In fact, not only tea bags, but also oolong and so on. This is related to the type of tea itself. Simply explain: Oolong’s leaves are older and larger, and contain a lot of extractable substances. Soaked for too long, too much precipitation will make the tea soup color unsightly and taste bitter (not the bitter taste that will return to sweetness) Is really bitter). So when making oolong, you usually have to pay attention to it, the first 50 seconds, the second 2 minutes and so on (different from the tea). Tieguanyin and Dahongpao are similar. The situation of tea bags is similar but the reasons are different. The tea bags are filled with broken tea leaves, because after the leaves are broken, compared to the original large leaves, it is very easy to precipitate substances (the speed is very fast, if you put the water first) Put the tea bag, you can see the process of tea soup precipitation). So don't leave it too long when making the tea bag or the tea soup will be bitter. Maybe you would say, Hey, why don't I need to make Biluochun green tea from Longjing? That is related to the type of tea. Biluochun and the like use the most tender shoots, which do not contain much extractable substances. Generally, they will tasteless after soaking to 2 soaks, so you don't need to soak them for a while.
Author: users know almost
Link: https://www.zhihu.com/question/20798017/answer/16214718
Source: Zhihu
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