphere at home and in the teahouse are different, which leads to different moods, thus affecting the taste in the mouth and the tip of the tongue. But recently, a professional told me that the biggest reason is probably the different proportion of tea when making tea.
There are many stresses about making tea. Although the methods of making tea vary from place to place, the basic requirements are the same. In order to make the color, fragrance and taste of tea fully brewed, and make tea drinkers use the nutrients of tea as much as possible, we should pay attention to the ratio of tea to water.
Generally speaking, the ratio of tea to water varies with the type of tea and the situation of tea lovers. Both tender tea and high-grade tea can be consumed ... >>
Question 4: How much tea is the best for making tea? As the old saying goes, isn't it a pleasure to have friends from afar? And making a cup or a pot of good tea and drinking around the table with friends is also a great pleasure in life. So, how to make tea and drink tea? Here is an introduction for readers' daily life reference.
(A) the "three elements" of tea
Good tea must have good water and good tea set, but if you only have these without mastering the tea-making technology, you will still not get good results. Tea-making technology includes three elements: the first is the amount of tea, the second is the temperature of tea, and the third is the brewing time. The amount of tea is to put the right amount of tea in each cup or pot. The water temperature for making tea is to brew tea with boiling water at a suitable temperature. Brewing time has two meanings: first, pour the tea leaves to an appropriate concentration and then pour them out to start drinking; The other is to refer to how many times some tea leaves need to be brewed and how long it takes each time.
1. the amount of tea
To make a cup of tea or a pot of tea, we must first master the amount of tea. There is no uniform standard for how much tea to use each time, mainly depending on the type of tea, the size of tea set and the drinking habits of consumers. There are many kinds of tea. Different kinds of tea have different dosage. For example, the ratio of black tea and green tea to water is roughly controlled at 1: 50 ~ 60, that is, about 3g of dry tea is put into each cup, and 150 ~ 200ml of boiled water is added. If you drink Pu 'er tea, put 5 ~ 10g per cup. If you use a teapot, you should master it properly according to its capacity. Oolong tea is the most used tea, and the input is almost half or more than that of teapot. In short, the key to tea quantity is to master the proportion of tea. Tea with more water and less water has a strong fragrance. Tea with little water tastes weak.
2. Tea temperature
It is advisable to just boil and foam. Make tea with this water, and the tea soup is delicious. If the water is boiled for too long, it is what the ancients called "old water". At this time, the carbon dioxide dissolved in water is evaporated, and the fresh and refreshing feeling of tea is greatly inferior. The boiled water called "tender" by the ancients is also not suitable for making tea. Because of the low water temperature, the effective components in tea are not easy to leach, which makes the fragrance low and the tea leaves float on the water, making it inconvenient to drink. The control of tea temperature mainly depends on what kind of tea to drink. High-grade green tea, especially all kinds of famous green tea with delicate buds and leaves, can't be brewed with boiling water of 100 degree, and it is generally appropriate to brew at about 80 degree. The more tender and greener the tea leaves are, the lower the brewing water temperature will be, so that the tea soup will be light green and bright, the taste will be fresh and refreshing, and the vitamin C in the tea will be less damaged. At high temperature, tea soup is easy to turn yellow, bitter in taste (caffeine in tea is easy to leach out), and vitamin C is destroyed a lot. As usual, the high water temperature will "burn" the tea. All kinds of scented tea, black tea and low-grade green tea should be brewed with 100 degree boiling water. If the water temperature is low and the permeability is poor, the effective components in tea will be less leached and the tea taste will be light. Soak oolong tea, Pu 'er tea and Tuocha tea. Every time you use a lot of tea, the tea leaves are thick and old, so you must brew them with 100 degree boiling water. Sometimes in order to maintain and improve the water temperature, it is necessary to heat the tea set with boiling water before brewing, and pour the boiling water out of the pot after brewing. Ethnic minorities need higher water temperature to drink brick tea. Break the brick tea and put it in a pot to boil. Generally speaking, the water temperature of making tea is positively correlated with the solubility of effective substances in tea. The higher the water temperature, the greater the solubility and the stronger the tea soup. On the contrary, the lower the water temperature, the smaller the solubility and the lighter the tea soup. Generally, the leaching amount of warm water at 60 degrees is only 45-65% of that of boiling water at 100 degrees. It must be explained here that, as mentioned above, high-grade green tea is suitable for brewing with water at 80℃, which usually means that water is boiled (the water temperature reaches 100℃) and then cooled to the required temperature; If it is sterile raw water, it only needs to be burned to the required temperature.
