In autumn, you are most likely to be exposed to the evil of autumn dryness. To get rid of autumn dryness, you need to take your time. Brewing tea is a good way.
A new way of health preservation in early autumn to make tea
Drinking tea at the right time is the Chinese way of health preservation. It is not only about choosing tea that suits your body according to the changes of the seasons, but also the way you brew tea is also critical. It is most suitable to drink tea during this period of time, adding “boiling” on the basis of brewing.
The Rise of Tea Brewing Culture
According to research, Chinese people start drinking tea by eating and chewing fresh leaves, and then boiled raw leaves, forming a relatively primitive method of making tea. In the Tang Dynasty, tea drinking began to change from extensive to refined. On the basis of summarizing the tea drinking experience of the predecessors, Lu Yu put forward the theory of tea making through personal experience and put it into practice, creating a new tea drinking trend.
The ancients paid attention to the heat when making tea. Whether the water is boiled tender, aged or not, the time and method of adding tea, the method of making tea and the quality of the “soup flower” all depend on whether you can master the soup. Currently drinking tea is mainly brewing, and brewing tea is also more popular in autumn and winter.
Benefits of making tea
1. Release more contained substances. British scientists found that compared with boiling tea, boiling tea can release more substances contained in the tea leaves and have a better health-preserving effect. Studies have shown that when tea is boiled in a pot for 5 minutes, the concentration of antioxidants that can absorb harmful substances reaches the highest peak. After drinking tea boiled for 5 minutes in a pot for an hour, the level of antioxidants in the blood increases by 45%.
Boiling tea can also fully release tea polyphenols, caffeine, tea pigments and other substances in tea leaves, so that the effects of refreshing, reducing fat, and preventing diseases can be exerted to a greater extent, which is of great benefit to human health.
2. Enhance the aroma of tea. When brewing tea in a pot, the water temperature can be kept at about 100°C. The tea soup brewed with such high-temperature water will have a rich and undiminished aroma. This is why some people like to use metal pots with better thermal conductivity such as iron pots and silver pots to boil water or make tea.
Not all teas are suitable for brewing
Generally, long-aged and heavy-fermented tea is more suitable for drinking by boiling, because of its rich content, after long-term transformation, the mild tea nature is perfect for preventing irritability and cold.
Tea head is a special existence in Pu’er tea. It is a hard and undissolved tea block that is naturally formed when Pu’er cooked tea is fermented artificially. It is also called “pimple tea” and “natural tuo”. It is rich in Gum and sugar, so the taste is mellow, smooth and resistant to foaming, it is the best choice for drinking tea. However, it is not suitable for brewing because of its firmness. The taste of the first few bubbles is relatively light, so it is most suitable for boiling and drinking.
The cooking time should not be too long
The tea head can be boiled directly or first brewed and then boiled, that is, the tea content is released by brewing first, and then boiled, so that the taste of the tea can achieve a sense of sublimation layer by layer, and the tea aroma And thus fully emanating.
