So what are the golden rules when making a cuppa using a mug and a bag?

所以用馬克杯和茶包泡茶有什麼黃金規則呢？

An expert in the science of tea making, Dr. Stuart Farrimond has three top tips.

泡茶科學的專家 Stuart Farrimond 博士有三個訣竅。

We're starting with the takeaway tea we're all familiar with, brewed in a Styrofoam cup.

首先我們先從我們熟悉的用發泡膠杯泡的隨手杯茶開始說起。

Cheri, good to see you.

Cheri ，很高興見到妳。

Nice to see you, Dr. Stu.

Stu 博士，很高興見到你。

First off, I want you to make a cup of tea with a teabag as you would do normally.

首先，我要妳用妳平常習慣的方式，用茶包泡一杯茶。

Okay.

好。

Boil some water.

把水煮滾。

Teabag in.

放進茶包。

Lah lah lah lah.

啦啦啦。

That looks good to me.

我覺得這樣看起來可以了。

Leaves a lot to be desired, Cheri.

還有很大的進步空間， Cheri 。

How could you say that?

你怎麼可以這樣說？

What is wrong with this cup of tea?

這杯茶怎麼了嗎？

You're using a Styrofoam cup, which is a particularly bad way of making tea.

妳用的是發泡膠杯，就已經是不好的泡茶方式了。

Styrofoam absorbs flavor molecules reducing the tastiness of the tea.

發泡膠會吸收風味分子，讓茶的好喝程度減少。

So Stu's first tip is: choose what you drink from wisely.

所以 Stu 的第一個建議是：選擇好的泡茶容器。

There's a lot of psychology behind when we taste things, so here we have a nice red mug.

有很多心理上的因素會影響我們的味覺，所以這裡我們有一個很好的紅色馬克杯。

I love that color.

我喜歡那個顏色。

That's actually the same color as my mug at home.

那個顏色跟我家的馬克杯一模一樣。

The same drink out of a red mug will taste sweeter than one out a white mug.

同樣的飲料用紅色馬克杯喝會比用白色馬克杯喝還甜。

So our brain is a huge factor in how we taste.

所以我們的頭腦是影響我們味覺的一大因素。

Huge.

大大的因素。

Research shows that we associate certain colors with certain tastes: red suggests ripeness and sweetness.

根據研究所說，我們會把某些顏色跟味道連再一起，紅色代表成熟度和甜度。

What else don't you like about my cup of tea?

我泡的這杯茶你還有哪裡不喜歡？

Type of water that you using.

妳用的水的種類。

That is hard water.

這是硬水。

Now what happens when you use hard water to make a cup of tea is sometimes you get that scum on the top.

用硬水泡茶有時候會讓茶的表面出現浮渣。

Got the scum.

有浮渣。

Lovely! So what's happening is some of the flavor compounds are reacting with the calcium and then they form this gummy layer.

很好，所以產生這層浮渣的原因是某些風味化合物正在與鈣產生反應。

So you're actually losing flavor.

所以妳會失去一些味道。

What you're seeing on the top there is actually some of the flavor that's being lost in that scum.

所以妳看到的上面這一層，其實是茶失去的這些味道。

Tip 2: if you have hard water, filter it before boiling.

第二個訣竅，如果你用的是硬水，要先過濾再煮沸。

This removes some of the calcium and magnesium residues, and you'll get a tastier, clearer cup.

這樣可以去除掉鈣和鎂的殘留物，你就會有一杯更清澈、更好喝的茶。

Now I've got my cup and my water right, Stu is ready with his most important top teabag tip.

現在我的杯子和水都用對了， Stu 準備好告訴我們茶包的訣竅了。

I would like you now to make yourself a cup of tea, but we're gonna leave it longer.

我要妳泡一杯茶，但我們泡久一點。

Five minutes.

5 分鐘。

Five minutes?

5 分鐘？

That's a long time.

五分鐘很久。

The amount of time that we steep our tea bags for does make a difference.

我們浸泡茶包的時間有會很大的差別。

Surely the tea will be ruined.

茶絕對會被毀掉。

Try and see what you think.

妳試試看然後告訴我妳的想法。

Okay.

好。

Tea bag in.

茶包放下去。

Here we go.

開始吧。

I mean I would never have the patience to brew my tea this long.

我覺得我絕對沒有耐心花那麼久的時間泡茶。

It is a long time, but it's gonna be too hot to drink anyway, so you've got to leave it.

雖然時間很長，但它太熱也不能喝，所以妳也只能放著。

There's more of the flavor coming out, and also the more caffeine comes out, the stronger the tea will be.

味道會更出來，有更多咖啡因，茶就會越濃。

There's also more of the antioxidants coming out.

抗氧化劑也會釋出更多。

Tea is a great source of antioxidants, and these are natural substances that our body uses to help fight disease.

茶是很好的抗氧化劑來源，這些是我們身體需要拿來對抗疾病的天然的物質。

So it is important that you leave it to brew.

所以放著讓它浸泡非常重要。

Three, two, one, quick get it out!

一，二，三，快點拿起來。

Okay, right.

好，對。

Dr. Stu can show me the difference a five-minute brew makes to levels of caffeine and antioxidants in tea.

Stu 博士可以讓我看花五分鐘所泡的茶中的咖啡因和抗氧化劑含量。

A UV spectrometer measures the light the caffeine absorbs revealing its concentration.

紫外線分光儀可以藉由測量咖因所吸收的光來讓我們知道它的濃度。

So we've analyzed that data and we found the amount of caffeine in the two cups of tea, so in your cuppa, just 30 seconds, there was 35 milligrams of caffeine in that cup, whereas in mine, we're coming up to 50 milligrams of caffeine.

我們分析了資料，發現妳的那杯泡了 30 秒的茶裡面有 35 毫克的咖啡因，我的 5 分鐘這杯有 50 毫克的咖啡因。

If you're a bit more patient, you get more bang for your buck.

如果你越有有耐心，你的那杯茶就越值得。

You do indeed.

沒錯。

And it's not only caffeine that increases with that longer brew.

而且不是只有咖啡因會隨著時間增加。

Antioxidant levels more than double.

抗氧化劑增加了兩倍以上。

Leaving it for that extra period of time, you're getting a lot more of the health benefits that are in the tea.

泡久一點你的茶就會有更多健康的好處。

But does any of this actually make any difference to taste?

但這些真的對味道有差嗎？

You tell me if you think it was worth it.

妳告訴我妳覺得值不值得。

This actually has flavor and tastes delicious, and it makes this taste like hot water.

這真的很有味道，很好喝，這讓它喝起來像熱水。

So, the mug, the water, the color, the flavor.

所以，馬克杯、水、顏色和味道。

It is without doubt the perfect cup of tea.

這毫無疑問地是最完美的一杯茶。