2025年7月13日 08:15:36 今天討論茶湯鑑別到底是熱飲還是放涼後再喝？ Today we will discuss whether tea should be drunk hot or cooled down?

到底茶湯熱熱喝還是放涼再喝？

製茶達人鍾少博（牛伯）解釋為何有些老饕在選茶時，除了熱飲之外，會另外準備一杯茶湯，等放涼以後再喝～


為何茶湯放涼風味會比較準！

原來超過45度，我們的味蕾會有保護機制，會將某部份的味覺關閉，只能品嚐到部份茶的層次，而
放冷的茶能讓我們味蕾放鬆，可以喝出茶湯的層次與香氣～

所以下次試茶時，可以試著準備二個杯子，先聞茶香判斷是否符合自己喜歡的香氣（一般製茶過程發酵程度足夠，除了山頭氣之外還會出現花香、木質香⋯⋯等）；一杯熱飲（在心裡紀錄熱飲的香氣與滋味），待另一杯放涼後再品一次，這時品出來的茶湯其準確度就比較精準了～

Why does the flavor of tea soup become more accurate when it is cooled! It turns out that when the temperature is over 45 degrees, our taste buds will have a protective mechanism, which will shut down some parts of the taste buds, and we can only taste some layers of the tea. Cold tea can relax our taste buds and let us taste the layers and aroma of the tea soup~ So next time you try tea, you can try to prepare two cups, first smell the tea aroma to determine whether it matches your favorite aroma (generally, if the degree of fermentation in the tea making process is sufficient, in addition to the mountain aroma, there will also be floral aroma, woody aroma, etc.); one cup of hot drink (record the aroma and taste of the hot drink in your mind), wait for the other cup to cool down and taste it again. The accuracy of the tea soup tasted at this time will be more accurate~