Do you want to pour out the first cup of tea?

Do you want to pour out the first cup of tea?

For tea leaves with coarse and old raw materials, compact appearance and long storage time, the first soaking is to wash the tea and need to be thrown away. Its purpose is to awaken the contents of tea and stimulate the aroma of tea, so as to fully display the quality of tea. For tea with high raw material grade, high tenderness and low bubble resistance, the contents in the first bubble are richer and fuller, and the first bubble does not need to be poured out.

The first bubble is to wash tea. Do you want to pour it out?

First, some people say that it washes away impurities on the surface of loose tea, and washing tea can wash away floating dust. In fact, modern and regular tea processing conditions have reached the hygienic standard. As long as it's not a three-no product, there is no need to wash tea, especially high-grade famous tea.

The second purpose of tea washing is to induce tea aroma and stimulate molecular activity, which is more conducive to tea aroma emission and inclusion leaching, thus fully demonstrating the quality of tea.

Therefore, the real purpose of tea washing is neither to wash dust nor pesticide residues, but to induce tea aroma and taste and make tea taste better. Therefore, tea washing should be based on the actual situation, fresh and tender tea need not be poured for the first time, while rough and firm Chaze needs to be dripped.

Suggested tea (the first tea is poured out):

1. Raw tea, such as Pu 'er cooked tea, Fuzhuan tea, Liubao tea and Shoumei tea. The first aroma and taste of this tea have a rough and impure taste. When this rough and old taste is washed away, the original taste of tea will be restored.

2. Pressed tea, such as Tieguanyin, Frozen Top Oolong Tea, Zhangping Narcissus, and all kinds of pressed tea. Compared with loose tea, this kind of tea is not easy to brew because of its compact shape, and needs to be brewed at high temperature. The first brewing can make the tea and tea set warm up, and the inside and outside of the tea block are heated evenly, so it is easier to disperse when brewing again, and the nutrients are easier to leach.

3. Old teas that have been stored for a long time (several years or even twenty or thirty years), such as aged old white tea and old Pu 'er. After being stored for a long time, the first brewing may have a complex and insipid taste, which we call "warehouse taste". Washing with boiling water can accelerate the removal of this unpleasant taste, and then get the old alcohol taste that old tea should have.

It is suggested that the water used for "washing tea" of these three types of tea should be at high temperature. For example, broken silver tea can even be washed twice more to better induce tea fragrance and taste.

Tea that is not recommended to be washed (don't throw it out for the first time):

1. Tea with high grade raw materials, such as most green tea, Jin Junmei, Junshan silver needle, Bai Hao silver needle, etc. This kind of tea has good hygienic conditions for processing, high grade raw materials and fresh taste.

2. Knead tea with high degree of fermentation, such as CTC red broken tea. The leaves of this kind of tea are highly fragmented. Once exposed to boiling water, nutrients will dissolve out quickly, even if the speed is faster, it will cause great waste.