Brewing Tea ratio When tea is brewed, the ratio of tea to water is called the tea ratio. The ratio of tea to tea is different, and the aroma of the tea is different in flavor and shade. According to the research, when the ratio of tea to water is 1:7, 1:18, 1:35, and 1:70, the water extracts are respectively 23%, 28%, 31%, and 34% of the dry tea, indicating that the water temperature and the brewing time Under certain conditions, the smaller the tea ratio, the greater the absolute amount of water extract. On the other hand, when the ratio of tea is too small, the amount of tea leaves that are dissolved in the tea broth is large, but due to the large amount of water, the concentration of the tea broth is very low, and the tea tastes light and the aroma is thin. Tea temperature The water temperature is an important factor influencing the dissolution rate of water-soluble substances in tea and the volatilization of aroma components. When the water temperature is low, the taste components of tea cannot be fully dissolved, and the flavor components cannot be fully emitted. However, when the temperature of the water is too high, especially when it is stamped and simmered for a long time, the yellow color of the soup and buds are easily caused, and the tea fragrance becomes low in turbidity. Moreover, when the water is boiled for too long, the water also accelerates the loss of water-soluble oxygen and lacks irritation. When this type of tea is used, the fresh taste of the tea soup is also lost. Modern science has proved that when the ratio of tea to tea is 1:50, brewing for 5 minutes, the dissolution rate of polyphenols and caffeine in tea varies depending on the water temperature. When the water temperature is above 87.7C, the dissolution rates of the two components are 57% and 87%, respectively. When the water temperature is 65.5°C, the values ​​are 33% and 57% respectively. Different teas, because of their different tenderness and chemical composition, have different requirements for the water temperature of the tea. The delicate and high-grade green tea tea is suitable for 85-90°C; when the climate is cold, because of the low temperature of the tea set, the cooling effect on the tea water is obvious, and it is preferable to brew with boiling water. Brewing time When the tea ratio and the water temperature are constant, the taste components dissolved in the tea soup increase with time. Therefore, the brewing time is closely related to the color and flavor of the soup. For example, the ratio of tea to water is 1:50 in boiling water for 1 minute, the leaching rates of tea polyphenols and caffeine are 38% and 28% respectively, the ratio of tea polyphenols to caffeine in tea soup is 3.3, and the taste of tea soup is thin; At 5 minutes, the leaching rates of the two components were 88% and 57%, the ratio of the two was 2.9, and the taste was appropriate. At 10 minutes, the leaching rates of the two components were 96% and 92%, respectively. For 4.4, taste thick and astringent. Therefore, brewing for 5 minutes is appropriate. The second, third and fourth infusions were extended in turn, with 1 and a half minutes, 2 minutes and 2 and a half minutes respectively. This brewing, tea will not appear before the phenomenon of thick after the light. Pressing tea is generally used to cook tea stains and adjust the drink, it is best to fully extract the tea flavor ingredients one by one, to obtain a higher concentration of tea, requiring boiling 10-15 minutes.
Organic mung bean starch is a kind of powder formed by the precipitation of mung bean after soaking and grinding with water. Our organic mung bean starch follows the traditional processing ideas and combines modern industrial technology to achieve a more efficient, safer, and more hygienic processing level. The characteristics of mung bean starch are sufficient stickiness, low water absorption, white and shiny color.
Mung bean (Vigna radiata) is a plant in the legume family. Mung beans are mainly grown in India, China, and Southeast Asia. The Chinese have grown mung beans for nearly 2,000 years. They are ubiquitous in China, and there are many types, and numbers. Mung beans are also grown in other countries/regions in South Asia, North America, Brazil, and Europe. The main provinces for mung bean cultivation in China are Anhui, Henan, Hebei, Hubei, Liaoning, Shanxi, Shaanxi, and Sichuan.
The nutritional value of mung bean starch is very high, and its uses are also very wide. For example, mung bean starch has antibacterial, antibacterial, hypolipidemic, antitumor, and detoxification effects.
Mung bean starch contains a considerable amount of oligosaccharides (pentosan, galactan, etc.). These oligosaccharides are difficult to be digested and absorbed because the human gastrointestinal tract does not have a corresponding hydrolase system, so mung bean starch provides a lower energy value than other grains and has an adjuvant therapy effect for obese and diabetic patients.
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