At 5 o'clock, the truth of the white tea is not resistant, which "pit" do you step on?

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"

When you are alone on the weekend, you always make a cup of tea for yourself.

Sometimes it ’s black tea, sometimes green tea, and most of the time still choose white tea.

While drinking tea, thinking about the problems encountered recently in life, I feel that time has slowed down.

I wonder if you also feel like this?

Whenever I drink tea, my restless heart gradually becomes calm.

In fact, drinking tea, drinking is quiet.

I will make an appointment with three or five friends, talk about tea while drinking tea, from daily life to the philosophy of life ...

Unconsciously, during the chat process, time slipped away.

That picture, just imagination, feels very comfortable.

In the process of drinking tea and talking about the sky, a very important problem was found, which is the resistance of tea.

The problem of white tea is often mentioned.

After all, brewing white tea means drinking longer, and everyone can chat very well.

Conversely, the white tea that is not resistant to brewing is boring after two or three rushes. After sweeping everyone's interest in drinking tea, there is no mood to talk about it.

So, what are the reasons that can cause white tea to be not resistant to brewing?

The answer is in the following 5 o'clock.

"2"

First, it is related to the production area.

The production area has a direct impact on the quality of tea.

For example, Taiyu Mountain Gaoshan Tea Garden has high altitude, fresh air, suitable temperature, and suitable for the growth of tea trees.

Moreover, every 100 meters above sea level, the temperature drops 0.6 degrees Celsius.

With a lower temperature blessing, the tea trees grow slowly.

Under the action of breathing, the tea leaves a large amount of energy and generates organic matter.

In other words, white tea growing in this environment is rich in material and sufficient nutrients.

It also includes various aromatic substances and various tastes.

White tea with rich internal texture, drinking, naturally foam.

Conversely, white tea with bad production areas is often affected by temperature and environment.

During the growth of tea trees, the material cannot be fully accumulated, resulting in internal material insufficiency.

The ultimate affecting the quality of the tea will only cause it to be resistant to bubbles.

Therefore, the production area is one of the factors that affect bubble resistance.

"3"

Second, it is related to craftsmanship.

Even if the good white tea in the production area has not undergone the correct tea -making process, the quality will be damaged.

The process of white tea is simple, only two steps: withering and drying.

The main purpose is to discharge the excess water in the tea green, so that its water content is less than 8.5%.

Under the careful manufacturing process, the nutrients of Tea Qingli were retained to the greatest extent.

Basically, it will not suffer too much loss in the material and nutrients.

While ensuring rich internal quality, tea is naturally high.

Conversely, those means to make white tea with bad processes, such as Waki, high temperature drying.

Pack the tea together thickly and ferment it; or grill the tea at high temperature or even roast it.

Such a violent process will not only destroy the surface structure of the tea, but also damage its rich internal quality.

Internal quality is damaged, which directly leads to the decline in the quality of tea.

Not only the aroma and taste are affected, the tea soup flavor is not good.

Poly -resistant degree is also declining, and the tea experience is affected.

"4"

Third, it is related to storage.

The storage of white tea needs to follow the principles of sealing, drying, cooling, lighting, and no odor.

These five elements are indispensable.

Generally, storage of white tea is a safe three -layer packaging method.

For some short -term tea, you can use a sealing bag or iron can.

White tea under careful storage, after the precipitation of time, the internal quality will continue to be converted, and the quality is better.

Under the premise of excellent quality, use the correct brewing method.

The brewed tea soup must be sweet and delicious.

For it, it is not a problem for it.

The internal texture under bad storage is often affected.

For example, the so -called cocoa -flavored old white tea, plum -flavored old white tea, and warehouse -flavored old white tea.

They are all manifestations of white tea after moisture.

This kind of tea is mixed with strange soup and the taste is not good.

Not only is it resistant to bubbles, it is simply not in the mood that people want to drink!

"5"

Fourth, it is related to the method of making tea.

Some people like to drink tea.

Bubbles are to make tea with boiling water for a long time.

The white tea after bubbles contains a large amount of material in the tea soup.

These include a large number of bitter substances, such as caffeine, tea polyphenols, etc.

As a result, the taste of the first few rushes is bitter and astringent, which makes it difficult to make a mouthful.

You know, even if the quality of the white tea with good quality and rich internal quality, it is limited after all.

After many foaming, the internal quality was released in the first few times.

There is only one consequences, and the latter tea soup becomes boring.

Therefore, stuffy bubbles are also one of the important factors affecting the teas to resist.

Instead, make tea with fast water, and the material release is uniform.

The rich internal texture of good tea is that the substance will be released at the moment when the boiling water contacts.

The tea soup soaked out of the water is not bitter or astringent, and it presents the freshness of white tea to the greatest extent.

There will be no strong front and faint situation.

The correct method of making tea can be out of water in the first few rings. When the taste of seven or eight teas is faded, you can appropriately increase the time of sitting to the cup and increase the taste of tea.

It can be seen that the method of making tea has an important relationship with the resistance of white tea. "6"

Fifth, it is related to the amount of tea.

For a long time, we recommend that when making white tea, take 5g of dried tea and put them in a 110 ml of cover bowl for brewing.

The proportion of tea in this tea is just right, and it is suitable for the brewed white tea.

It is in line with the tastes of most people.

At the same time, making tea is high.

But there are always people who do not listen to persuasion and want to be lonely.

For example, you do n’t need to gram a scale when you cast tea.

In this way, the taste of tea soup will only be caused.

Like a tea friend before, why is white peony not fragrant? After soaking two or three rushes, there is no taste. Did you buy fake tea?

At the same time, she also posted a photo taken when making tea.

In the picture, you can see that the white peony in the bowl is poor, which is only about 2 or 3 grams.

How can you stand the amount of tea in such a small number of tea?

The amount of tea is small, the amount of water injection is large, and the tea soup is tasteless.

Isn't it difficult for a strong man to ask for bubbles?

Good tea should be brewed according to the correct ratio of tea.

"7"

It is not just a single factor that affects white tea.

It is caused by the influence of comprehensive factors.

The proportion of producing areas, crafts, storage, tea soaking, and tea investment may affect the teach resistance of tea.

Black tea with excellent quality, generally speaking, the aroma tastes good and has high bubble resistance.

Of course, in the process of brew it, pay more attention to brewing methods.

Drinking tea, the most particular about the tea experience.

Feel the aroma and taste of each tea soup with your heart, which is the main purpose of drinking tea.

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

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Chen Chen, the aunt Chen of Xiao Chen, the columnist, the original innovative media of the tea industry "Xiao Chen Tea" the main pen, and has published the Bai Tea monograph "White Tea Taste". From 2016 to 2020, more than 4,000 original articles have been written.

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