3. Brewing time and times
The time and frequency of making tea vary greatly, which is related to the type of tea, the temperature of making tea, the amount of tea used and the habit of drinking tea, and cannot be generalized. If you make ordinary red and green tea in a teacup, put about 3 grams of dry tea in each cup, brew it with about 200 ml of boiling water, cover it for 4 ~ 5 minutes, and you can drink it. The disadvantages of this soaking method are: the water temperature is too high, and it is easy to cook tea (mainly green tea); If the water temperature is low, it is difficult to make tea; And because of the large amount of water, it is often impossible to eat it all at once. If the soaking time is too long, the tea soup will become cold, and the color, fragrance and taste will be affected. The improved brewing method is: after putting the tea into the cup, pour a small amount of boiling water, cover it for about 3 minutes to immerse the tea, then add boiling water until it is 70% to 80% full, and then drink it while it is hot. When you drink about one-third of the tea soup in the cup, add boiling water, which will make the concentration of tea soup more uniform before and after. According to the determination, the soluble substances in tea can leach 50 ~ 55% in the first soaking. The second soaking can leach 3 ... >; & gt
Question 5: How many grams of tea is suitable for popularization? Green refers to Pokemon Green, Akasaka Fire Leaf refers to Pokemon Red, and Leaf Green refers to Emerald and Ruby.
Question 6: How many grams of tea should be put in a cup of tea and a pot of tea? To make a cup of tea or a pot of tea, you must first follow the amount of tea. There is no uniform standard for how much tea to use each time, mainly depending on the type of tea, the size of tea set and the drinking habits of consumers.
There are many kinds of tea. Different kinds of tea have different dosage. For example, the ratio of black tea and green tea to water is roughly 1: 50-60, that is, about 3g of dry tea is put into each cup, and 150-200ml of boiled water is added. If you drink Pu 'er tea, put 5- 10g per cup. If you use a teapot, you should master it properly according to its capacity. Oolong tea is the most used tea, and the input is almost half or more than that of teapot.
The consumption of tea is also closely related to consumers' drinking habits. In * * *, Xinjiang, Qinghai, Inner Mongolia and other ethnic minority areas, people mainly eat meat, and the local area lacks vegetables, so tea has become a physiological necessity. They generally like to drink strong tea, and add sugar, milk or salt to the tea, so the amount of tea is more every time. People in the vast areas of North China and Northeast China like to drink scented tea. Generally, they use big teapots to make tea, and the amount of tea used is less. Consumers in the middle and lower reaches of the Yangtze River mainly drink green tea or famous teas such as Longjing and Mao Feng, and generally use smaller porcelain cups or glasses, which are not used much at a time. In Fujian, Guangdong, Taiwan Province and other provinces, people like to drink congou. Although the tea set is small, it uses more tea.
The consumption of tea is also related to the age structure of consumers and the history of drinking tea. Middle-aged and elderly people often drink tea for a long time and like to drink strong tea, so they use it more; Young people are beginners in drinking tea, and generally like light tea, so the dosage should be small. In short, the key to tea quantity is to master the proportion of tea. Tea with more water and less water has a strong fragrance. Tea with little water tastes weak. Someone once did an experiment: Take four teacups, put 3 grams of the same tea in each equal part, and then pour 50 ml of boiling water, 100 ml, 150 ml and 200 ml respectively. After 5 minutes, evaluate the taste of tea soup. It was found that adding 50 ml of water was very strong, adding 100 ml of water was too strong, adding 150 ml of water was normal, and adding 200 ml of water was very weak.
