为什么茶叶既然不能久泡，但却可以煮呢？

泡茶，人人都会。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。

1，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。

2，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。

3、什么样的茶适合煮

茶的冲泡方式决定了茶的口感。先说一下什么样的茶不适合煮：不发酵茶、微发酵，鲜嫩茶芽，。比如绿茶，水温太高会破坏其丰富的维生素C，咖啡碱浸出多，而且茶汤会变黄，味道也会苦涩，失去了绿茶的清爽和清香。

普洱茶

云南茶树的内含物要高于其他产地，所以普洱茶煮时，茶汤的浓度不容易控制，浸出物太多，对身体也是一种负担。所以普洱茶根据个人口感，最好煮茶时间不要太久。又名滇青茶，属于黑茶类，因原运销集散地在普洱县，故名普洱茶。

红茶

红茶属于全发酵茶，经过萎凋、揉捻(切)、发酵、干燥等工艺精制而成。。用红茶做奶茶汤底的时候，可以多煮些时间，奶茶的味道会更加的醇厚丝滑。

Everyone knows how to make tea. 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.

1. 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 anti-carcinogenic tea polyphenols, 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 tea leaves, the slower the rate of precipitation of nutrients; the smaller the particle, 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.

2. 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.

3. What kind of tea is suitable for brewing

The way the tea is brewed determines the taste of the tea. Let me talk about what kind of tea is not suitable for brewing: non-fermented tea, slightly fermented, fresh tea buds. For green tea, too high water temperature will destroy its rich vitamin C, the caffeine will be leached out, and the tea soup will turn yellow, the taste will also be bitter, and lose the refreshing and fragrance of green tea.

Pu'er tea

The content of tea trees in Yunnan is higher than that of other producing areas, so when Pu'er tea is boiled, the concentration of the tea soup is not easy to control. Too much extract is also a burden to the body. Therefore, according to the taste of Pu'er tea, it is best not to make the tea for too long. Also known as Dianqing tea, it belongs to the dark tea category. Because the original distribution center is in Pu'er County, it is named Pu'er tea.

black tea

Black tea is a fully fermented tea, which is refined through processes such as withering, rolling (cutting), fermentation, and drying. . When using black tea as the base of milk tea soup, you can cook it for more time to make the milk tea taste more mellow and silky.