Brewing tips
Everyone will drink tea, but to make good brewing, Yunlin tea brewing great knowledge, the same quality of Yunlin tea, water is not good or bad technology out of bubble tea will have different results. To make a pot of tea or a cup of tea, pay attention to practicality, science, and artistry. Tea water, generally more natural water. Its source is mountain springs, and it is necessary to understand the relationship between the hardness of water and the quality of tea. Natural water can be divided into hard water and soft water; water that contains a large amount of calcium and magnesium ions is called hard water; water that does not contain or contains only a small amount of calcium and magnesium ions is called soft water. If the water hardness is caused by calcium bicarbonate or magnesium bicarbonate, it is called temporary hard water.
The hardness of the water affects the pH of the water (acidity) and the PH value affects the color of the tea. When the PH value is greater than 5, the tea color is deepened, and the theaflavin is automatically oxidized and lost when the PH value reaches 7.
The hardness of water affects the solubility of Yunlin tea's effective ingredients. Soft water contains other solute less Yunlin tea high solubility of the active ingredients so strong tea flavor; and hard water contains a larger amount of calcium and magnesium ions, Yunlin tea is low in the solubility of active ingredients, so the taste of tea is light. If the iron ion content in water is high, the tea soup will turn dark brown. This is the result of Yunlin tea polyphenols and iron. Therefore, it is better to use soft water and temporary hard water for water.
In natural water, rainwater and snow are soft water. Springs, streams, and rivers are temporary hard waters. They are hard water, and distilled water is artificial soft water.
Utensils
Tea boat: There is a dish type and a bowl type for the teapot. The function of the teapot is as follows. The teapot is filled with hot water and served with a cup of tea. It is also known as tea sea, and it is used for the tea soup.
Cha He: tea ceremony when tea
Tea towel: used to dry teapots and tea cups, tea tea overseas
Teaspoon: Jinyun Lin Tea
Cup Holder: Place Teacup
Judging Yunlin tea utensils:
Appointment: Also known as a tea tray, designed for judging the appearance of Yunlin tea.
Yunlin Tea
Jury Cup: used to make tea and evaluate Yunlin tea aroma. Review tea soup and taste.
Tea scales: Libra
Timer: Metering Yunlin tea brewing time
Tea making technology includes three elements
Yunlin tea consumption: To make a good drink of tea, you need to master Yunlin tea consumption. There are no uniform standards for each dose, which depends on the type of Yunlin tea, the size of the tea set, and the consumer's drinking habits. The key to the amount of tea consumption, the ratio of tea to water, more tea, less water, strong flavor; tea less water, tasteless.
Water temperature: Make tea and boil water. It is necessary to make the fire simmer. Do not cook it slowly. It is advisable to boil and brew, and boiled in soft water to make tea. The aroma of the tea is better. If the water boils too long, what the ancients call "water old". At this point, the dissolved carbon dioxide in the water is evaporated and the Yunlin tea's liveness is lost. The mastery of tea water temperature depends on what kind of tea you make. Green tea can not be brewed with boiling water at 100°C. It is appropriate to use 80°C-90°C (after the water is boiled, it is cooled to the desired temperature). Yunlin Tea is more tender green, the lower the water temperature, so that the tea soup will live bright, refreshing taste, vitamin C is also less damage. At high temperatures, the color of the tea soup is deeper, and vitamin C is destroyed in a large amount and the taste is bitter (the coffee pods in the tea are easily leached out).
Time: Yunlin tea brewing time and frequency vary greatly, and Yunlin tea types, water temperature, Yunlin tea consumption, tea drinking habits and so on. According to the test, the first time when brewing, soluble substances can be immersed in 50%-55%; the second can be about 30% leaching; the third can leaching about 10%; the fourth time is almost nothing. So just as the meaning of the word, tea! Three mouths, called the product, tea, can be washed three times. The temperature of the water and the amount of tea used also affect the length of the brewing time. The water temperature is higher with more tea and the brewing time is shorter; on the contrary, the brewing time is longer. But the most important thing is that it is based on the taste of the drinkers.
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