Friday, June 26, 2020

Tea knowledge: What is "rooting"?

Retaining root refers to: leaving a portion of tea root (also called soup base) in the tea brewing machine every time the tea soup is poured out, and then pouring water to brew the next course. The purpose is to allow the taste of tea to be continued without much fluctuation in flavor. "Leave the root" brewing method is commonly used in tea leaves that have a high leaching rate and are not very resistant to brewing. How much is left is determined by the nature of the tea and the amount of tea. There are 6 points for 4 points, 7 points for 5 points and so on.

1. The most common is when making green tea or new white tea in a glass

For example, when brewing green tea, white silver needles, and white peonies in a glass, we will leave part of the tea soup to continue the fresh and sweet taste of tea. Leaving part of the tea soup in the cup is equivalent to prolonging the brewing time of the tea leaves in the water, which can make the next bubble tea soup have a better taste experience, and can even the concentration of the tea soup to avoid the first few cups of silky and fresh fragrance. The bubble turned into a dilemma like white water.

Seeing this, some people may ask "Can you use the rooting method when making green tea in a bowl?" If you use a white porcelain bowl to make tea, it is not recommended for tea friends to use the rooting method. The last few drops of tea are essential ingredients. If it is not exhausted, the concentration of the tea soup is not enough; if the rooting method is used, the tea leaves are always soaked in water. When the next tea is brewed, it is likely to be bitter because it is brewed for too long.

2. In addition to glasses, use large pots to make flower tea and black tea, also use the rooting method

Imagine that the leaching rate of tea leaves in a large pot of water is estimated to reach 80% or even higher. If you do not leave part of the tea soup as a "bottom", it is estimated that there is no desire to drink the second pot of tea !

3. "Leave root" when cooking tea

To make tea is to boil it for drinking. In the process of making tea, tea and water are in direct contact. After a short period of boiling, the substances in the tea are precipitated and dissolved in the tea soup, forming a unique flavor.

Take boiling old white tea as an example, don't pour the tea soup clean every time you leave the soup, leaving a part for replenishing water. Doing so can ensure that the old white tea cooked in each pot tastes sweet and soft, without much change.

If every pot of tea is brewed, the tea soup is poured cleanly, and the concentration of the tea soup will soon drop. It is likely that the first pot of tea will have a rich jujube and medicinal aroma. When the second pot of tea is consumed, only the scent of zongye leaves will be left. By the third pot, the taste will be very light without too much flavor. Too.

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