"Cold night guests come to tea as wine, bamboo stove soup boils, and the fire is red at the beginning. As usual, there are plum blossoms in front of the window, and there are plum blossoms before the

"Cold night guests come to tea as wine, bamboo stove soup boils, and the fire is red at the beginning. As usual, there are plum blossoms in front of the window, and there are plum blossoms before the month. " Bathed in the fragrance of tea like wine, moon and plum, Heating (1) can increase the moisture temperature in fresh tea, thus accelerating evaporation and achieving the purpose of "deactivating enzymes".

(2) When making tea, tea molecules will move into the water, which is a diffusion phenomenon. The higher the temperature, the faster the diffusion, so the tea fragrance and brown color can be brewed quickly with boiling water;

(3) White gas will be ejected from the spout, which is formed because the water vapor ejected from the spout becomes small water droplets and liquefies.

So the answer is: (1) evaporation; (2) diffusion; (3) Liquefaction.