Tea temperature
The ancients were very particular about the temperature of tea. Cai Xiang, a Song Dynasty poet, said in the Book of Tea: "It is the most difficult to wait for soup (that is, to cook and boil tea-author's note). If it is not ripe, it will bubble and float, and if it is too ripe, it will make the tea sink. It used to be called crab eyes, and the soup was overcooked. Cooking with a sink bottle is hard to tell, and waiting for soup is the most difficult. " Xu Cishu in the Ming Dynasty put it more specifically in Tea Sparse: "When water enters the pot, it needs to be boiled urgently. When there is a loose sound, the lid should be uncovered to show that it is old and tender. After the crab eyes pass, the water is slightly turbulent, which is too late; The big waves boil and turn to silence, which is out of place; If the soup is too old, it will never be used. " As mentioned above, when making tea and boiling water, you must have a big fire, not a slow fire. It is advisable to just boil and foam. Make tea with this water, and the tea soup is delicious. If the water is boiled for too long, it is what the ancients called "old water". At this time, the carbon dioxide dissolved in water is evaporated, and the fresh and refreshing feeling of tea is greatly inferior. The boiled water was called "tender" by the ancients and was not suitable for making tea. Because of the low water temperature, the effective components in tea are not easy to leach, which makes the fragrance low and light, and the tea leaves float on the water, which is inconvenient to drink.
The control of tea temperature mainly depends on what kind of tea to drink. High-grade green tea, especially all kinds of famous tea with delicate buds and leaves (famous tea), cannot be brewed with boiling water at 100℃, and it is generally appropriate to brew at about 80℃. The more tender and greener the tea leaves are, the lower the brewing water temperature will be, so that the tea soup will be light green and bright, the taste will be fresh and refreshing, and the vitamin C in the tea will be less damaged. At high temperature, tea soup is easy to turn yellow, bitter in taste (caffeine in tea is easy to leach out), and vitamin C is destroyed a lot. As usual, the high water temperature will "burn" the tea. All kinds of scented tea, black tea and low-grade green tea should be brewed with boiling water at 100℃. If the water temperature is low and the permeability is poor, the effective components in tea will be less leached and the tea taste will be light. Oolong tea, Pu 'er tea and scented tea are all brewed with boiling water at 100℃, because the amount of tea used is large and the tea leaves are very old. Sometimes in order to maintain and improve the water temperature, it is necessary to heat the tea set with boiling water before brewing, and pour the boiling water out of the pot after brewing. Ethnic minorities need higher water temperature to drink brick tea. Break the brick tea and put it in a pot to boil.
Generally speaking, the water temperature of making tea is positively correlated with the solubility of effective substances in tea. The higher the water temperature, the greater the solubility and the stronger the tea soup. On the contrary, the lower the water temperature, the smaller the solubility and the lighter the tea soup. Generally, the leaching amount of warm water at 60℃ is only 45-65% of that of boiling water at 100℃.
......& gt& gt
Question 7: How much tea should be put in the right amount? First, put tea in proportion.
Due to the differences in the production technology of different kinds of tea, the proportion of tea leaves during brewing is also different.
Generally speaking, the ratio of black tea to green tea is1:50; The ratio of oolong tea is 1:22. You can estimate how much dry tea you want to add.
For example, the pot in your hand can hold 400 ml of water, so it is more appropriate to put about 8 grams of tea.
Second, according to the volume of tea.
Generally speaking, green tea and yellow tea are recognized as the most tender tea, and the contents are lumpy after kneading. When the bowl is covered, put the amount at the bottom of the bowl
White tea is not twisted, but a kind of tea which is withered and dried after fresh leaves are picked.
Dry tea is generally light and fluffy, and the amount of tea will be relatively large. Loose tea accounts for about 3/4 or 1/2 of the bowl capacity. For white tea cakes, it accounts for almost 1/5 of the bowl capacity.
The amount of black tea is similar to that of green tea, and the amount of covering the bottom of the bowl is similar, but it can be slightly more than that of green tea.
Black tea is divided into big leaf tea and small leaf tea. Black tea with big leaves accounts for a large volume, and the consumption of tea is more than that of black tea with small leaves.
There are many kinds of oolong tea, but they can be roughly divided into strip oolong tea and spherical oolong tea according to their shapes.
The tea consumption of the bar-shaped oolong is almost 1/5 to 1/3 of the capacity of the bowl, and the spherical oolong can cover the bottom of the bowl.
Making tea itself is a process of gradual proficiency. Rich tea-making experience brings not dogmatic rules, but more casual and comfortable tea drinking.
Question 8: How much tea to drink every day is suitable for rice, oil, salt, sauce and vinegar tea, which is indispensable in life. In addition to eating to meet the normal needs of the human body, drinking tea is also an extremely important part. Many people make a cup of fragrant tea as soon as they get up in the morning to start a new day. So, how much tea is appropriate to drink every day? As we all know, drinking tea has many benefits, but tea is cold and can't be drunk endlessly, so we should master a degree. Drinking too little tea is of little use. So how much tea should I drink a day? According to reports, drinking too much tea will increase water in the body, accelerate blood circulation and heartbeat, increase the burden on the heart and kidneys, lead to autonomic nerve dysfunction, make theophylline accumulate in the stomach, inhibit gastric juice secretion and hinder digestion. In particular, strong tea is not suitable for drinking, because if the alkaloid content in tea is too high in the human body, it will strongly stimulate the brain nerves, accelerate the heartbeat, and cause symptoms such as palpitation, headache, insomnia, frequent urination, etc., and it will also cause gastrointestinal lesions and even cause ulcers. Drink too much tea, and a large amount of tannic acid accumulates in tea. It is easy to combine with vitamin Bl, which reduces the content of vitamin B 1, affects appetite and causes nervousness. On the contrary, it is easy to feel tired. It is said that tea should be taken in a certain amount according to the doctor's advice to prevent or treat diseases. Considering the comprehensive factors such as medicinal composition and nutritional value of tea, it is not advisable to make tea too thick. Of course, it varies from person to person, but the daily consumption of tea per person should be controlled at about 5- 15g. If you exercise too much, consume too much, or eat too much, the daily consumption of tea is 15-20g. People who eat more meat can consume as much as 30 grams of tea every day, which helps digestion and reduces the accumulation of fat. On the contrary, people who are weak and sick, patients with tachycardia, neurasthenia and iron deficiency anemia should drink less tea or even not. How much tea should I drink every day to achieve the effect of health and fitness? Health care classics: 1. China Tea: Britain has now put forward a slogan called: "For health, please drink 4 cups of tea every day." In a western country where coffee and cocoa are the main drinks, this phenomenon has actually appeared. It is conceivable how popular tea is all over the world. Over the years, the number of people drinking tea all over the world is on the rise. Westerners have confirmed through experiments that tea is much better for health than coffee. Even foreigners are aware of the important health benefits of tea. As the hometown of tea, there are still many teenagers who covet carbonated drinks and coffee. It seems that the health care effect of tea should be vigorously promoted. 2. It is reported that if you want to achieve health care effect by drinking tea, you must drink at least 10 cup of tea every day before the effective components in tea will play a role, which is very different from the British saying of 4 cups. 10 cup or 4 cups, the difference lies in the size of the cup, so it is not accurate to determine the number by the number of cups of tea. Tea polyphenols are the most important health components in tea. According to experts' estimation, each gram of tea contains about 200 mg of tea polyphenols. Suppose you drink 6g of tea every day, and after twice brewing, the extracted tea can contain 1200mg of tea polyphenols. If the absorption rate of human body can reach 50%, we can also consume 600 mg of tea polyphenols. As long as the human body can consume 300mg of tea every day, it belongs to the category of food, just like rice. You can drink. However, first, don't drink tea on an empty stomach, because caffeine in tea will promote gastric acid secretion, help digestion, and easily produce hunger, which will aggravate gastric acid secretion in the stomach on an empty stomach and easily upset the stomach. Second, it is more appropriate to drink tea for half an hour after meals. Third, drink a small amount, or don't drink too strong tea soup. Drinking overnight tea soup is not recommended. The nutrients in tea soup are also the favorite of microorganisms. Do not drink tea soup after it has been left for more than 6 hours. It's easy to have diarrhea.
