It seems that it is not difficult to get a good China Green Tea. It is really difficult to make the tea the real "scent"! Make good tea, advocate details, and pay attention to details to "make" good tea.

　　1, details of brewing finely divided tea

　　 Finely crushed tea, because it is crushed and dense, it is easier to taste than normal tea, so the amount of tea used during brewing is less than normal, and the steeping time is relatively shorter.

If you should put 1/4 pot of Sanpu, you only need to put 1/5 after finely breaking it. If you still put 1/4, the first bubble is poured after shortening the time, and you can get the standard concentration of tea soup, but In the second brewing, the tea soup will still be too thick even if it is poured immediately. Reduce the amount of tea, setting three to four brews is more practical.

　　2, Tieguanyin brewing details

　　 Zhu mud pot is the first choice for soaking Tieguanyin. Because Zhuni has the characteristics of high shrinkage rate, it is used to brew Tieguanyin with higher fragrance and clearer, and the tea soup is also tight and smooth, with a strong and long-lasting charm. Zhuni pot is very suitable for brewing lightly fermented, high-scented oolong tea.

　　 3. Green tea brewing details

　　 The most easily leached substances during tea brewing are amino acids and vitamin C; followed by caffeine, tea polyphenols, and soluble sugars.

Generally speaking, when green tea is brewed for the first time, about 50% of the soluble substances in the tea can be leached; for the second time, about 30% can be leached; for the third time, about 10% can be leached; The less it goes to the back, so it is better to brew green tea 3 times.

　　 4. The brewing details of scented tea

　　 In fact, scented tea can be brewed less frequently, and the nutritional content after multiple brewing is greatly reduced. It is recommended that you drink scented tea as much as possible.

　　 Pour boiling water into the tea cup. It is usually better to raise the teapot so that the boiling water from the spout falls from a high place, which promotes the tea leaves to roll and is good for steeping. Generally, pour water until it is 80% full, and cover it after flushing to preserve the fragrance of the tea.

　　 5. Brewing water quality details

　　The hardness of water affects the solubility of the active ingredients in tea. Soft water contains few other solutes, and the solubility of the active ingredients in tea is high, so the tea has a strong flavor. Hard water contains more calcium, magnesium ions and minerals, and the solubility of the active ingredients in tea is low, so the tea tastes light.

In addition, other metal ions in the water will also affect the taste of Gunpowder Green Tea. For example, if the iron ions in the water are too high, the tea soup will turn dark brown; when the lead content in the water is greater than 2ppm, the tea taste becomes bitter; when the magnesium content is greater than 2ppm, the tea tastes Faint; when the calcium content is greater than 2ppm, the tea taste becomes astringent. Therefore, the water used for making tea also has a greater impact on the "scent" of tea.