哪一泡茶水最好喝？一道水，二道茶，三道四道是精华

一道水，二道茶，三道四道是精华，五道六道也不差，七泡有余香，八道有余味，九道十道仍回味。这么说来，第三、四道才是茶最精华的口感。

事实上也确实是这样，茶叶刚泡的时候味道还没出来，泡到三、四泡时，茶叶已然舒展，茶味也已经出来，这是茶汤滋味最好的时候，泡到后面，茶味渐渐消退，水味越来越重，但是滋味还不不错的，仍有余味。

绿茶

绿茶属于不发酵茶，比较常见的有西湖龙井、碧螺春等。这类茶比较细嫩，不适合用刚煮沸的水泡，以80℃~85℃为宜，冲泡时间为2~3分钟。

绿茶适合现泡现饮，温度过高或浸泡时间过长，其中的茶多酚等营养物质将遭到破坏，芳香也会消失。一般来说，绿茶的精华在第二泡和第三泡上，经过四五泡之后，味道就有些寡淡了。

红茶

红茶属于全发酵茶，最好用沸水冲泡，冲泡时间一般以3~5分钟为宜。浸泡时间短，茶水的颜色浅淡，滋味轻。

泡久了，茶汤的涩味重，香味也容易丧失。一般红茶冲泡一两次口感达到最好，较为高档的工夫红茶，冲泡三四次味道最。

乌龙茶

乌龙茶是半发酵茶，如铁观音、大红袍等。其中，铁观音当属乌龙茶中的极品，有“七泡有余香”的美誉。

铁观音茶叶条形紧密，通常经过三泡之后茶叶才可以展开，香气弥散开来，到第四泡时，才会散发出真正的高香，甚至到了第六七泡都有余香。也就是说，铁观音的精华应该出现在第四泡的时候。

白茶

白茶属于微发酵茶，前期制作时人工干预和影响非常少，只需要通过一定的摊晒、萎凋和干燥后，更多的是交给时间，是越陈越香，越存越有价值的一种茶。

具体的，白茶可分为白毫银针、白牡丹、云南大叶种月光白（又称月光美人）三类。

在冲泡白茶时，最好用白瓷盖碗，白毫银针适合的水温为80℃~85℃。白牡丹适合的水温为85℃~90℃。月光白则适合90℃~100℃的水温。

第一泡通常为洗茶，出水要快。这个时候的茶叶还处于沉睡状态，内含物质尚未析出；

第二泡时，白茶的香气开始散发，汤水也逐渐变稠；

到了第三泡、第四泡的时候，茶叶不断吸水，物质尽数析出，这个时候的茶香和茶味最自然，也就是它滋味最好的时候。

特别是老白茶，沉淀时间长，需要多泡几次才能完全将它内含的物质刺激苏醒，因此，白茶在第三、四泡的时候，口感最好。

黄茶

黄茶具有细嫩，新鲜，匀齐，纯净等特点，所以适合用80℃~85℃水冲泡，根据个人口味放入茶叶适量，泡30秒至一分钟，用壶冲水至八分满，待2至3分钟即可饮用，饮用后留1/3水量以便第二泡黄茶和绿茶一样，一般来说，第三泡口感最佳。

黑茶

黑茶属于后发酵茶，在储存中仍然可以随着时间的推移进行自然的陈化，在一定时间内，还有越陈越香的特点。

黑茶冲泡较为讲究，通常需要先洗茶，即先把茶叶放入杯中，倒入开水，过一会儿把水倒掉，再倒入开水，盖上杯盖。这样不仅滤去了茶叶的杂质，而且使泡出的茶汤更香醇。

这之后的每一泡，茶味逐渐呈现。第三第四泡的时候，茶叶就已经舒展了，黑茶的味道也就出来了，这时候茶的滋味是最好的。越泡到后面，茶味就越来越淡，水味会越来越重，滋味还是不错的，这时候可以选择再煮一煮，口感更有一番风味。

正是因为每一道都不同，才有了品茗的乐趣，要是每一道茶的滋味都是一样的，那么便失去了这种品茗的乐趣。

One course of water, two courses of tea, three courses and four courses are the essence, five courses and six courses are not bad, seven courses have an aftertaste, eight courses have an aftertaste, and nine courses and ten courses are still aftertaste. In this way, the third and fourth courses are the most essential taste of tea.

