Question 2: What is the name of the container where tea leaves are temporarily placed in the tea ceremony? It was called Chaze in ancient times. It is a container for controlling the amount of tea. It is made of bamboo, wood, pottery, porcelain and tin. Mostly hemispherical, made of porcelain or bamboo, with a mouth. They are used to hold dry tea, enjoy it and put it in the teapot.
Question 3: What container is the best for all kinds of tea? Tea absorbs moisture very easily and has an odor. At the same time, under the conditions of high temperature and humidity, sunlight and sufficient oxygen, it will accelerate the change of tea composition, reduce the quality of tea, and even make tea deteriorate in a short time. In particular, newly picked green tea and aged Pu 'er tea are often valuable and should be properly preserved. Famous green tea: it is the most easily aged and deteriorated tea among all teas, and it is easy to lose its smooth color and unique aroma. The hygroscopic storage method of quicklime can be used to store famous green tea at home. That is, choose a sealed container (such as a crock, a porcelain jar or an odorless iron (iron food) tube), put the quicklime blocks into a cloth bag and put them in the container, wrap the tea leaves with kraft paper, seal the mouth of the container and put them in a cool and dry environment. If conditions permit, the tea adsorbed by quicklime can be packed in aluminized composite bags with built-in deoxidizer, sealed and put in the refrigerator, which can keep the quality of tea basically unchanged and keep it for about two years. Jasmine tea: It is a reprocessed green tea with high water content and easy deterioration. Pay attention to moisture-proof when storing, and try to store it in a cool, dry and odorless environment. Black tea and oolong tea: Compared with green tea, aging and deterioration are slower and easier to preserve. Avoid light, high temperature and smelly articles, and can be stored for a long time. Pu 'er tea: If properly preserved, Pu 'er tea will be more fragrant as it ages. At present, the widely used method is "ceramic pot overlapping aging method": take a wide-mouth ceramic pot and put old tea and new tea into the pot for easy aging. For the tea cake to be drunk, you can disassemble the whole tea cake into loose tea, put it in a pottery jar (don't choose an airtight metal jar), and let it stand for half a month before taking it. This is because ordinary tea cakes tend to be loose in the periphery and thick in the middle. After the above-mentioned "tea-gas blending method", the inside and outside complement each other and enjoy high-quality tea soup.
Question 4: Which container is better for storing tea leaves? Pure tin containers are best.
Tea is a popular daily drink. There are many varieties of it, and different varieties and colors have formed different characteristics. In order to realize the long-term storage of tea, packaging is particularly important.
Tea mainly contains anti-scurvy, tannic acid, polyphenols, catechin fat and carotenoids. These components are easily influenced by oxygen, temperature, humidity, light and environmental odor. Therefore, the packaging of tea should weaken or prevent the influence of the above factors.
Moisture-proof: the water content of tea should not exceed 5%, and 3% is the best for long-term storage. Otherwise, the antivenom in tea is easy to decompose, and the color, fragrance and taste of tea will change, especially when the temperature is higher, the deterioration rate will accelerate.
Oxygen isolation: the oxygen content in the package must be controlled below 65438 0%. Excessive oxygen will lead to oxidative deterioration of some components in tea. For example, antithrombin is easily oxidized to deoxyascorbic acid, which further combines with amino acids to produce pigment reaction, which makes the taste of tea worse. Because tea fat contains a considerable amount of unsaturated fatty acids, these unsaturated fatty acids can be automatically oxidized to carbonyl compounds such as aldehydes, ketones, enols, etc., which can also make the fragrance of tea disappear, the astringency fade and the color deepen.
Avoid light: Because tea contains chlorophyll and other substances, it must be protected from light when packaging tea to prevent the photocatalytic reaction between chlorophyll and other components. In addition, ultraviolet rays are also an important factor leading to the deterioration of tea.
Fragrance protection: The fragrance of tea leaves is easily lost, so it is necessary to use materials with good air tightness for fragrance protection packaging. In addition, tea is easy to absorb the smell of the outside world, so that the fragrance of tea is infected. Therefore, the odor produced by packaging materials and packaging technology should be strictly controlled.
Poor preservation conditions of tea will accelerate the self-oxidation and mildew of tea.
At present, the common packaging methods of tea mainly include the following.
