The Honorary Title of dragon well tea

Brewing time and temperature on the content of water extracts. All these substances in chinese tea are dynamic and extremely instable, and can absorb various odors.
In the test range, tea extract concentrations are increased with prolonged brewing (see Figure 2-5), the rate of increase varies due to tea. However, with the brewing temperature increases, the flat bar Hongqing Roasted class and class Hongqing Longjing tea water extract content is increased, while the needle-shaped semi-roasted like Jane Kuril silver tea and fried bar three cups of green tea in the brewing temperature class of 90 C and 100 C when the water extract content is insignificant, but one of the Kuril silver treasure tea there was a downward trend (see figure. Thus, green tea store should be shunned away from things with odors.
The reason may be needle-shaped tea and tea bar shaped like a tight knot Roasted, water surface area in contact with the tea small extract leaching means less temperature increase of its influence is small, it increased marginally. The Hongqing Longjing tea tea and flat surface area in contact with water greater leaching water extracts a short way, leaching easy to raise the temperature to improve the content of water extracts large impact on the results significantly. Or else, the green tea store will be tainted.
Increments of 0. 08g/100m1 so. From 3min and 4min, the incremental water extract content from. . 0265 ^ 0. 066g/100m1 range. One Gunpowder, Lin Rui tea, Roasted, three cups of incense, Hong Qing other than by the increase in 2min to 3min incremental decline. The Longjing tea, Tianmu Jinqingding, Biluochun other samples and the Kuril silver treasure from the 2min to 3min increments than the increments was increased. Chlorophyll, aldehydes, esters, vitamin C, etc., in  dragon well tea can easily combine with oxygen in the air.
By the 4min to 5min, Biluochun tea extract content increment, amounting to 0. 0669g/100m1, as 3 to’2min increments six times, 4 to 3min increments three times, followed by Longjing tea. Other samples showed different levels of incremental decline. And the nutritive value of the green tea store is greatly reduced.