The reason why Shimonoseki 2020 is particularly expensive is that 2020 Jiatuo, from the perspective of outer packaging, has a more eye-catching color and a significant increase in box grams. Looking at it, the flour is still sprinkled on the surface, dark green, moist and moderately pressed. After prying the tea, the grade of the lining is obviously improved compared with the similar products before, and the stripes are dark green, reddish brown, silver and black. Dry tea, cigarettes and honey are still fragrant.

Tuocha is a very old product in Yunnan tea, which has been selling well both inside and outside the province for a long time. The modern form of Yunnan Tuocha was founded in the 28th year of Guangxu in Qing Dynasty (1902), with a history of more than one hundred years. From the so-called "girl tea" (also called private tea) in Jinggu County, Simao area, it has evolved into the shape of modern Tuocha.

Brewing method:

First, the choice of pot: the choice of pot is best to keep warm, a little bigger (about two or three times bigger than when drinking oolong), it will be better.

Second, the amount of tea: how to make Xiaguan tea? It is important to control the amount of tea.

Third, Tuocha: the cooling with fine water and high impact will reduce the sour taste, but if the flavor is gone, the cooling will also lose its original flavor.

Fourth, tea is served on the table in time: take the second bubble as an example, and the third bubble is boiled water, just like this, unless it is necessary to have high temperature.

5. Brewing Tuocha: After leaving some water in the pot, open the lid for about half a minute to one minute and then close the lid; Used for heavy astringency, bitterness, sour taste, etc. , open the lid. When there is no steam in the spout, press the kettle body with your fingers. If the temperature is not too hot, you can touch it with your fingers for more than five seconds, and then cover the kettle. Leave some water in the pot, mainly to dissolve the brewed things in the water; The temperature should be controlled well, because this is the main brewing.

Pressed tea: In pressed tea (lump, cake, brick), after being brewed to a certain foam, it will generally spread out, and the pressed tea will shake it off, and it is easy to have some thick and not thick enough pungent taste, but it is easy to flow out.

Seven, the flavor of tea soup: on the flavor issue, we must mention it. According to the above statement, flavor seems to be a problem of controlling concentration. In fact, it takes "soaking time" to soak the thick bottom.

The above contents refer to Baidu Encyclopedia-Xiaguan Tuocha.