用什么温度泡茶？ 专业知识解答

宋人蔡襄有本《茶录》记载：“候汤最难，未熟则沫浮，过熟则茶沉......沉瓶中煮之不可辨，故曰候汤最难。”

程。水煮的时间不够，水温不足，茶的香味冲泡不出来；水煮过了火，水温过高，又会掩盖了茶叶的香味，茶水发涩。因此，水温，是成全茶味的至关因素。快一起来看看，不同种类的茶，应该用什么温度的水冲泡吧！

细嫩的茶说：我怕烫

细嫩一点的绿茶，特别是名品，比如西湖龙井、碧螺春、信阳毛尖、六安瓜片、黄山毛峰、都匀毛尖等，这类高级绿茶最细嫩新鲜，非常怕沸水。因此，低温（70～80℃）冲泡最好。

水温过高，茶水变深，香味遭到破坏，茶叶变“熟”，那清甜就尝不到了，经沸水的冲击，维生素等物质会被瓦解，功效也自然大打折扣。

含蓄的茶说：适当就好

部分发酵茶之芽茶类，如白毫乌龙；以及虽带嫩芽，但重萎凋的白茶，如白毫银针、寿眉等，适合用中温（80~90℃）的水来冲泡。

此外，原本应以高温冲泡的茶叶，如果因採製含部分芽叶而偏嫩时，或是茶叶因人为因素变得较为细碎时，则应将水温降低，改用中温的水来冲泡。例如冻顶、高山乌龙和包种茶有时因採製时间较早而变得较嫩，泡茶水温不宜超过90℃。

浓郁的茶说：让沸腾的水来得猛烈些吧

冲泡采开面叶为主的乌龙茶（开面叶，指嫩梢生长成熟，出现驻芽的嫩叶）如铁观音、岩茶、冻顶等，还有全发酵茶的红茶，以及经渥堆的普洱黑茶类，都须以高温（90°以上）冲泡。

拿乌龙茶来说，像铁观音、大红袍等，经过萎凋、摇青、发酵、烘焙等制茶工艺制成。虽然在烘焙时温度不高，但落入杯中之后却必须用高温来冲泡。为了完全释放出乌龙茶的浓香，在冲泡时，茶要放得多些，水的温度也要100℃才够痛快。水沸腾后马上冲泡，第一泡倒掉，从第二泡开始饮，那香味在嘴巴里横冲直撞，最后缓缓从鼻腔中呼出来，竟然也带着香味。

粗犷的茶说：煮我吧，让我更畅快

黑砖茶这样的边销茶，具有跟西南少数民族一样的粗犷性格，沸水冲泡并无法满足它们，只有在壶里或茶锅里熬煮才能逼出茶的香味。

有专家研究发现，砖茶含多种人类必需的维生素和稀有元素，特别是茶碱的含量较高，而这些需要熬煮才能完全释放。长期生活在牧区、高原、缺水、无蔬菜的少数民族会以捣碎的砖茶兑奶熬制成奶茶饮用，对于以肉食为主的群众，可以去膻化食、补充水分和维生素等。

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当然，以上所说的水温不是绝对的，还有三个因素会影响水温：

第一，是否温壶。投茶入壶前是否温壶，会影响泡茶的水温。热水倒入未加温过的壶，水温将降低。所以，如果不温壶，水温必须提高一些或延长浸泡的时间。

第二，是否温润泡。冲泡茶叶时，第一次注水入壶随即倒掉的过程称为“温润泡”，也就是我们俗称的“洗茶”。温润泡的用意在于使揉捻过的茶叶稍微舒展，以利于第一泡茶汤发挥出应有的色、香、味。这时茶叶吸收了热度，再次冲泡时，可溶物稀释的速度会加快，所以实施了温润泡的第一道茶，浸泡时间要缩短。

第三，茶叶是否冷藏过。冷藏或冷冻后的茶，如果取出直接冲泡，必然会影响水温，温差太大也会影响茶汤滋味。所以，一定要先取出茶叶，使茶恢复至常温时，才可冲泡。

不过有一点千万要记住，无论用什么温度的水泡茶，都应将水烧开（水温达到100℃）之后，再冷却至所要求的温度喔！

英语翻译

Song Cai Xiang has a book of "Tea Records" that records: "Waiting for soup is the most difficult, if it is not ripe, it will float, and if it is overripe, the tea will sink...It is indistinguishable from being boiled in a sinking bottle, so it is said that waiting for soup is the most difficult."

