A pot of tea can be brewed several times before and after, some resistant tea, can be brewed dozens of times, some tea lovers will find a detail, some people out of the soup, will not pour the tea soup out, will leave a little tea soup in the pot, in fact, commonly known as "root method". It can be said that being able to pay attention to this detail shows that the level of tea brewing is constantly improving.
Why do you often leave some tea soup at the bottom of the cup when drinking green tea and white tea, but oolong tea rarely does this?
This brewing method is mostly used to brew tea with a high taste leaching rate and is not very resistant to brewing, so that the taste of the tea soup will not start to be very strong, and it will become bland and tasteless after a few brews. As for how much tea soup to keep, it depends on the tea quality and the amount of tea to decide, there are six points to leave four points, and there are seven points to leave three points.
Of course, not all tea leaves need to be brewed with roots.
If we use a glass cup to brew green tea, white silver needles, and white peonies, we will leave a part of the tea soup, in order to continue the fresh and mellow taste of the previous tea, and even the concentration of the tea soup, so as to avoid white water after a few bubbles.
However, if you use a white porcelain bowl to make white tea, it is not recommended for tea lovers to use the brewing method of leaving roots. The last few drops of white tea are the essence, and if the tea soup is not poured out, the tea soup will not be strong enough. If the root brewing method is used, the tea leaves will be soaked in water all the time, and when the next tea is brewed, it is very likely that the tea soup will become bitter after brewing for too long.
Therefore, the root brewing method not only depends on the characteristics of the tea, but also depends on the utensils used.
In addition to glasses, when using a large pot to make flower tea or black tea, you can also use the root-leaving method. A large pot of water soaked tea, the leaching rate is estimated to reach 80%, perhaps higher, if you do not leave a part of the soup base, it is estimated that the second pot of tea will not have the desire to drink.
Do you want to "leave roots" when boiling tea?
Let's take boiling old white tea as an example, first of all, we know that boiling tea is to boil tea to drink, in the process of boiling tea, tea and water are in direct contact, after a short period of boiling, tea and water are fully integrated, and the substances in the tea are also fully analyzed and dissolved in the tea soup.
If each pot of tea is poured clean, the concentration of tea soup will drop quickly, and it is likely that the first pot of tea will have a strong jujube fragrance and medicinal aroma, and the second pot of tea will only have the fragrance of zongye leaves, and when the third pot of tea is reached, the taste will be light and there will not be much taste.
On the contrary, every time the soup is made, we should not pour out the tea soup, leaving a part of the tea root and then refilling the water, so that the old white tea brewed in each pot will not change much, and the taste will be sweet and soft.
When we brew tea, we can make good use of the root-leaving brewing method according to the tea properties and utensils of the tea leaves, so that the tea becomes more delicious!
In the professional tea grading grade, in order to accurately perceive the aroma persistence, the thickness of the taste, and the amount of extract content of the tea sample to be reviewed as accurately as possible, so as to judge the quality of a tea as accurately as possible, the steeping time is often increased compared with daily brewing, or the mother soup is left for comparative tasting.
In short, the essence of the matter, appropriate stay