How many hours can tea be steeped before drinking?

Many people like to drink tea. Drinking tea is a science. Drinking tea requires a certain tea ceremony. It is not something you can just drink randomly. There are many types of tea. Different teas have different effects and functions, so the brewing methods are also different. However, no matter what kind of tea it is, it is not suitable to soak it for too long. It is best to drink it within a short time after brewing, otherwise it will be easily oxidized.

How many hours can tea be steeped before drinking?

Number of times to brew tea strips

The extraction rates of various active ingredients in tea are different. Amino acids and vitamins are the easiest to extract, followed by caffeine, then tea polyphenols, soluble sugars, etc.

When the tea strips are brewed for the first time, these soluble substances can extract 50%-55%. When brewed for the second time, they can extract about 30%. When brewed for the third time, they can extract 10%. When brewed for the fourth time, only 2%-3% can be extracted. Therefore, black tea, green tea and other tea strips are suitable for brewing 2 to 3 times.

Brewing times of tender tea leaves

Oolong tea and scented tea have a relatively delicate texture, rich fragrance, mellow taste, and the tea juice is easy to extract. These types of tea focus on aroma, and the cup should be covered when brewing tea to prevent the aroma from dissipating. The brewing time should not be too long. Generally, oolong tea can be consumed after about one minute, and scented tea can be consumed after two minutes. Oolong tea can be brewed continuously for 4 to 6 times, and scented tea can be brewed continuously for 2 to 3 times.

Number of times black tea is brewed

When processing the broken black tea, the fresh leaves are fully rolled and cut into small pieces, and the tea juice almost comes out in one brew, so it can only be brewed once.

Silver Needle Brewing Times

The Baihao Yinzhen white tea and the Junshan Yinzhen yellow tea are mostly very tender when picked. Some only pick one tea bud. They are not rolled during processing but directly baked, so they can only be brewed once, or at most twice.

The first step in making tea is to wash the tea leaves. The brewing time is extremely short and the tea is usually poured out without drinking it, or used to rinse a fairness cup or teacup and then poured out. The second step in making tea leaves is to determine the brewing time based on the type and quantity of tea, ranging from three to five seconds to ten seconds, depending on personal preference. After brewing, pour into a fairness cup immediately, then into a small teacup. Generally, the color and flavor of tea will be lighter when it is steeped for the third time. It is rare that tea still has flavor after the fourth steeping. At this time, new tea leaves need to be replaced. It is not recommended to continuously add tea to a teacup or teapot. A cup of tea will not taste good if it cools down after brewing, so it is best not to drink it, especially not to drink tea that has been left for more than 12 hours. It is best to pour out the tea leaves in the teapot in time. Teapots, fairness cups, tea washers, tea cups and tea cups should be cleaned in a timely manner, as accumulated tea stains are harmful to the body. It is best to prepare more different tea cups, such as glass cups, porcelain cups, and purple clay cups for drinking different teas.

Most of the protein in tea leaves is insoluble in hot water and remains in the tea leaves. When the water temperature is high, the protein on the tea leaves will rot. After being left overnight, an enzyme will be generated, and a large amount of tannic acid will remain in the tea. After oxidation, these tannins will turn into strong oxidants with irritation, which will irritate the stomach and intestines and cause inflammation. Overnight tea has been left for too long, and in addition to the decrease in antioxidant content, trace amounts of amino acids, sugars and other substances in it will become a breeding ground for bacteria and mold.