洗茶能降低白茶的苦涩感，尤其是新茶，洗一洗更顺口。

what？新白茶苦涩吗？我没听错吧？

大家喝到的新白茶，来自太姥山高山的新白茶，明明是鲜香醇爽、香清甘活的呀。

这口锅，它可不背！

但转念又一想，为什么对方会产生这样的想法？必然是喝茶的时候遇到了这个情况。

兴许是在喝新白茶的时候，觉得茶汤苦涩味太重了，不好入口。

某一天，在喝茶之前洗了一遍，再喝发现，哇！顺口了不少，清甜了不少，苦涩感降低了很多。

于是得出结论：洗茶能降低新白茶的苦涩感。

但了解我们的朋友都知道，喝白茶，是不提倡洗茶的。

一来，好白茶都很干净，在制作加工的过程中经历了高温消毒，能保证安全卫生；

二来，洗茶会洗去白茶表面的部分白毫，以及体内的营养物质，太浪费了。

故而，产区好、工艺好、储存好的白茶，第一冲可以放心喝。

可问题的根本在于，这位茶友喝到的新白茶，为什么会有如此浓重的苦涩感？

能想到的第一个原因，是茶叶的品质不佳。

茶汤里的苦味和涩味，主要来自于茶叶当中的咖啡碱和茶多酚物质。

从理论上来说，不苦不涩不是茶，的确有一定的道理。

因为只要是茶叶，不论什么品类，都会含有苦涩物质，只不过含量有高有低。

有些产区优秀、工艺顶尖的白茶，体内蕴含着丰富的茶氨酸物质，再通过良好的制作，将多余的苦涩物质随着水分一起排出去。

这样的新白茶喝起来，清甜鲜爽，几乎没有苦涩味。

反观那些产区不好的茶，长时间受到太阳的光照，日照时间太长，茶树被无遮无拦地晒着；干旱的时候缺水，下雨的时候烂根……

好不容易活了下来，但营养物质积累有限，苦涩物质居多。

喝起来汤水偏薄，一入口，便是满满的苦涩感在刺激着味蕾，难以达到“好喝”的标准。

《3》

“洗茶降低苦涩感”，也成为了一些茶掌柜的销售手段。

尤其是在线下买茶的时候，他们会“扬长避短”，来掩盖自己家白茶品质上的缺陷。

洗茶，是一个很常见的步骤。

并且如今，依然有很多人在泡茶之前，秉持着“洗洗再喝更放心”的原则。

面对面泡茶时，即便当着客人的面洗茶，也不会引起怀疑。

美其名曰：为了干净、卫生。

然而，品质好的新白茶哪里需要洗茶？

村姑陈喝茶的时候，是一泡都舍不得倒掉的，尤其是头道茶汤里那么多白毫，那么多养分，直接倒掉多可惜啊。

但如果是品质不好的，苦涩感格外强烈的新白茶，那就另当别论了。

通过洗茶，让茶叶内的一部分苦涩物质释放出来，并且倒掉。

从第二冲开始喝，确实会觉得顺口一些，不会太苦太涩。

但与此同时，也会牺牲掉一部分好的物质，比如茶氨酸，也会在洗茶的过程中流失掉。

因此，归根结底，洗茶都是一种浪费。

况且，本身品质就有缺陷的新白茶，仅仅通过洗茶来变得顺口，颇有些“掩耳盗铃”的意味。

捂住自己的耳朵去偷铃铛，难道别人就听不见动静了吗？

同理，洗去了劣质茶里的一部分苦涩物质，难道就能变成好茶了吗？

不过是自欺欺人，自我麻痹罢了。

奈何，大部分的人都不懂得其中的道理。

与其我们无底线地去迎合劣质茶叶，不断调整冲泡手法，倒不如选择优质的白茶。

简简单单的冲泡，就能得到原汁原味，最完美的香气和滋味

what? Is New White Tea Bitter? Did I hear it right?

The new white tea that everyone drinks, the new white tea from the high mountains of Taimu Mountain, is obviously fresh and mellow, fragrant and sweet.

This pot, it can't carry it!

But then I thought about it again, why did the other party have such an idea? This must have happened to me while drinking tea.

Perhaps when drinking the new white tea, I feel that the tea soup is too bitter and astringent, and it is not easy to eat.

One day, I washed it before drinking tea, and found it, wow! A lot smoother, a lot sweeter, and a lot less bitter.

So it is concluded that washing tea can reduce the bitterness of new white tea.

But friends who know us know that drinking white tea is not advocating washing tea.

First, good white tea is very clean, and has undergone high-temperature disinfection during the production and processing process, which can ensure safety and hygiene;

Second, washing tea will wash off part of the white tea surface and the nutrients in the body, which is too wasteful.

Therefore, white tea with a good production area, good craftsmanship and good storage can be drunk with confidence in the first brew.

But the root of the problem is, why does the new white tea drink this tea friend have such a strong bitterness?

The first reason that comes to mind is the poor quality of the tea leaves.

The bitterness and astringency in tea soup mainly come from caffeine and tea polyphenols in tea leaves.

In theory, neither bitter nor astringent is not tea, and there is indeed a certain truth.

Because as long as it is tea, no matter what category, it will contain bitter substances, but the content is high or low.

Some white teas with excellent production areas and top craftsmanship are rich in theanine substances in their bodies, and then through good production, the excess bitter substances are excreted together with water.

This new white tea tastes sweet and refreshing, with almost no bitterness.

On the other hand, those teas that are not good in production areas are exposed to sunlight for a long time. The sunlight time is too long, and the tea trees are exposed to the sun. When there is drought, there is a shortage of water, and when it rains, the roots rot...

Finally survived, but the accumulation of nutrients is limited, and most of the bitter substances are.

The soup is thin when you drink it, and when you enter it, it is full of bitterness that stimulates the taste buds, and it is difficult to meet the standard of "drinking".

"3"

"Washing tea to reduce bitterness" has also become a sales method for some tea shopkeepers.

Especially when buying tea offline, they will "enhance strengths and circumvent weaknesses" to cover up the quality defects of their own white tea.

Washing tea is a very common step.

And today, there are still many people who adhere to the principle of "washing and drinking more at ease" before making tea.

When making tea face-to-face, even washing the tea in front of the guests will not cause suspicion.

Euphemistically called: for cleanliness and hygiene.

However, where does good quality new white tea need to be washed?

When village girl Chen was drinking tea, she was reluctant to throw it away, especially when there were so many pekoe and nutrients in the Toudao tea soup, it would be a pity to dump it directly.

But if it is a new white tea with poor quality and a particularly strong bitterness, it is another matter.

By washing the tea, part of the bitter substances in the tea leaves are released and discarded.

Drinking from the second rush will indeed feel smoother, not too bitter or astringent.

But at the same time, some good substances will be sacrificed, such as theanine, which will also be lost in the process of washing the tea.

So, in the final analysis, washing tea is a waste.

Moreover, the quality of the new white tea itself is defective, and it becomes smoother just by washing the tea, which is quite a bit of "covering the ears and stealing the bells".

Cover your ears to steal the bell, can't others hear the movement?

In the same way, if some of the bitter substances in inferior tea are washed away, can it be turned into good tea?

It's just self-deception and self-paralysis.

However, most people do not understand the truth.

It is better to choose high-quality white tea than we have no bottom line to cater to inferior tea leaves and constantly adjust the brewing method.

Simple brewing, you can get the original taste, the most perfect aroma and taste