Your Fuding white tea can't bear to brew? The truth is here.

Some tea friends say that white tea is not resistant to brewing, generally 4-5 bubble will be light. Others say that white tea is very resistant to soaking and can be soaked to more than ten, and a pot can be drunk for a day. Who on earth is right?

The bubble resistance of tea is affected by many factors, including the age and ecological environment of tea tree, the degree of tenderness and integrity of leaves, the degree of kneading and fermentation in tea production, the proportion of tea when making tea, brewing time, water temperature, tea storage time and so on.

I. the age and ecological environment of tea trees

White tea is a tree, while the bud leaves of ancient trees, big trees and other tea trees are fat, rich in matter, and relatively more resistant to soaking.

Second, the tender and intact degree of the leaves

The tea with all the bud tips is very intolerant to soaking, while the bubble resistance of one bud, two leaves or three leaves is higher, and the thicker the leaf is, the slower the water extract is released.

For example, the picking standard of Shoumei is one bud, two leaves to three leaves, while Baihao silver needle has only bud tip. Relatively speaking, Shoumei is more resistant to bubbles. The foam resistance is proportional to the degree of integrity.

Third, the degree of kneading and fermentation

As we all know, for other kinds of tea, the degree of twisting and kneading is inversely proportional to the degree of bubble resistance. the deeper the degree of twisting and kneading, the more damaged the leaf cell wall is, the faster the release rate of water extract is, and the bubble resistance will be reduced accordingly. While the white tea does not stir-fry or knead, to the greatest extent it ensures the integrity of the bud and leaf cells, the water extract is released slowly, and it will not come out of the soup in a short time, and you are impatient. If you feel tasteless, you think you are not resistant to soaking. You have to wait or cook.

Fourth, the proportion of leaf stalks

Tea stalk contains a considerable amount of aroma substances, the aroma of tea gradually decreases from the first leaf to the third leaf, and the aroma of tea stem is the highest. Maintaining a certain number of leaf stalks in white tea is beneficial to the increase of brewing resistance of white tea.

Fifth, the influence of brewing

1. According to the ratio of tea to water, the less the amount of tea, the more the amount of water injected, the less resistant to bubbling, on the contrary, the more resistant to bubbling.

two。 The slower the soup is, the less resistant the tea is to brewing, on the contrary, it is more resistant to brewing.

3. The level of water temperature can also determine whether a tea is resistant to brewing. The higher the water temperature, the lower the bubble resistance, and vice versa.

VI. Storage time of tea

In the standard storage process of white tea, after the transformation of internal or external enzymes, its connotative substances become more abundant, so the bubble resistance becomes better and better.

Generally speaking, the more broken the tea is, the less resistant it is to brew, while the white tea is the tea with the most intact leaf buds. When the tea is brewed, the water extract is precipitated from the bud cells from the inside out, so sometimes we have to be patient in making white tea, just like sometimes you drink the first cup of white tea that has no taste at all, because the essence is slowly released from the inside out.

Therefore, when drinking tea, tea can not be measured from a single point of view. Hua Cha Jun thinks that if you know something about tea and drink out why, it will taste more delicious.

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