Different teas for different seasons
Spring is a perfect season for producing tea as well as sampling tea. To drink a cup of high-quality tea, besides high-quality leaves and water, mastering the brewing points is needed and only by that can we drink healthily.
Green tea tie guan yin tea: drink right at it’s brewed.
Due to the tea polyphenol in it, the green tea has effects of resisting oxidation, clear freeradical, anti-aging and antivirus action. If the tea has been brewed with an overhigh temperature or for an overlong time, the polyphenol substance would be damaged. The tea water would turn yellow while the fragrance of it would volatilize and dissipate. Generally speaking, it’s advisable to brew green tea with a temperature around 80℃ while the water is right boiling. The brewing time is better around 2 to 3 minutes and drink it right it is brewed. The proportion of green tea and water should be appropriate as 1:50 for 3g leaves and 150ml water so the tea water would be moderate. The brewing way of yellow tea and white tea is close to that of green tea.
Black tea: tie guan yin longer it’s been brewed, healthier it would be.
Different from the green tea, it’s contrary to promote the effective dissolving of the flavonoid health substance in black tea by dipping in water with high temperature. That would not only gives richer taste and aroma but also better bring its health function into play. Therefore, better brew the black tea by boiling water and keep it for a longer time. Generally speaking, 5 minutes is perfect and the water is quite same as that used to brew green tea. The unshredded black tea could be brewed for 3 or 4 times while the shredded black tea could be brewed for once or twice.
Oolong tea: put lots of leaves.
It’s advisable to brew tieguanyin tea by boiling water. Tieguanyin tea requires a large amount of tea leaves general as 10g to cover half volume of the purple clay pot. You can brew tieguanyin tea for 5 to 6 times while the time is advisable around 2 to 5 minutes.
Dark tea: focus on washing tea.
Dark tea, represented by Puer tea, belongs to afterfermented tea while the material is tough. Dark tea is featured in “the longer it’s been brewed, better it smells”. It needs relative severe brewing to fully dissolve the component out. The loose tea is easy to give taste while the compressed tea needs boiling. First to brew the dark tea, you need to wash tea rapidly within 10 seconds, which means to put leaves in the cup and pour boiling water and pour away the water then put boiling water again and cover the lid. That may not only leach the impurity in tea but also make tea more rich and mellow. The subsequent brewing time is usually around 5 minutes.
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