Green tea is the tea that seals in the fresh flavor of spring. For tea lovers, the best way to open up spring is to sip a cup of green tea with the ultimate fresh aroma.
As Mr. Lu Xun said in his essay “Drinking Tea”, “Having good tea to drink, will drink good tea, is a kind of blessing.” Good tea will also drink, want to drink spring on the fresh green tea fresh aroma and flavor, brewed properly is especially critical.
Exclusive spring green tea to fresh buds as the main raw material, the most suitable brewing method is a glass cup, I believe that many tea lovers are on the green tea “cup brewing method” at hand: warm cup → tea → water → drink.
Covered bowl is also suitable for brewing fresh green tea another tea ware, compared to the cup brewing method, cover the bowl bubble more soup, tea and other steps, the operation is more cumbersome, but wins in the separation of tea and water to avoid the green tea due to long time soak and become thick, bitter.
Whether it is cup brewing or gaiwan brewing, the specific way of tea throwing (top, middle and bottom glass throwing methods), the ratio of tea to water, the temperature of the water injection, and the steeping/soup time will all have a significant impact on the color, aroma and flavor of green tea.
There are many types of green tea in China, and there may be different degrees of killing, kneading, and drying in processing, which may also cause differentiation in brewing details, and it is always the case that friends from other countries inquire, “How do I brew different types of green tea to make them taste better?”
Recently, we have selected Xihu Longjing, Dongting Biluochun, Taiping Monkey Kui, Huangshan Maofeng, Liu’an Gua Pian, Anji White Tea, Leigongshan Silver Ball Tea, and other famous green teas from all over the world for the evaluation of glass cups and gaiwan bowls.
After drinking hundreds of cups of tea, we selected 7 kinds of green tea glass cups, gaiwan bubble the most recommended ratio of tea and water, water temperature, soup time, etc., for your daily brewing green tea reference!
Green Tea Glass Steeping Method Evaluation
The brewing of a cup of fresh green tea is simple but not easy. In terms of the brewing method, different shapes of green tea are suitable for different brewing methods!
Among the upper, middle and lower pitching methods, the lower pitching method is suitable for most of the green teas. In order to ensure the accuracy of the evaluation results, we have uniformly adopted the lower pitching method, and the water injection volume is 300ml for brewing 7 different types of green teas.
The best tea to water ratio for direct tasting green tea is 1:75~1:150, so we evaluated the tea to water ratio according to 1:75 (4g of tea), 1:125 (2.4g of tea) and 1:150 (2g of tea).
On the water injection temperature, we set 80℃, 90℃ and 100℃ which are suitable for green tea brewing, and tasted and evaluated them in turn when they were steeped for 2 minutes, 5 minutes and 10 minutes respectively, and finally we summarized that the recommended water temperature for these green teas are all 100℃.
From left to right: West Lake Longjing, Dongting Biluochun, Taiping Houkui, Huangshan Maofeng, Liu’an Gua Pian, Leigong Yinqiu tea, Anji white tea
Perhaps some tea lovers will question: “green tea raw material buds and leaves are tender, high temperature brewing is not afraid of scalding bad?” At this time, senior tea drinkers can not help but to come to a “good tea is not afraid of boiling water”, in fact, this is based on objective facts.
In terms of production process, there is no lack of green tea processing higher than the temperature of boiling water (100 ℃) process, such as killing the pot temperature of 280 ~ 300 ℃, drying temperature is also generally higher than 100 ℃, so the boiling water is not enough to scald green tea.
Furthermore, the temperature of water tends to drop when freshly boiled boiling water at 100°C is poured into a glass. According to our measurements: boiling hot water is poured into a glass within 5 seconds, and the temperature of the water is significantly reduced to 91.5°C. The temperature of the water is also significantly reduced when boiling water is poured into a glass.
When the boiling water cooled to 90 ℃, 80 ℃, and then injected into the glass were reduced to 84.1 ℃, 75.5 ℃. Green tea drink “fresh” also drink “fragrance”, too low a water temperature can not be good release of amino acids, tea polyphenols, aromatic substances, etc., soak out of the green tea aroma, flavor are more thin.
