The frying tools of "Luan melon slices" are the original pot, mango broom and chestnut charcoal, which are turned over with fire and fried by hand for 8 1 time. A single piece of tea leaves has sessile buds, green color and moist as frost, forming a unique quality of soup with green color, high aroma and long aftertaste.
Storage: The storage of melon slices is closely related to their quality. A dry seal is required. At present, galvanized iron tea barrels are widely used in packaging. Each barrel is about 25 kilograms of dry tea. After the old fire tea is roasted, step on the bucket while it is hot and seal it with tin welding.
Make tea first, the steps are as follows:]
1. Choose white porcelain teacups for tea sets. Spring water or deep well water is suitable.
2. According to the capacity of the tea set, put the right amount of tea, which is light and moderate, not too much. In order to avoid the original fragrance of tea, rinse it with boiling water, wait for a while, and cover it for a while at 2/3 of the tea set (don't cover all the new and tender tea leaves). You'll taste it in a minute.
3. Tea tasting steps are as follows:
Smell it first. Near the cup or bowl, do you feel the long fragrance of tea? Experience the fragrance of tea with its fragrance concentration.
The second is to look at its color. Hold the tea leaves with a bowl cover and check the color of the soup. Generally, green soup is green and refreshing, without any turbidity. Its leaf color is generally the new tea made ten days before the tea plants in Grain Rain. After soaking, the leaves are light blue and cyan, which are asymmetrical. The leaves of the tea brewed by the post-tea grass similar to Grain Rain or Grain Rain are generally cyan or dark blue, and the tea soup is relatively thick, and the later turquoise is also dark.
Then try it. Usually, after slowly drinking two cups of tea soup, sip it carefully, which is generally slightly bitter, slightly cool and slightly sweet; Camellia oleifera abel. made of nutrient-rich growing leaves and brewed tea soup can often make you feel the softness of tea soup obviously.
The fourth is to observe its shape. After boiling the water, the dry tea floats on the upper layer first, and with the boiling of the tea leaves, the tea leaves sink into the bottom of the cups and bowls one by one from bottom to top. The original strip developed into a leaf shape, and the leaves were almost the same size, and they were stacked one by one.
Final conclusion: If there is no problem in the preservation of your tea, and it is fresh, there is no problem in the selection of water quality, and the steps of making tea meet the requirements, then it is the tea itself. It may be low grade, improper storage, low water quality and so on. As you said, "it's a little stale, like Tieguanyin, not fresh or cold." It must be wrong.