There are many types of tea, different types of tea, dosage varies. Such as brewing general black and green tea, tea and water ratio, roughly mastered in 1:50 ~ 60, that is, each cup of about 3 grams of dry tea, add 150 to 200 ml of boiling water. If you drink Pu-erh tea, put 5 to 10 grams per cup. If you use a teapot, according to the capacity of the size is not small to grasp. The largest amount of tea is oolong tea, each time the amount of input is almost one half of the volume of the teapot, or even more.

The amount of tea and the consumer's drinking habits are also closely related. In Tibet, Xinjiang, Qinghai and Inner Mongolia and other ethnic minority areas, people to meat-based, less vegetables, so tea has become a physiological necessity. They generally like to drink strong tea, and in the tea with sugar, milk or salt, so each time the amount of tea is more. People in North China and Northeast China like to drink flower tea, usually with a larger teapot, less tea. Consumers in the middle and lower reaches of the Yangtze River mainly drink green tea or Longjing, Maofeng and other famous teas, usually with smaller porcelain cups or glass cups, each time the amount of tea is not much. In Fujian, Guangdong, Taiwan and other provinces, people like to drink Gongfu tea. Tea set is small, but the amount of tea is more.

The amount of tea is also related to the consumer's age structure and history of tea drinking. Middle-aged and elderly people tend to tea long years, like to drink a thicker tea, so the amount of more; young people learning to drink tea more, generally love the lighter tea, so the amount should be less.

In short, the amount of tea, the key is to master the proportion of tea and water, tea and water is less, the flavor is strong; tea less water, the flavor is light. Some people have done such a test: take 4 tea cups, each equal amount of 3 grams of the same tea, and then poured into the boiling water 50 ml, 150 ml and 200 ml. 5 minutes after the review of the tea taste, the results are, add 50 ml of water taste very strong, add 100 milliliters of water. The taste is too strong, 150 ml of water is normal, 200 ml of water is light.

2 . Bubble tea water temperature

Ancient people are very concerned about the temperature of the bubble tea water

Ancient people are very concerned about the temperature of the bubble tea water. Song Dynasty Cai Xiang in the "Tea Record" said: ? Waiting for the soup is the most difficult, uncooked foam floating, overcooked tea sinking, the former world called the crab eye, overcooked soup. Sink the bottle in the cooking is not recognizable, so it is said to wait for the most difficult soup. The Ming Dynasty Xu Zishu in the "tea sparse" said more specifically:? Once the water is in the pan, it needs to be boiled quickly, waiting for the sound of pine, that is, to go to the cover, in order to message its old and young. After the crab eye, the water has a slight wave, is then; big wave boiling, spinning to no sound, is out of date; over the soup is old and fragrant scattered, never be used?

The above shows that tea water, to big fire boil, do not slow cooking fire. To just boil bubbling appropriate, with this water tea, tea soup flavor are good. If the water boiled too long, that is, what the ancients called? Water old? At this point, the carbon dioxide dissolved in the water volatilized, fresh tea flavor will be greatly inferior. Not boiling water, the ancients called? Water tender? , also not suitable for tea, because of the low water temperature, the active ingredients in the tea is not easy to bubble out, so that the flavor is low, and tea floating water, drinking inconvenience.

The mastery of tea water temperature, mainly depending on what tea to drink. High-grade green tea, especially a variety of tender buds and leaves of the famous tea (green tea), can not use 100 ℃ boiling water. Sometimes, in order to maintain and improve the temperature of the water, but also in the brewing of tea before the boiling water hot tea, after brewing in the pot outside the boiling water. If you drink brick tea, the water temperature is required to be higher, the brick tea cracked, placed in the pot to boil.

Generally speaking, the temperature of the water and tea tea leaves in the solubility of the effective substances in water is positively correlated, the higher the temperature of the water, the greater the solubility, the stronger the tea; Conversely, the lower the temperature of the water, the greater the solubility of the tea, the more diluted the tea, the amount of leaching in 60 ℃ water is only equivalent to the amount of leaching of 100 ℃ boiled water, 45 ~ 65%.

Here it must be noted that, as mentioned above, high-grade green tea is suitable for brewing with 80 ℃ of water, which usually means that the water will be boiled (water temperature of 100 ℃), and then cooled to the required temperature; if it is aseptic raw water, as long as the temperature can be boiled to the desired temperature.

3. Brewing time and frequency

Tea brewing time and frequency, there is a big difference, with the type of tea, tea water temperature, the number of tea and tea drinking habits, etc. are related, can not be generalized.

If you have a cup of tea to drink general black and green tea, each cup of dry tea about 3 grams, about 200 milliliters of boiling water to brew, cover 4 to 5 minutes, you can drink. The shortcomings of this brewing method is: if the water temperature is too high, it is easy to scald cooked tea (mainly refers to green tea); water temperature is more generation, it is difficult to soak the tea; and because of the amount of water is more often than not finished, steeped for too long, the tea broth becomes cold, color, aroma, taste are affected. Improved brewing method is: the tea into the cup, first pour a small amount of boiling water to submerge the tea to the degree of cover for about 3 minutes, and then add boiling water to seven or eight full, you can drink while hot.

When drinking to the cup is still about one-third of the remaining tea, and then add water, so that before and after the tea concentration is relatively uniform. It has been determined that the general tea bubble the first time, the soluble substances can be leached 50 to 55%; bubble the second time, can be leached 30% or so; bubble the third time, can be leached 10% or so; bubble the fourth time, there is very little left. Therefore, it is usually appropriate to brew 3 times.

Such as drinking fine particles, twisted fully black tea and green tea, with boiling water for 3 to 5 minutes, most of the active ingredients leaching, you can quickly drink once. Drinking instant tea, also using a brewing method.

Drinking oolong tea with a small purple sand pot. In the case of more tea (about half a pot), the first bubble 1 minute to pour out, the second bubble 1 minute 15 seconds (15 seconds more than the first bubble); the third bubble 1 minute 40 seconds, the fourth bubble 2 minutes 15 seconds. That is, from the second bubble gradually increase the brewing time, so that before and after the tea concentration is more uniform.

The temperature of the tea water and the number of tea, also affects the length of the brewing time. High water temperature, with more tea, brewing time should be short; water temperature generation, with less tea, brewing time is long. How long is the brewing time? To tea concentration suitable for the drinker's taste as a standard.