铁观音茶那一泡最好

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.