How to make black tea? should I wash it first?

Once they have good tea on hand, beginners will surf the Internet desperately, trying to find the right way to brew black tea.

After all, tea is also very expensive. If you are not careful, you will have no money for a meal.

To brew black tea, you only need to prepare the tea and hot water, and then rinse the hot water into the tea to extract the color, flavor and flavor of the black tea.

However, making tea is as fastidious as brewing coffee. The amount of hot water, the time of soaking and the temperature of hot water all greatly affect the characteristics of the product.

You know, there is a rule for brewing black tea, using one spoonful more tea leaves than the number of drinkers, that is to say, a person should use two spoonfuls, one spoon for himself and the other for a teapot.

The amount of hot water is not proportional to the amount of tea leaves. The eight cents of the teacup is about 140 milliliters, but practically it will use 350 milliliters of hot water to flush out two and a half cups of black tea.

In addition, after brewing three cups of black tea, it is found that the first cup is suitable for tasting the aroma, the second cup can enjoy the real color and taste of black tea, and the third cup can drink every drop of black tea in the teapot.

This means that a serving of black tea per person is actually a total of three cups.

Of course, if you stick to the rule of number + one spoonful, you can't make the best black tea, which needs to be combined with the characteristics of tea.

jump

There is a brewing method that maximizes the flavor of black tea. The tea is poured into the teapot and then injected with hot water, and the color, aroma and aroma of black tea begin to be extracted.

If you look carefully, you can find the state of tea floating up and down in the teapot, which is called jumping.

This state promotes the extraction of catechins and caffeine, allowing the essence of the aroma of red brown to dissolve into hot water.

The hot water that is about to boil is used when brewing black tea, because the hot water is rich in oxygen, so that many fine bubbles will be attached to the surface of the tea when injected into the teapot, resulting in buoyancy that causes the tea to float on the net. After standing still for a period of time, the bubble disappears, the tea that is full of water sinks because of its weight, and it floats and sinks along the hot convection in the water, which is called jumping.

The tea extracted from this state has the most balanced color, flavor and flavor. There is a big difference in taste between black tea that has experienced jumping and black tea that has not experienced jumping.