Due to the special production technology of white tea, the newly brewed white tea has a faint fragrance, and people who drink heavy-flavored tea will feel tasteless. However, the production method of white tea leads to the fact that white tea, like black tea such as Pu 'er, can be transformed by long-term storage. If properly preserved, the better, the better. New white tea is usually brewed, while old white tea needs to be boiled to taste good.
Boil tea
Boiled directly, it is suitable for tea leaves such as Shoumei and Gongmei, and has a light taste. After washing the tea, add cold water to the teapot and start cooking.
Soak first and then cook, which is suitable for Pu 'er tea with strong taste. Boil the water first, then add the tea leaves to make tea.
When cooking directly, wash the tea leaves first, add cold water to the pot, and then put the tea leaves to start cooking. For soaked tea leaves, it is advisable to wait until the water boils before adding tea, so as not to have too strong a taste. When cooking tea, be careful not to drink too much tea or cook it for too long.
Usually when the first pot of tea is boiled, you can turn off the power after the water is boiled, and then pour out the tea soup after one minute. After the second pot of water is boiled, continue to boil for 1-2 minutes, and then pour out the tea soup. On the basis of the second pot, the time of the third pot of tea is increased by 1-2 minutes.
It is not easy to buy tea. If you want to get good tea, you need to master a lot of knowledge, such as the grade standard, price, market, evaluation and inspection methods of various teas.
The quality of tea is mainly identified from four aspects: color, fragrance, taste and shape, but for ordinary tea drinkers, when buying tea, they can only look at the shape and color of dry tea and smell the fragrance of dry tea, which increases the difficulty of judging the quality of tea.
Here is a rough introduction to the method of identifying dry tea: the shape of dry tea is mainly seen from five aspects, namely tenderness, skewness, color, crushing and purity.