The purple sand pot is made of white tea, why did the tea fragrance weaken after two rushing?

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"

In recent years, it has been found that the purple sand pots at home have been idle.

The pots I bought in the early years were placed in the cabinet as a decoration, and I didn't necessarily use it a few times a year.

Some time ago, I saw such a message.

"The hype has passed, and my purple sand pot has been thrown under the table for a long time. It is really troublesome to wash it. It is also a pity that you can't see the green tea when making tea ..."

In addition, some purple sand pots have been idle by the owner.

The most headache is the problem of incense absorption.

Before, a friend of Fujian said that the purple sand pot he bought, I wonder if the mud was not selected, and the problem of incense was very serious.

Drinking tea with a friend is obviously the same cinnamon, soaking in a bowl with a bowl and drinking fragrance.

Flower fragrance, fruity, cinnamon, caramel fragrance, everything is available.

But after replacing the purple sand pot, the aroma suddenly reduced.

Pour the tea soup into the cup and sip in.

The scent of water in the soup became seventy -eight, and the tea fragrance was no longer rich. I almost thought it was a brewed tea.

The sharp contrast between the first and afterwards, it can be seen that the power absorption of the purple sand pot is really powerful.

Coincidentally, yesterday, a tea friend also reflected the problem of purple sand pot tea.

"Why my white tea was soaked in the purple sand pot, and I felt a strong aroma at the time. But there was something in the middle, and I felt that there was no aroma when I came back and then I felt that there was no aroma. What was the reason?"

According to experience, the following three possibilities are extremely great.

"2"

First, the purple sand pot sucks incense.

Compared with white porcelain cover bowls and glass, purple sand pots will have more or less incense problems.

However, the mud of the purple sand pot is different, and the degree of suction is slightly different.

Some mud is relatively tight, the adsorption effect of the tea fragrance is not obvious, and the process of making tea is not easy to notice.

Some mud is special, with large pores and high breathability, and the problem of tea adsorption is obvious.

In other words, where does the problem of incense absorption from the purple sand pot come from?

Compared with the white porcelain cover bowl, the surface of the purple sand is not glazed.

Compared with ceramic tea sets, the firing temperature of purple sand utensils will not be too high. In the essence, Zisha is between porcelain and pottery, and the internal density will not be particularly high.

In terms of material, compared with the glass, purple sand mud is special and has a typical double -hole structure.

The special mud material of the purple sand pot is good for disadvantages.

The advantage is that it can be breathable and thermal insulation, but the inferiority is to adsorb the fragrance of tea.

After being injected into boiling water, it was excited by hot hot water, and the aromatherapy inside the tea came out.

At the same time, the pores inside the purple sand pot have also been relaxed, and they constantly strive to inhale the tea aroma.

Because of the significant effect of suction, many purple sand pots can be used for many years, and the tea fragrance can be emerged without adding tea leaves.

We all know that Qingshui itself is clear and transparent and does not contain any tea fragrance.

The so -called unbelievable, the fragrance of the tea out of thin air is just caused by the adsorption aroma in the past.

Back to the opening of the tea friend.

Bake white tea with a purple sand pot.

It is not difficult to understand if you focus on the tea fragrance of the tea.

At the beginning of brewing, the tea and tea flavor inside the white tea did not consume at all, and they were full of fighting spirit.

The first two rushes, even if there is a purple sand pot incense, it does not affect the overall embodiment of the rich tea fragrance.

As for the latter, the aroma emitted by the tea was continuously adsorbed by the purple sand pot.

It will inevitably encounter a bad situation of disappearing in the aroma.

"3"

Second, the fragrance of tea is no longer publicized.

After standing for a while, come back and continue to make tea.

Open the lid and smell it closer.

It was found that the aroma became weak and unacceptable.

At this time, in addition to the incense of the purple sand pot, it is also related to temperature changes.

The release of tea fragrance is affected by temperature.

