Saffron is better brewed in 70-90 degrees water.

Saffron contains coloring and aroma components that are easily soluble in water. When the water temperature is high, these components will be quickly released into the water so that the tea can fully extract the nutrients of saffron. However, if the water temperature is too high, it will cause the tea to be bitter and astringent, affecting the taste. Therefore, the optimal water temperature is between 70℃~90℃.

It should be noted that saffron is rich in glucose, amino acids, vitamins, minerals, as well as saffronin, volatile oils and other medicinal active ingredients, which belongs to a kind of more valuable Chinese medicine.

Don't use boiling water to brew saffron directly, which will destroy the aroma and nutrients of the tea. In addition, during the brewing process, the temperature should be maintained at a stable level to avoid the water temperature being too high or too low, which will affect the taste. It is best to use glass cups or ceramic pots to brew tea, so as to avoid the tea leaves reacting with metals and affecting the quality of the tea.

The best way to store saffron:

Shielded from light, airtight and refrigerated. Storing saffron should be protected from moisture and light. This is because the stigma of saffron is easy to moisture mold, and in the case of light is prone to chemical changes, so saffron should be stored in dry containers, airtight, placed in a cool, dry place, sheltered from light storage. It is best to store saffron in a dry sealed bottle, tighten the cap and put in the refrigerator freezer storage. Using this method can generally be stored for 2 to 3 years. At home can can be placed in the refrigerator freshness area.

Here it is recommended that you do not buy too much saffron each time, unless for special purposes, generally not more than 10 grams, can be used up and then buy, to avoid improper storage losses. Moreover, when you buy saffron, you must buy the new filaments produced in the same year, the quality of the new filaments in the same year is better, and they can be stored for a longer period of time without affecting the effect of saffron.

The above content refers to Baidu Encyclopedia - Saffron