Packaging of ordinary metal cans: metal cans are made of thin iron sheets, with square and cylindrical shapes, single-layer covers and double-layer covers. Its disadvantage is that it is airtight, and tea leaves will absorb enough water and become soft and deteriorated after being exposed to humid air for one hour. Iron has a metallic taste, and it is easy to be oxidized after a long time, so it can't keep tea for a long time.
Composite film bag packaging: At present, more and more tea packaging adopts composite film bag packaging. Its disadvantage is that it is not light-proof and airtight. After a long time, the tea leaves will be moldy and smelly. Chlorophyll and other components will undergo photocatalytic reaction.
Plastic molding container packaging: use polyethylene, polypropylene, polyvinyl chloride and other molding containers for packaging. Because of its poor sealing, it is mostly used as outer packaging, and its packaging is mostly packed in plastic bags.
Because plastic reacts easily with green tea, the taste of tea is completely lost. Moreover, the air tightness is poor, and there is an odor in the pot, which affects the quality of tea.
Lined bag box: the packing box is made of cardboard with plastic film layer or moisture-proof coating.
Because plastic bags easily react with green tea, the taste of tea is completely lost. At the same time, the adhesive and coating used to bond the inner layer have peculiar smell, which will pollute the tea and make the tea go bad. And its air tightness is poor.
Tin packaging: tin cans are the best containers for storing tea. Tin is widely used in food industry at home and abroad, and it is the best material for food preservation packaging. Also known as "green metal".
Tin cans have been used as tea storage and drinking utensils for a long time because of their strong oxidation resistance, good air tightness, low oxygen permeability, good conductivity and no metallic smell. According to the testing of relevant institutions, the quality of tea stored in tin cans can be guaranteed for many years and can be preserved for more than ten years. In particular, the fine teapot made of pure tin has the functions of airtight preservation, anti-oxidation, shading and no odor.
There is another saying, which I saw from Sina News, for reference: putting tea in a bamboo tube is the best result.
I got this information from my relatives, hoping to help you ... >>
Question 5: What is the name of the container for drinking tea water? I think you may be talking about a water dispenser or a water purifier.
Question 6: What is the name of the container for washing tea? You can refer to the encyclopedia.
If you put tea and filtered tea in the same container, it is called a wandering cup.
Question 7: What N-ware is the best for drinking tea? The most important thing in tea storage is to ensure sealing, moisture-proof and direct sunlight protection. Glass containers, pottery pots, iron pots and bamboo tubes can all be used to hold tea.
Question 8: How to choose the container for storing tea;
The key to tea preservation is "pressure resistance, moisture resistance, sealing, light protection and odor prevention"
First of all, tea leaves should be put in tea cans to prevent crushing. The choice of tea cans is generally believed that as long as the cans are sealed, the tea can be kept fresh. In fact, one thing is overlooked, that is, even if the canned tea is sealed, as long as it is opened to take the tea, it will inevitably "unseal" and make the tea damp. Therefore, choose a tea pot suitable for your own use, not too big, and it is appropriate to buy back almost all the tea at once. Remember, the shelf life of a full pot of tea is definitely longer than that of half a pot of tea.
Tea cans are made of tin cans and paper cans, with stainless steel and porcelain cans in the middle and tin cans on it. Even if the transparent container is well sealed, tea leaves can't be stored for a long time, mainly because of light transmission, but they can only be stored for a short time.
The preservation of tea is still a big problem in the world today. There is no way to keep tea fresh for a long time, so we can only extend the shelf life of tea as much as possible. No matter how good the preservation method is, the preservation period of different tea leaves is different because of the different tea making techniques. Green tea, white tea and yellow tea are the most difficult to preserve because they have not been fermented or slightly fermented. Generally, new tea begins to taste bad after three months.
Question 9: Why is the ceramic tea pot the most suitable container for making tea? The reason why tea cans are rarely mentioned may be because many tea products on the market are canned or boxed. Most people don't care too much about the quality of tea cans after buying tea, so there is a phenomenon of "I don't know for daily use".
For tea with strong adsorption, volatile aroma and fear of moisture and sun exposure, a good quality tea can may be a "home" with excellent environment.
Tea cans that can be seen in the market are made of ceramics, glass, purple sand, metal, bamboo and other materials, and their basic function is the same-storing tea.
Let's talk about metal tea cans first. It is said that there were some tin cans in the homes of wealthy families in ancient times, which were not only used to store precious medicinal materials such as ginseng and Korea, but also used to store tea. The reason is that tin tea cans are odorless, nontoxic, constant in temperature and excellent in fresh-keeping function, which can ensure the quality of tea for a long time.