In fact, this is indeed the case. When the tea is first brewed, the taste has not yet come out. After three or four brews, the tea leaves have already stretched and the tea flavor has come out. This is the best time for the tea soup. After brewing, the tea flavor gradually subsides. , the water taste is getting heavier and heavier, but the taste is not bad, there is still an aftertaste.

green tea

Green tea belongs to unfermented tea, the more common ones are West Lake Longjing, Biluochun, etc. This type of tea is relatively delicate and is not suitable for brewing with freshly boiled water. The optimum temperature is 80°C~85°C, and the brewing time is 2~3 minutes.

Green tea is suitable for brewing and drinking. If the temperature is too high or the steeping time is too long, the nutrients such as tea polyphenols will be destroyed and the aroma will disappear. Generally speaking, the essence of green tea is in the second and third brews. After four or five brews, the taste is a little dull.

black tea

Black tea is a fully fermented tea, it is best to brew it with boiling water, and the brewing time is generally 3 to 5 minutes. The steeping time is short, the color of the tea is light, and the taste is light.

After soaking for a long time, the astringency of the tea soup is heavy, and the aroma is easily lost. Generally, black tea is brewed once or twice to achieve the best taste, and the more high-grade Gongfu black tea is brewed three or four times for the best taste.

oolong tea

Oolong tea is semi-fermented tea, such as Tieguanyin, Dahongpao, etc. Among them, Tieguanyin is undoubtedly the best in oolong tea, and has the reputation of "seven bubbles with lingering fragrance".

Tieguanyin tea leaves are compact in shape. Usually, after three brews, the tea leaves can be unfolded and the aroma diffuses. The fourth brew will give off a real high fragrance, and even the sixth and seventh brews will have a lingering fragrance. That is to say, the essence of Tieguanyin should appear in the fourth bubble.

white tea

White tea is a kind of micro-fermented tea. There is very little manual intervention and influence in the pre-production. It only needs to pass a certain amount of drying, withering and drying. It is more time to hand over time. .

Specifically, white tea can be divided into three categories: Baihao Yinzhen, Bai Peony, and Yunnan large-leaf species Moonlight White (also known as Moonlight Beauty).

When brewing white tea, it is best to cover the bowl with white porcelain. The suitable water temperature for Baihao Yinzhen is 80℃~85℃. The suitable water temperature for white peony is 85℃~90℃. Moonlight white is suitable for water temperature of 90 ℃ ~ 100 ℃.

The first brew is usually to wash the tea, and the water should be fast. At this time, the tea leaves are still in a sleeping state, and the substances contained in them have not yet been precipitated;

During the second brew, the aroma of white tea begins to dissipate, and the soup gradually thickens;

When it comes to the third and fourth brews, the tea leaves continue to absorb water and all the substances are precipitated. At this time, the aroma and taste of tea are the most natural, that is, when it tastes the best.

In particular, old white tea has a long precipitation time and needs to be brewed several times to fully stimulate the substances contained in it. Therefore, white tea tastes the best when it is brewed for the third or fourth time.

yellow tea

Yellow tea has the characteristics of tenderness, freshness, uniformity and purity, so it is suitable for brewing with 80°C~85°C water. Put an appropriate amount of tea leaves according to personal taste, steep for 30 seconds to one minute, and use a pot to brew water to 80% full. Wait for 2 to 3 minutes to drink, and leave 1/3 of the water after drinking so that the second brew of yellow tea is the same as green tea. Generally speaking, the third brew has the best taste.

black tea

Dark tea is a post-fermented tea, which can still be naturally aged over time in storage.

The brewing of black tea is more particular, usually you need to wash the tea first, that is, put the tea leaves into the cup first, pour the boiling water, pour the water out after a while, then pour the boiling water, and cover the cup. This not only filters out the impurities of the tea leaves, but also makes the brewed tea soup more mellow.

With each brew after that, the tea flavor gradually emerges. At the third and fourth brewing time, the tea leaves have already stretched, and the taste of dark tea will come out. At this time, the taste of tea is the best. The longer it is soaked, the lighter the tea taste and the stronger the water taste. The taste is still good. At this time, you can choose to boil it again, and the taste will be more flavorful.

It is precisely because each dish is different that we have the pleasure of tasting tea. If the taste of each tea is the same, then the pleasure of tasting tea will be lost.