Can plastic cups make tea?

That would be better than not drinking.

Tea cups for green tea and teapots for oolong tea

1) "Three Elements" of Tea Making

Good tea must have good water and good tea set, but if you only have these without mastering the tea-making technology, you will still not get good results. Tea-making technology includes three elements: the first is the amount of tea, the second is the temperature of tea, and the third is the brewing time. The amount of tea is to put the right amount of tea in each cup or pot. The water temperature for making tea is to brew tea with boiling water at a suitable temperature. Brewing time has two meanings: one is to pour the tea leaves to a proper concentration and then pour them out to start drinking; The other is to refer to how many times some tea leaves need to be brewed and how long it takes each time.

1. the amount of tea

To make a cup of tea or a pot of tea, we must first master the amount of tea. There is no uniform standard for how much tea to use each time, mainly depending on the type of tea, the size of tea set and the drinking habits of consumers. There are many kinds of tea. Different kinds of tea have different dosage. For example, the ratio of black tea and green tea to water is roughly controlled at 1: 50 ~ 60, that is, about 3g of dry tea is put into each cup, and 150 ~ 200ml of boiled water is added. If you drink Pu 'er tea, put 5 ~ 10g per cup. If you use a teapot, you should master it properly according to its capacity. Oolong tea is the most used tea, and the input is almost half or more than that of teapot. In short, the key to tea quantity is to master the proportion of tea. Tea with more water and less water has a strong fragrance. Tea with less water tastes weak.

2. Tea temperature

It is advisable to just boil and foam. Make tea with this water, and the tea soup is delicious. If the water is boiled for too long, it is what the ancients called "old water". At this time, the carbon dioxide dissolved in water is evaporated, and the fresh and refreshing feeling of tea is greatly inferior. The boiled water called "tender" by the ancients is also not suitable for making tea. Because of the low water temperature, the effective components in tea are not easy to leach, which makes the fragrance low and the tea leaves float on the water, making it inconvenient to drink. The control of tea temperature mainly depends on what kind of tea to drink. High-grade green tea, especially all kinds of famous green tea with delicate buds and leaves, can't be brewed with boiling water of 100 degree, and it is generally appropriate to brew at about 80 degree. The more tender and greener the tea leaves are, the lower the brewing water temperature will be, so that the tea soup will be light green and bright, the taste will be fresh and refreshing, and the vitamin C in the tea will be less damaged. At high temperature, tea soup is easy to turn yellow, bitter in taste (caffeine in tea is easy to leach out), and vitamin C is destroyed a lot. As usual, the high water temperature will "burn" the tea. All kinds of scented tea, black tea and low-grade green tea should be brewed with 100 degree boiling water. If the water temperature is low and the permeability is poor, the effective components in tea will be less leached and the tea taste will be light. Soak oolong tea, Pu 'er tea and Tuocha tea. Every time you use a lot of tea, the tea leaves are thick and old, so you must brew them with 100 degree boiling water. Sometimes in order to maintain and improve the water temperature, it is necessary to heat the tea set with boiling water before brewing, and pour the boiling water out of the pot after brewing. Ethnic minorities need higher water temperature to drink brick tea. Break the brick tea and put it in a pot to boil. Generally speaking, the water temperature of making tea is positively correlated with the solubility of effective substances in tea. The higher the water temperature, the greater the solubility and the stronger the tea soup. On the contrary, the lower the water temperature, the smaller the solubility and the lighter the tea soup. Generally, the leaching amount of warm water at 60 degrees is only 45-65% of that of boiling water at 100 degrees. It must be explained here that, as mentioned above, high-grade green tea is suitable for brewing with water at 80℃, which usually means that water is boiled (the water temperature reaches 100℃) and then cooled to the required temperature; If it is sterile raw water, it only needs to be burned to the required temperature.

3. Brewing time and times

The time and frequency of making tea vary greatly, which is related to the type of tea, the temperature of making tea, the amount of tea used and the habit of drinking tea, and cannot be generalized. If you make ordinary red and green tea in a teacup, put about 3 grams of dry tea in each cup, brew it with about 200 ml of boiling water, cover it for 4 ~ 5 minutes, and you can drink it. The disadvantages of this soaking method are: the water temperature is too high, and it is easy to cook tea (mainly green tea); If the water temperature is low, it is difficult to make tea; And because of the large amount of water, it is often impossible to eat it all at once. If the soaking time is too long, the tea soup will become cold, and the color, fragrance and taste will be affected. The improved brewing method is: after putting the tea into the cup, pour a small amount of boiling water, cover it for about 3 minutes to immerse the tea, then add boiling water until it is 70% to 80% full, and then drink it while it is hot. When you drink about one-third of the tea soup in the cup, add boiling water, which will make the concentration of tea soup more uniform before and after. According to the determination, the soluble substances in tea can leach 50 ~ 55% in the first soaking. The second soaking can leach about 30%, and the third soaking can leach about 10%; After soaking for the fourth time, there is not much left. Therefore, it is usually advisable to brew for three times. For example, if you drink finely ground black tea and finely ground green tea, you can soak them in boiling water for 3-5 minutes, and most of the effective components will be leached out, so you can drink them quickly at one time. Drinking instant tea is also a one-time brewing method.

