茶叶既然不能久泡，又为什么可以煮呢？

烧一壶水，用水的温度温暖茶叶，就泡好了一杯香气四溢的茶。

喝茶的人都知道，茶不能泡太多次数，但大家也知道，有些茶还可以煮着喝。

那么茶叶既然不能久泡，又为什么可以煮呢？

煮茶问道

01

茶叶泡太多次数错在哪？

对于茶叶不能泡太多次数的原因，大多数人可能只单纯觉得茶叶泡太久会索然无味，其实其中的道道远不止如此。

茶叶中含有抑癌作用的茶多酚、可降血糖的茶多糖、使中枢神经愉快的咖啡碱，以及多种氨基酸、维生素等养分物质。这些养分物质能析出多少，和冲泡的次数有很大的关系。通常外形颗粒越大的茶叶，养分物质析出的速度越慢；颗粒越小，析出的速度越快。

茶叶一般在5-6泡后有益成分析出得差不多，茶汤的香气逐渐低沉，滋味淡薄，但茶叶中苦涩成分也将逐步析出，故口感较差，再泡意义不大。

除此之外，茶叶泡太久，甚至隔夜的话，如果保存不当，茶叶还会变质，它们所含的少量碳水化合物与蛋白质会惹来细菌和霉菌，对健康极为有害。

所以日后喝茶万万要记住不可一壶茶从早喝到晚，即泡即饮，才能喝出健康。

02

有些茶为什么又能煮呢？

茶叶不可久泡，但有的茶却可以煮，而且茶汤的滋味比泡的更好，这是因为茶叶中不同物质的沸点不同。泡茶的水一般在80-100度，这时候茶叶中的溶于水的物质是低沸点物质，煮茶的时候，茶叶中的高沸点物质才会释放，这时候的茶汤会变得更加香醇。

此外，英国科学家发现，和用沸水泡茶相比，用茶壶煮茶可以让茶叶释放出更多的抗癌物质，抗癌效果更好；煮茶还可以使茶叶中的茶多酚、咖啡因、茶色素等物质充分释放出来，提神、消脂、预防疾病等功效都能得到更大的发挥，对人体健康大有裨益。

03

那么哪些茶能煮着喝？

煮茶虽然好处多多，但不是所有的茶都适合煮的。适合煮的茶要么是重发酵，要么就是老茶。

图片

白茶

虽属于微发酵茶，采用细嫩、叶背多白茸毛的芽叶为原料，经阳光晒干或文火烘干而成，但老的白茶可煎也可泡。

黑茶

属于后发酵茶，因其采用的原料比较粗老，且加工的过程需要较长时间的堆积发酵，故而陈香浓郁，滋味醇厚，茶汤多呈深褐色。黑茶可冲泡也可煎煮。熟普同样可煮。

红茶

最受国际欢迎的茶类，属于全发酵茶类。红茶既适于冲泡，也适于煎煮。

乌龙茶

属于半发酵茶类。乌龙茶既有红茶的浓鲜味，又有绿茶的清芬香，乌龙茶也可以煮，但是不宜长时间煎煮。不然茶汁过浓，影响茶汤口感。

但是轻发酵茶和绿茶这类未发酵茶则忌煮着喝。这类茶由于发酵程度轻，冲泡已经足以将其中的物质释放出来，煮饮则过，煮后会造成茶叶发黑，茶汤变紫，茶味更是让人难以忍受，根本不能入口。

04

煮茶时要注意什么？

煮茶和泡茶一样，有很多需要注意的地方。

首先是水温，对于泡过的老茶，再进行煮制时适合用温水，用冷水煮出来的茶汤味道会大打折扣；对于没有泡过的茶，先洗茶叶，再加冷水煮，更容易将茶煮开。

其次是茶具，煮茶的茶具一定要干净，且煮茶壶不可太小，否则容易因水量少而产生困扰。

煮茶时茶叶和水的比例要适宜，茶叶不可太多，因为要高温久煮，要时刻注意茶汤的平均。

煮茶之风兴起于唐代，是饮茶文化中的一笔重彩。长久以来，泡茶和煮茶的利弊，一直是人们竞相谈论的话题。其实无论泡茶还是煮茶，只要掌握了科学正确的方法，对人们的身体健康能起到有利的作用，就已经达到了我们喝茶的目的。

Boil a pot of water and warm the tea leaves at the temperature of the water to make a cup of fragrant tea.

