Podcasts · 點點粵：廣東話讀書會

EP28 影響茶鮮味、苦味、香氣的關鍵是什麼？《好茶的科學》

· 15 min · S1 E28

Episode EP28 影響茶鮮味、苦味、香氣的關鍵是什麼？《好茶的科學》

0:00 15:13

俗語話「水滾茶靚」，原來唔一定啱。 其實唔同種類嘅茶，應該用唔同嘅水溫，尤其是飲高級嘅日本茶，就只適宜用大約五十度水溫。 世界上有咁多種茶類，到底乜嘢茶用乜嘢溫度，泡嘅時間要幾耐？ 原來我哋只要用科學角度去解構各大種類嘅茶葉，你同我都可以喺屋企沖出可以發揮到茶葉最佳特色嘅茶。 今集同大家分享嘅書《好茶的科學》，是由日本著名的茶學家三木雄貴秀所著。 我會喺呢一集入面，同大家分享有關日本茶、中國茶同紅茶嘅種植、製茶、同埋相應嘅沖茶嘅技巧。 點點閱App 載有《好茶的科學》摘要：https://www.dotdotread.com/api/book/58683 「點點閱」官網：https://www.dotdotread.com 「點點粵」podcast 是「點點閱」旗下的服務。 #擴闊視野 #豐富人生 #讓知識改變命運運 #願廣東話不死 Support this show: https://open.firstory.me/user/cl5xshqtt02yu01ul4nq39fpq Leave a comment and share your thoughts: https://open.firstory.me/user/cl5xshqtt02yu01ul4nq39fpq/comments

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