Question 9: How many times can a cup of tea be brewed at a time? It is best not to make tea more than three times.
Some people in life like to make tea repeatedly until they can't taste it; Some people make tea once or twice and then change it quickly. Which of these two practices is correct, and how many times is it better to brew a cup of tea? The reporter interviewed Yin Junfeng, associate researcher of Tea Research Institute of Chinese Academy of Agricultural Sciences.
Yin Junfeng told reporters that some people like weak tea, while others like strong tea. Although the times of making tea are closely related to different people's tastes, in terms of nutrient absorption, it is best to brew tea in bags only 1 time, and not more than 3 times in bulk in Chaze. He explained that tea contains tea polyphenols with anticancer effect, tea polysaccharides that can lower blood sugar, caffeine that excites the central nervous system, amino acids, vitamins and other nutrients. How much these nutrients can be separated out has a great relationship with the number of times of brewing. Generally speaking, the larger the shape particles of tea, the slower the speed of nutrient precipitation; The smaller the particles, the faster the precipitation rate.
Compared with bulk tea, the leaves in bagged tea were cut and kneaded, the leaf cells were completely destroyed, and the particle shape was relatively small. After the first brewing for 3-5 minutes, 80%-90% of the nutrients in the tea will be precipitated, and after the second brewing, the remaining 65,438+00% of the nutrients will be almost completely precipitated. Therefore, Yin Junfeng suggested that it is best to brew bagged tea once, which not only has no loss in nutrient absorption, but also will not affect the taste and taste. Because the bulk tea particles are relatively large, the first brewing time is longer, which should be about 5 minutes, and 60%-80% of the nutrients will precipitate; After the second brewing, 80%-90% of nutrients will precipitate; After the third brewing, the leaching rate of nutrients will exceed 95%, and there will be no nutritional effect after brewing again.
As for some experts, tea leaves will leach harmful substances such as pesticides and heavy metals after repeated brewing. Yin Junfeng pointed out that although there is some truth in this statement, there is no need to worry too much. At present, most pesticides used in tea production in China are extremely low in water solubility. According to the calculation of 10g tea per person per day, even if 1mg/kg residual tea is brewed, the pesticide intake is only 0.000 1mg, which is one thousandth of the daily allowable intake stipulated by the World Health Organization. The leaching rate of heavy metal lead in tea is also low. As long as you buy tea from regular manufacturers, its content will not exceed the national standard.
Every kind of tea is brewed in a different way. Like oolong tea, it is brewed for about six times, and those with good quality and good foam resistance can be brewed for eight or nine times. Generally, the taste of green tea will be about three times lighter. If you use Pu 'er tea, it depends on the age and quality of the tea. If it is good, it can be brewed several times.
Question 10: How many tea leaves should be put in the tea-making water at a time? Make a pot of tea, add a few backwaters, put about 3g tea in each cup, and add 150-200ml boiling water. If you drink Pu 'er tea or Oolong tea, the amount of tea per cup is 5-10g; If you brew with a teapot, you should properly control the proportion according to the size of the teapot, and the input is half or more than half of the teapot. The time and times of making tea are related. The brewing time of tea is related to the type of tea, tea consumption, water temperature and drinking habits. The brewing time is based on the concentration of tea soup suitable for the taste of the drinker. Generally speaking, a large amount of tea is used and the water temperature is high. Delicate red green tea, brewing time should be short, 3-5 minutes. The suitable brewing times are 1-3 times, and the brewing time should be appropriately extended with the increase of brewing times. When brewing, it is best to pour a small amount of boiling water, immerse the tea leaves, and then pour them to 70% to 80%, and drink them while they are hot. When you finish drinking about 1/3 of the tea soup in the cup, add boiling water for the second time, and brew it for the third time when you continue to drink 1/3 of the tea soup, so that the concentration of the tea soup before and after can be more uniform. The number of brewing oolong tea can reach 5-7 times, and the brewing time is short, generally about 2 minutes, because of the use of a small teapot. The first bubble will be poured out within 1 min, and the brewing time will gradually increase from the second bubble to 15-30 seconds, so that the concentration of tea soup before and after is relatively uniform.