In physical courses, we have studied such a basic principle -thermal movement of molecules.

The higher the temperature, the more active thermal movement of the molecule.

In the process of making tea, the higher the temperature of the surrounding tea, the faster the release of tea and tea.

When dried tea encounters hot boiling water, the tea fragrance will be particularly publicized.

At this moment, even if you do n’t have intentionally smelling fragrance, you can smell the scent of fragrance from it.

According to the changes in the environmental temperature, the tea fragrance has the first tone, the middle, and the tone.

When covering a bowl and brewing tea, the front tune incense needs to hurry up and smell it while it is hot.

After pouring the tea soup from the cover bowl and drained, quickly revealing the cover.

At this time, the aroma expression on the cover is the most rich.

Regardless of the degree of aroma, the layer of aroma, etc., the front -tone fragrance occupies a more than half of the aroma share.

After the lid was hot, pour the tea soup into the cup and taste it carefully.

Then reached out and touched the surface of the bowl, and found that after not being hot, the cover was revealed.

Compared with the front fragrance, the incense type of incense is generally more stable.

Finally, wait until the cover bowl is completely cool, and then smell the tail.

The internal texture is abundant, and good tea accumulates in aromatherapy.

Even so, the tone of the good tea is often melodious, not particularly strong.

Standing in the distance, listening to the twilight morning drum in the distance.

Yu Yin was gone, and she was endless.

But on the other hand, it is not surprising that if it is inferior to white tea, it is not surprising that there is no tea incense after cold.

"4" III, static time for too long, the tea fragrance dissipates.

The release of tea fragrance will be called by temperature.

Even after a brewing of tea, even after the coolness, the tone of the tone was slightly unsatisfactory and almost disappeared.

But returning to the tea table again, injecting boiling water to rejuvenate the aroma of a good tea.

Add wine to the lights to open the banquet, and it was once again stimulated by the hot water.

However, if the first two rushing is bubble, there is a temporary thing to deal with it.

I answered the phone, took the file, handled the miscellaneous service, put down the fragrant tea soup, and went to the busyness of the busy hand.

Wait for two or three hours before returning.

Yeah, the cold leaf bottom of the pot is completely gone.

Boil water again and continue to make tea with boiling water.

Hey, even if the "boiling water summoning" is used, there is still no tea aroma.

At this step, it can be basically concluded that this tea is running out.

The tea fragrance is volatile. During the long period of static, it will continue to float into the air.

The aroma left inside the tea was almost left.

When the tea is stored, it must be stored in light, sealing, shading, drying, and without odor.

Drinking tea is indispensable for "anti -running gas".

In order to fully taste the flavor of a good tea, it is recommended to taste coherent.

At least the first five or six rushes are relatively full of essence tea flavor, but don't waste it in vain.

Soaking open and punching, is the open posture of the correct tea tasting.

After drinking two rushing, I put good tea aside.

After one or two hours of return, not only will the tea fragrance and tea taste change, but even the mood of tea has changed.

Before eating, I had to leave the seat as soon as I was eating.

When I came back again, there must be no original "fragrant".

"5"

Most of the good things are not firm, Caiyun is easy to disperse glazed.

The strands of tea is embellished as the soul of good tea, which is also a good thing that is "not firm".

When you save tea, you have a slight negligence and easy to run away.

When making tea, the water temperature is not right, and the warm water is brewed, which is difficult to stimulate enough tea.

When drinking tea, the hot tea is static for too long, and the aroma will continue to spread.

Thinking of this, remembering the discussion of overnight tea in the circle.

Drink good tea, timely.

After the tea soup comes out, taste it in time, and the flavor is better.

If it is the tea soup/leaf bottom that was soaked in the night before, continue to brew the next day.

Not to mention, the tea fragrance will continue to disappear.

The inner flavor material has also become not fresh, not fresh, and the flavor has decreased significantly.

Drinking this overnight tea is far better than "Drinking and Bubble"!

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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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