How To Brew China Chunmee Green Tea

    1. The ratio of tea to water
      1. The quality of tea:
      The speed at which various substances in China Chunmee Green Tea are leached in boiling water is related to the ageing and processing methods of the tea. Amino acids have fresh and refreshing properties, so the content of amino acids in tea directly affects the freshness of tea soup. The fresh and sweet taste of the famous green tea is mainly due to the high content of amino acids and the low content of tea polyphenols. Summer tea has low amino acid content and high tea polyphenol content, so the tea tastes bitter and astringent. Therefore, there is a proverb that "spring tea is fresh, summer tea is bitter".
      2. Tea to water ratio:
      The amount of tea should be different according to different tea sets and different tea grades. Generally speaking, more water and less tea have a weak taste; more tea and less water make the tea soup bitter and astringent. Therefore, the amount of delicate tea leaves should be more; for thicker tea leaves, the amount can be less, that is, the so-called "fine tea eaten coarsely" and "fine tea eaten carefully".
      Ordinary red and green tea (including scented tea) can be roughly controlled in 1 gram of tea brewing 50 to 60 milliliters of water. If it is a 200-ml cup (pot), then put about 3 grams of tea and flush the water until it is 70% to 80% full, and it will become a cup of suitable tea soup. If you drink Yunnan Pu'er tea, you need to put 5-8 grams of tea.
      Oolong tea is accustomed to strong drinking and pays attention to taste and smell, so the soup should be less and strong. The amount of tea used is determined by the ratio of tea to the teapot. The amount of tea poured is roughly 1/3 to 1/2 of the volume of the teapot. In the Chao and Shan areas of Guangdong, the amount of tea poured reaches 1/2 to 2/3 of the volume of the teapot.
      The amount of tea and water is also related to the age and gender of the tea drinker. Generally speaking, the middle-aged and the elderly drink tea more strongly than the young, and men drink more tea than women. If the tea drinker is an old tea drinker or a manual worker, you can generally increase the amount of tea; if the tea drinker is a new tea drinker or a mental worker, you can put a little less tea.
      In general, tea should not be brewed too thick, because strong tea damages the stomach, and is even worse for people with deficiency of the spleen and stomach. The tea contains tannic acid. Too much concentration can shrink the digestive mucosa, hinder gastric absorption, and cause constipation and constipation. The teeth are yellow, and at the same time, it is not easy to experience the fragrant and tender taste of tea that is too strong and too weak. The ancients said that drinking tea is "preferably light but not strong" to a certain extent.
      2. Brewing water temperature
      According to the measurement, when brewing tea leaves with 60℃ boiling water, compared with the same amount of 100℃ water brewing tea leaves, when the time and the amount of tea are the same, the content of tea juice extract in the tea soup is only as low as the latter. 45%~65%. That is to say, if the water temperature for brewing tea is high, the tea juice is easy to be leached; while the water temperature for brewing tea is low, the tea juice leaching speed is slow. "Cold water makes tea slowly thicker", that's what I mean.
      The boiling water for making tea is generally better, and the water temperature at this time is about 85°C. Boiling boiling water will destroy vitamin C and other ingredients, while caffeine and tea polyphenols are quickly leached, making the tea taste bitter; if the water temperature is too low, the tea leaves will float but not sink, and the active ingredients contained in the tea will not be soaked, and the tea soup will have a weak taste , Not fragrant, not mellow, bland and tasteless.
      The temperature of the water for making tea is also related to the tenderness, tightness and size of the tea. Roughly speaking, the raw materials of tea are coarse, old, firm, and whole-leaf, and the tea is leached much slower than the raw materials of tea which are soft, loose, and broken. Therefore, the temperature of the brewing water is higher. The water temperature is also related to the variety of brewing.
      Specifically, high-grade delicate teas, especially high-grade famous green teas, have a water temperature of 95°C when opening the fragrance, and a temperature of 80°C to 85°C when brewing. Only in this way, the color of the tea soup is clear and not muddy, the aroma is pure but not dull, the taste is fresh and unripe, the bottom of the leaf is bright but not dark, making people drink delicious and emotional. If the water temperature is too high, the color of the soup will turn yellow; the tea buds cannot stand upright due to "dipping" and lose appreciation; vitamins are destroyed in a large amount, reducing the nutritional value; caffeine and tea polyphenols are quickly leached, and the tea soup produces a bitter taste , This is what the tea people often say to "hot cook" the tea. On the contrary, if the water temperature is too low, the permeability will be low, and the tea will often float on the surface, and the active ingredients in the tea will be difficult to learn to extract. As a result, the taste of tea is weak, which will also reduce the efficacy of tea drinking. For bulk red, green tea and scented tea, since the raw materials of the tea are moderately young, they can be brewed with boiling water at around 90°C.
