・What is jumping?
Jumping is the upward and downward movement of tea leaves in a teapot when certain conditions are met. As a result, each piece of small tea leaves is evenly mixed with hot water, and black tea with perfect taste, color and aroma is extracted.
<Conditions required for jumping>
1. Make sure there is enough oxygen in the water
・Use tap water vigorously to absorb oxygen ・Shake mineral water before use ・Do not use water that has been boiled ・Do not boil too much
2. Hot water must be hot enough for convection to occur
・The best temperature is about 95℃ to 98℃, which is about to boil. ・Warm the teapot in advance.
<Situation of jumping>
1. When freshly boiled water is poured vigorously into a teapot containing tea leaves, the oxygen in the water becomes air bubbles and sticks to the tea leaves, and the force of the bubbles causes almost all of the tea leaves to gather on the surface of the water.
2. As time passes, the tea leaves slowly absorb moisture, become heavy, and sink in a snow-like motion.
3. The tea leaves, sinking under their own weight, begin to move up and down along with the convection of the hot water in the pot. This is jumping.
Four. Eventually all the tea leaves will sink to the bottom under the weight of the moisture.
Notice to customers
Thank you very much for your patronage of the tea specialty store Dimbura.
Two years have passed since my father, Takeshi Isobuchi passed away.
"Tea Isobuti Company", which my father founded, and our shop "Tea Specialty Shop Dimbura" have different business owners and have no relationship at all.
Dimbura, a tea specialty store, imports and sells black tea independently following the wishes of my father.
In addition, the name "Isobuchi" has taken on a life of its own, and I am very puzzled by the fact that there are so many products related to black tea.
It seems that there are many similar products on the market, so please be careful.