开壶用豆腐和甘蔗有什么作用?”

This is a question raised by Tao you, which is exactly what I want to ask.

这是一位陶友提出的问题,也正是我想问的问题。

It is said that the purpose of using tofu is to “lower the fire” of the teapot, which is a new saying. The teapot made by high temperature has a certain degree of “fire”, which has a certain common sense. But even if there is fire, boiling water and tea are enough to remove the “fire”.

使用豆腐的目的据说是可以为茶壶“降火”,这是个新鲜说法。经历高温烧制而成的茶壶带有一定的“火气”,这种说法有一定的常识性道理。但即使真有火气,使用开水煮、放入茶叶煮,足够将这份“火气”去除了。

The main purpose of sugarcane is to increase the sweetness of tea soup in the process of making tea later. People say that not bitter or astringent is not tea, tea, taste is a real taste. Whether it is bitter, astringent or sweet, it should be the taste of tea itself, rather than artificially increasing the sweetness of tea by using sugarcane when opening the pot. Really, it’s a bit of putting the cart before the horse.

用甘蔗的主要目的是为了在以后泡茶的过程中,增加茶汤的甜度。人都说不苦不涩不是茶,品茶,品的就是一个真味。无论苦涩甘甜,都应该是茶自身散发的味道,而不是通过开壶时使用甘蔗来人为增加茶的甜度。真如此,就有点本末倒置啦。

If there is a problem with the raw material itself, no matter what method is used, the harmfulness of the raw material will not be changed, so it is better not to use it. If the raw materials are natural and healthy, my suggestions are:

一把壶,如果原料本身就有问题,那么不管使用什么方法,都不会改变原料的危害性,所以最好就不要使用它。如果原料天然健康,那么我的建议是:

The first step is to clean the inside and outside of the teapot with clear water; the second step is to cook in boiling water for about half an hour. During the cooking process, you can put in a little tea that you are going to use for brewing; the third step is to clean the inside and outside of the teapot with water after cooking, and then use it to make tea.

第一步,先在清水中将茶壶内外仔仔细细地清洗干净;第二步,放入开水中煮半个小时左右,煮的过程中可以放入自己即将用于冲泡的少许茶叶;第三步,煮好后,再用清水将内外仔仔细细地清洗干净,即可用于冲泡茶叶啦。

The most important thing for a pot with natural and healthy raw materials is its inherent purity. Therefore, there is no need to change its purity artificially through sugarcane and tofu, which will be counterproductive.

一把原料天然健康的壶,最重要的就是它与生俱来的纯度,因此没必要人为通过甘蔗、豆腐再去改变它的纯度,这样反而会适得其反。

Imagine, a raw material pure tea, because the tea set added sugar cane or bean curd and lost its original tea flavor, this itself is a kind of gain and loss.

想象一下,一款原料纯粹的茶叶,因为茶具添加了甘蔗或者豆腐而失去了它本来的茶味,这本身就是一种得不偿失。

未经允许不得转载:饮茶乎 » 开壶用豆腐和甘蔗有什么作用?”

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