How to infuse puerh tea

One of the advantages of tea leaves is that it can become reinfusionary, i.e. H. several cups of tea can be prepared with the same leaves. Depends on the type of tea to choose, the number of cases in which reinfusionarlo can vary. For example, blue tea (oolong) is known for its ability to make more tea than green tea, which can withstand reinfusion arse many times.

However, it is important to know how to properly perform this practice so your infusion is as comfortable as the first. And this is, When preparing a tea, inside the leaves tend to have components of the aroma. Why not use it? They explain how to do it.

The technical the maximum, the leaf reinfusionada depends, as already mentioned, on each variety and if only leaf tea or accompanied by fruits, flowers or spices goes. Generally it is a tea with flowers in soft flavors or fruit pieces, this flavor is infused into each one giving way to more lost flavor of the tea. On the other hand if is followed by spices, cinnamon, ginger ... are more resistant to aroma after giving several infusions. Data must has: To make an infusion, it is necessary that the leaves are not in the water between the infusions.

preparation

Although each tea infused varies in its preparation for the temperature of the water and time of day, we recommend you use the same parameters of each infused.
There are people who prefer to increase the temperature but decrease the infusionando time at every opportunity; Matter of taste. You can try yourself to find the ideal relationship.

In ten has to go, reinfusionando the tea will reduce the caffeine content in the tea. The second infusion always present a decrease in the percentages of protein (depending on the variety).

These varieties are the easier reinfusionar, there are that the same leaves, regardless of time and temperature of the water in each use, more flavor dan permeated in each. He Oolong tea can be reinfused until the leaves are even opened, usually between the fourth and fifth infusions. For its part, they tea pu-erh acquire higher levels of aroma after ripening over time.

The technique to be followed would be pouring hot water at about 80 degrees and allowing a minute for the following cups to draw, leaving a little more than time each time.

A quality green tea Reinfusionar can be followed up to three times gives flavor, especially Gunpowder green tea and most green Japanese teas. The trick for the second and third infusions is to let it infusionando less time, but at higher temperatures.

They are more delicate and more delicate plant leaves, but also have a mild taste and do not produce much bitterness. If you want to reinfuse the white tea, a first infusion of approx. 2 to 5 minutes with hot water, but not burning, the next with the same temperature but more time and the third with a little more hot water (max. 85 °) and less time.

In order to use better tea leaves they recommend doing white tea as much as two reinfusions.

The black tea leaves lose almost all of their taste and qualities in the first infusion, that is Reinfusionarlo is not recommended. However, when doing it must be very attentive to the time in contact with the water do not consider it 5 minutes.

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