丨This article is originally written by White Tea Classroom, and no one or media may reprint it without permission
《1》
In "Dream of the Red Chamber", there is a plot in which Dai Yu and Bao Chao discuss the issue of reading.
"Men don't read unconscionable, it's not as good as not reading, let alone you and me?" ...... It's just that nowadays I can't hear such people, and it's even worse to read books. This is the book wrong for him, but unfortunately he also wasted the book, so it is better to cultivate and buy, but there is no great harm. ”
In this passage, although there are some feudal ideas, it is not unreasonable.
In modern times, we can often meet such people:
He seems to have read a lot of books, and he is also a leader in talking about the past and the present, but he has not helped him to explain the facts and set the truth, but has learned to force sophistry and reverse black and white.
In today's parlance, it's leverage.
In other words, no matter what you say, I don't listen anyway, you say yours, I say mine, I am the truth.
In addition, everything you say and everything you do can be interpreted and attacked from unexpected angles.
For example, we do not recommend drinking strong tea, because long-term drinking causes a certain burden on the body.
And someone will come and raise the bar: "Nonsense, no matter!" I have been drinking for more than ten years, and my body is just as good, you don't talk about theory out of practice. ”
It is an established fact that drinking strong tea is bad for the body, just as smoking is harmful to health.
Countless experts and scholars have already demonstrated this view, can one person alone represent the whole world?
After listening to too many and too many levers, I really want to suggest that the school open a separate course in the future.
It's called "backbar theory."
《2》
However, there are also many tea friends who sincerely ask questions.
Someone asked, "What degree of tea is strong tea?" Is there a specific criterion to follow? ”
According to the interpretation of the word, the original meaning of thick refers to the inclusion of a certain component, as opposed to "light".
Since it is a strong tea, it also means that the content of caffeine and tea polyphenols in the tea soup is high, far exceeding the standard.
From the naked eye, the soup is thick in color but not transparent, and the taste is too bitter.
As for what is "strong tea"? The answer is a thousand faces.
Individual tastes are different, tea drinking habits are different, and the definition of tea soup is naturally different.
A cup of tea soup is placed in front of different people, some people call it strong, some people think it is light, and some people think it is just right.
So, isn't there a standard that can be unified? How to control the intensity of daily tea brewing?
Of course.
The following 3 acts are the real "murderers" of the formation of strong tea.
Reason 1: Too much tea
I saw that some people on the Internet said that different tea leaves should be thrown according to the volume of tea.
For example, green tea and green tea, as long as it is almost covered with the bottom of the lid bowl.
Wuyi rock tea, on the other hand, can be slightly more, reaching half the amount of the lid bowl.
Obviously, this way of throwing tea is not accurate and too general.
Even if it is the same black tea, there is a difference in volume.
For example, the full-bud head of Jin Junmei, and the bud leaf of the delicate Zhengshan small species, compared with the yunnan large-leaf black tea, the leaves are larger and the volume is more fluffy.
The same lid bowl, if you want to cover the bottom, Jin Junmei may have to throw 5 grams of tea, while large-leaf black tea only needs 2-3 grams.
Such a big difference will show a clear difference in taste.
In addition, different lid bowl capacity, different utensil types, will lead to errors in the amount of tea.
Therefore, no matter what kind of tea it is, it should be accurately cast into the tea.
Prepare a small pocket scale on the tea table, not only does not occupy a position, but also makes it easy to carry out.
Taking a standard lid bowl of about 110 ml as an example, if it is to brew white tea and black tea, it is enough to throw 5 grams of tea, while Wuyi rock tea needs to put 8 grams of tea.
Different types of tea have different proportions of tea.
But the same kind of tea, white tea in the white silver needle, white peony, shoumei, the amount of tea are the same.
This is based on long-term brewing experience, summed up, suitable for the tastes and preferences of the public.
If this balance is broken, the amount of tea thrown at will will lead to excessive tea soup, excessive taste of soup, and too bitter.
《3》
Reason two: the tea is not separated
On the market, there are many kinds of utensils used to make tea.
Common ones are glasses, flutter cups, fast cups, ceramic pots, purple sand pots, lid bowls and so on.
However, in addition to the lid bowl, the rest of the tea set is difficult to achieve the role of tea separation.
It is precisely because the tea is not separated that it has become a major promoter of the formation of strong tea.
In the case of the fluttering cup, because it is simple and fast, and it is easy to carry, it has become a gospel for many office people to drink tea.
A flowing cup is divided into an outer cup, an inner bladder and a lid.
