yes. Because it is boiled and drunk, the concentration is easy to be too high, which will involve the spleen and stomach; At the same time, it is not easy to control the aroma and taste. Only some old tea with rough and old leaves can be boiled and drunk, but the time should be controlled at 3 to 5 minutes, and the cooking time must not be too long.

after the fire is boiled, observe the color of the soup at any time, so as to feel comfortable. When the soup comes out, leave 1/2 of the tea soup in the pot (so that the aroma and taste of the subsequent tea soup are easier to last), and then continue to cook in warm water. With the increase of soup times, the boiling time of tea soup can be gradually extended.

From the functional point of view:

It is still recommended to drink clear, and brew with covered bowls, teapot and other utensils. Because tea is boiled, the boiling point of water is high, and high temperature will destroy some beneficial contents of tea, such as vitamins. Moreover, there are certain conditions for cooking tea. Tea leaves have to be resistant to cooking, but tea leaves with high tenderness are not resistant to cooking, like tea with one bud and one leaf and one bud and two leaves.

Generally, the third and fourth leaves are resistant to cooking, which are highly lignified. However, tea with one bud and one leaf and one bud and two leaves contains the most abundant substances, and its own nutritional value is extremely high; The third and fourth leaves, leaves with a leaf age of about 15~2 days, are low in nutrients. Cooking in this way is time-consuming and does not have the greatest health care effect of harvesting drinking tea, so "boiling tea" is still not recommended.