Everyone who drinks tea knows that tea can't be brewed too many times, but everyone also knows that some teas can be boiled and drunk.

So why can tea leaves be boiled if they can't be soaked for a long time?

Ask for tea

01

What's wrong with making tea too many times?

Regarding the reason why tea cannot be brewed too many times, most people may simply think that tea leaves will be tasteless if they are brewed for too long. In fact, there is more to it.

Tea contains tea polyphenols that suppress cancer, tea polysaccharides that can lower blood sugar, caffeine that makes the central nervous system happy, and a variety of nutrients such as amino acids and vitamins. How much these nutrients can be precipitated has a great relationship with the frequency of brewing. Generally, the larger the shape of the particles, the slower the rate of precipitation of nutrients; the smaller the particles, the faster the rate of precipitation.

Tea leaves generally have similar benefits after 5-6 infusions. The aroma of tea soup is gradually lowered and the taste is weak. However, the bitter and astringent components in the tea will gradually precipitate out, so the taste is poor, and the re-infusion is of little significance.

In addition, if the tea leaves are steeped for too long, or even overnight, if they are not stored properly, the tea will deteriorate. The small amount of carbohydrates and protein they contain can cause bacteria and molds, which are extremely harmful to health.

Therefore, when drinking tea in the future, you must remember not to drink a pot of tea from morning to night, that is, make it ready to drink, in order to drink healthily.

02

Why can some tea be boiled?

Tea leaves cannot be brewed for a long time, but some teas can be brewed, and the taste of tea soup is better than brewed. This is because the boiling points of different substances in tea are different. The water for making tea is generally 80-100 degrees. At this time, the water-soluble substances in the tea are low-boiling substances. When the tea is brewed, the high-boiling substances in the tea will be released. At this time, the tea soup will become more fragrant. .

In addition, British scientists found that compared with boiling tea, using a teapot to make tea can release more anti-cancer substances and have a better anti-cancer effect; making tea can also make tea polyphenols and caffeine in tea. , Tea pigments and other substances are fully released, and the effects of refreshing, cellulite, and disease prevention can be brought into full play, which is of great benefit to human health.

03

So which teas can be boiled and drunk?

Although there are many benefits to brewing tea, not all teas are suitable for brewing. The tea suitable for brewing is either heavy fermentation or old tea.

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White tea

Although it is a micro-fermented tea, it is made from the tender, white and hairy buds on the back of the leaves as raw materials, dried in the sun or simmering, but the old white tea can be fried or brewed.

Black tea

It belongs to post-fermented tea, because the raw materials used are relatively rough and old, and the process of processing requires a long period of accumulation and fermentation, so it is rich in aging, full-bodied, and the tea soup is mostly dark brown. Dark tea can be brewed or decocted. Cooked Pu can also be cooked.

black tea

The most popular teas in the world are fully fermented teas. Black tea is suitable for both brewing and decoction.

Oolong tea

It belongs to the semi-fermented tea category. Oolong tea has the strong flavor of black tea and the fragrance of green tea. Oolong tea can also be boiled, but it should not be boiled for a long time. Otherwise, the tea juice is too thick, which will affect the taste of the tea soup.

However, unfermented teas such as light fermented tea and green tea should not be boiled and drunk. This kind of tea is lightly fermented, and the brewing is enough to release the substances in it. If it is over-cooked, the tea will turn black and the tea soup will turn purple. The tea taste is even more unbearable and cannot be eaten at all.

04

What should I pay attention to when making tea?

Like brewing tea, there are many things to pay attention to.

The first is the water temperature. For old tea that has been brewed, warm water is suitable for brewing. The taste of the tea soup boiled with cold water will be greatly reduced; The tea is boiled.

The second is the tea set. The tea set for making tea must be clean, and the teapot must not be too small, otherwise it will be troublesome due to the lack of water.

When making tea, the ratio of tea leaves to water should be appropriate, and the tea should not be too much, because it needs to be boiled at a high temperature for a long time, and always pay attention to the average tea soup.

The wind of making tea emerged in the Tang Dynasty and is a highlight of the tea-drinking culture. For a long time, the pros and cons of making tea and brewing tea have always been a topic of competition among people. In fact, no matter how to make tea or make tea, as long as the scientific and correct method is mastered, it can play a beneficial effect on people's health, and we have achieved our purpose of drinking tea.