brewing method
The water used to brew the top yellow buds is better than clear springs. The tea set is best made of transparent glass and covered with glass. The height of the cup is 10-15 cm, the diameter of the cup is 4-6 cm, and the amount of tea used per cup is 3 grams. The specific brewing procedures are as follows:
Preheat the cup with boiling water, clean the tea set, and wipe the cup to prevent the tea buds from absorbing water and not standing upright. Use a teaspoon to gently remove about 3 g of the Mongolian top yellow bud from the co-pot and place it in the cup until it is bubbling. Use a jug to boil water at a temperature of about 70 degrees, and then slowly pour it into the tea cup until it is 1/2, so that the tea buds are soaked.
Later, it will be rushed until the 78th meeting is over. After about 5 minutes, remove the cover glass. After budding yellow shoots are brewed, the tea buds can be seen standing upright, floating up and down, and there are crystal bubbles on the bud tips. Freshly brewed Mongolian top yellow bud is lying on the surface of the water, with the glass cover, the tea bud water sinks, the bud tip produces bubbles, like a brawl with beads, like spring bamboo shoots unearthed.
Then, the upright tea bud that sank into the bottom of the cup floats up again under the buoyancy of the bubble, so it is wonderful to rise and fall. When the cover glass is opened, a white mist rises from the cup and then slowly disappears. After enjoying tea, you can smell the end of the cup, and after the smell, you can drink it.
Brewing budding yellow buds should not be four
Mengding yellow bud is a good drink that is good for your health. However, drinking tea needs to be scientific, so as to achieve the purpose of mentioning philosophical thinking, solving thirst, worry, fatigue, and longevity. However, some people are not scientific in drinking tea and should be avoided.
Tea with insulation cup
Tea pots, ceramic cups and cups should not be used. Because of the use of an insulative cup to soak tea leaves, the tea is kept at a high temperature for a long time, some aromatic oils in the tea escape, and the aroma is reduced; the leaching of tannic acid and theophylline is excessive, there is bitterness and astringency, and thus some nutrients are also lost.
Tea with boiling water
Boiling tea with boiling water will destroy many nutrients. For example, vitamin C, P, etc., will be destroyed when the water temperature exceeds 80°C, and it is easy to dissolve too much tannic acid and other substances, so that the tea has a bitter and astringent taste. Therefore, the water temperature of the tea should generally be controlled at 70°C-80°C.
Tea time is too long
Mengding Huangya Tea is best to soak after 4-6 minutes. Therefore, 80% of caffeine and 60% of other soluble substances have been soaked. If the time is too long, the tea will have a bitter taste. Tea that has been boiled on a hot water bottle or stove for prolonged periods of time is prone to chemical changes and should not be used for drinking.
Accustomed to bubble tea
To brew a moderately concentrated tea, it usually takes about 10 grams of tea. Some people like bubble tea. The tea is too concentrated, leaching too much caffeine and tannic acid, too much for gastrointestinal irritation. After brewing a cup of tea, continue to soak in 3-4 cups of water.
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