除了品茶科學化，七三也分享簡單就能泡出好茶的秘訣。王明祥指出，其實泡茶

除了品茶科學化，七三也分享簡單就能泡出好茶的秘訣。王明祥指出，其實泡茶並不難，如果理解茶葉成分的原理，只要一只馬克杯，以及品質良好的茶包，就能輕鬆泡出好茶。茶葉中與風味最直接相關的成分有3樣：兒茶素掌管澀味，茶胺酸帶甜味，而咖啡因則產生出苦味。澀味與苦味在高溫下會特別奔放，風味也會一直從茶葉中散發出來；而甜味則是無論高溫或低溫都會不斷分泌，所以使用馬克杯泡茶時，由於其隨時在降溫的特點，能讓苦與澀的風味保留在茶葉中，而甜味則持續流出來，最終得到濃郁又回甘的茶湯。

結果 (英文) 1:

In addition to tea scientific, seven three also share simple tips can bubble out of the tea. Wang Mingxiang pointed out that, in fact, tea is not difficult, if you understand the principles of tea ingredients, as long as a mug, and a good quality of tea bags, you can easily soak the tea. Tea is the most directly related to the flavor of the ingredients are 3 kind: catechin in charge of astringency, with sweet tea alanine, caffeine and produce a bitter taste. Astringency and bitterness will be particularly imaginative at high temperatures, the flavor will always emanating from tea; and the sweetness is whether high or low temperature will continue to secrete, so when using a mug of tea, at any time because of its cool features, make bitter and astringent flavor retention in tea, and sweet continued to flow out, finally get the rich and sweet tea.

結果 (英文) 2:

In addition to tea science, seven three also share the secret of making good tea. Wang Mingxiang pointed out that the tea is not bad, if you understand the principle of the composition of tea, as long as a cup, as well as a good tea bag, you can make a good tea. There are 3 most direct ingredients in the tea: tea in control of the taste, tea amine acid sweet, and caffeine produces a bitter taste. The bitter taste will be special in the high temperature, the taste will always be spread out in the tea, and the sweet taste is high or low will not secrete, so the use of a cup of tea, because of its special points in the taste, can let the bitter taste remain in the tea, and the sweet taste will always be in the tea, the most depressed.

結果 (英文) 3:

In addition to scientific tea tasting, 73 also shares the secret of making good tea with simplicity. Wang Mingxiang pointed out that it is not difficult to make tea. If you understand the principle of tea ingredients, you can easily make good tea with a mug and a good tea bag. There are three components in tea that are most directly related to flavor: catechin is responsible for astringency, theamine is sweet, and caffeine is bitter. Astringency and bitterness will be particularly unrestrained under high temperature, and the flavor will always be emitted from the tea; and sweetness will be continuously secreted no matter whether it is high or low temperature, so when using the mug to make tea, due to its characteristics of cooling at any time, it can keep the bitter and astringent flavor in the tea, while sweetness will continue to flow out, and finally get a strong and sweet tea soup.