There are two possibilities for the cloudiness of green teagunpowder tea 3505a for sale The soup is cloudy. There are good reasons, but there may also be bad reasons. Wondering what happened to the green tea you brewed? Come and read this article with Zhejiang Southern Green Tea Factory. After reading it, I believe that everyone will have a certain understanding and can roughly distinguish.Whether it is West Lake Longjing, Biluochun, Maofeng, Maojian, or other standard and delicate green teas, there are more or less naturally growing silvery white hairs on the buds. Although the degree and shape of the tea leaves attached to the tea leaves will vary due to different processing methods, after brewing, some natural parts will fall off and be scattered in the tea soup. Especially when brewing green tea in a glass, you can see obvious and evenly distributed fine hairs in the tea soup. Friends who drink green tea for the first time may refer to this phenomenon as "turbidity" in the soup. Too much tea, although it will affect the transparency of the tea soup to a certain extent, but strictly speaking, it is not really cloudy. When the tea soup appears "turbid",Turbidity of tea soup is a bad factor. It may involve fresh leaf raw materials, or it may be processed and brewed.1. Water problemA white precipitate appears during the brewing process, indicating that the water you are using may be hard, that is, there are too many calcium and magnesium compounds in the water. The high content of oxalic acid in tea leaves can combine with calcium ions in water to form calcium oxalate, which is insoluble in water and produces precipitation. This has nothing to do with the quality of the tea leaves.2. Improper brewingImproper brewing can also cause the tea soup to be cloudy. The main reasons are as follows: if the concentration of the tea soup is too high, it is easy to form "tea cheese" precipitation, which leads to the turbidity of the tea soup; if the water injection is too strong and too fast, it will directly impact the tea leaves, which will also easily cause the soup to be turbid. In addition, if the tea leaves are placed in water for a long time, the tea polyphenols in the water will be oxidized and discolored in contact with the air, which will also lead to poor soup color, reduced transparency and darker color. .3. Lack of craftsmanship①After the fresh leaves are picked, the stacking time is too long or too much, which will directly cause the tea green to lose its freshness; ②In the greening process, insufficient frying, low greening temperature, and impermeability of greening will easily lead to excessive moisture and cause The tea soup is turbid; 3. When rolling, if the technique is too heavy, the damage rate of tea cells will be too high, and some small substances insoluble in water will also cause the tea soup to be turbid.4. Harvest pollutionTea leaves are easily polluted by dust, straw, soil, metal and other debris during the picking and processing process; in addition, there is also pollution from packaging materials. During the picking and frying process, workers can easily bring contaminants into the tea leaves, resulting in cloudy tea soup.The tea soup after brewing green tea is mainly bright green and emerald green, and the green leaves in the soup are clear yellow. There are certain differences in the color and luster of tea soups of different color varieties and different grades. For example, the color of different grades of Longjing tea soup can be bright green, apricot green, green, yellow-green, etc. There are also differences in glossiness, brightness and darkness. Generally speaking, all high-quality customized gunpowder tea 3505a have a common principle: no matter the color of the tea soup of Chunmi green tea, it should not be cloudy or dark, and it is better to be clear.
