If water boils when it is in contact with tea leaves, a high proportion of polyphenolic compounds are extracted. These make the hot beverage excessively astringent.
如果与茶叶接触时水是沸腾的，就会提取出高比例的多酚化合物，使得这种热饮料过分涩口。
Furthermore, the quantity of water must be well proportion with the quantity of tea-leaves.
此外，水的用量与茶叶的用量要有适当的比例。
If water boils when it is in contact with tea leaves, a high proportion of polyphenolic compounds are extracted.
如果与茶叶接触时水是沸腾的，就会提取出高比例的多酚化合物，使得这种热饮料过分涩口。
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