      For special teas such as oolong tea, Pu'er tea and Tuocha, the raw materials are not delicate and the amount of tea used is large, so it must be brewed with freshly boiling water at 100°C. Especially for oolong tea, in order to maintain and increase the water temperature, the tea set should be heated with boiling water before brewing; after brewing, use boiling water to warm the pot, the purpose is to increase the temperature and make the tea fragrance fully displayed
      To judge the temperature of the water, you can first use a thermometer and a timer without measuring it, and then you can determine it based on experience after you master it. Of course, all the water for making tea has to be boiled to achieve the effect of temperature control by natural cooling.
      3. Brewing time
      The tea brewing time varies greatly, which is related to the type of tea, the temperature of the tea water, the quantity of tea used, and the tea drinking habits.
      If you use a teacup to make ordinary red and green tea, put about 3 grams of dry tea per cup, use about 150-200 ml of boiling water, and add a lid to the cup when brewing to avoid the loss of tea fragrance. The appropriate time is 3 to 5 minutes. If the time is too short, the tea soup will be lightly colored; if the tea is brewed for a long time, the astringency of the tea soup will increase, and the aroma will be easily lost. However, the freshly harvested green tea can be flushed without a lid, so that the soup is more colorful. If you use a lot of tea, the brewing time should be short, and vice versa. For good quality tea, the brewing time should be short, and vice versa.
      The taste of tea gradually strengthens over time. According to measurements, when tea is brewed with boiling water, caffeine, vitamins, amino acids, etc. are extracted first, and the content is higher in about 3 minutes. At this time, the tea soup has a refreshing and mellow feeling, but it lacks the stimulating taste that tea drinkers need. Later, as time went on, the content of tea polyphenol extracts gradually increased. Therefore, in order to obtain a cup of fresh and mellow tea soup, for bulk red and green tea, it is better to drink the first tea about 3 minutes after brewing. If you want to drink it again, when there is one third of the tea soup left in the cup , Continue boiling water, and so on.
      For oolong tea and scented tea that pay attention to aroma, when making tea, in order not to lose the fragrance of the tea, not only need to be capped, but the brewing time should not be long, usually 2 to 3 minutes. Because of the large amount of tea used when brewing oolong tea, the tea soup can be poured into the cup for 1 minute after the first brewing. From the second brewing, each time should be increased by about 15 seconds compared with the previous brewing, so that the concentration of the tea soup will not be reduced. The difference is too big.
      When white tea is brewed, the temperature of boiling water is required to be around 70℃. Generally, it takes 4 to 5 minutes before the tea leaves floating on the surface of the water begin to sink. At this time, tea tasters should focus on appreciation and observe the shape of the tea. Ups and downs can make one's body and mind happy from different tea poses and colors. It usually takes 10 minutes to drink tea soup. Otherwise, not only will you lose the enjoyment of the art of tea tasting, but it will also taste bland and tasteless. This is because the white tea has not been twisted and the cells have not been broken, so the tea juice is difficult to extract, so that the steeping time must be relatively prolonged, and it can only be re-infused once.
      In addition, the brewing time is also related to the age of the tea and the shape of the tea. Generally speaking, the brewing time can be relatively shorter if the raw materials are relatively delicate and the tea is loose. On the contrary, the brewing time can be relatively extended if the raw materials are coarse and old and the tea is firm. In short, the length of the brewing time is ultimately determined by the taste that suits the tea drinker.
      Fourth, the number of brewing
      According to measurements, the leaching rate of various active ingredients in Zhenan China Tea Suppliers tea is different. The most easily leached are amino acids and vitamin C; followed by caffeine, tea polyphenols, and soluble sugars. Generally, when the tea is brewed for the first time, the soluble substances in the tea can be leached by 50-55%; when the tea is brewed for the second time, about 30% can be leached; when the third time is brewed, about 10% can be leached; For four times, only 2 to 3% can be leached, which is almost boiled water. Therefore, it is usually appropriate to brew three times.
      For example, if you drink broken black tea and broken green tea with fine particles and well-kneaded, since the contained components of this type of tea are easily leached by boiling water, the tea residues are generally filtered out after one brewing, and no re-brewing is required. Instant tea also uses one-time brewing method, while Gongfu black tea can be brewed 2 to 3 times. Strip green teas such as eyebrow tea and scented tea can usually only be brewed 2 to 3 times. White tea and yellow tea can generally only be brewed once, and at most 2 times.
      For drinking oolong tea, small purple clay pots are often used. When a large amount of tea is used (about half a pot), it can be brewed continuously for 4-6 times, or even more.