The best correct techniques and precautions for brewing black tea teach how to brew black tea best to drink

As mentioned earlier, when black tea is brewed, after experiencing a state called jumping, the extracted tea has the most balanced color, flavor and flavor. But how do we create the state of jumping?

First, let's take a look at the steps to make a jump:

Pour ① into the hot water and all the tea leaves float.

After absorbing water, the ② tea began to sink.

③ heat convection causes the tea to roll up and down (jump).

When the ④ jump is over, all the tea leaves sink to the bottom of the teapot.

Next, let's analyze some of the factors that make the jump state.

The method of successfully creating a jumping state

① creates a jumping state that has nothing to do with the hardness or quality of the water, but requires fresh boiled water that is freshly boiled and rich in oxygen.

② bottled water has been deoxygenated, so if you want to brew tea with bottled water, you can pour some of the water out of the bottle, reserve space, and then shake it up and down several times to mix the oxygen into the water before using it.

When ③ boils water, if the amount of water is too little (300ml to 400ml), the oxygen will be used up at once, so it is recommended to boil more water at one time, such as 1 liter.

After the water is about to boil, ④ turns off the fire between 95 and 98 degrees Celsius (a large number of tiny foams float to the surface).

⑤ preheat the teapot.

⑥ hot water rushes down hard at the tea in the teapot, which increases the amount of air bubbles on the surface of the tea and makes the tea float.

After the bubbles on the surface of ⑦ tea are integrated into the water, they begin to absorb water and sink, and then float upward by thermal convection, and the tea components will dissolve into hot water as they drift up and down.

When there is no jump

Dozens of seconds after pouring into the hot water, the tea sinks, and you can see from the top that the tea is at the bottom, or when the tea floats on the surface for several minutes without sinking, which means the jump failed. The reasons for the failure may be as follows:

The water used by ① has been stored for a long time, or it is lack of oxygen due to repeated boiling.

② takes too long to boil water.

③ has too little water, only 300ml to 400ml.

The spout of the ④ kettle is too small and the water is not strong enough to pour.

The water column injected by ⑤ is too large for bubbles to attach to the tea leaves.

⑥ hot water temperature is less than 90 degrees Celsius, even if the oxygen content is sufficient, the temperature is not enough, tea catechins and caffeine can not be extracted, and it is difficult to cause thermal convection, resulting in no jump.

Black tea, which does not produce a successful jumping state, not only has a weak taste and aroma, but even has the smell of hot boiled water, and the brown color is dark. But do not drink and cause waste, so it is recommended to stir slightly with a spoon, cover and rest for 2 to 3 minutes, then pour into the teacup. At this time, black tea is not only dark brown, but also heavy in miscellaneous and astringent taste, lack of round taste and fresh taste.