Narcissus tea brewing method

First, tea with water

The quality of water can directly affect the color, aroma, and taste of tea soup, especially affecting the taste of tea soup. The ancients attached great importance to the choice of water for making tea.

(1) The water must be sweet and clean;

(2) Living and clearing the ancient book "Telu" records that "the top of the mountain is clear and light, and the spring under the mountain is clear and heavy";

(3) There must be proper water storage; containers should be clean and avoid sunlight.

Modern science and technology are developed, and the drinking water quality standards are also scientific:

1 sensory indicators: color can not exceed 15 degrees, turbidity can not exceed 5 degrees, no odor, different color and meat;

2 chemical indicators: normal PH value of 6.5-8.5, the total hardness can not be higher than 25 degrees;

3 Fluoride cannot exceed 1.0 g/L, and cyanide cannot exceed 0.05 g/L;

4 The total number of bacteria in a liter of water must not exceed 100, and E. coli must not exceed 3 in 1 liter of water.

The choice of tea water: tea water, generally more natural water. Its source is mountain spring water, stream water, well water, etc. best!

Lu Yu once pointed out clearly: "The water, with mountain water, river water, well underwater."

Generally, in natural water, spring water is relatively pure, with less impurities, high transparency, less pollution, and the best water quality. However, due to the difference in water sources and flow paths, there are large differences in dissolved substances, salt content, and hardness. Therefore, not all spring waters are of high quality. China is known as the five famous springs; Zhenjiang Zhongheng Spring, Wuxi Huishan Spring, Suzhou Guanyin Spring, Hangzhou Hu Runquan and Jinan Baotu Spring.

Narcissus tea chooses water for tea and must understand the relationship between the hardness of water and the quality of tea. Natural water can be divided into hard water and soft water; water containing more calcium and magnesium ions is called hard water; water that does not contain or contains only a small amount of calcium and magnesium ions is called soft water. If water hardness is caused by calcium bicarbonate or magnesium bicarbonate, it is called temporary hard water. Temporarily hard water is boiled, and the bicarbonate contained therein is decomposed into insoluble carbonates, so hard water becomes soft water. Usually boiled in an aluminum kettle, the white precipitate at the bottom of the pot is carbonate.

(A) The hardness of the water affects the pH (pH) of the water, which in turn affects the color of the tea. When the PH is greater than 5, the color of the tea is deepened, and the theaflavin is automatically oxidized and lost when the PH value reaches 7.

(B) The hardness of water affects the solubility of the active ingredients of tea. Soft water contains other solutes. The solubility of the effective components of tea leaves is high, so the tea has a strong taste. Hard water contains a large amount of calcium and magnesium ions. The solubility of the effective components of tea leaves is low, so the taste of tea is light. If the content of iron ions in water is high, the tea soup will turn dark brown. This is the result of the action of polyphenols and iron in tea. Therefore, it is better to use soft water and temporary hard water for water.

In natural waters, rainwater and snow are soft water. Springs, streams and rivers are temporary hard water. Some groundwater is hard water. Distilled water is soft water processed by hand.

Second, the choice of tea utensils

Narcissus tea brewing tea, in addition to good tea, good water, but also have good utensils.

The tea set is as follows:

Tea boat: For teapot use, there are dish type and bowl type. Its function is to protect the teapot, two hot water insulation and hot cup.

Tea pot: It is also called tea sea, and it is used for tea soup.

Cha He: Sheng Cha appliance when enjoying tea.

Tea towel: used to dry teapot and tea cup, tea tea overseas.

Teaspoon: Tea leaves.

Cup holder: Place the cup.

Tea making technology includes three elements:

(1) The amount of tea: To make a good tea, it is necessary to grasp the amount of tea. There is no uniform standard for the amount of tea used, which depends mainly on the type of tea, the size of the tea set, and the drinking habits of consumers. The amount of tea used, the key to grasp, the ratio of tea and water, more tea, less water, strong flavor; tea less water, tasteless.

(2) water temperature: tea boil water, to the fire anxious, do not slow cook simmer. It is advisable to boil and brew, boiled tea with soft water, tea flavor is even better! If the water boils too long, what the ancients called “water old”. At this point, the carbon dioxide dissolved in water is evaporated and the fresh taste of the tea is lost. The temperature of the tea water is determined mainly by what kind of tea. Green tea generally cannot be brewed with boiling water at 100°C. It is advisable to use 80°C to 90°C (after the water is boiled, it is then cooled to the desired temperature).

The more green and green the tea leaves are, the lower the brewing water temperature will be, so that the tea soup will be bright, fresh and refreshing, and vitamin C will be less damaged. At high temperatures, the color of the tea soup is darker, vitamin C is destroyed in large quantities, and the taste is bitter (the caffeine in the tea is easily leached out), which means that the tea is "hot cooked".

(3) Time: The time and frequency of brewing tea vary greatly, and it is related to the types of tea, water temperature, tea consumption, tea drinking habits, and so on. According to the test, when brewing for the first time, the soluble material can leach 50%~55%; the second time can leaching about 30%; the third time can leach 10%; the fourth time is very few.

Therefore, as we often say: "Tea tea! Three mouths, the product that is called, a tea, can be washed three times." The height of the water temperature and the amount of tea, but also have an impact on the length of brewing time. The water temperature is high, with more tea, the brewing time is shorter; otherwise, the brewing time is longer. However, the most important thing is that it is based on the taste of the drinkers.

SARS-CoV-2 Antigen Test Kit (Colloidal Gold)

SARS-CoV-2 Antigen,Colloidal Gold,COVID-19 Antigen

Shenzhen Uni-medica Technology Co.,Ltd , https://www.unimed-global.com