1, Kung Fu Tea Making

1) vessel

Rinse the teapot, including the spout and lid, and the teacup with hot water, and then drain the teapot and teacup. The function of the heating device is to increase the temperature of the tea set, so that the temperature of the tea leaves is relatively stable after brewing and will not drop too fast, which is particularly important for brewing coarse and old tea leaves.

2) Tea set

According to the size of the teapot, put a certain amount of tea into the teapot. You can observe the shape and color of the tea leaves in the pot after putting them in. If you cover a white bowl with tea leaves, the brown and white are matched with each other, which is very ornamental.

3) Brewing

After putting the tea leaves into the pot, pour 90-degree boiling water into the pot according to the ratio of tea to water. When washing, it is usually appropriate to wash for eight minutes outside the spout. If you brew with a glass or a white porcelain cup, you can pay special attention to appreciate the delicacy of the tea, and the flushing is also seven or eight minutes full. When flushing, there is a "Phoenix Three Nods", that is, the pot body leans down and is lifted up three times, which is not only the owner's nod to the guests, but also the tea and tea leaves can be turned up and down, so that the concentration of tea soup is consistent.

4) pour tea

The brewed tea should be poured into the tea sea, and then poured into the guest's teacup (teacup) from the tea sea. Tea Sea is also called Fair Cup, which means fair distribution of tea.

5) Serve tea

When serving tea, you need to give the guests a tea tray and put it in front of the guest's right hand. When serving tea, the host must also make a gesture of inviting tea with his free hand. At this time, guests can bend the index finger and middle finger of their right hand together and tap the desktop gently to show their gratitude.

6) Tea tasting

Don't rush to drink the tea after it is brewed. Instead, observe the color and shape first, then pick up the cup to smell the fragrance, then sip the soup and enjoy the taste. When enjoying the taste, the tea soup should flow from the tip of the tongue along both sides of the tongue to the root of the tongue, and then return to the tongue. This is repeated two or three times to leave a sweet aftertaste of the tea soup.

2. The soaking method of wenguan tea.

1) Fixed-point low irrigation

When brewing tea in this way, if it is loose tea, water should be injected in the place where there is no tea, and the contents of tea will be released slowly, and the brewed tea soup will taste more delicate. When brewing bulk tea, the injection point should be on the tea every time, so that the tightly knotted bulk tea can be stretched more and the tea soup presented is more full.

2) Fixed point high impact

When injecting water, choose a spot to avoid tea leaves, and inject water at a fixed point. The water flow must be high, so that the tea leaves can roll up and down, which is conducive to the stretching of tea leaves and stimulating the aroma of tea leaves. Remember to avoid directly impacting tea leaves with water. The tea soup brewed by this method has a fuller taste and richer layers.

3) fixed-point rotary drilling

The teapot mouth and the inner wall of the cover bowl are injected with water at a fixed point at an angle of 45 degrees, so that the water rotates like a vortex, and the tea leaves are driven by the power of water, so that the tea leaves can release the contained substances evenly, and the brewed tea soup has a more uniform taste and richer layers, and is suitable for brewing strip-shaped health tea, black tea and the like. And can make this shape of tea more orderly under the action of water flow.

The glass is mainly suitable for health tea, flowers and plants, black tea, green tea, Pu 'er tea, fruit tea and craft scented tea. , very ornamental and interesting.

3. Characteristics of glass tea

In modern times, glassware has developed greatly. Glass is transparent and shiny. Plastics have different appearances and shapes and are widely used.

Using glass tea set to make tea, the bright tea soup, the tender and smooth tea, the up-and-down movement of tea in the whole brewing process, the gradual stretching of leaves and so on. At a glance, it can be said that it is a dynamic artistic appreciation.

Especially when brewing all kinds of famous teas, the tea set is crystal clear, the cups and lamps are light and foggy, the green is about to drip, the buds are blossoming, delicate and graceful, pleasing to the eye and interesting. Moreover, glass is cheap and good, which is very popular with consumers.

The disadvantage of glassware is that it is easily broken and hotter than ceramics. However, there is also a specially processed tempered glass product, which is not fragile and is generally used in trains and restaurants.

Taste tea and evaluate its taste and quality.

Color: It looks like an orchid, with rich tea fragrance and peculiar smell.

Warm and moist: a pleasant taste of body and mind. The tea soup is yellow-green, bright and clear, and the buds are dancing in the water.

All soft: the leaf bottom is complete and uniform, the bud head is full and tender, soft and thick.

taste

Xanthoceras sorbifolia Bunge is round and compact, the bud tip is shiny, the soup color is dark green and bright, fresh and fragrant, the taste is soft, fresh and mellow, and the taste is sweet before and after.