brewing method

The water temperature is an important factor influencing the dissolution rate of water-soluble substances in tea and the volatilization of aroma components. When the water temperature is low, the taste components of tea cannot be fully dissolved, and the flavor components cannot be fully emitted. However, when the temperature of the water is too high, especially when it is stamped and simmered for a long time, the yellow color of the soup and buds are easily caused, and the tea fragrance becomes low in turbidity. Moreover, when the water is boiled for too long, the water also accelerates the loss of water-soluble oxygen and lacks irritation. When this type of tea is used, the fresh taste of the tea soup is also lost.

Modern science has proved that when the ratio of tea to tea is 1:50, brewing for 5 minutes, the dissolution rate of polyphenols and caffeine in tea varies depending on the water temperature. At water temperatures above 87.7°C, the dissolution rates of the two components were 57% and 87%, respectively. When the water temperature is 65.5C, the values ​​are respectively 83% and 57%. Different teas, because of their different tenderness and chemical composition, have different requirements for the water temperature of the tea.

When the tea ratio and the water temperature are constant, the taste components dissolved in the tea soup increase with time. Therefore, the brewing time is closely related to the color and flavor of the soup. For example, the ratio of tea to water is 1:50 in boiling water for 1 minute, the leaching rates of tea polyphenols and caffeine are 38% and 28% respectively, the ratio of tea polyphenols to caffeine in tea soup is 3.3, and the taste of tea soup is thin; At 5 minutes, the leaching rates of the two components were 88% and 57%, the ratio of the two was 2.9, and the taste was appropriate. At 10 minutes, the leaching rates of the two components were 96% and 92%, respectively. For 4.4, taste thick and astringent.

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