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铁观音纯雅礼和

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乌龙茶色香韵味
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一杯安溪铁观音茶从早泡到晚不可取

  1
Issuing time:2021-09-15 16:08

铁观音茶叶的耐泡程度与其嫩度和加工方法有关。嫩茶或碎茶容易冲泡,但是不耐泡。而粗、老、完整的铁观音茶叶,冲泡出来的速度较慢,比较耐泡。


一般的铁观音茶基本上泡3次就可以了,第一次冲泡,浸出的量占可溶物总量的50%~55%;第二次冲泡一般约占30%;第三次为10%左右;第四次只有1%~3%了。从其营养成分(茶叶中的维生素和氨基酸)看,第一次冲泡就有80%的量被浸出,第二次冲泡时约15%,第三次冲泡后,基本全部浸出。所以一杯茶泡一天,很快就没有什么营养了。


至于安溪铁观音茶的香气和滋味,一泡茶香气浓郁,滋味鲜爽;二泡茶虽浓郁,但味鲜爽不如前;三泡茶香气和滋味已淡乏;若再经冲泡则无滋味。一般的红茶、绿茶和花茶,冲泡以3次为宜。


而乌龙茶在冲泡时投叶量大,铁观音茶叶粗老,可以多冲泡几次。以红碎茶为原料加工成的袋泡茶,通常只适于一次性冲泡。


实际上,冲泡太久的安溪铁观音茶叶,不仅起不到为身体提供营养的作用,反而可能对身体不利。茶叶冲泡时间长,会使一些难溶的有害物质(如某些极微量的残留农药)逐渐浸出,从而对人体有害。上班族理想的泡饮方法是,每天上午一杯茶,下午一杯茶,既有新鲜感,又有铁观音茶香味,还可养身体。

英语翻译

The bubble resistance of tea is related to its tenderness and processing methods. Tender tea or broken tea is easy to brew, but it is not resistant to brewing. The thick, old, and complete tea leaves have a slower brewing speed and are more resistant to brewing.


Generally, the tea can be brewed 3 times, the first brewing, the amount of leaching accounts for 50% to 55% of the total soluble content; the second brewing generally accounts for about 30%; the third brewing is 10 % Or so; only 1% to 3% for the fourth time. From the perspective of its nutritional content (vitamins and amino acids in tea), 80% of the amount is leached in the first brewing, about 15% in the second brewing, and almost all leached after the third brewing. So making a cup of tea for a day will quickly lose nourishment.


As for the aroma and taste of tea, the first tea has a strong aroma and the taste is fresh; the second tea is rich, but the taste is not as good as before; the third tea has a weak aroma and taste; if it is brewed again, it will be tasteless. For general black tea, green tea and scented tea, it is advisable to brew 3 times.


Oolong tea has a large amount of leaves when brewing, and the tea is coarse and old, so you can brew it several times. Teabags made from crushed black tea are usually only suitable for one-time brewing.


In fact, tea that has been brewed for too long will not only fail to provide nutrients to the body, but may be harmful to the body. The long brewing time of tea leaves will cause some insoluble harmful substances (such as certain trace amounts of residual pesticides) to gradually leach out, which is harmful to the human body. The ideal way for office workers to make a drink is to have a cup of tea in the morning and a cup of tea in the afternoon, which is fresh and has the fragrance of tea, and it can also nourish the body.


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