Publisher with white tea, the first stuffy for 5 seconds, the second stuffing 10 seconds, postponed in turn?

丨 This article is original by Xiao Chen tea

丨 First of the People's No.: Xiao Chen Tea

丨 Author: Village Grandma Chen

"1"

Occasionally, in a certain sound, he entered the broadcast room.

A young shopkeeper in a tea suit sitting in front of the table and chatting with everyone.

In front of her, there was a set of white porcelain tea sets.

Suddenly, there was a comment jumping out: Can you teach how to make tea with a bowl?

I saw the tea shopkeeper warmly responded, turned around, and took a cake from the shelf behind it.

Sure enough, the end of the universe is to bring goods.

Disastern white cotton paper, and Chen, a sharp -eyed village aunt Chen found, where is this old white tea?

Black -boring's leaves, black paint is black, revealing a pile of old atmosphere everywhere.

I felt it was boring in an instant, but I looked at it with a hard head.

I saw the tea shopkeeper showing the tea cake while introducing it to the audience.

Finally waited for tea, she said that she summed up a little trick.

That is, no matter what white tea is soaked, the first is stuffed for 5 seconds, and the second stuffing is 10 seconds.

Li Mahua finally couldn't help spoken: "It really is made of tea made of tea tailored for his own tea, and it is seen from the dishes."

I covered my mouth and laughed.

"2"

Regardless of whether it is 5 seconds or 10 seconds, there is only one information that the other party wants to pass:

White tea should be bubble.

In the audience, there must be a large part of the newcomers who have just started.

They don't know how to drink tea or how to make tea before they come to the live room.

However, it encountered an unreliable tea shopkeeper.

Not only do you sell old tea, you also teach you how to make bubbles, and what is the time for bubbles.

To put it plainly, this is a misunderstanding of the children.

Only teach the brewing method suitable for inferior tea, but do not tell everyone how good tea should be soaked.

It seems that she is too unprofessional and does not understand white tea.

What kind of tea requires bubbles?

The first case, the first is tea with lack of internal quality and insufficient nutrients.

The so -called stuffy bubbles, as the name suggests, is to soak the tea in the water for a long time and let the material release a lot.

It is almost impossible to make a lot of nutrients in the process of making old tea. It is almost impossible to make the mellow of real old white tea.

In addition, the soup time is too fast, which will also cause its taste, weak aroma, and similar to boiled water.

The guests drank, in the 100, it is estimated that 99 want to return.

The only shortcut is to rely on bubbles, or to cook tea to make the small left materials be precipitated as much as possible.

When selling, "remind" you: After returning home, you should bubble appropriately, add 5 seconds in the first rush, add 10 seconds for the second, and so on.

Seemingly intimate, in fact, everything is a routine.

Therefore, it is obviously not reliable as soon as you come up.

If you really have confidence in your own tea, why bother to hang the "bubble" every day?

The second is the tea that is about to be faded.

Normally, a bubble of high -quality white tea, the first seven or eight rush, can get out of water.

If it is an old white tea, it can even be soaked to more than ten, and the taste will gradually weaken.

At this time, the aroma and taste of tea soup went downhill lines, and it had reached the second half of the parabolic line.

Then at this time, you can sit in the cup properly.

Wait for a while, let the remaining substances in the tea be fully released, and the aroma has enriched the taste.

In the step -by -step method of making tea, alpine white tea breaks through the ten -rushing mark, which is basically no problem.

"3"

The bubble time is not long, and it is also a bubble.

We define the water out of the water, referring to most of the tea soup from water injection to the whole tea soup, which takes about 7-8 seconds.

Normally, after the boiling water is poured into, the lid should be closed immediately, and the bowl is picked up to the soup.

There is no hesitation in the middle.

During the practice, you can refer to the stopwatch to estimate the speed of the soup.

It is very important to brew white tea, especially the first few rushes.

The village aunt Chen Favor, the white tea he usually drinks does not have to bubble in the first seven.

