Want to brew a good cup of tea, in addition to quality tea, brewing skills are also key, if you have been feeling that their level of tea has not progressed, and can not find the reason＞＞ after reading the hurry to come to see the following article, to help you quickly improve the level of tea.
1 Boil water
The minimum requirement for making tea is to boil the water.
Even if it needs to be brewed at 85℃, it needs to be boiled to 100℃ before being cooled.
Tang Dynasty Lu Yu’s “Tea Classic” on the boiling water records: a boil: when the water such as fish eyes, faint sound; two boil: edge like a gushing spring beads; three boil: if the momentum of the running waves, waves and drums.
Simply put, that is, to boil water should be boiled over high heat, when the water continuous bubbling, boiled to two or just three boil, the water activity is better. If boiled for too long, the oxygen content in the water is reduced activity is reduced, the impact on the tea soup is not good.
2 Selection of utensils
Different tea utensils should be used for different teas
Green tea, yellow tea
It is convenient to watch it dancing in the water. Secondly, because most green and yellow teas are delicate and cannot withstand the high temperature of steeping, while the purple sand pot has good heat preservation properties and will smother the tea.
Black Tea
It can be easy to observe the black tea’s soup color and golden ring.
Oolong tea
If you want to show the high aroma of oolong tea, you can use porcelain bowl, easy to smell and will not absorb the flavor; if you want to show the deep flavor of oolong tea you can choose purple sand pots, purple sand pots can stimulate the nature of tea. And purple sand insulation is good, you can pour pot heating, to ensure that the brewing temperature.
black tea
Purple clay pots have a unique double pore structure, breathable, can reduce the black tea storage when some of the foreign gas, tea level, flavor better.
light brown
White Hair Silver Needle is a very tender raw material, the brewing temperature can not be too high, so use a large mouth covered bowl to avoid smothering the tea leaves; and White Peony, Shou Mei or Gong Mei and so on, the use of tea utensils do not have too many limitations, the old White Tea can also be boiled and drunk with a ceramic pot.
3 Tea Proportion
Tea Proportion also affects the taste of tea.
Green tea and yellow tea: cover the bottom of the bowl
Generally speaking, green tea and yellow tea is recognized as more tender tea in all types of tea, and after kneading, leachate out fast, cover the bowl when brewing, put almost just cover the bottom of the bowl on the amount.
For flat green teas and leafy green teas, the amount of tea that covers the bottom of the gaiwan in a thin layer is almost enough. For slightly fluffy green teas such as Maofeng and Guaibian, use about 1/5 of the volume of the gaiwan.
Black tea: cover the bottom of the bowl, a little more than green tea
The amount of black tea cast tea is similar to green tea, almost also cover the amount of the bottom of the bowl, but you can put a little more than green tea. Similar to qihong, Jinjunmei tighter fine black tea, put the volume of 1/5 of the bowl. Dian Hong and other thicker black tea, put the volume of about 1/4 can be.
Oolong tea: 1/5 to 1/3 of the volume of the covered bowl
Oolong tea is very diverse, and the amount of tea thrown can be determined according to different shapes.
The shape of the tightly curved, granular tea, such as Tieguanyin, golden osmanthus, frozen top oolong, etc., the general amount of tea for the volume of the bowl 1/5. Because the granular oolong brewing open, will quickly open, put more easy to diffuse out.
The shape of the tightly knotted strip of tea, such as Dahongpao, Phoenix monocotyledon, etc., the general amount of tea for the volume of the pot of 1/3. generally to tea brewing water absorption and expansion of the tea does not exceed the amount of tea in the mouth of the pot is appropriate.
White tea: loose tea accounts for 3/4-1/2, white tea cake accounts for 1/5
Because white tea has not been kneaded, just fresh leaves picked after withering, drying and made of tea, so the dry tea is generally lighter and fluffy, the amount of tea is larger, loose tea accounts for about 3/4 or 1/2 of the capacity of the gaiwan; white tea cake, then, almost accounted for the gaiwan 1/5 of the capacity of the bowl.
Black Tea: 1/5 of the bowl
Black tea takes up almost 1/5 of the bowl’s capacity. If you have a strong taste, you can put in more tea leaves, and the brewing time can be slightly extended.
4 Water temperature
Water temperature is one of the most important factors in making tea
Green tea and yellow tea＞＞ cannot be brewed with water higher than 90℃, otherwise the freshness and vitality of the tea broth will be reduced;
black tea＞＞ should be brewed with water between 85℃ and 90℃ to maintain the sweetest taste, and too high a temperature will make it easy to be acidic and astringent;
oolong tea＞＞ needs to be brewed with boiling water, otherwise the aroma will not be carried forward, and the masculine style will not be shown;
white tea＞＞ White silver needle and white peony should be brewed with water below 90℃ to highlight their fresh and sweet taste and avoid bitterness, and the less tender Gongmei can be brewed with boiling water;
black tea＞＞ needs boiling water to brew its thick soup and strong and mellow taste.
White Tea＞＞ White Hair Silver Needle and White Peony should be brewed with water below 90℃ to highlight their fresh and sweet flavor, and to avoid the bitter taste, Gongmei with lower tenderness can be brewed with boiling water;
Black Tea＞＞ needs boiling water to brew, so that it can brew its thick soup feeling and rich and mellow flavor.
Brewing tea itself is a gradual process of proficiency, more practice, self-summarized experience will be more suitable for their own taste Oh.
