茶叶冲泡次数

比如用茶杯冲泡普通的红绿茶，每杯放3克左右的干茶，用200毫升左右的开水冲泡，加盖4-5分钟后饮用。这种冲泡方式的缺点是:水温过高，容易烫伤茶叶(主要是绿茶)；水温低，难以冲泡茶香；而且由于水量大，往往不可能一下子喝完，泡太久，茶汤会变凉，色、香、味都受影响。

改进后的冲泡方法是:将茶叶放入杯中后，先倒入少量开水浸泡茶叶，加盖约3分钟，加入开水至七八成满，趁热饮用。当杯中还有三分之一左右的茶汤时，加入开水，这样可以使前后的茶汤浓度更加均匀。

据测定，茶叶第一次浸泡时，其可溶性物质可浸出50-55%；第二次，能提取30%左右；第三次，大概能提取10%，第四次，就所剩无几了。因此，通常以冲泡三次为宜。

比如喝颗粒细的红茶绿茶，充分揉捏后，用开水冲泡3-5分钟后，大部分有效成分都浸出来了，可以一次性快速喝完。喝速溶茶也是一次性冲泡法。

小紫砂壶常用来喝乌龙茶。在用茶量较大(约半壶)的情况下，冲泡时间应从第二次冲泡开始逐渐增加，使前后茶汤浓度更均匀。

茶水的温度和茶的用量也会影响冲泡时间的长短。水温高的话，茶叶要多用，冲泡时间要短；如果水温低，茶要少用，冲泡时间要长。酿造时间有多长？茶汤的浓度以适合饮用者的口味为标准。

据研究，一次冲泡后，各种有效成分的浸出率差别很大。氨基酸是最易溶于水的成分，一次冲泡提取率高达80%；其次是咖啡因，一次冲泡浸出率近70%；茶多酚的浸出率较低，约为45%左右；可溶性糖的浸出率较低，通常不到40%。

红茶在加工过程中一般比绿茶更扭曲，尤其是红茶，颗粒小，细胞破碎率高，所以一次冲泡的萃取率往往比绿茶高很多。目前，袋泡茶在国内外越来越受欢迎。茶包不仅饮用方便，还能增加茶叶中有效物质的浸出量，提高茶汤浓度。据比较，袋泡茶的冲泡量比散装茶高出20%左右。

For example, use a tea cup to brew ordinary red and green tea, put about 3 grams of dry tea in each cup, brew with about 200 ml of boiling water, and cover it for 4-5 minutes before drinking. The disadvantages of this brewing method are: if the water temperature is too high, it is easy to scald the tea leaves (mainly green tea); the water temperature is low, it is difficult to brew the tea flavor; and because of the large amount of water, it is often impossible to drink it all at once, soaking for too long, and the tea soup will change Cold, color, aroma, taste are affected.

The improved brewing method is: after putting the tea leaves into the cup, first pour a small amount of boiling water to immerse the tea leaves, cover for about 3 minutes, add boiling water to 70% or 80% full, and drink it hot. When there is still about one third of the tea soup in the cup, add boiling water, so that the concentration of the tea soup before and after can be more uniform.

According to the measurement, when the tea is soaked for the first time, its soluble substances can be leached out by 50-55%; the second time, about 30% can be extracted; the third time, about 10% can be extracted, and the fourth time, the There's not much left. Therefore, it is usually advisable to brew three times.

For example, after drinking black tea and green tea with fine particles and fully kneading, after brewing with boiling water for 3-5 minutes, most of the active ingredients are leached out, and you can drink it quickly at one time. Drinking instant tea is also a one-time brewing method.

Small purple clay pots are often used to drink oolong tea. In the case of using a large amount of tea (about half a pot), the brewing time should be gradually increased from the second brew, so that the concentration of the tea soup before and after is more uniform.

The temperature of the tea water and the amount of tea used also affect the length of the brewing time. If the water temperature is high, the tea should be used more, and the brewing time should be short; if the water temperature is low, the tea should be used less, and the brewing time should be long. How long is the brewing time? The concentration of the tea soup is suitable for the taste of the drinker as the standard.

According to research, after one brewing, the leaching rate of various active ingredients is very different. Amino acids are the most soluble components in water, and the extraction rate of one brewing is as high as 80%; followed by caffeine, the leaching rate of one brewing is nearly 70%; the leaching rate of tea polyphenols is low, about is about 45%; the leaching rate of soluble sugar is lower, usually less than 40%.

Black tea is generally more twisted than green tea in the process of processing, especially black tea, which has small particles and high cell breakage rate, so the extraction rate of one brew is often much higher than that of green tea. At present, tea bags are increasingly popular at home and abroad. Tea bag is not only convenient to drink, but also can increase the leaching amount of effective substances in tea and improve the concentration of tea soup. According to comparison, the brewing amount of tea bag is about 20% higher than that of bulk tea.