Takahashi Yinfeng is pleasantly mellow and has a pleasant and refreshing taste. It is the classic tea in China's green tea. To savor a cup of Takahashi Yinfeng with a strong mellow flavor, the brewing method is the key. The following Xiao Bian introduces you to the "Tang Hou" brewing Takahashi Yinfeng.
The ancients had a scientific justification for the requirement of “treasureâ€. The temperature of water was different. The color, fragrance, and taste of tea were different, and the chemical composition of the tea leaves was different.
If the temperature is too high, the contained nutrients will be destroyed, the beneficial substances in the tea will be destroyed, the color of the tea soup will not be clear, and the taste will not be mellow; if the temperature is too low, the active ingredients in the tea will not be fully leached out, which is called incomplete Tea soup has a light taste and is not beautiful in color.
These decocting methods have become an important part of the art of tea tasting in China, and they have the same ideas as today's scientific brewing. It seems that the ancients attached great importance to the water temperature of the tea, and the boiling water of the tea must be steamed. Do not simmer and boil, and it is advisable to boil and brew. It is better to use this type of brew tea, tea and scent.