What kind of water is suitable for making tea?
Pure water: low mineral content, generally known as soft water, easy to express the essence of tea, is suitable for making tea water.
Mineral water: Mineral water contains trace mineral components, and the tea soup brewed with such water is good in color, aromatic, refreshing and sweet.
Tap water: Tap water contains disinfectants such as "chlorine" that can be filtered out using activated carbon before drinking. But disinfectants can interfere with the taste and quality of the tea soup.
Water with high air content: Water with high air content in the water is conducive to the volatilization of tea aroma and has strong activity on the taste. It is generally said that "living water" is beneficial to making tea, mainly because of the high air content of living water. It is also said that the water should not be boiled for the elderly, and because it is boiled for a long time, the air content will be reduced.
Water with low impurities and bacteria content: the fewer these two, the better, the general high-density water filtration equipment can isolate it, and the bacterial part can also be eliminated by using high temperature.
Control of the water temperature of the brewing tea
Different water temperatures are required to brew different types of tea (reference):
Green tea: (80-85 degrees), Longjing, Biluochun, Huangshan Maofeng, Xinyang Maojian, etc.
White tea: (85-95 degrees), white peony, Gongmei Shoumei, white silver needle, etc.
Yellow Tea: (85-90 degrees), Junshan Silver Needle, Mengding Yellow Bud, Beigang Maojian, etc.
Green Tea: (95-100 degrees), Wuyi Rock Tea, Tieguanyin, Phoenix Single Cong, Taiwan Oolong Tea, etc.
Black tea: (95-100 degrees), Zhengshan small species, Keemun black tea, Dianhong, etc.
Black tea: (95-100 degrees), Pu'er tea, Anhua black tea, Liupao tea, etc.
The relationship between the water temperature of the brewed tea and the quality of the tea soup
From the taste, the difference in tea performance: such as green tea brewed with too high temperature water, the fresh feeling of tea soup will be reduced; TieGuanyin, daffodils such as brewing with too low temperature water, the aroma is not yang, the masculine style should not be expressed.
Difference between soluble release rate and release rate: the water temperature is high, the release rate and rate will increase, and vice versa. This factor affects the control of the concentration of tea soup, that is, the same amount of tea, water ratio, high water temperature, to reach the required concentration time is short; The water temperature is low and the time required is long.
Control of the strength of bitterness: the bitterness will be strengthened when the water temperature is high; the bitterness will be weakened when the water temperature is low. Therefore, tea with too strong bitter taste can reduce the water temperature and improve it. Tea with too strong bitterness, in addition to the water temperature, the steeping time should also be shortened; in order to reach the required concentration, the former must increase the amount of tea, or extend the time, and the latter must increase the amount of tea.
The graphics and text come from the Internet
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