The Taiping Monkey King looks like a gathering of swords and spears, with flying dragons and phoenixes. It is known as the Monkey King with two pointed ends, neither loose nor curled nor curled edges. It has a unique monkey charm, the soup is green and clear, the bottom of the leaves are green and evenly bright, and the buds and leaves are in full bloom. Let me introduce to you the brewing method of Taiping Houkui! Taiping Houkui brewing method 1

Boiling water

The first thing is the choice of water. As the saying goes, "eight points of tea is ten points of water". If you have the conditions, it is best to choose a relatively good local mountain spring water source. If you have no conditions, you can buy natural water products such as Nongfu Spring and Zhang Shui. Do not use a pot of tap water. Boil the water until fine bubbles appear, but do not boil it.

Warm cup

Green tea needs to be refrigerated at 4 to 6 degrees. Due to the low temperature, the tea will temporarily mask its aroma. Before adding the tea, scald the cup with boiling water and pour it out. Warm the cup of water before adding tea.

It is advisable to add about 5 grams of tea per cup (about 15-20 tea sticks). It is best to use a single-layer glass with a wide mouth and a narrow waist. Do not use a double-layer glass (poor heat dissipation) (will cause the smell of cooked soup) cup, arrange the tea leaves head and tail neatly, pour the tea with the roots downward, use the heat of the cup to wake up the monkey, and you can smell the faint fragrance of orchid.

Make the soup

When the water temperature drops to about 80-85 degrees, you can pour water to make the soup. When pouring water, remember to pour it along the wall of the cup. The first time you pour water, it should cover the roots of the tea leaves by 2cm. That's it, hold the cup with both hands and tilt the cup body, slowly turning it in a circle, so that the inclined horizontal surface slowly soaks the tea leaves. At this time, the aroma of Hou Kui has begun to overflow. Then slowly pour water along the wall of the cup. Do not rush to the tea head. It is advisable to pour water for the second time to the top of the tea leaves. Let it fully stretch and then pour water for the third time until it is eight minutes full.

The beauty of Hou Kui is rough and spiritual, just like a man from the north, but he was born in the south of the Yangtze River. His bold appearance hides a delicate and passionate heart, which is the most touching thing. Not on the outside, but on the natural innocence that comes from the heart, without any pretense. Even though it is so thick, it still has to be picked up carefully and easily... Take a sip, the tea soup is smooth and plump, sweet and delicious; take another sip, the mellow tea fragrance lingers in your mouth, between your lips and teeth... . Taiping Houkui brewing method 2

1. You should choose a tall glass (not a goblet). You can observe the color of the tea soup and the changes in the ups and downs, movement and stretching of the tea leaves. This is something that ordinary tea leaves do not have. Realm, the so-called pleasing to the eye, lies in this. Its color, aroma, taste and shape are unique among many famous teas.

2. The best water for Taiping Houkui’s brewing is natural mineral water, which can bring out the best quality of tea. Generally speaking, pure water is sufficient.

3. The suitable brewing water temperature is around 90℃. When brewing, first add 1/3 cup of boiling water, then brew for a while until it is 70% to 80% full, and brew for about 3 minutes to get the best taste. At this time, the charm, pure aroma and sweetness of Taiping Houkui tea are all revealed one by one.

4. Taiping Houkui is usually brewed 3 to 4 times, especially the second brewing tastes very good. Some enthusiasts also brew Taiping Houkui with cold water. Drinking it will stimulate body fluids, quench thirst, and be refreshing and refreshing. However, brewing with cold water requires excellent water quality and the soaking time needs to be longer.