Friday, June 26, 2020

Tea throwing volume and water temperature skills in teapot

For brewing tea, it is extremely important to control the water temperature. A good tea is focused on its water temperature. Here, a tea table will be set up to teach you how to master the water temperature of various teas.

Generally speaking, the temperature of brewed tea water is positively correlated with the solubility of the effective substances in the tea. The higher the water temperature, the greater the solubility, and the thicker the tea soup.

Conversely, the lower the water temperature and the lower the solubility, the lighter the tea soup. Generally, the leaching amount of 60 ℃ warm water is only equivalent to 45-65% of the leaching amount of 100 ℃ boiling water.

It must be explained here. As mentioned above, high-grade green tea is suitable for brewing with water at about 85°C, which usually refers to boiling the water (water temperature reaches 100°C) and then cooling to the required temperature; As long as the water is burned to the required temperature.

Many friends who have just come into contact with bubble tea will ask a question-"How many tea leaves should I put in?"

Although it will take a long time to experience it, you will understand it naturally, but with the attitude of solving the problem, let's explain the knowledge about the amount of tea thrown in a basic way.

[Pour tea in proportion]

Tea brewing has a common tea ratio of 1:50, which is 1 gram of tea, plus 50 ml of water (except for oolong tea and squeezed tea, a tea ratio of about 1:30 will be used).

In this way, you can estimate how much dry tea you add. For example, if the pot in your hand can hold 400 ml of water, then it is more appropriate to put about 8 grams of tea.

However, it is generally difficult to estimate the amount of milliliters and grams of tea. In the absence of a hard index, it is better to try the volume of tea to calculate the amount of tea.

In the following, we will take the common tea making tool as an example.

[Inject tea by volume]

1. Green tea

Generally speaking, green tea is recognized as the freshest tea of ​​all teas, and after being twisted, the leach out comes out into pieces. When the teapot is brewed, it is enough to cover the bottom of the pot.

However, there are two points to keep in mind. First, don’t put the lid on, it will make the tea soup boring.

Second, as mentioned above, you can’t use too hot water to make the tea soup bitter and astringent, but not too low, so that the aroma of the tea can’t be stimulated. The commonly used water is 85 ℃, which may be based on the actual situation. Make fine adjustments.

2. Black tea

The amount of black tea is similar to that of green tea, which is almost the amount that covers the bottom of the pot, but it can be slightly more than green tea.

Black tea is divided into large-leaf tea and small-leaf tea. Like Qimen black tea, it is small-leaf tea, while Yunnan black tea is a large-leaf tea. The large-leaf tea leaves have large leaves and occupy a large volume, so the amount of tea thrown when making tea More black tea than leaflets.

Friends who often drink black tea abroad often drink red crushed tea. Because the leaching speed of red crushed tea is very fast and does not care about its foam resistance, the amount of tea thrown in should be reduced by nearly half.

3. Oolong tea

There are many types and types of oolong tea, but they can still be roughly divided into strips and spheres according to the shape. The amount of tea thrown in the strips accounts for almost 1/6 to 1/5 of the capacity of the teapot, and the spherical shape covers most of the bottom of the teapot. Okay.

Due to the special shape of the spherical oolong, the tea leaves unfold slowly, so there is usually a warm bubble to unwind the tea leaves.

This semi-fermented tea, brewed with hot water will strongly stimulate its aroma and taste, especially high mountain oolong, must be brewed with boiling water, brewing with warm swallowed hot water can be called "waste", but Be sure to remember.

4. Squeeze the tea

The amount of squeezed tea is almost 1/6 of the capacity of the teapot. Some squeezed teas are tighter and "densely denser", so the amount of tea can be appropriately reduced for fine-tuning.

In order to relax the tea leaves, there are often warm bubbles in the process of squeezing the tea. There is one more thing to note here-squeezing tea is said to "open the bubble for less than three years, and cover the bubble for more than three years", because the "younger" squeeze tea is not highly fermented.

Putting the lid on it will smother the tea soup like green tea, but pressing the tea for more than three years does not have this problem because of the late self-fermentation.

5. White tea

Since white tea is not twisted, it is only a kind of tea made by withering and drying after fresh leaves are picked, so dry tea is generally light and fluffy, and the amount of tea thrown will be relatively large, loose tea accounts for about 1/5 of the capacity of the teapot Or 1/4; for white tea cake, it would be almost 1/6 of the capacity of the teapot.

White tea should be the best "controlled" tea. It won't be easily broken. If you don't have confidence and need to show your hands, make white tea decisively!

【The amount of tea thrown in other tea making methods】

In addition to common tea brewing, some "unusual ways" of tea brewing also pay attention to the amount of tea.

For example, the bowl brewing method-because the bowl brewing method uses a tea spoon to take the tea soup, the action of adding the soup will be slower, and the tea leaves have been immersed in the water, so even if the tea bowl is large, do not put too much tea, otherwise the tea soup It gets thicker easily.

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