There are 6 major types of tea in China, and hundreds of different types of tea. When we drink tea, we often hear people say that so-and-so tea is very resistant to brewing, and so-and-so tea is not resistant to brewing at all. So, what does tea have to do with whether it is resistant to brewing? What kind of tea is more resistant to brewing?
This is a topic that many old tea drinkers are very concerned about. Let's talk about it today, what is the bubble resistance of tea, which teas are more resistant to brewing, and which teas are not resistant to brewing, let's take a look.
1. What is "bubble resistance"?
The so-called "bubble resistance" means that the tea leaves can still maintain a good aroma and taste after many brews. Brew-resistant tea leaves can still maintain the richness of the tea soup and the layering of the taste when brewing more times. Tea leaves that are not resistant to brewing tend to become bland and tasteless after a few brews.
Second, the factors of tea resistance to bubbles
Tea is resistant to brewing, mainly related to the following factors:
1. Types of tea
Different types of tea have different degrees of foam resistance. Generally speaking, oolong tea, pu-erh tea, black tea, etc. are relatively resistant to brewing, while green tea and yellow tea are relatively intolerant. This is because different types of tea are made by different processes and degrees of fermentation, resulting in different rates and durations of the release of the substances contained in them.
2. The quality of the raw materials
Tea made from high-quality raw materials is usually more resistant to brewing, because the high-quality raw materials are rich in contents, and the aroma and taste can be gradually released when brewed. However, low-quality raw materials contain fewer substances, and they are easy to become light and tasteless after brewing several times.
3. The tenderness of the tea leaves
Tea leaves with higher tenderness tend to be less resistant to brewing because the young leaves contain fewer substances and are easy to release after a few brews. The old leaves contain more substances, which can be gradually released when brewing, so they are more resistant to foaming.
4. The process of making tea
The process of making tea will also affect its resistance to foaming. For example, tea leaves that have been processed by rolling, fermentation, roasting and other processes have a tighter internal structure, the release of contents is slower, and the aroma and taste can still be maintained when brewing more times.
5. The morphology of the tea leaves
The morphology of the tea leaves also affects how resistant they are. Because the leaves are looser, the contents are released faster, and they are usually not as resistant to brewing as pressed tea. Pressed teas such as Pu'er tea cakes, black tea bricks, etc., because the tea leaves are tightly pressed together, the release of the contents is slower, and it is more resistant to brewing when brewing.
3. What kind of tea is more resistant to brewing?
Based on the above factors, the following types of tea are generally more resistant to foaming:
1. Oolong tea
Oolong tea is half-fermented between black tea and green tea, which is rich in substances and tightly structured, and is usually relatively resistant to brewing due to the slow release of aroma and taste. Oolong teas such as Tieguanyin, Dahongpao, and Phoenix Dancong are very resistant to brewing, and are commonly known as seven bubbles with residual fragrance.
2. Pu-erh tea
Pu'er tea is divided into raw tea and ripe tea, which has been fermented and pressed, and is rich in substances, compact in structure, and very resistant to brewing. Pu'er raw tea has a fresh aroma and strong taste, and ripe Pu'er tea has a mellow aroma and mild taste, and can be brewed many times. After years of storage, well-transformed Pu'er tea is more resistant to brewing and can be brewed more than ten times.
3. Black tea
Black tea is fermented and pressed in a stack, rich in substances, compact in structure, and very resistant to brewing. Anhua black tea, Liubao tea and other dark teas can still maintain the aroma and taste after many brews, and there is no problem with brewing ten times.
4. Black tea
Black tea is fully fermented, rich in substances, tightly structured, and generally resistant to brewing. Like Keemun Black Tea, Darjeeling Black Tea, Assam Black Tea, etc., it can still maintain its aroma and taste after brewing many times. Under normal circumstances, black tea can be brewed 5-7 times.
4. How to make tea more resistant to brewing?
In addition to choosing tea leaves that are resistant to brewing, there are also some methods we can take during the brewing process to make the tea more resistant to brewing:
1. Throw tea in moderation
When brewing, the amount of tea leaves should be moderate. Too little tea leaves make it easy to brew a light and tasteless tea soup; Too much tea leaves can easily lead to too strong tea soup, which is not resistant to brewing. Generally speaking, the ratio of tea to water is about 1:20.
2. Control the water temperature
Different kinds of tea are suitable for different water temperatures. Green tea, yellow tea, etc. are not resistant to high temperatures, and the water temperature is better controlled at 80-85 degrees Celsius; Oolong tea, black tea, etc. are resistant to high temperatures, and the water temperature can be 90-95 degrees Celsius; Pu-erh tea, black tea, etc. are suitable for brewing with boiling water. The right water temperature can gradually release the contents of the tea leaves, making them more resistant to foaming.
3. Brewing time
The first brewing time should be short, 5-10 seconds, and gradually increase the time of each brew after that, but not too long. Too long brewing time will cause the contents of the tea to be released quickly, but it is not resistant to brewing.
4. The right tea set
Choosing the right tea set can also affect the brewing resistance of the tea. Tea utensils such as purple clay pots and gaiwans can better retain the aroma and taste of tea, and can be brewed repeatedly, and the brewed tea soup is more resistant to brewing.
In general, the degree of brewing resistance of tea is related to its type, quality, tenderness, production process and morphology. Oolong tea, pu-erh tea, black tea, and black tea are generally more resistant to brewing, while green and yellow teas are relatively less resistant to brewing. By dosing tea in the right amount, controlling the water temperature, brewing time and choosing the right tea set, we can make the tea more resistant to brewing.