Why Is Xinyang Maojian So Bitter? (5 Fixes)

Do you brew Xinyang Mao Jian bitter and astringent, and even suspect that the quality of the tea is problematic? In fact, the problem may lie in the brewing method! Top quality green teas such as Xinyang Mao Jian are extremely delicate, and the temperature of the water, the tea utensils, the method of filling the water and even the way it is stored can all affect the taste. This article tells you what causes Mao Jian bitter.

1、the boiling water temperature is too high (90% of people make mistakes)

Xinyang Mao Jian’s “freshness” comes from the theanine, but high temperatures will destroy it, instead of releasing the bitter flavor of the tea polyphenols and caffeine.

Correct water temperature:

• Premium Mingqian Mao Jian (young buds): 75℃-80℃ (let it stand for 3-5 minutes after the water is boiled)
• First-grade rainforest Mao Jian (a bud and a leaf): 80 ℃ – 85 ℃

Simple test method:

Finger touching the wall of a cup of hot water:

• Finger touching the wall of a cup of hot water: 3 seconds → about 75℃.
• Can hold for 2 seconds → about 80℃.

Comparison effect:

• Boiling water brewing: tea soup yellow, bitter and astringent obvious.
• Brewed at 75 ℃: tea soup tender green, fresh sweetness increased by 50%.

2、the tea utensils with the wrong, the tea was “smothered”

Xinyang tea farmers often say: “Mao Jian avoid boring, boring long time will be bitter.”

Correct brewing time:

• The first bubble: 10 seconds out of the soup, wake up the tea.
• The second bubble: 20-30 seconds, the most full of fresh flavor.
• Third brew: 40 seconds to release the sweet flavor.

Recommended Tea Ware:

Glass cup or gaiwan, avoid zisha pot (strong insulation, easy to smother the bitter flavor).

3、the water quality and water injection techniques affect the taste

Water quality selection:

• Hard water (mineral water / tap water): aggravate astringency.
• Soft water (purified water / filtered water): more fresh and sweet.

Water injection techniques:

• Hanging pot high: water rushes down from a high place, tea leaves spread (suitable for viewing).
• Low pouring: the spout of the pot is close to the wall of the cup to slowly pour, good heat preservation (suitable for the office).

Wrong practice:

Directly punch the center of the tea leaves – scalding the shoots, doubling the bitterness!

4、improper storage, tea becomes bitter in advance

Even if the brewing is correct, improper storage will make the tea bitter.

Storage tea 3 principles:

• Avoid light: use tin cans or aluminum foil bags, do not use transparent cans.
• Odor prevention: Keep away from kitchen and cosmetics.
• Refrigerate: Separate the tea after opening and keep it frozen (be careful to seal it).

Test for freshness:

Brew 5 grams of tea in cold water:

• Clear color after 10 minutes → fresh.
• Quickly become cloudy → oxidized.

Fifth, the office minimalist tea method

Tools:

5、mini electronic scale (or tea), temperature stickers.

Steps:

• Take 2 grams of tea (spread the bottom layer of the cup).
• Add 80 ℃ water (boil and cool).
• Refill halfway through.