Have you ever tried tea when you bought it out and thought it tasted good, but when you got home and brewed it yourself, you couldn’t taste the tea you originally tried?

In fact, many people are troubled by not knowing how to make tea. To make delicious tea, you must first understand the three factors that affect the taste of tea soup: tea-water ratio, water temperature and steeping time.

 

[Reason for failure 1]

Wrong ratio of tea to water

The ratio of tea to water directly affects the thickness and taste of the tea soup. When making tea, you need to adjust the amount of tea appropriately according to the different sizes of tureens or purple clay pots.

The relationship between the capacity of tea making utensils and the weight of tea leaves Closely, assuming the capacity of the tea making vessel, water temperature and soup brewing time are the same, if the amount of tea is insufficient, the taste of the tea soup will be lighter. On the contrary, if the amount of tea is too much, the tea soup will be too strong. Only when the two are combined properly can the best flavor of the tea soup be brewed.

The capacity of the tureen commonly used by the editor is 120cc. According to this amount of water, the recommended amount of tea for making oolong is about 7 grams; if making black tea or silver needle, the proportion of tea portion can be reduced to 5 grams, and for green tea, it can even be reduced to 3 grams. The amount of tea added to different types of tea is slightly different. You can refer to this ratio to measure the amount of tea you should prepare according to your own taste and the size of the tea-making utensils at home.

[Reason for failure 2]

Improper brewing water temperature

Water temperature is also one of the factors 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 regardless of high or low temperatures. If you make tea with 100 degree boiling water, it will be easier to feel The tea soup is 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.

 

[Reason for failure three]

Ignore the soup time

The length of steeping will make the tea thicker or lighter. When tea is brewed in 100-degree boiling water and soaked for too long, more caffeine and tea polyphenols are released, making the tea soup easily bitter and astringent, completely overshadowing the sweet and fresh taste that the tea soup should have, making the tea soup difficult to drink. .

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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