Tea water ratio, we found that the evaluation: 300ml of water, 4g of tea (tea water ratio of 1:75), only 90 ℃ of water brewing green tea, a short period of time to steep for 2 minutes on the rich taste, and with the extension of the steeping time more and more can not drink the freshness of green tea!
We reviewed the industry, local and national sensory evaluation standards related to Xihu Longjing, Dongting Biluochun, Taiping Monkey Kui, Huangshan Maofeng, Liu’an Gua Pian, Anji White Tea, and Leigongshan Silver Globe Tea, and “freshness” is a common and important evaluation standard.
The upper picture is 2 minutes steeping tea, the lower picture is 10 minutes steeping tea.
Therefore, under the same amount of water, if you want to better appreciate the “freshness” of green tea, the first thing to rule out is the excessive amount of tea. In our evaluation experiments, the freshness of tea soup brewed with 1:75 ratio of tea to water was not good.
Overall, the recommended tea scores after our evaluation were in two camps: 1:150 for Xihu Longjing, Taiping Monkey Kui, and Liu’an Gua Slices, and 1:125 for Dongting Biluochun, Huangshan Maofeng, and Anji White Tea.
Evaluation of Green Tea Gaiwan Bowl Brewing Method
The main purpose of the gaiwan bubble is to separate tea and water, cup tasting green tea, cup tasting to 1:50 ratio of tea and water is good.
From left to right: West Lake Longjing, Dongting Biluochun, Taiping Houkui, Huangshan Maofeng, Liu’an Gua Pian, Leigong Yinqiu tea, Anji white tea
When evaluating green tea brewed in a gaiwan, we brewed the same green tea at 100℃, 90℃ and 80℃ under the brewing premise of 2.2g of tea and 110ml of water (tea-water ratio of 1:50) in a uniform manner.
The brewing time is also one of the important factors affecting the tasting of green teas in separate cups. The above standard also provides a reference value for the brewing time of each tea, which is strictly enforced according to this table.
The results found that 90 ℃, 80 ℃ of warm water brewed out of the seven kinds of green tea tea soup aroma, flavor performance are poor, especially tightly pressed Leigongshan silver ball tea in the low temperature is more difficult to release the contents of the material, thin aroma, taste bland.
In the same 100 ℃ recommended brewing water temperature, the appropriate soup time to the West Lake Longjing, Huangshan Maofeng, Anji White Tea head tea needs to be extended to 25 seconds out of the soup in order to better release the aroma, flavor.
Dongting Biluochun, Taiping Monkey Kui head tea 20 seconds out of the soup can drink fresh and refreshing tea soup, if extended to 25 seconds out of the soup freshness is reduced. This is related to the degree of green tea kneading, generally the higher the degree of kneading, the shorter the appropriate soup time.
In addition, Liu’an Gua Pian first tea 15 seconds out of the soup highlights the fragrance, fresh and crisp, the second channel from the extension of 5 seconds out of the soup, more fresh and mellow, sweetness, as the world’s only no buds and no stems of the slice of tea in the first course of the shortest soup time is not surprising.
As for the Leigong Silver Ball tea, due to the tightly pressed ball shape, it is difficult to be steeped within a short period of time, so the first course of tea is the longest. And from the second channel from the tea leaves have been soaked, there is no need to extend the steeping time on the basis of the first 60 seconds, 30 seconds out of the soup is still fragrant, fresh and mellow.
From left to right: West Lake Longjing, Dongting Biluochun, Taiping Houkui, Huangshan Maofeng, Liu’an Gua Pian, Leigong Yinqiu tea, Anji white tea
The above summarized results of the evaluation of green tea in different shapes, such as flat, curly, pointed, flower, slice, sphere, phoenix, etc., are for your daily brewing reference.
In a word, glass cups vs gai bowls need to pay attention to the details of green tea are different. Glass cups bubble green tea may not drink in time, if the amount of tea is too much, a long time bubble is inevitably bitter.
Covered bowl brewing green tea is especially important to pay attention to the soup time, the higher degree of kneading than the shape of the natural stretch of green tea faster soup, sheet-shaped green tea even if a shorter time out of the soup, but also more likely to release the contents of the substance, tightly pressed green tea requires the longest time out of the soup ……
To summarize, do you prefer glass cups or gai bowls for green tea?
