The right steps to make tea video

1, with insulation cup tea: tea is suitable for ceramic pots, cups, should not use insulation cups. Because of the insulation cup tea, tea for a long time to maintain high temperature, tea, part of the aromatic oils escaped, so that the flavor is reduced; leaching of tannins and theophylline too much, there is a bitter taste, and thus also the loss of some nutrients.

2, tea with boiling water: tea with boiling water, will destroy many nutrients. For example, vitamin C, P, etc., in the water temperature of more than 80 ℃ will be destroyed, but also easy to dissolve too much ellagic acid and other substances, so that the tea with a bitter taste. Therefore, the water temperature of tea should generally be mastered at 70 ℃ -80 ℃. Especially green tea, such as the temperature is too high, the tea bubble cooked, turned into black tea, will lose the original green tea fragrance, cool flavor.

3, bubble tea time is too long: tea leaves steeped 4-6 minutes after drinking the best. Therefore, 80% of the caffeine and 60% of other soluble substances have been steeped out. Too long, the tea will be bitter. Put on the warm water bottle or stovetop for a long time to cook the tea, easy to chemical changes, should not drink again.

4, throw away the tea leaves: most people have made tea, the tea leaves used to throw away. In fact, this is uneconomical, the tea leaves should be chewed and swallowed, because tea contains more carotene, crude fiber and other nutrients.

5, accustomed to brewing strong tea: brew a cup of tea with moderate concentration, generally need about 10 grams of tea. Some people like to make strong tea. Tea is too thick, leaching too much caffeine and tannins, too much gastrointestinal irritation. After making a cup of tea, you can renew the water to make another 3-4 cups.

How to choose a good tea

1, tenderness: tenderness is the basic factor that determines the quality of the so-called "dry look at the shape, wet look at the bottom of the leaf", is the tenderness. Generally good tenderness of tea leaves, easy to meet the requirements of the shape of the tea category such as Longjing "light, flat, flat, straight",. In addition, you can also identify the tea leaves from the front of the seedling. Good front seedlings, white hair show, said the tenderness is good, workmanship is also good.

2, cable: cable is a variety of tea with a certain shape specifications, such as fried green strip, pearl tea round, Longjing flat, black tea particles and so on. General long tea, see the tightness, curved straight, strong and thin, round, flat, heavy; round tea to see the particles of the tightness, uniformity, light, empty solid; flat tea to see the degree of smoothness and whether it meets the specifications.

3, color: tea color and raw material tenderness, processing technology has a close relationship. All kinds of tea have certain color requirements, such as black tea black oil, green tea green, oolong tea green-brown, black tea black oil color. But no matter what kind of tea, good tea are required to color consistency, glossy and bright, oily and fresh, if the color is different, different shades, dark and no light, indicating that the raw material is not old and young, poor workmanship, poor quality.

4, the whole broken: the whole broken is the shape of the tea leaves and broken degree, in order to uniformly good, broken for the second. Comparison of standard tea review, is to put the tea leaves in the tray is generally wooden, so that the tea leaves under the action of the rotating force, according to the shape of the size, lightness, thickness, broken to form a sequential layering. One of the thick in the top layer, tight fine and heavy concentrated in the middle layer, broken and small deposits in the bottom layer. Various types of tea, all to the middle layer of tea is good. The upper layer is generally coarse old leaves, taste lighter, water color is lighter; the lower layer of broken tea, after brewing is often too strong taste, soup color is darker.

5, purity: mainly to see whether the tea leaves are mixed with tea chips, tea stalks, tea, tea seeds and the production process mixed with bamboo shavings, wood chips, lime, sand and other inclusions. Tea with good purity does not contain any inclusions. In addition, you can also identify the tea by its dry aroma. No matter which kind of tea is available, it should not have an off-flavor. Each kind of tea has a specific aroma, dry and wet aroma is also different, need to be determined according to the specific circumstances, the green gas, smoke burnt flavor and ripe boring flavor are not desirable. The easiest way to judge the quality of tea is the taste, the aroma and the color of the tea broth after brewing. So if you are allowed to do so, try to try it after brewing when purchasing tea.

Fresh Tea Preservation Methods

1, the use of drying box storage: because the drying box temperature is stable, but also insulated from the air, the tea in the drying box storage will not be humid or oxidation.

2, the use of refrigerator storage: to maintain the freshness and flavor of the tea, it is best to store at low temperatures, especially the more tender tea such as Longjing, Biluochun, Huangshan Maofeng more to be refrigerated. It must be noted that the preservation of tea refrigerator must be hygienic, clean, no odor, and can not save things other than tea.

3, the use of hot water bottle storage: the hot water bottle will be organized and clean, and then the tea to be stored poured into the bottle, tightly plugged storage.

4, the use of jars for storage: first use a small jar to contain a small amount of tea, so that you can take at any time, the rest of the tea is sealed in a large jar for storage. It is best not to use glass jars, porcelain jars, wooden boxes or medicine jars, because these appliances have the shortcomings of light transmission, not moisture, fragile. Suitable for the preservation of the canned material are: tin cans or tin cans: with the function of impermeable, is the most suitable material, packaging before the cans pad a layer of cotton paper or kraft paper, and must keep the cans clean, dry, no odor. Tin cans: it is best to use a double cover, before packaging cans to be padded with a layer of cotton paper or kraft paper, cover the gap in the mouth can be sealed with adhesive paper. Sealed cans: The sealed cans sold on the market are usually translucent, it is best to use aluminum foil bags to pack the tea before putting it into the sealed cans, in addition, you can also put the desiccant to strengthen the moisture-proof function.