Everyone will definitely make tea, but how to make it
reach a higher level is a bit difficult.
Now I will introduce how to drink the most delicious Pu-erh tea?
First brew the water of Pu-erh tea, and the temperature and temperature of the tea must be above 90 ℃, the aroma and taste of the tea will be more obvious. Therefore, many people boil the water repeatedly every time they make tea, and some simply keep the kettle burning and the white mist lingers, which is actually not good.
Secondly, there will be a large amount of salts such as precipitation in the repeatedly boiling water, and the precipitated salts will be suspended in the water to form white scum. During the process of boiling water again, the water continuously evaporates. Every time it boils, the concentration of salt increases.
These undissolved salts themselves are extremely bad in taste, and some even react with tea ingredients, affecting the taste of tea soup.
Some trace metals, such as copper and iron, increase in the amount of water that has been boiled for many times. They react with the tea's active ingredient, tea polyphenols, to destroy the aroma. In addition, repeatedly boiling water contains nitrite, which can cause carcinogenic amine nitrite when entering the human body.
So in the end I suggest everyone: the water burns the right amount of water according to the number of people who drink tea.
I hope everyone can pay attention to this, so you must definitely taste the aroma of the tea itself.
Now I will introduce how to drink the most delicious Pu-erh tea?
First brew the water of Pu-erh tea, and the temperature and temperature of the tea must be above 90 ℃, the aroma and taste of the tea will be more obvious. Therefore, many people boil the water repeatedly every time they make tea, and some simply keep the kettle burning and the white mist lingers, which is actually not good.
Secondly, there will be a large amount of salts such as precipitation in the repeatedly boiling water, and the precipitated salts will be suspended in the water to form white scum. During the process of boiling water again, the water continuously evaporates. Every time it boils, the concentration of salt increases.
These undissolved salts themselves are extremely bad in taste, and some even react with tea ingredients, affecting the taste of tea soup.
Some trace metals, such as copper and iron, increase in the amount of water that has been boiled for many times. They react with the tea's active ingredient, tea polyphenols, to destroy the aroma. In addition, repeatedly boiling water contains nitrite, which can cause carcinogenic amine nitrite when entering the human body.
So in the end I suggest everyone: the water burns the right amount of water according to the number of people who drink tea.
I hope everyone can pay attention to this, so you must definitely taste the aroma of the tea itself.
Visit us at http://www.naturalpuerh.com
Whatsapp: +8615587209382
No comments:
Post a Comment