Seven reasons for the turbid color of Liubao tea soup

There is no doubt that newly brewed tea, whether raw or cooked, tastes like water, and the tea soup will be turbid in two or three months. After all kinds of complicated frying and twisting processes, the internal components of a leaf are scattered and reorganized, which is bound to be a chaotic process. Therefore, within two or three months of new tea, don't expect the soup to be clear, and don't expect excellent performance. The first two or three months are the blind period of trying new tea, which is often heavy in water and turbid in soup color. This is a relatively common situation.

Reason two

If some cakes and tea are pressed tightly, or Tuocha is broken when it is pried, it will be broken when brewing, which will also lead to turbidity of tea soup;

Reason three

Some tea leaves are fat, especially hairy and fluffy. There is more hair in the tea soup when brewing, and the tea soup will be opaque. This situation is more common in the raw tea of spring tea;

Reason four

When frying tea, the tea may be burnt because the pot temperature is too high or the frying is not timely. When kneading noodles, the burnt leaves are broken, and the tea soup will be turbid when brewing. Tea soup and leaf bottom are mixed with tiny black spots. This kind of tea soup will have a slight burnt taste, and it will gradually fade after a long storage time, mainly in raw tea.

Reason five

Different water quality can also lead to turbidity of tea soup, and the pH of water quality varies from place to place. For example, Liubao tea absorbs a lot of water vapor during autoclaving. If the water quality is acidic, meeting alkaline water during brewing will also lead to opaque tea soup. On the contrary, this situation is relatively rare, with little influence, and the turbidity of tea soup is not obvious;

Reason six

The most common tea in the high-speed conversion period is wet, and excessive water infiltration leads to high-speed conversion of tea in a short time. Tea soup will be very muddy during this time, and raw tea and cooked tea are the same;

Reason seven

The tea soup becomes cloudy after cooling. This is because the tea polyphenols in tea soup are oxidized after contact with air, which leads to turbid tea soup and transparent after heating, which is more common in raw tea.

In the process of making tea, master the brewing method skillfully. If it is new tea, slowly inject it along the edge of the bowl to reduce the turbidity of the tea soup. Of course, the specific analysis of tea products cannot be generalized.

This article is edited by "Liubao Tea House" with references:

Liubao Tea Beginner's Manual.