How to store brewed tea
The perfect tea is hardly as good as the ready-to-drink water. We recommend using filtered or bottled spring water with pure mineral content, not too laborious and not too soft. Distilled water is not really useful because water that is purified with minerals will give it a good taste. The freshness of the water is important because modern water contains extra oxygen, which strengthens the style of the tea. It doesn’t make sense to use hot tap water or water that has been boiled for a very long time as this can make the tea taste bland and unappealing, with little aroma. . If boiling hot water is poured into the cooler, the temperature of the water will drop too quickly and the tea won’t be able to fully extract the flavor. To preheat the flask: pour some boiling water from the kettle into the kettle, then pour this water into the cups used for heating. grams of dried leaves should be used for every 6 ounces of water. Since you most likely won’t have a gram weight scale, we recommend starting with one teaspoon of dried, rounded leaves per 6-ounce cup. Since completely different teas come in different weights, you’ll need to adjust the amount of dried leaves accordingly. For similar lighter-weight teas like oolong and large, withered whites, try 2 teaspoons per 6-ounce cup. Do not let the water boil for too long or the oxygen content in the ingredients may be reduced and the tea will be sticky. their taste. Japanese green tea tends to style best with water at 170-180º F. Inexperienced Chinese teas tend to style best with water at 185º F. Usually, inexperienced teas are better. finer, the more water temperature must decrease. To make tea inexperienced without a thermometer: pour in water when foam begins to emerge from the underside of your kettle, or boil the water first then let it cool before pouring for 2 to several minutes. See also: How to drink for colonoscopy preparation without vomiting. Tea brewing time depends on the size of the leaves. The smaller the leaves, the faster the tea infuses. Until familiar with a particular tea, steep for a minute or two, then style. Pay attention to the style rather than the color. When the tea tastes just right, serve it or pour out all the liquid to prevent it from becoming too thick. Here are some common tips listed:
- Stories with no Japanese experience: 1-2 minutes
- Chinese language inexperienced: 2-3 minutes
- White: 2-5 minutes
- Shortage experience Oolong Teas: 2-3 minutes
- Dark Oolong Teas: 3-5 minutes
- Black Teas: 3-5 minutes
- Natural transmission: 5-10 minutes
Some oolong teas and white teas do not have a good experience for certain infusions. Simply add the current hot water to the pot and improve the soaking time to almost zero for each subsequent infusion. Repeat until the flavor starts to fade. All teas have an expiration date. The enemies of tea are air, moisture and odors from different meals. To preserve potential freshness, tea should be stored in a cool and dry place, in an opaque, airtight container. A sealed tin is best. Stay away from glass jars, as this will evaporate the tea. Since tea absorbs different odors very simply, you will need to retail the tea away from meals with strong odors. We recommend that you do not keep the tea in the refrigerator or frozen. Read more: How to drink shakes to lose weight
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