In the interest of balance, the Guardiandecided to put the microwave method to the test.
为了维护平衡,《卫报》决定试验这一微波炉泡茶法。
In a blind tasting, we sampled cups ofEnglish Breakfast tea made using the usual kettle method and then brewed in themicrowave as stipulated by Vuong.
在盲测中,我们提供了用传统茶壶法泡出的英国早餐茶,以及Vuong研究出的微波炉茶。
No surprise that, we both preferred thetraditional method.
毫不出乎意料,我们都喜欢传统方法。
Bonnie Malkin and Bridie Jabour testing cupsof tea at Guardian Australia. Photograph: Jonny Weeks for the Guardian
Bonnie Malkin和BridieJabour在《卫报》澳大利亚分社品茶。
“The real tea was much nicer by miles,” myco-taster, Bridie Jabour, said.
“真正的茶的味道要好出几十条街,”跟我一同参加品茶试验的Bridie Jabour说。
“I take my tea black but there was almost acreamier quality and it had a more complex flavour. I felt I was enjoying allthe notes in tea that were on offer, while the microwave tea seemed to lose alot of its tea-ness to be almost tea flavoured water,” she said.
“我的茶泡得有点浓,但是它几乎像奶油一样顺滑,味道更加丰富。我觉得我在享受茶里所有的风味,而微波炉茶似乎太没有茶味了,不如说它更像带茶味的水,”她说。
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