Water temperature to brew Pu-erh

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.

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Water temperature to brew different teas

To brew a good cup of tea, the water temperature is very particular. For green tea, the water temperature should not be too high. What about the water temperature for Pu-erh tea?

Generally, tea leaves are brewed without special treatment. "There is a water film such as biotite, and the taste is not correct when you drink it." Just remove the "foam" floating on the surface of the tea soup. Pu-erh tea is different. Regardless of raw or cooked tea, Pu-erh tea is processed from fresh leaves to kill greens, hand-rolled, and sun-dried to make raw tea, and then to raw tea, "whole pile fermentation", repeatedly turned to cool to dry Tea, under the action of microorganisms, Pu-erh tea has obtained good and incomparable qualities of other teas.

Pu-erh tea brewing is most concerned with the brewing principles of "warm leaf tenderness and hot leaf old brewing". The young buds, cuticles and waxy layers of the epidermal cells are relatively thin, which is easy to be damaged and rupture the cell wall. The cell fluid overflows and the nutrients in the soaked leaves decompose and transform quickly. Therefore, the water temperature of the young Pu-erh tea should be soaked. Appropriately low, water temperature is generally controlled at 80 ~ 85 ℃.

Pu-erh tea processed from coarser and older raw materials has thicker cuticle and waxy layer of epidermal cells, cell wall is not easy to rupture, less leakage of cell fluid, soaked leaf nutrients decompose and transform slowly, it should be brewed at high temperature, water temperature is controlled at 90 ~ 100 About ℃ is appropriate.

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