Waiting for soup is the process of boiling water. The boiled time is not enough, the water temperature is not enough, the fragrance of the tea cannot be brewed; if the water is boiled over the fire, the water temperature is too high, it will cover up the fragrance of the tea, and the tea will become astringent. Therefore, the water temperature is a crucial factor to complete the taste of tea. Let's take a look at what temperature water should be used for brewing different types of tea!

The delicate tea says: I'm afraid of being hot

Tenderer green tea, especially famous products, such as West Lake Longjing, Biluochun, Xinyang Maojian, Liu'an Guapian, Huangshan Maofeng, Duyun Maojian, etc. These high-grade green teas are the most tender and fresh, and they are very afraid of boiling water. Therefore, low temperature (70～80℃) brewing is best.

If the water temperature is too high, the tea will become darker, the aroma will be destroyed, and the tea will become "ripe", and the sweetness will not be tasted. After the impact of boiling water, vitamins and other substances will be disintegrated, and the efficacy will naturally be greatly reduced.

Implied tea said: just appropriate

The bud teas of some fermented teas, such as Pekoe Oolong, and white teas that have tender buds but are withered, such as Baihao Yinzhen, Shoumei, etc., are suitable for brewing with water at medium temperature (80~90℃).

In addition, if the tea that should be brewed at high temperature is tender due to some of the buds and leaves, or the tea becomes finer due to human factors, the water temperature should be lowered and medium-temperature water should be used for brewing. For example, frozen top, high mountain oolong and Baozhong tea sometimes become tender because of the earlier harvest time, so the temperature of the tea should not exceed 90°C.

Rich tea says: Let the boiling water come harder

Brewing oolong tea (open-faced leaves, refers to the tender shoots that grow and mature, and the young leaves that appear on the buds) such as Tieguanyin, Yancha, Dongding, etc., as well as black tea with fully fermented tea, and The pile of Pu'er black tea must be brewed at high temperature (above 90°).

Take Oolong tea, for example, Tieguanyin, Dahongpao, etc., are made through tea-making processes such as withering, shaking, fermenting, and baking. Although the temperature is not high during baking, it must be brewed at high temperature after falling into the cup. In order to fully release the strong aroma of oolong tea, you need to put more tea during brewing, and the temperature of the water must be 100 ℃ to be pleasant enough. After the water boils, it is brewed immediately. The first bubble is poured out, and the second bubble starts to drink. The fragrance rushes in the mouth, and finally breathes out from the nasal cavity slowly, even with the fragrance.

The rough tea said: Boil me and make me more enjoyable

Border-market teas such as Heizhuan Tea have the same rough character as Southwestern ethnic minorities. Brewing in boiling water cannot satisfy them. Only by boiling in a pot or a tea pot can the aroma of tea be forced out.

Some experts have found that brick tea contains a variety of essential vitamins and rare elements for humans, especially the high content of theophylline, which needs to be boiled to be completely released. The ethnic minorities who have lived in pastoral areas, plateaus, lack of water and no vegetables for a long time will drink mashed brick tea with milk and boil it into milk tea. For people who mainly eat meat, they can decontaminate food and supplement water and vitamins.

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Of course, the water temperature mentioned above is not absolute, and there are three other factors that affect the water temperature:

First, whether it is a warm pot. Whether the pot is warmed before pouring the tea into the pot will affect the water temperature of the tea. Pour hot water into an unheated pot, and the water temperature will decrease. Therefore, if the kettle is not warmed, the water temperature must be increased or the soaking time must be prolonged.

Second, whether the foam is warm and moist. When brewing tea, the process of pouring water into the pot for the first time and then dumping it out is called "warm soaking", which is what we commonly call "washing tea". The purpose of warm soaking is to slightly stretch the twisted tea leaves, so that the first tea soup can develop its proper color, fragrance and taste. At this time, the tea has absorbed the heat, and when it is brewed again, the rate of dilution of the solubles will increase. Therefore, the first tea that has been brewed with warmth should shorten the steeping time.

Third, whether the tea has been refrigerated. After refrigerated or frozen tea, if it is taken out and brewed directly, it will inevitably affect the water temperature, and a large temperature difference will also affect the taste of the tea soup. Therefore, you must first take out the tea leaves and make the tea return to room temperature before brewing.

But one thing to keep in mind is that no matter what temperature you use to make tea, you should boil the water (the water temperature reaches 100°C) and then cool it to the required temperature!