Due to the complicated manufacturing process of tin tea cans and the high price for ordinary families, ordinary families use ceramic containers to hold tea.
In addition to the well-known Jingdezhen porcelain teapot and Yixing purple teapot, there is also a product called Guizheng camellia pottery pot in Chaoshan area, which enjoys a high reputation in China, especially in Chaoshan area, Hong Kong, Macao and Taiwan and Southeast Asia.
From a practical point of view, glass tea cans have poor air permeability and strong light transmittance, which are generally only suitable for tea sample display and not suitable for long-term storage of tea; Bamboo and wood tea cans are easy to be damp and moldy in wet weather, which is not suitable for long-term storage of tea. Therefore, ceramics, purple sand and metal tea cans are generally the most suitable for storing tea. Explain baijiahao.baidu/...803538 more comprehensively.
Question 10: What is the best container for making tea? It depends on the type of tea, the number of people and the drinking habits in different places.
green tea
Delicate and precious green tea, such as West Lake Longjing, Dongting Biluochun, Junshan Yinzhen and Huangshan Mao Feng, is suitable for soaking in transparent glasses, which is convenient for observing the process of tea slowly stretching, swimming and changing in water. People call them "te amo". Middle and high-grade green tea, such as first-and second-grade fried green tea, pearl tea and baked green tea, focuses on tasting or quenching thirst, and can be soaked in porcelain cups. Low-grade green tea contains a lot of cellulose, which is resistant to brewing and rich in tea fragrance, and is suitable for soaking in teapot. If you use a teapot to soak and drink exquisite tea, it will suffocate the tea and make it lose its fresh fragrance because there is much water and it is not easy to cool.
black tea
In general, white porcelain or glass-covered bowls are generally used to brew high-grade Kung Fu black tea and small-sized black tea. On the one hand, the soup color of high-grade black tea requires red, white or ivory porcelain to truly reflect the soup color of black tea, which is convenient for tea drinkers to watch. On the other hand, brewing with a covered bowl can give full play to the inherent aroma and taste of black tea without destroying the quality of tea, which is very convenient for tea tasting and smelling. For strip black tea, teapot brewing is a good choice, which can make the taste of black tea more mellow and lasting. In addition, using the same teapot for a long time to brew the same kind of black tea can also increase the aroma and make it more intense. For black or broken tea, we might as well use a white porcelain pot. Its biggest feature is that it can give full play to the rich and fresh aroma of tea, but the pot-soaking method is not good for aroma.
oolong
Oolong tea is mainly divided into four categories: southern Fujian oolong (such as Tieguanyin), northern Fujian oolong (such as Dahongpao), Guangdong oolong (such as Dan Cong) and Taiwan Province oolong (such as frozen top oolong). For Minnan Oolong, especially Tieguanyin, besides tasting tea soup, it is also important to smell the fragrance and enjoy the bottom of the leaves. Brewing in a covered bowl is especially convenient for tea drinkers to observe the bottom of leaves and smell the fragrance. For Wulong in northern Fujian and Wulong in Guangdong, brewing in a bowl can highlight the original flavor and aroma of tea and facilitate the observation of the bottom of leaves. Brewing in a teapot can make the tea soup full of fragrance. It is generally recommended to choose a flat-walled teapot to store old tea in order to maximize its taste. Teapots should be specially designed for brewing, and it is not allowed to brew several kinds of tea in one pot, otherwise the tea tastes bad.
scented tea
The principle of soaking and drinking scented tea is to show the aroma and observe the beauty of tea blank. When brewing high-grade scented tea such as Jasmine Mao Feng, Jasmine Silver Millie and Jasmine Dragon Ball. Tea blank itself has artistic appreciation value, so transparent glass teacups should be used. When brewing, put a cup on the tea tray, and put two or three grams of scented tea into the cup. When the boiling water is slightly cooled to about 90℃, cover the cup immediately to prevent the loss of fragrance. Holding the tea tray by hand under the light, you can observe the dancing and ups and downs of tea leaves in the water through the glass, as well as the changing process of tea leaves slowly developing and oozing tea juice. Soak medium-grade scented tea, cover the cup with white porcelain, cover the cup with boiling water at 100℃, and smell the tea after 5 minutes. White porcelain teapots are generally used to soak middle and low grade scented tea or scented tea powder. Because there is more water in the teapot, the heat preservation is better than that of the teacup, which is conducive to fully soaking the tea fragrance.