This mainly depends on what kind of tea you want to make, determined by the type of tea.

1, steep some fully fermented tea, especially the old tea, it is best to use boiling water, that is, 97 degrees above the water. For example: ripe Pu'er, black tea, six fortress tea and so on. Many old tea drinkers in order to ensure that the temperature of the water when making tea can reach 97 degrees, but also special iron pot to boil water, is to prevent the tea moment, the loss of water temperature, not up to 97 degrees.

2, some lightly fermented tea, that is, green tea, especially new tea, such as Longjing, Biluochun, etc., it is recommended to use 80 ~ 90 degrees of water brewing, cut the bubble time do not then closed containers, so this type of tea is not suitable for gaiwan, zisha pots and other containers to soak in closed containers, which will make the tea very quickly smothered, lose the color and aroma should be. This type of tea is recommended to use a glass cup to soak is appropriate.

3, what specific tea with what temperature, more is to see the tea brewer's own mastery and habits. The same tea, different brewing times with different water temperatures, generally the more to the back of the temperature to be higher.

Expanded:

Water Temperature

The ancients were very particular about the temperature of the water used to make tea. Song Dynasty Cai Xiang in the "Tea Record" said: "Waiting for the soup (that is, refers to the boiling water to cook tea - author's note) is the most difficult, uncooked foam floats, overcooked tea sinks, the former world is called the crab's eye, overcooked soup is also. Sinking bottle in the cooking is not discernible, so it is said to wait for the soup is the most difficult.

"The Ming Dynasty Xu Zishu in the "tea sparse" said more specifically: "water into the choshi, will need to cook 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 After the crab eye, the water has a slight wave, is then; big wave boiling, spinning to no sound, is out of date; over the soup is old and the fragrance scattered, will not be able to use.

"The above shows that tea boiling 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 boiling too long, that is, what the ancients called "water old".

At this point, the carbon dioxide dissolved in the water volatilized, the fresh taste of tea will be greatly inferior. Cultivate boiling water, the ancients called "water tender", also not suitable for tea, because the water temperature is low, the effective ingredients in the tea is not easy to soak out, so that the flavor is low, and the tea floats on the surface, drinking inconvenience.

The mastery of tea water temperature, mainly depending on what tea to drink. Senior green tea, especially a variety of buds and leaves tender tea (green tea), can not use 100 ℃ of boiling water, generally about 80 ℃ is appropriate. The more tender tea, the more green, brewing water temperature should be low, so that the tea soup must be tender green and bright, fresh flavor, tea vitamin c is also less destructive.

And in the high temperature, the tea soup is easy to turn yellow, taste more bitter (tea caffeine easy to leach), vitamin C a lot of destruction. As is usually said, the high temperature of the water, the tea "hot cooked".

Brewing a variety of flower tea, black tea and medium and low-grade green tea, it is necessary to use 100 ℃ of boiling water. If the water temperature is low, the permeability is poor, the active ingredients in the tea leaching less, tea flavor thin. Bubble drinking oolong tea, pu-erh tea and flower tea, each time the amount of tea is more, and the tea is more extremely old, must be 100 ℃ of boiling water brewing.

Sometimes, in order to maintain and improve the temperature of the water, but also in the brewing before the hot tea with boiling water, after brewing in the pot outside the boiling water. When ethnic minorities drink brick tea, they require higher water temperatures, cracking the brick tea and placing it in a pot to simmer.

Generally speaking, the temperature of the tea water and tea in the solubility of effective substances in water is positively correlated, the higher the temperature of the water, the greater the solubility, the more concentrated tea; Conversely, the lower the temperature of the water, the greater the solubility of the smaller, the tea soup is more light, the general 60 ℃ warm water is only equivalent to the amount of leaching 100 ℃ boiled water, the amount of leaching 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 up to 100 ℃), and then cooled to the required temperature; if it is aseptic raw water, as long as the boil to the required temperature can be.

Baidu Encyclopedia: Brewing Tea