Brewing method

Brewing method

1. The tea consumption is about half that of tea ware.

2. Wash the teapot and teacup with boiling water at 100℃, then put the tea leaves in the pot, and then rinse the tea leaves with boiling water at 100℃.

3. Pour 100℃ boiling water into the pot, soak for 5 seconds, and then pour into the teacup to enjoy.

4. For the second soak, use 100℃ boiling water, soak for 8 seconds and enjoy.

5. Soak in boiling water at 100℃ for the third time, and enjoy after soaking at 15 seconds.

Equipment: For most oolong teas, it is basically suitable for brewing in bowls and teapot. So the equipment is the same as Tieguanyin in front.

sanitary facilities

This link is very important for Dahongpao. First of all, the inside and outside of the brewer (bowl cover or teapot) must be washed clean, and it must be heated thoroughly. After several careful experiments, this is all well done.

Enjoy tea

Both the brewer and the drinker should carefully look at the shape and color of this tea, including the aroma of dry tea. Of course, at this time, the aroma can not be well expressed. Then you can smell the charming aroma of Dahongpao through the following steps.

Tea making

When placing tea, move quickly and keep the temperature of the brewer as much as possible.

Wash tea

The shape of Dahongpao is not as tight as Tieguanyin, so this tea washing process can be simpler. After entering the water, you can immediately pour out the washing tea. It is still not recommended to pour it into fair mug and then divide it into tea cups.

brew

In the brewing of rock tea, high impact is very important. When high-punching, it is best to let the tea roll in the bowl. Pour the tea in about fifteen seconds after flushing (use this time to pour the warm glass of water back into the pool).

Chutang

1. Divide cups: evenly pour the tea soup into each fragrant cup, and directly pour it into the fragrant cup without fair mug. The first bubble is filled by one third, the second bubble is still the same, and the third bubble is full.

2. Smell the fragrance: Because the fragrance of Dahongpao is high, it will have the effect of full fragrance in the brewing process. Place the tea cup and the fragrant cup together in front of the guests. Pour the tea in the scented cup into the tea tasting cup and rub the scented cup with both hands. Slightly close your eyes and take a deep breath ... (Tea cup on the right, incense cup on the left)

3. Tea tasting: Dahongpao is famous, so many people can't wait to drink tea. At this time, it is actually necessary to put your mood at peace, have a sense of appreciation and pondering, slowly inhale the tea soup, slowly appreciate it, and slowly swallow it. Be quiet and feel the feeling of the throat and lower abdomen.

New tea drinking method

The newer the new tea, the better. Improper drinking will easily hurt the stomach. Because the new tea has just been picked and stored for a short time, it contains more unoxidized polyphenols, aldehydes and alcohols, which have little impact on healthy people. However, for patients with poor gastrointestinal function, especially those with chronic gastrointestinal inflammation, these substances will stimulate the gastrointestinal mucosa, and people with poor gastrointestinal function are more likely to induce stomach diseases. Therefore, it is not advisable to drink more new tea, and don't drink new tea that has been stored for less than half a month. In addition, new tea also contains more caffeine, active alkaloids and a variety of aromatic substances, which will also excite people's central nervous system. Patients with neurasthenia and cardiovascular and cerebrovascular diseases should drink it in moderation, and should not drink it before going to bed or on an empty stomach. The correct way is to leave it for half a month before it can be used.

judge

Tasting should be observed from several aspects: shape, soup color, aroma, taste, brewing times and leaf bottom. Among them, the focus is on aroma and taste.

Aroma: the aroma is refreshing. After inhalation, breathe deeply and come out from the nose. If you can smell the faint aroma, the fragrance is the best. Ripe-flavored (full-baked) tea is characterized by fruity and creamy flavors. Fragrant (lightly roasted) tea is dominated by floral and peach fragrance.

Shangpin dahongpao

Shangpin dahongpao

Taste: The taste is sweet and smooth, while the taste is bitter, astringent, numb and sour. Tea has no texture, and the weak one is inferior. The bitter taste often determines the quality of rock tea. The number of brewing is usually about eight bubbles, and more than eight bubbles is better. Good tea has "seven soaks and eight soaks with fragrance, and nine soaks and ten soaks with aftertaste." The statement.

Appearance: The appearance and color of dry tea can also be used as a reference for quality identification. Usually, the appearance is uniform, the ropes are tight and strong, slightly twisted, and the color is oily and precious. Chen Chaze is grayish brown in color. If the strip is incomplete or there are many broken teas, it will be bad. In addition, the leaf bottom of tea can also be used as a reference for tea quality, which should be soft, bright and uniform, and the red edge of the leaf bottom is obvious.

High-quality tea should have: no obvious bitterness, texture (the tea in the mouth feels sticky and has consistency), lubrication, sweetness and aftertaste (it is difficult for beginners to grasp this rock rhyme).