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How to correctly brew six kinds of tea with boiling water methods and essentials are there flocs that can be drunk normally

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, Only if your water is good, the tea will be good. Maybe you are a consumer who wants to enjoy the subtle taste of Japanese matcha or Yunnan Pu'er tea. Or you are a coffee shop owner who wants to increase profits (tea is usually the most profitable of all menu items). No matter who you are, if you want your tea to have the best taste, aroma and clarity, you need to pay attention to the purity, hardness and temperature of the water.

Only if your water is good, the tea will be good. Maybe you are a consumer who wants to enjoy the subtle taste of Japanese matcha or Yunnan Pu'er tea. Or you are a coffee shop owner who wants to increase profits (tea is usually the most profitable of all menu items). No matter who you are, if you want your tea to have the best taste, aroma and clarity, you need to pay attention to the purity, hardness, temperature and so on.

Let me share with you what I know about water quality.

The ideal way of cooking

I remember bringing one of my blended teas to Los Angeles to serve a customer, but when I tasted it, I was scared: the tea in the cup had nothing special at all. This question? You guessed it: water.

Being drinkable doesn't mean it's delicious. Fortunately, once you know what you are dealing with, there are many ways to solve the problem. Since I was in Los Angeles, I always put a water test strip in my bag when I was traveling. The test water gave me a baseline for my work.

Here are some criteria you can use to judge water quality:

PH: neutral (between 6-8); brewed tea is slightly acidic, pH 4.5-6.

Hardness: 1-4 tablets is ideal. Hard water can oppress the taste, Yunbing tea.

Total dissolved solids (TDS): 50-150 ppm

Chlorine: 0

Hard water and muddy tea

Hardness is a real problem for tea. Try a brewing bar in San Antonio or Minneapolis, where the water is so hard and high in calcium and magnesium that there is not enough room for leaves to soak.

This is a special problem with iced tea. It should always be transparent in the cup. According to the American Tea Association (the tea Association of the USA), about 80 per cent of tea in the US is chilled. However, when the hardness of the water exceeds seven, the iced tea becomes turbid.

Poor water quality leads to lack of flavor of tea.

But it's not just hardness you need to worry about. Water may be contaminated by chlorine, metals, pH values, etc. Even the season can affect this because water treatment plants change their formulations in cold months. These factors all affect the taste, smell and soaking process.

Unfortunately, if the water contains pollutants from reservoirs or local plants, even the best tea tastes like dirt.

Carbon filters are a good way to remove volatile organic compounds, flagellates, chlorine and anything that may reduce good taste. I suggest going to other restaurants nearby to see what system they are using. Try the water, then ask people around you and learn from local experienced hotel professionals: hotel and restaurant managers, cafe employees, etc.

Of course, it's no use tasting your tea if you don't know what you should experience in the cup. Here are some basic guidelines. Keep in mind that this is a very general list because there are thousands of tea varieties.)

White tea: cucumber, honeysuckle and general delicate shape

Green tea: grass tea, butter tea, edamame tea, pea tea, mung bean tea, plant tea

Jadeite oolong tea: orchid, spinach, gardenia, kale, butter, melon

Amber Oolong Tea: smooth on the palate, with aromas of honey, apricot, wood, nuts, peaches and roses

Darjeeling: fresh, with aromas of grape, citrus and musk

Ceylon: Wood, fruit, menthol, raisins, crisp, malt, citrus

Assam: strong aromas of wine, grain, wood, caramel, wheat, barley, honey and malt

Bitter tea is hard to swallow.

But here's a tip: if your tea tastes bitter, don't blame the water. The problem may be the use of shoddy tea or soaking too hot or for too long.

Target temperature and tea brewing time:

White tea: 76 °C ram 169 °F, soak for 1-2 minutes

Green tea: 76-82 °C / 169-180 °F, soak for 1-3 minutes

Oolong tea: 90 °C ramp 194 °F, soak for 2-3 minutes

Black tea: 97-100 °C / 207-212 °F, soak for 3-5 minutes

Knowing your water is as important as knowing your tea. Buy water test tools and test strips. Check your local water hardness level. If necessary, study filtering techniques.

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