Hello everyone, I believe many netizens don’t understand the tea brewing method, including how to brew clove and sea buckthorn tea, but it doesn’t matter. Next, I will share with you about it. Some knowledge points on tea brewing methods and how to brew clove and sea buckthorn tea. You can pay attention to the collection so as not to find it next time. Let’s get started!
Contents of this article
- Key points for brewing semi-fermented tea
- How to use pressure flow tea
- How to make clove sea buckthorn tea
1. Key points for brewing semi-fermented tea
There are four elements for good tea: water quality, water temperature, tea volume, and soaking time. What kind of water do you need, whether the water temperature is 95 degrees or 80 degrees, how much tea you need, and how long you want to brew it for.
Water quality is one of the factors that affects good tea. If the water quality is good, it can reflect the characteristics of the tea as well as the color, aroma and taste of the tea. Nowadays, tap water is used to make tea, but the chlorine in the tap water will seriously affect the taste of the tea soup.
How to eliminate this unpleasant smell? Here are three methods to teach you. The first is to leave tap water for 4 hours, and the chlorine will naturally dissipate. The second method is to open the lid of the pot when the water boils and cook for another 5 minutes to let the chlorine gas dissipate. You can also use a water purifier to filter.
It is worth mentioning, is mineral water suitable for making tea? Let me tell you here that it is not suitable. After boiling, mineral water becomes hard water with too many minerals and additives. If you use boiled mineral water to make tea, you will not only be unable to enjoy the benefits of mineral water, but it will also cause indirect harm to the body, so in this It is better not to use it sometimes.
The water temperature when making tea is also a big question. You must choose the most appropriate water temperature based on the type of tea and the characteristics of the tea.
1. For tea with a low degree of fermentation (such as green tea), or tea leaves that are relatively small and thin, the brewing water temperature does not need to be too high. Generally speaking, the water temperature only needs to be below 80 degrees Celsius.
2. Among semi-fermented teas, lightly fermented Baozhong tea, the brewing water temperature should be 85 degrees Celsius, which is more suitable.
3. For heavily fermented Dongding Oolong, Tieguanyin, etc., the brewing water temperature can be relatively high, about 90 to 95 degrees Celsius. Just left and right.
4. For fully fermented tea (black tea), the brewing water temperature can be relatively high, and there is no problem if it is above 90 degrees Celsius. However, if it is a small tea bag, the temperature does not need to be too high, about 85 degrees Celsius.
We can discuss this in two ways, one is the amount of tea used in the personal brewing method, and the other is the amount of tea used in the teapot brewing method. Amount of tea.
If it is the amount of tea for personal use, then only 3 to 5 grams at a time is enough, and then pour 200cc of hot water.
If you use the teapot brewing method, it is best not to put too much tea into the teapot for tightly kneaded tea leaves to prevent the tea leaves from being washed by hot water. It expands after opening, but the tea leaves do not have enough space to expand and release the tea flavor.
Steeping time is very important for tea. If you study carefully, it is related to the amount of tea leaves, water temperature and the thickness of the tea leaves. Use the ratio of 3 grams of tea leaves to 200cc of hot water and soak for about 3 minutes. The tea tastes best at this time.
In addition, the shape and size of the rolled tea leaves will also affect the soaking time and tea flavor. If it is tender tea leaves, the tea juice will be easily leached out, and the brewing time will be shorter; if it is old tea leaves, the tea juice will soak for a longer time.
Another thing to note is that when making tea, some people keep adding boiling water without replacing the tea leaves, thinking that they can continue drinking as long as the tea color remains. In fact, 80% of the nutrients of tea leaves have been released during the first brewing, and another 15% have been dissolved during the second brewing. Therefore, if you continue brewing, it will become just boiled water with added pigments, which is really of no benefit.
2. How to use pressure-flow tea
Pressure-flow tea is A traditional way of drinking tea, mainly popular in Guangdong, China. The following are the steps for using pressure-flow tea:
1. Prepare materials: pressure-flow tea, tea sets (such as purple clay pots or ceramic pots), water, and tea cups.
2. Wash the tea utensils: Rinse the tea utensils with warm water to preheat them and remove impurities.
3. Add tea leaves: Put an appropriate amount of pressure-flow tea into the pot. It is generally recommended to use 7-8 grams of tea leaves. The amount can be adjusted according to personal taste. . Then use a teaspoon to lightly tamp down the tea leaves.
4. Brewing water temperature: Rinse the tea leaves in the pot with boiling water and pour them away. This process is called \”living tea\”. Repeat 2-3 times to preheat the pot and stimulate the aroma of the tea leaves.
5. Brewing water temperature: Pour boiling water into the pot. The water temperature is generally recommended to be around 90°C. If it is white tea, yellow tea or green tea, the water temperature can be slightly lower.
6. First brew: After pouring hot water into the pot, pour it out immediately. This process is called \”making tea\”. The purpose is to remove the toxins in the tea leaves. Bitter ingredients.
7. Brewing time: Pour hot water into the pot again and start brewing. Brewing times will vary depending on the type of tea and personal taste. Generally speaking, the first soak lasts for about 10-20 seconds, and each subsequent soak can be extended appropriately.
8. Pour tea: Slowly pour the brewed tea soup into the tea cup. This process is called \”pouring tea\”. Try to keep the height of the tea soup in the cup consistent.
9. Tasting: Use the aroma and overflow of tea soup to taste the mellowness of the tea. The first three brews and the first two cups of tea should be drunk faster to avoid overdoing it. Fermentation affects subsequent taste.
The above are the general steps for using pressure-flow tea. The specific usage can also be adjusted according to personal preferences and actual conditions. Since the process of brewing pressure-flow tea is complicated and requires certain skills and experience, beginners may need more practice to master it.
3. How to brew clove and sea buckthorn tea
1. Brewing When making clove and sea buckthorn tea, the water temperature should not exceed 40 to 60 degrees Celsius. It is best to brew it with warm water, then cover the cup and simmer for five minutes before taking it. This can supplement the amino acids and minerals needed by various organs. You can also Improve the body\’s antioxidant capacity.
2. Clove sea buckthorn tea is a stomach-building tea that strengthens the spleen and stomach. As the name suggests, its raw materialsMainly cloves and sea buckthorn, among which sea buckthorn lives in northern my country, has strong drought tolerance, and has very high medicinal value
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