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The best water temperature:
The temperature of the water is an important factor to affect the
aroma and color of the tea soup.
When the temperature is too low, the aroma of the tea cannot be
released quickly; when the temperature is
too high, or when to tea is simmered under a cup lid for a long
time, the color and tea bud will become
muddy and yellow, the aroma will also be low. If the water has been
boiling for long the oxygen in the water
will be lost and then compromise the freshness of the tea soup.
In the Tang Dynasty the Tea Saint Lu Yu reckoned that the water
could not be boiled for long. In the Ming
Dynasty the scholar Xu Cizhu had the same opinion that the best
water should be just boiled. Over heated
water will consume the aroma of the tea and could not be used.
The modern study discovered that when the ratio between the tea and
water is 1:50 and the tea is simmered in
the water for the same 5 minutes, the theobromine, theophylline and
caffeine will be released differently
under different conditions: when the temperature is higher than 87.7
degrees, the release of the contents
will be much greater than a lower temperature at 65.5 degrees. For
the high quality green tea, the best
temperature is 85-90 degrees. For the normal black tea, green tea,
scent tea and oolong tea, the just boiled
tea will be best; for the compressed tea, it is better to stew the
tea for a longer time so that the content
will be released. When making ice tea, the temperature should be
40-50 degrees, so that the deposition such
as protein will be prevented. It is also easier to be cooled down if
we use low temperature water.
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