Tea is simmered to drink, not only can dissolve more contents, but also make it more convenient for us to drink tea, especially when traveling on business or outdoor trips, you can solve the problem of drinking tea with a cup.
Which tea leaves are suitable for stewing? Learn this simmering trick to make your tea taste better!
Stuffy bubble can be understood as "stuffy + bubble". Stuffy refers to being airtight and not breathable. To create stuffy conditions, there must be a confined space. Bubble, i.e. tea soaked in water.
Not all teas are suitable for simmering, and if you don't choose the right tea, it will affect the taste of the tea. The only tea suitable for simmering is the coarse old black tea, and a special simmering pot should be used, and the inner tank should be pure 304 edible grade stainless steel with acid and alkali resistance, and there should be air outlets, and the body of the pot should not be fully closed. Simmering can fully dissolve the flavonoids in the tea, which is conducive to human absorption. Tender green tea and tender black tea are not recommended to be simmered.
Tea is drunk in a stuffy way, and the key is the amount of tea, which is very different from brewing. Since the tea has been simmering at high temperature in the cup, the contents of the tea are constantly output, so the simmered tea must not be put too much!
1. Tea-to-water ratio
Take simmering ripe Pu'er tea as an example. Generally, I Xi used to a tea-to-water ratio of about 1:150 or 1:200, such as a 500ml thermos cup, I Xi used to throw 3 grams of tea. Old white tea and Pu'er old raw tea can also be used as a reference, and the specific amount of tea can also be adjusted according to the characteristics of tea and personal preferences.
2. Simmering steps
The steps of simmering are not much different from brewing, first moisten the tea with boiling water, and then fill it with boiling water. Generally, it can be drunk after simmering for about 15 minutes.
3. Soup skills
Generally, the stewed tea soup, we are Xi to pour it out directly, or drink a small cup after a while; if it is poured directly, it is recommended not to pour it all at once, it is recommended to use the "root bubble" method, that is, leave half or one-third of the tea soup in the stewed cup, and then fill it with water.
Under normal circumstances, you can drink about 2~3 pots of tea stewed at one time, and the method of "leaving roots to brew" can avoid the remaining tea soup of the first brew being too strong, and at the same time, it can also make the next brew of tea soup taste more sufficient.
If you drink while soaking, you can also refer to the above methods. Or after drinking two or three cups, if you feel that the tea soup is thick, you can refill the boiling water.
"Root brewing" is very practical in the way of simmering, because the tea leaves have been soaked in water, the taste of the tea soup will be stronger and stronger, and the tea soup can not be drunk all at once, so when there is still about half of the tea soup, boiling water can be added appropriately, so that the taste can be much better.
What we usually call simmering is to add enough water, cover the lid and simmer for at least 3 minutes. For example, tea utensils with lids such as purple clay pots and gaiwans can achieve the effect of simmering. Stuffy brewing is actually a more extreme practice, which is easy to make the shortcomings of tea appear. For example, some old tea customers drink tea and want to know what the disadvantages of a tea are, so they will cover and brew, wait until the tea soup is cold, and then pour it out to taste, looking for the shortcomings of tea.
When some tea lovers make tea, they suddenly have something to leave for a few minutes, and they don't have time to get out of the water, and the tea leaves are soaked in the purple clay pot and covered bowl, which stimulates the deepest substances in the tea.
The tea soup will become bitter and strong, which will stimulate the human body too much and greatly affect the tea drinking experience.