In fact, many people are troubled by not knowing how to make tea. Even if I have tried the tea when I bought it out, I bought it because I thought it tastes good and I like the taste. However, when I get home and brew it myself, I find that the taste of the tea is never as good as the test tea.

It is actually very easy to solve this problem. First, you must understand clearly the three factors that affect the taste of tea soup: tea-water ratio, water temperature and soaking time.

 

#1: Master the ratio of tea to water

The first is the ratio of tea to water. Different sizes of tureens or purple clay teapots require different amounts of tea. Assuming that the capacity of the tea making vessel, water temperature and brewing time are the same, if the amount of tea is too small, the taste of the tea soup will be relatively weak; conversely, if the amount of tea is too much, the taste of the tea soup will be too strong. Therefore, the capacity of the tea-making vessel has a very close relationship with the weight of the tea. Only when the two are properly matched can the best flavor of the tea soup be brewed.

The capacity of the tureen that the editor usually uses for making tea is 120cc. The amount of tea added is slightly different for different tea types. If you are making oolong, the recommended tea amount is about 7 grams; if you are making black tea or white tea, the tea amount ratio can be reduced to 5. grams, green tea can even be reduced to 3g. You can refer to this ratio and measure the amount of tea when making tea according to the intensity of your taste and the size of the tea-making utensils at home.

#2: Know your brewing water temperature

Secondly, the water temperature used when making tea is also a major factor that directly affects the taste of tea soup. Caffeine, tea polyphenols and theanine in tea dominate the taste of tea soup. The release of caffeine is the source of the bitter taste of tea soup; the release of tea polyphenols will make the tea soup have an astringent feeling; theanine can Gives tea soup a fresh and sweet taste.

Experiments have shown that if the water temperature is higher, more caffeine and tea polyphenols will be released; and theanine can be released smoothly at high or low temperatures; in other words, if you use 100-degree boiling water to make tea , the tea soup is more likely to taste bitter. On the contrary, if the tea is brewed with a lower water temperature, the tea soup will be fresher and sweeter. This is why cold-brewed tea is more fragrant, sweeter and less bitter than hot-brewed tea.

 

#3: Pay attention to soaking time

Finally, the steeping time will also make the tea soup thicker or thinner. Brewing tea in 100-degree boiling water and soaking it for too long will release more caffeine and tea polyphenols, making the tea soup easily bitter and astringent, and even completely overshadowing the sweet and fresh taste that the tea soup should have. Such tea soup It will be difficult to enter. On the contrary, if the water temperature for brewing tea is too low and the soaking time is short, the tea soup will only have the freshness and sweetness of theanine but not the sweet and fragrant flavor that tea soup should have. In this way, the taste of tea soup will appear too weak, or it will have what is commonly known as a "watery taste."

When I make tea, in addition to the tea soup coming out immediately after waking up, the first steeping will be steeped for about 15-30 seconds, depending on personal taste, and the subsequent second steeping can be steeped for 30-45 seconds, and so on. As the experience of making tea increases, it becomes easier to master it. As long as the proportion, temperature and time are well coordinated, the problem of bitterness or bland taste can be avoided.

These are the three elements you need to pay attention to when brewing tea. Making tea itself is an event with many variables, and it is normal to make mistakes occasionally. After reading this article, I hope it can help novice tea lovers make a cup of good tea more easily!

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