When using it to make tea, you need to put the tea leaves into the inner tank, and then press the valve switch, and the tea soup will flow through the strainer to the cup below.
From the point of view of use, it is indeed concise and clear, and saves a lot of time.
However, in terms of the performance of aroma and taste, it is difficult to be satisfactory.
Although the flowing cup achieves tea separation compared to the glass, the time elapsed from the time of water injection to the thorough drainage of the tea soup takes tens of seconds.
The bottom filter type soup method, swallowed slowly, is far less clean and neat than the white porcelain lid bowl.
This invisibly increases the contact time between tea leaves and water, resulting in excessive release of endoplasm and excessive tea soup.
The same is true for the variety of teapots.
Whether it is purple sand material, ceramic material, or other, there is a common disease - the spout is small.
When brewing with a lid bowl, as long as the opening is appropriate, it will appear like a waterfall.
On the other hand, the teapot is soup through the spout, and the speed is slowed down a lot.
When the tea leaves are gradually brewed, the buds and leaves stretch, and it may also block the water outlet, resulting in poor water outlet.
Even if it is fast in and out, the water is injected quickly, and the soup is also fast, it is difficult to meet the requirements of "fast water".
The contact time between tea and water is constantly prolonged, and the endoplasm is constantly released, which is unstoppable, which becomes a veritable cup of strong tea.
In addition, due to the structure of the teapot itself, if you want to drain the tea soup at the bottom of the pot completely, you need to find a particularly tricky angle.
If not drained, the remaining small amount of soup continues to soak with the tea leaves, resulting in subsequent brewing of tea soups, which are thick and bitter and difficult to swallow.
Therefore, treating a good tea with rich endoplasm is not suitable for using a teapot or a flowing cup.
White porcelain lid bowl is the best choice.
《4》
Reason three: the soup time is too slow
When brewing with a lid bowl, the soup water is often too thick.
In addition to the excessive amount of tea, it is also inseparable from the time of soup.
Most teas are not suitable for smouldering.
Because smouldering will lead to excessive release of tea substances, the taste is unusually strong, which is a failure of good tea.
But there are still many people who are smothering and don't know it.
The opposite of smouldering is the fast water, which refers to the tea soup from the injection of water to the end, controlled for about 7-8 seconds.
I believe that a large number of tea lovers, in the process of daily tea brewing, are far beyond this standard.
It wasn't until 30 seconds, or even 1 minute later, that the tea soup was poured out and properly smouldered.
In particular, the tea leaves with superior quality have sufficient nutrients, and the substances can be released at a uniform speed under the fast-coming out of the water, and it is not a problem to brew more than 10 flushes.
However, because of the smouldering, the endoplasm is released in advance, which greatly affects its own foam resistance.
Not only that, the strong and bitter taste of the first few punches is also a kind of torture for the taste buds.
In fact, it is not difficult to get out of the water quickly.
In order not to let your taste buds suffer, and in order not to waste good tea, you should be diligent in practicing.
Making tea is simple; but it's hard to make a good cup of tea.
The only way is to practice more, practice makes perfect, and there are no shortcuts.
《5》
To end with a classic movie line.
"If you like it, you will be arrogant, but love is restraint."
Because of restraint, I was cautious, afraid that a good tea would be destroyed in my hands.
Drinking tea is like eating, and it is too much to pay attention to.
Fresh and refreshing, idyllic and pleasant, is the mainstream flavor suitable for the public.
Too much tea and too long smouldering time will lead to strong tea.
And strong tea is not recommended for long-term drinking, which is also a common sense truth.
Even if some people say that they only drink a small amount and drink it occasionally, only they know best whether it is a small amount or not.
<h1 class="pgc-h-arrow-right" data-track="677" > more original knowledge about strong tea</h1>
What is strong tea? Cover the bowl to brew white tea, how to avoid making the tea soup thick?
Is only strong tea bitter to drink? Why is some white tea also astringent when it comes out of the water soon?
The thicker the white tea soup, the better? , the real white tea is what it looks like!
New white tea tastes light, old white tea has a strong taste? Is this statement true or false?
Spring and autumn white tea has different temperaments, read this article to be a tea master, drink white tea is easy
Obviously the astringency is strong and difficult to drink, but it is said to be a good white tea? What the hell is wrong
Welcome to pay attention to the [White Tea Classroom] to learn more about white tea knowledge!
Copyright notice: This article is originally written by taimumagu in the white tea classroom, and shall not be reproduced by any media without permission, and tea friends are welcome to forward to the circle of friends!