Magnesium

When brewing tea, you may occasionally encounter a situation where the water taste is prominent. What causes this? It is mainly due to the impact of water on the tea brewing process. So what effects do water quality and water temperature have on tea brewing? Why does tea have a strong water taste when brewed? Here are some reasons: 1. Hard Water Quality The hardness of the water affects the solubility of compounds in the tea leaves. Soft water has a higher solubility, resulting in a stronger tea flavor. Hard water contains more calcium, magnesium ions, and minerals, leading to lower solubility and thus a weaker tea flavor. Therefore, we should try to choose soft water and avoid using high-hardness water like well water for tea brewing. 2. Low Water Temperature The solubility of tea is proportional to the water temperature. If the water temperature used for brewing is too low, the amount of compounds dissolved from the tea leaves will be small, leading to an insufficient tea flavor and a more pronounced water taste. There's no need to overly worry about high temperatures destroying vitamins in tea, as the stability of vitamins in tea is relatively high, and the…

In daily life, to know how to preserve tea, one must first understand what damages it. Only then can one know how to store it to avoid such damage. Different types of tea have different characteristics and are damaged in different ways and to varying degrees, so the methods and requirements for their storage also differ. Many people do not know how to store green tea after opening it, which can lead to the tea going bad or losing its flavor. Under normal circumstances, green tea can be stored at room temperature for about a year; however, once opened, it should be transferred into an airtight container and used within two months if possible. Since green tea is prone to absorbing moisture, even unopened tea stored for too long will lose its aroma, so it should be brewed while fresh. Here are some key taboos to remember when storing green tea: The Five Taboos of Storing Green Tea 1. Avoid Moisture Firstly, one must be very careful to avoid moisture when storing green tea, as most tea enthusiasts know. Most teas have a strong tendency to absorb moisture and humidity. A relative humidity of 60% is suitable for storage, but…

Good tea thrives with proper nutrition; fertilizers are the material foundation for increasing yield and improving quality in tea production. Fertilization plays a crucial role in the growth of tea plants and the yield and quality of tea leaves. While some nutrients are supplied by the soil itself, its nutrient content is limited and subject to environmental factors, leading to significant losses through leaching and volatilization, which greatly reduces nutrient availability. This is insufficient to meet the needs of tea plant growth, let alone high yields and quality standards. Additionally, as a leaf-harvesting crop, the annual harvest of large quantities of buds and leaves removes a certain amount of nutrients. Therefore, most nutrients must be replenished through fertilization. When soil nutrient imbalances occur or there is an extreme deficiency of one or more nutrients, it is necessary to use appropriate fertilizers to correct the nutritional deficiencies to ensure high-yield and high-quality tea production. Therefore, proper management of tea gardens during different seasons is crucial, and fertilization is a key technology in garden management that should receive significant attention. Especially during autumn, a critical period for tea garden management, the focus is on rapidly restoring tree vigor to lay the groundwork…

To strengthen the management of tea gardens during summer and autumn and ensure production of teas during these seasons as well as the following spring, the Department of Plant Industry Management of the Ministry of Agriculture and Rural Affairs, together with the National Agricultural Technology Extension Service Center, the Expert Advisory Group on Tea of the Ministry of Agriculture and Rural Affairs, and the National Tea Industry Technology System, have proposed technical guidelines for tea production in summer and autumn 2024. Strengthen Fertilization Management of Tea Gardens 1. Top-Dressing Fertilization in Tea Gardens (a) Root Fertilization: Top-dressing fertilization for summer tea should be carried out after the spring tea harvest, and for autumn tea after the summer tea harvest. For tea gardens in production, about 15-20 kg of urea or 20-30 kg of specialized compound fertilizer for tea (with a formula of 18:8:12 N:P2O5:K2O) is generally applied per mu, with higher-yielding gardens receiving slightly more. Image Source: Anji White Tea Website Fertilizer should be applied in trenches dug vertically below the edge of the tree canopy, with a depth of about 10-15 cm. Broadcasting of fertilizer is prohibited. In young tea gardens (1-2 years old), fertilizer should be applied 5-10…