Do you sometimes wonder why someone makes a good cup of tea while you are not so good?
What is the reason? In fact, the following factors affect the taste of tea:
1. The Amount of Tea
In the brewing of the same tea, the amount of tea is the key factor determining the quality of tea. If the amount of tea is too much, the tea is too thick, on the contrary, the tea is too weak. Generally speaking, a bowl with the size of about 100 ml and 5-8g of dry tea can fully reflect the characteristics of tea. In the beginning, it is best to use an electronic scale to weigh in order to get an accurate amount of tea.
2. Tea Making Facilities
Different tea facilities have different teas. Compared with the covered-bowl, the teapot is slower in time of pouring tea. Not only does the amount of tea need to be reduced, but the brewing time needs to be shortened appropriately. And because of the different teapots, the shape of the pot is different, the spouts are different, and the amount of tea is also different. It can be said that each teapot has a suitable amount of tea to be used. It is recommended that you do more experiments and adjust according to the actual situation.
3. Brewing Action
The brewing action also affects the taste of tea soup. For example, some teas emphasize the soup, and the tea itself is rich in content and has a high content of caffeine, so the brewing method is relatively unique. For example, when filling water, you need fill the water along the wall of the cup to avoid hitting the tea. When the soup is out, you need avoid too hurried. On the one hand, it is in order to get the thick soup, on the other hand, it is also to avoid excessive precipitation of caffeine that makes the tea soup too bitter. Moreover, the method of injecting water into the soup is different, and the time consumed is also different, which naturally changes the overall brewing time.
4. Brewing Time
The effect of brewing time on tea soup is unquestionable, but many details are often overlooked. Such as the time of water injection and out of soup, it is also calculated in the brewing time, and it is best to maintain a stable water injection and out of soup time. Although the brewing time is longer and longer as the number of brewing increases, the second bubble time is shorter than the first bubble because after the first bubble is infiltrated, the substance in the second tea leaves is precipitated. In addition, the degree of crushing and compaction of tea, whether you use a pot or a bowl, you all need to adjust the brewing time. It is not possible to generalize. It is recommended that you make more adjustments and discuss more.
5. Water Temperature And Water Quality
Different tea requires different water temperature. For water, the mineral water on the market can basically meet the demand of brewing tea. Tap water is not recommended for making tea because of its high hardness and high levels of impurities in the water.
Tea leaves are easy to absorb moisture and odor. Therefore, special attention should be paid to the proper storage and packaging. In addition to the requirements of aesthetics, convenience, hygiene and protection of products, it is necessary to protect against moisture and odor during storage to ensure the quality of tea.
Many tea lovers feel that "their tea is not good to drink", "the tea that they and tea artists brew is not a taste". In fact, the main reason is to ignore some of the small details of tea brewing, unfamiliar with some quantifiable indicators, as long as extensive communication, careful observation, continuous practice, in a short time, the level of tea brewing will be. There is no small leap. A perfect cup of tea is the result of countless trial brewing.