Liquor

If you can control the various details involved, you can better appreciate the inherent “aroma” of the tea. We advocate that the details are king. Today, we’ll introduce some brewing details for different teas so that we can all savor the subtle fragrances together! ▎Details for Brewing Finely Broken Tea When brewing finely broken tea, use less tea than you normally would and reduce the steeping time. For example, if you usually put in a quarter of the teapot’s volume of loose Pu'er, with finely broken leaves, only use one fifth. If you still use one quarter, after shortening the first steep, you can get a standard concentration of tea liquor. However, even if you immediately pour out the second steep, the tea will be too strong. By reducing the amount of tea, it’s more practical to plan for three to four steeps. ▎Details for Brewing Tie Guan Yin A Zhu Ni teapot is the best choice for brewing Tie Guan Yin. Due to its high contraction rate, using Zhu Ni enhances the aroma and makes it more uplifting, while also producing a tight and smooth tea liquor with strong and lingering sweetness. A Zhu Ni teapot is very suitable…

When brewing tea, a layer of foam may appear on the surface of the tea liquor, known as tea foam. Opinions about this foam have been divided throughout history. Tea sage Lu Yu believed that this layer of foam contained the essence of the tea, but not everyone appreciates this layer of foam. There is even a saying that "foam indicates high levels of pesticide residues." So what causes the foam? Is there any relationship between the foam in the tea and the quality of the tea? Image What is tea foam? The formation of foam in tea liquor is mainly due to the presence of a substance called tea saponin. Tea saponin, also known as tea sapogenin, is a fine columnar crystal found in the roots, stems, leaves, and seeds of tea plants. Its aqueous solution can produce persistent, soap-like foam when shaken. Tea saponins are a class of structurally complex glycoside compounds with a bitter and pungent taste. They have strong foaming properties and are not affected by the hardness of the water, so teas with abundant foam tend to have a relatively rich flavor. In the Wei-Jin era, Du Yu wrote in a poem: "The foam forms…

Basic Introduction to Shuicheng Spring Tea"Shuicheng Spring" tea is rich in organic selenium and over a dozen trace elements essential to the human body. The tea boasts excellent quality, unique flavor, and a long-lasting aroma. Its liquor is bright yellow-green, its taste rich, mellow, fresh, and refreshing, with a tender, even green leaf base. Regular consumption of this tea can effectively prevent diseases such as heart disease, hypertension, and diabetes. It also slows down aging, enhances vision, eliminates radiation damage, and the toxicity of various heavy metal ions. This is a natural, pollution-free green food of superior quality. Nutritional ValueTea is nutritionally rich and contains nearly 400 different components. The main ones are caffeine, theobromine, theophylline, choline, xanthines, flavonoids and glycosides, tea tannins, catechins, terpenes, phenols, alcohols, aldehydes, acids, esters, aromatic oil compounds, carbohydrates, multiple vitamins, proteins, and amino acids. Tea also contains calcium, phosphorus, iron, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium, magnesium, and other minerals. Most of these components are beneficial to the human body. The primary functions of tea include relieving diarrhea, promoting saliva production, invigorating the spirit, clearing the mind, aiding digestion, reducing greasiness, promoting bowel movements, diuresis, removing phlegm, relieving coughs, improving vision, cooling…