Drinking tea in summer can quench thirst and promote body fluid, and at the same time, it has the functions of refreshing and relieving fatigue, dissipating heat, and relieving heat. Therefore, despite the scorching sun in summer, it still cannot stop the strong urge of tea drinkers to drink a cup of pu erh tea.
Drinking tea in summer can quench thirst and promote body fluid, and at the same time, it has the functions of refreshing and relieving fatigue, dissipating heat, and relieving heat. Therefore, despite the scorching sun in summer, it still cannot stop the strong urge of tea drinkers to drink a cup of warm and cooked tea. But the question is, this summer, how should we drink cooked tea to avoid getting angry with tea? Next, I will combine my personal tea drinking experience to give tea friends some advice.
1. Drink cooked tea
For old tea lovers, the best way to drink a cup of cooked tea is to drink it. After a cup of fresh and refreshing cooked tea, you can drink the original taste and fragrance of the cooked tea.
When it comes to the selection of cooked tea, tea lovers can give preference to middle-term or old-ripened tea at a certain age, to effectively avoid drinking ripe tea with strong dryness and heavy taste.
As for the way of brewing and drinking, it is recommended to use the method of brewing instead of boiling, to reduce the "dryness and heat" that tea brings to people from the sensory and psychological point of view. In terms of the amount of tea, it can also be appropriately reduced, and it can be controlled at about 3-5 grams, to avoid the soup with strong flavor and not refreshing.
2. Drink chrysanthemum
Chrysanthemum is cold, and if consumed properly, it can clear the liver and eyesight, clear away heat and eliminate fire, while cooked tea is warm.
Tea lovers can brew the cooked tea in the normal way to make soup, filter out the tea residue, and then add 1-2 chrysanthemum tea to the tea soup and enjoy it anytime. The tea aroma of cooked tea and the fragrance of chrysanthemum are harmoniously concealed, blending, and the taste is mild and sweet.
3. Drink a cup of red oranges
Dahonggan, is the combination of tangerine peel + cooked tea. Chen cortex is soft, thick, warm in nature, sweet and fragrant; cooked Puxiang has a thick sweetness and mild tea. Drinking a cup of red mandarin orange (also known as tangerine peel pu erh tea) in summer has the functions of moistening the lungs and relieving heat, eliminating food and greasy, warming the spleen, and stomach, etc. It is warm and sweet, and the spleen and stomach are comfortable to drink, and it is sweet and moist to the throat, which has high palatability.
Special reminder: When brewing big red mandarin oranges, tea lovers should not brew the whole piece, they can brew according to the ratio of citrus to tea (1-2 grams of dried tangerine peel, with 5-6 grams of cooked tea bulk, the total amount of tea added is controlled around 7 grams).
4. Cook tea first and then raw tea
This is a universal tea drinking principle. To prevent drinking cooked tea from getting angry or the taste of tea being too simple, tea lovers can take the order of brewing cooked tea first and then brewing raw tea, and drink it throughout the day. 2~3 types of Pu erh teas with mutually exclusive tea properties and the quantity should not be too much, to avoid drinking tea hurts the stomach.
The reason for emphasizing the need to "ripen tea first" is to avoid the "smell" of drinking tea. Reversing the order of drinking tea will result in only the sweet taste in the process of tasting the cooked tea, but not the aroma and taste of the cooked tea. etc. changes.
The above are several drinking methods that I often try when drinking cooked tea in summer. I wonder which tea lovers prefer? Welcome to leave a message and share your summer tea drinking experience with the green tea factory.
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