Why is the timing and temperature of tea so critical?
Many complain that the tea they buy is bitter and bitter and often blames the poor quality of the tea. However, in the vast majority of cases, the perpetrators of the destruction of a good cup of tea were: It's using the wrong water temperature and soaking too long.
Tea leaves contain three main classes of flavour material, which are completely different in the water at a rate of solubility and sensitivity to temperature:
- Amino acid: I'm going to bring a little sweet and a little back-up. They are highly soluble in water and can be released rapidly at lower temperatures (60-80°C).
- Caffeine: It's a little bit of bitterness. It dissolves quickly at high temperatures.
- Tea Dolphin (Singing): It's a "sweet" and a heavy taste. They require not only higher temperatures, but also continuous dissolving into water as the leaching time increases.
The art of balancing water temperature with time
If we use 100 degrees of boiling water to get a nice one, Green tea (e.g. dragon wells, blench) High temperatures “puzzled” tea polyphenol and caffeine to cover up fresh amino acids, causing the tea soup to turn yellow and to feel very bitter. So the most appropriate water temperature for green tea is Around 80°C and 2-3 minutes of bubble must separate tea soup from tea (i.e. “water separation”).
The blogger adds: - Red tea and Pummi tea. The tea structure is more robust, as a result of a complete fermentation or post fermentation process, and requires 95°C to 100°C And boiling water that will breathe its deep, thick scent. If you make a cup of tea with warm water, you get a glass of odourless liquid.
How to use Western tea and Eastern Kung Fu tea?
The default recommended time in our tools (e.g., two minutes green tea, three to five minutes red tea) is based on Western Brewing Set. This means using a large teapot or a cup of Mark, which is put in a small amount of tea (about 2-3 grams per 250 ml) and is immersed for a longer period.
If you use Chinese Kungfu Tea Law The core idea (e.g., using a purple sandpot or a small bowl) is “showing tea in large quantities, with low water volumes and with a high rate of soup”. When using kung fu tea:
Kung Fu Tea reference time:
First bubble (chause/awakening tea): Boiling water injected, which fell off in 3-5 seconds.
Second bubble: heat water, stay. 10 to 15 seconds. You can make soup.
Follow-up: each bubble adds 5-10 seconds on this basis.
I don't know what kind of tea-making is. Strict control of time It's all a lie. Using this page's online tea timer, set up an alarm clock, and when the sound of a thin drip starts, remove the tea and you get a nice, thin cup of tea.