茶叶的耐泡程度除与嫩度有关外,主要决定于加工的方法。初制过程中把茶叶切碎,茶汁就容易冲泡出来,粗、老、完整的茶叶,茶汁冲泡出来的速度就慢。无论什么茶,第一次冲泡,浸出的量占可溶物总量的50%~55%;第二次冲泡一般约占30%;第三次为10%左右;第四次只有1%~3%了。从其营养成分 In addition to the degree of foam resistance of tea and tenderness, the main decision depends on the processing method. The initial process of chopping the tea, tea juice is easy to brew out, thick, old, complete tea, tea brewed out slowly. No matter what kind of tea, the first brewing, the amount of leaching accounted for 50% to 55% of the total amount of soluble matter; the second brewing generally accounted for about 30%; the third was about 10%; the fourth only 1 % ~ 3%. From its nutritional content