Most people drink oolong tea in a small teapot. In the case of a large amount of tea (about half a pot), the first brew 1 min is poured out, the second brew 1 min 1 5s (more than the first brew15s), the third brew1min for 40s, and the fourth brew. In other words, the brewing time should be gradually increased from the second bubble to make the concentration of tea soup more uniform before and after. Tea temperature and tea consumption also affect the brewing time. High water temperature, more tea, short brewing time, low water temperature, less tea and long brewing time. How long is the brewing time? The concentration of tea soup is suitable for the taste of the drinker.

Five misunderstandings in making tea

Tea is an excellent health drink and one of the three major drinks in the world. Therefore, tea has the reputation of "king of leisure drinks". However, we should pay attention to science when drinking tea, so as to achieve the purpose of improving spirit, benefiting thinking, quenching thirst and worries, eliminating fatigue, prolonging life and keeping healthy. But some people's drinking habits are unscientific, and the common ones are as follows:

(1) Making tea in a thermos cup: it is advisable to use ceramic pots and cups for making tea, but not thermos cups. Because the tea leaves are soaked in the thermos cup, the tea leaves keep high temperature for a long time, and some aromatic oils in the tea leaves escape, which reduces the fragrance; The extracted tannic acid and theophylline are too much and bitter, so some nutrients are also lost.

(2) Making tea with boiling water: Making tea with boiling water will destroy many nutrients. Such as vitamins c, p, etc. When the water temperature exceeds 80℃, it will be destroyed, and it is easy to dissolve out too much tannic acid and other substances, making tea bitter. Therefore, the water temperature of tea is generally controlled at 70℃ ~ 80℃. Green tea, in particular, will lose its original fragrance and cool taste if the temperature is too high and the tea leaves become black tea after soaking.

(3) It takes too long to make tea: it is best to soak for 4-6 minutes before drinking tea. So 80% of caffeine and 60% of other soluble substances are soaked out. If it takes too long, the tea will be bitter. Tea cooked in thermos bottles or stoves for a long time is prone to chemical changes and should not be drunk again.

(4) Pour out the brewed tea: Most people pour out the used tea after making tea. In fact, this is not economical. Tea should be chewed slowly, because tea contains more nutrients such as carotene and crude fiber.

(5) Habit of making strong tea: To make a cup of tea with moderate concentration, you generally need about 10g of tea. Some people like to make strong tea. Chata strong, too much caffeine and tannic acid leaching, too much stimulation to the gastrointestinal tract. After making a cup of tea, you can add water and make 3 ~ 4 cups.

Water quality. Water is to tea what water is to fish. "Fish get active water, and tea gets more fragrance, color and taste." Therefore, tea people have been addicted to water since ancient times. Amin Xu Cishu said in Tea Sparse: "Good tea is fragrant and made of water. There is no tea without water. "

Tea people attach great importance to water because water is the carrier of tea. When drinking tea, the generation of pleasure and the aftertaste of endless thoughts must be realized through water. Poor water quality will pollute all kinds of nutrients in tea, so that you can't smell the fragrance of tea and taste the sweetness and crystal of tea.

Choose the source before choosing water. Water can be divided into spring water, stream water, river water, lake water, well water, rain water and snow water, but only water that meets the five standards of "source, living, sweet, clear and light" is considered as good water. The so-called "source" refers to where the water comes from, "living" refers to the water that has a source and always flows, "sweet" refers to the slightly sweet water, "clear" refers to the clean and transparent water quality, and "light" refers to the light weight. Therefore, spring water is the best water source, because most spring water comes from mountains with overlapping rocks, with less pollution and lush vegetation on the mountains. The spring water collected from rock faults is rich in many trace elements beneficial to human body. After being filtered by sand and gravel, it is crystal clear, and the color, fragrance and taste of tea can be fully exerted. Lu Yu, an ancient man, thought that water should be used in "mountains, rivers and underground". Contemporary scientific experiments have also proved that spring water comes first, deep well water comes second, distilled water comes third, and artificially purified lake water and river water, that is, tap water used at ordinary times, are the worst. However, people who use water cautiously suggest that although the spring water is known as "clear stone", it melts more minerals in the process of stratum infiltration, and its salt content and hardness are quite different. For example, mineral water saturated with sulfur can't be drunk, so only spring water containing carbon dioxide and oxygen is most suitable for making tea. After Emperor Qianlong of Qing Dynasty visited the famous mountains and rivers in the north and south, Yuquan in the west of Beijing was designated as the "No.1 spring in the world" according to the proportion of water. Yuquan landscape is not only good in water quality, but also because the capital was bitter at that time, and the water for the palace was taken from Yuquan every year. In addition, Yuquan Mountain is quiet and beautiful, with springs gushing from high places and nectar pouring down, such as the old dragon spewing and clear water like jade, so it has this honor. It seems that good water not only needs high quality, but also has a lot to do with the aesthetic taste of tea people. The reputation of "the first spring in the world" has been controversial in past dynasties, including Zero Water in the south of the Yangtze River, Curtain Water in Lushan Valley in Jiangxi, Jasper Spring in Anning, Yunnan, Baotu Spring in Jinan and Yuye Spring in Emei Mountain. Where the springs are located, some rivers are mighty, mountain temples are remote and beautiful; Some have clear water, gushing valleys, clear blue waves and submerged rocks; Coupled with the praise of celebrities, the water quality is cold and fragrant, soft and sweet, and clean, which really conforms to this reputation. The popular "Longjing Tea", "Tiger Running Water", "Tea on Mengding Mountain" and "Water in the Heart of the Yangtze River" can be described as famous teas, which complement each other.