As a result, it has also developed the habit of getting out of water.

No need to bubble, it tastes delicious, fresh and mellow.

Whether it is smelling incense or drinking soup, you can get an excellent sensory experience.

Don't feel too thick, and don't feel too light, the light is suitable, just right.

If the bubbles are bubble, one is to brew the thick and bitter tea soup, causing a bad taste; the second is to affect the bubble resistance of good tea and let the material release in advance.

In the final analysis, the ultimate goal of coming out of water is to not waste good tea.

Of course, some tea friends said that his tea taste is relatively heavy.

If you don't boring, feel that white tea is too light.

It is understandable. According to the Chinese people's past habit of drinking tea, use a insulation cup or enamel cup to grab a handful of tea in and drink.

Although it is very bitter and astringent, the refreshing effect is very good.

In addition, after drinking strong tea for a long time, the taste buds are adapted to this thick taste.

Today, even if we repeatedly tell everyone that good tea is not bitter or not, but some people still believe that "not bitter or not good tea."

As everyone knows, the excessive tea polyphenols and caffeine substances contained in thick tea have more intake and are not beneficial to the body.

If you want to develop a habit, it is not overnight, but for a long time.

But even so, try to avoid it for your own body.

Fresh and elegant tea, more raised.

"4"

Good tea and fast water are like a natural pair. In the cover, it contains a rich material, with plenty of tea, and the content of tea polyphenols and caffeine is moderate, which is not excessive.

When brewing, as long as the time is controlled, a cup of soup is not bitter, fresh and soft.

With the high temperature of boiling water, as soon as it is injected, nutrients are continuously precipitated.

Just like a towel full of water, and when twisted gently, it can make the effect of water overflowing.

How can such tea be stuffy?

Small bubbles will make too much bitter substances appear in the tea soup, but it will not be delicious.

According to the Institute of Professor Zhejiang King, the tea is different of the three major types of substances in the three major types of materials.

The speed of tea polyphenols and caffeine is obviously faster than that of catexine.

Just like three different people running the marathon, there must be fast or slow, not uniform speed.

To avoid bitterness, the soup must be fast.

Without giving them extra reaction time, this cup of tea has been finished.

At the same time, the amusement substances in the soup are already abundant, bringing a fresh, Chunhe, and soft soup feeling.

Therefore, if you want to drink white tea, you must first understand the characteristics of white tea.

Good tea is definitely not bitter, strong, and exciting, but is gentle, gentle, and paste.

The ultimate goal of drinking tea is to make yourself cure and soothe your body and mind.

It is difficult to imagine that ordinary tea guests drink tea. When a cup of strong and bitter white tea soup is entrance, only to find abuse and have no pleasure.

What abuses is your own mood, your taste buds, and your own body.

You have to lose money.

However, if your personal willingness is strong and does not worry about the physical function of the stomach and the stomach. If you really want to bubble, the village aunt Chen will not force it.

The thickness is from others, just drink it happily.

"5"

As the saying goes, it is difficult to adjust the mouth.

In the matter of drinking tea, it is particularly strong.

Some people like to drink fresh and elegant tea, and some people must prefer bitter tea.

This is not related to your own tea habit.

But drinking tea is not only to understand thirst, but also has a deeper meaning.

In order to taste good tea, enjoy life, and benefit your body.

So, the tea soup with the content of caffeine and tea polyphenol, drinking too much, must be harmful and no benefit.

When you usually produce soup, urge yourself, try to be as fast as possible.

Make a bit less bitter, and the freshness is one point.

The simpler way is to buy high mountain tea with less caffeine content, and the quality is more guaranteed.

It is not easy to create. If you think this article is helpful to you, please like it.

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Chen Chenchen Village Grandma Chen, columnist, the original innovative media of the tea industry "Xiao Chen Tea" main pens, and published the Bai Tea monograph "White Tea Testing Hand". From 2016-2020, more than 4,000 original articles have been written to 2020

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