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What are the mistakes of drinking green tea in spring

drinking green tea in spring has certain benefits. Green tea is rich in nutrients, which can alleviate spring sleepiness and improve mental state. It is welcomed by people. But do you know how to make green tea? What are the mistakes of drinking green tea?

Brewing method of drinking green tea in spring

Up throw method

First, pour enough hot water into the teacup (teabowl) at one time, and then put tea when the water temperature is moderate. This method is mostly applicable to fine and tender roasted green tea (such as super Longjing, super Biluochun, super Xinyang Maojian, Lu'an Guapian, laozhudafang, etc.), fine and tender roasted green tea (such as Zhuxi Longfeng, Tingxi Lanxiang, Huangshan Maofeng, Taiping Houkui, Jingting Lvxue, etc.), etc. The water temperature of this method should be very accurate. The more tender the tea is, the lower the water temperature requirement is. Some tea can be put in again when it reaches 70 ℃. Therefore, it is difficult and inconvenient to operate ordinary drinks.

CIC method

After the tea is put in, one third of the hot water (especially for the tea just taken out of the refrigerator) will be injected first, and then the hot water will be filled after the tea is fully absorbed and stretched. This method is suitable for green tea which is tender but loose or compact (such as Yingshan cloud, Zhuyeqing and Wuyuan Mingmei).

Downward casting method

First put in the tea, and then pour enough hot water into the cup (tea bowl) at one time. This method is suitable for general green tea with poor fineness.

Cooling before heating

After the tea is put in, soak the tea in cold water at room temperature for about three minutes, so that the tea can absorb enough water, fully stretch, and inject enough hot water once. At this time, the hot water temperature requirements can be slightly higher, 85-95 ℃. In winter, the water temperature is 100 ℃. This method is suitable for brewing all levels of tender tea, but it should be mastered properly.

Mistakes in tea drinking

Boiling water is needed to make tea

High grade green tea is usually brewed with water at about 85 ℃, and the superheated water is easy to reduce the freshness and taste of the tea soup. Tieguanyin and other oolong teas are best brewed in boiling water, with a better tea flavor; for tightly pressed black teas, such as Pu'er cake tea, you can also consider boiling tea, so that the characteristic quality components in Pu'er tea can be fully extracted.

Tea is best after dinner

Drinking tea immediately after a meal is easy to make tea polyphenols in tea react with iron and protein in food, thus affecting the absorption of iron and protein by human body. Drinking tea on an empty stomach before meals will dilute the gastric juice and affect the secretion of gastric juice, which is not conducive to the digestion of food. The right way is to drink tea at least half an hour after the meal, preferably one hour later.

The fresher the tea, the better

Shixin tea refers to the new tea with fresh leaves fried for less than half a month. Comparatively speaking, this kind of tea really tastes better. However, according to the theory of traditional Chinese medicine, there is fire in the newly processed tea, which needs to be stored for a period of time before it disappears. Therefore, drinking too much new tea can make people angry. In addition, the content of tea polyphenols and caffeine in new tea is high, which is easy to stimulate the stomach. If you drink new tea often, you may have gastrointestinal discomfort. People with bad stomachs should drink less green tea that has been stored for less than half a month after processing. In addition, it should be reminded that not all kinds of tea are better than the old one. For example, black tea such as Pu'er tea needs to be properly aged with better quality.

Tea should be washed, but you can't drink it

Whether you can make tea or not depends on what kind of tea you drink. If it's black tea or oolong tea, you should wash it with boiling water quickly first, and then pour it out. This can not only wash tea, but also warm tea, which is conducive to the volatilization of tea fragrance. But green tea, black tea and so on, do not need this process. Some people may worry about pesticide residues in tea and want to wash tea to remove agricultural residues. In fact, in the process of tea planting, water-insoluble pesticides are used, and there is no pesticide residue in tea soup. From the perspective of avoiding pesticide residue, tea washing is not necessary.