Since our ancestors discovered and drank tea, the method of drinking tea has gone through a long process of development and change. In ancient China, tea was originally used as medicine, picked from raw leaves and boiled. Later, it developed to take tea as a dish, cook it into soup, or mix it with other foods. It was only in the Ming Dynasty that it developed into a common method of making tea and drinking tea. At the same time, due to China's vast territory, numerous teas and different habits, different ways of drinking tea have been formed. Although different kinds of tea have the same side, there are some differences. This must be distinguished.
Green tea drinking method
Green tea is very popular in the south of China. It is a kind of tea that people generally like to drink. Different teas and different regions have different drinking methods.
High-grade green tea (including all kinds of famous teas) is usually brewed in transparent glasses to show the quality characteristics of tea leaves and facilitate viewing. Ordinary eyebrow tea and pearl tea are often brewed in porcelain cups. The thermal insulation performance of porcelain cup is better than that of glass, which makes the effective components in tea easy to leach out and can get a thicker tea soup. Low-grade tea and green tea powder are often drunk in pots, which is convenient for the separation of tea soup and tea residue.
In Jiangsu and Zhejiang provinces, most people like Longjing, Biluochun and other famous teas and high-grade eyebrow teas. When drinking, pay great attention to the cleanliness of tea sets and the quality of water used.
Oolong tea drinking method
The processing technology of oolong tea has many unique features, and the method of soaking and drinking is more particular.
China, Fujian and Guangdong all like oolong tea. Especially when Minnan people and Chaoshan people drink oolong tea, they are very particular about tea products, tea leaves, tea sets and brewing techniques. Most of the drinks are top-grade oolong tea such as Wuyi Rock Tea and Anxi Tieguanyin. When making tea, you choose clean streams and springs; The matching tea sets are small and exquisite, and are called "Four Treasures of the Study", namely: Imperial Book Guard (kettle), Chaoshan oven (stove), jar (teapot) and Ruoshen Ou (hairy cup). Jade book simmer is a flat book porcelain pot, which can hold 4 ounces of water; Chaoshan oven, made of iron, small and exquisite, uses hard carbon as fuel, and also uses sugarcane or olive core as fuel. Pay attention to prevent smoke from entering the spout; Chen Meng cans are mostly from Yixing. They are purple in color and can hold about 2 ounces of water. Yesterday, Shen Ou was a small white porcelain cup, which contained no more water than San Qian, and was mostly made in Jingdezhen and other places. When drinking tea, put the stove on the wall, put the jade book on the table to boil, and rinse the tea set with clear water at the same time; When the steam comes out slowly from the simmering day, scald Chen Mengtan and Ruoshenou with boiling water, and then put Niaolong tea into the jar, accounting for about 60% to 70% of the jar's capacity. After pouring boiling water, scrape off the floating foam on the surface with a cover, then cover it, and then pour it with boiling water and scald it until it is cooked. After two or three minutes, pour the tea soup evenly into each cup. Usually a pot of tea is divided into four cups, each cup is poured in half first, and then gradually increased to 80%, so that the fragrance of each cup of tea soup is even. At this time, while sipping slowly, put the clear water into the slow fire and prepare to brew the second pot of tea. This kind of soaking method has a strong liquid color. When I opened the lid, I saw a pot full of tea, but the amount of soup was very small. If only two cups of San Qian tea soup can be served in one bite, it may not be enough, but this drinking method can be savored carefully, with a long aftertaste and lingering fragrance in the mouth. This drinking method is also called kungfu tea.
When drinking oolong tea, take a look at the teacup, slowly move it from nose to mouth, smell it while it is hot, and savor its taste. In particular, Wuyi Rock Tea and Tieguanyin have a kind of tea fragrance. When smelling the fragrance, don't put the cup on your nose for a long time, but slowly go back and forth from far to near, that is, feel the fragrance of tea coming to your face and drinking it is sweet and palatable.
Drinking method of black tea
Judging from the use of tea sets, it can be roughly divided into two types: one is the cup drinking method and the other is the pot drinking method. Generally speaking, all kinds of Kung Fu black tea, competition black tea, bagged black tea and instant black tea are mostly drunk in cups. All kinds of broken black tea, black tea slices, black tea powder, etc. In order to separate the brewed tea from the tea soup and make it easy to drink, the pot drinking method is adopted.
According to whether other condiments are added to tea soup, it can be divided into "clear drinking method" and "mixed drinking method" In most parts of China, black tea is drunk in a "please drink" way, and no other spices are added to the tea. But in Guangdong, milk and sugar should be added to black tea in some places to make it more nutritious and taste better. In China, Tibet and Inner Mongolia, this drinking method is more common. It is called butter tea and milk tea. The usual drinking method is: