1, brewing some fully fermented tea, especially old tea, it is best to use boiled water, that is, water above 97 degrees. For example: cooked Pu 'er, black tea, Liubao tea and so on. In order to ensure that the water temperature can reach 97 degrees when making tea, many old tea drinkers will deliberately use iron pot to boil water, just to prevent the water temperature from losing at the moment of making tea and not reaching 97 degrees.
2. Some lightly fermented teas, that is, green teas, especially the new teas of that year, such as Longjing and Biluochun, are recommended to be brewed with water of 80~90 degrees, and the container should not be closed when cutting, so this kind of tea is not suitable for soaking in containers such as bowls and teapots. In a closed container, tea will soon become stuffy and lose its proper color and fragrance. It is recommended that this kind of tea be brewed in a glass.
3. The specific temperature of tea depends more on the tea maker and habits. For the same tea, the water temperature used at different brewing times is also different, and the temperature is generally higher at the back.
Extended data:
water temperature
The ancients were very particular about the temperature of tea. Cai Xiang, a Song Dynasty poet, said in the Book of Tea: "It is the most difficult to wait for soup (that is, to cook soup and tea-the author's note). Unfamiliar words will foam and float; If it is overcooked, it will sink the tea. It used to be called crab eyes, and the soup was overcooked. Cooking with a sink bottle is hard to tell, and the most difficult thing is to wait for the soup.
"Xu Cishu in the Ming Dynasty put it more specifically in Tea Sparse:" When water enters a pot, it needs to be boiled urgently. When there is a pine sound, it must be covered with old and tender. After the crab eyes pass, the water is slightly turbulent, which is too late; The big waves boil and turn to silence, which is out of place; After that, the soup is old and fragrant, and it is no longer used.
"The above instructions, make tea and boil water, to the fire to boil, not slow fire. It is advisable to just boil and foam. Make tea with this water, and the tea soup is delicious. If the water is boiled for too long, it is what the ancients called "old water".
At this time, the carbon dioxide dissolved in water is evaporated, and the fresh and refreshing feeling of tea is greatly inferior. The boiled water was called "tender" by the ancients and was not suitable for making tea. Because of the low water temperature, the effective components in tea are not easy to leach, which makes the fragrance low and light, and the tea leaves float on the water, which is inconvenient to drink.
The control of tea temperature mainly depends on what kind of tea to drink. High-grade green tea, especially all kinds of famous tea with delicate buds and leaves (famous tea), cannot be brewed with boiling water at 100℃, and it is generally appropriate to brew at about 80℃. The more tender and greener the tea leaves are, the lower the brewing water temperature will be, so that the tea soup will be light green and bright, the taste will be fresh and refreshing, and the vitamin C in the tea will be less damaged.
At high temperature, tea soup is easy to turn yellow, bitter in taste (caffeine in tea is easy to leach out), and vitamin C is destroyed a lot. As usual, the high water temperature will "burn" the tea.
All kinds of scented tea, black tea and low-grade green tea should be brewed with boiling water at 100℃. If the water temperature is low and the permeability is poor, the effective components in tea will be less leached and the tea taste will be light. Oolong tea, Pu 'er tea and scented tea are all brewed with boiling water at 100℃, because the amount of tea used is large and the tea leaves are very old.
Sometimes in order to maintain and improve the water temperature, it is necessary to heat the tea set with boiling water before brewing, and pour the boiling water out of the pot after brewing. Ethnic minorities need higher water temperature to drink brick tea. Break the brick tea and put it in a pot to boil.
Generally speaking, the water temperature of making tea is positively correlated with the solubility of effective substances in tea. The higher the water temperature, the greater the solubility and the stronger the tea soup. On the contrary, the lower the water temperature, the smaller the solubility and the lighter the tea soup. Generally, the leaching amount of warm water at 60℃ is only 45-65% of that of boiling water at 100℃.
It must be explained here that, as mentioned above, high-grade green tea is suitable for brewing with water at 80℃, which usually means that water is boiled (the water temperature reaches 100℃) and then cooled to the required temperature; If it is sterile raw water, it only needs to be burned to the required temperature.
Baidu Encyclopedia: Making Tea