Tea leaf slag has many unimaginable uses.
Even if you buy good tea leaves, you can't make delicious tea without knowing how to deal with it. Next, I will introduce the "tag" habits that are most likely to be violated when preserving and brewing sautéing tea.
Tao 1: Use only rubber bands to tighten the packaging bagsSealed packaging bags are not included in this discussion. Unsealed packaging bags will oxidize the tea leaves, and the ultimate deodorization effect of tea leaves is based on the taste that easily absorbs the surrounding environment. Therefore, the opened tea leaves must be sealed and stored in a refrigerated manner.
If it is not opened at a time and you want to drink it for a while, it is best to put it in a cold storage for storage. Refrigerated storage can maintain freshness for one year. If the tea leaves are placed under the room temperature and quickly return to the temperature, it is easy to make the tea leaves moist. Please put it in the refrigerator at this time to slowly unwind.
Please use a food sealing chamber to close the opening. If you use a rubber band to lift it, please put it in a sealed bag to store.
Tao 2: Pour hot water directly into the tea potMany people will place the tea pot under the hot water bottle, press the water outlet key, and directly inject the hot water into the tea pot that has placed the sencha tea leaves. If the tea pot is filled with high-quality tea leaves, this method is useless to waste natural resources.
The hot water temperature for brewing delicious santha is 50~80℃. It may be very strange for you, and I didn't expect that the suitable water temperature was so low. In fact, the higher the tea is brewed with low-temperature hot water, it will be better to drink. For example, Yulu tea, which is higher than Jiancha, the most suitable hot water temperature is 40~50℃.
Generally speaking, pouring hot water into a tea cup can reduce it by 10℃, and then pouring the hot water in the cup into the tea pot can reduce it by 10℃, which can totally reduce it by 20℃. The temperature drops in winter are even greater. If you want to speed up the temperature reduction, you might as well pour the hot water into other containers (mugs, etc.) to reduce the temperature.
No matter what, using the tea cup to fill the hot water first can not only control the amount of hot water, but also heat the tea cup. It is a good way to kill three birds with one stone. In addition, some boiling water tanks can set the temperature and control the hot water to 60℃ or 80℃. You may wish to use it more.
Do not pour boiled hot water directly into the tea pot with the leaves. First pour hot water into the tea cup to reduce the temperature, and then pour it into the tea pot.
Tao 3: Shake the tea potSome people quickly shake the tea pot in order to make delicious tea soup when making tea. However, the shaking tea pot will not only produce delicious ingredients, but also dissolve more bitter ingredients, making the tea soup bitter. Therefore, when making tea, do not overshadow the tea pot and wait quietly for the delicious ingredients to emerge. This is one of the unique ways to brew delicious tea soup.
When pouring the tea soup into the tea cup, the tea pot will never leave moisture. Be sure to pour the last drop of the tea soup into the tea cup. This is the best way to do it. The world of red tea emphasizes the last drop, called "Golden Drop". The last drop of Sangcha is also the most abundant and delicious tea soup.
In addition to being able to taste the last drop of tea, there is another reason to pour the tea soup. The tea soup made for the first time is called the "first brew", and most of the tea that you enjoy is the "second brew" made by adding heated water for the second time. However, if the first water is not overwhelmed, the water left in the tea pot will produce the tea's bitter ingredient, tea ingredient, and caffeine, the second water will be not good to drink. In addition, the tea soup left in the tea pot will also promote the oxidation of the tea leaves.
Some people will drink the tea soup left in the tea pot after drinking the first cup of tea. If you are keen on this, it is recommended to reduce the amount of water to brew tea at each time (as mentioned above, pouring hot water into a tea cup will not cause tea soup).
As mentioned, everyone said "don't drink overnight tea", which means that the brewed tea leaves should not be left in the tea pot for a long time. In fact, this approach not only promotes oxidation of tea leaves, but also causes the protein in the tea leaves to change, causing doubts, so it is best to avoid it.
Rapidly shaking the tea pot will make the tea soup bitter.
The state of tea soup left in the tea pot. In order to make the first and second brews delicious, it is best to pour the tea soup every time.
"Tea residue" can be eatenEvery time I say to the students who participate in the green tea lecture, "Don't tea residues be discarded after making tea, so why not eat them." The following students said with surprise: "Can tea residues be eaten?", "What! Do you want to eat tea residues?" Since tea is usually made for drinks, most people will think that tea residues are useless after making tea.
However, tea residues also have substances that are insoluble in water, i.e. insoluble ingredients. Tea leaves contain various ingredients. Only 20-30% of the tea soup can be extracted, and the remaining 80-70% are insoluble ingredients. The most representative ingredients include insoluble food fiber, hard protein quality, fat, vitamin E, leaf green, CoQ10, β- Hussil, mineral quality, etc.
The leaves of the new tea are particularly soft, just drizzle with grapefruit vinegar to make a delicious dish.
It is also delicious after drying the water and stir-frying. You can also spend some time with smooth tofu and mix it with white sesame sauce, or make it with white dried fish, or make it into a sausage with dried tea residue, or mix it with rice and vegetables to make it into a sausage.
▲Vinegar-stuffed tea residue
Japan has been a habit of putting tea soup and tea leaves before brewing into dishes since ancient times. Several 17th century writings have appeared terms such as "Nara Tea Fried" and "Nara Tea". The method of cooking with boiled tea soup originated from Todaji Temple and Higashifuku Temple in Nara, hence the name. Until the Jiangmen era became popular among the people, modern Japanese still had the habit of cooking with sanithi or roasted tea, white rice, fried soybeans, red beans, chestnuts, seasonal vegetables, salt or soybeans.. There are also tea porridge or tea dishes made of delicious tea in Japan.
On the other hand, tea residue can not only be eaten, but also has a deodorizing effect. It can be put in the refrigerator and deodorized. It is worth noting that the protein left by tea leaves is prone to deterioration, or even mold. Please dry the moisture thoroughly, put it in a container, and replace it frequently. Before you think it is "useless" and it is not enough to lose it, you might as well understand that tea residue has many uses.
▲ Tea residue can also be used as a deodorizer
Book introduction
Book name: Select tea. Make tea. Tea tasting, the science of good tea: What are the keys that affect freshness, bitterness and fragrance? Japanese teachers teach you how to master the temperature and proportions, and make good tea for sweet and sweet
Author: Yuki Miki Hikki
Publishing House: Practical Culture
Publication Date: 2020/11/05
Author Profile/ Yuki Miki
Born in Tokyo in 1958. Graduate from the Department of Applied Physics, Science and Engineering, University of Defense Technology. He started to come to red tea since his childhood. In 1990, he visited thousands of families and became a tea ceremony teacher in 1996, with many children. In 2002, he obtained the qualification of a professional Japanese tea guide and served as a lecturer in various Japanese tea lectures and held various activities. Not only that, purchasing tea leaves from all over Japan and actively studying Chinese tea has become an indispensable daily activity. In 2019, it won the national championship in the 13th National Yulu Delicious Puffing Method Competition. As a professor, representative of the Tea Culture Exchange Association, and a consultant from The Tea Company.
Facebook: www.facebook.com/yukihide.miki