2, hanging pot high (tea): put about 95 degrees of water into the teapot or cover the bowl to turn the tea;
3. Spring breeze blowing (blowing foam): gently scrape off the foam on the floating surface to make it fresh and clean;
4. Guan Gong's tour of the city (pouring tea): Control the soaking time according to personal preference, and the soaking time will be appropriately extended with the number of times of soaking. Pour the brewed tea into side-by-side teacups;
5, Han Xin point soldiers (tea): tea should be evenly dropped into each teacup;
6. Taste the color of the soup (see tea): observe the color of the tea soup in the cup;
7. Taste the rain (drinking tea): taste the food while it is hot, smell its fragrance first, then taste its taste, smell it while sipping, and drink lightly.
The seven bubbles of dew in Xiangxi Creek filled me with joy, and the clouds cleared away.
Taste tieguanyin
Look at the color of dry tea.
Look at the color of Tieguanyin tea granules? In reality, the dry tea of lightly fermented Tieguanyin tea is mainly fresh, followed by dark color or dark color; The original fermented dry tea of Guanyin pursues oily luster and color like frog skin, which is obviously much deeper than the light fermentation of Guanyin. In addition, there are differences between the two in dry tea granules: the top-grade light fermented Guanyin requires three leaves and one branch of the new fir, so the tea granules produced are naturally smaller, while the middle fermented Guanyin requires the mature leaves of the old fir tea tree, and the picking process is often not very particular, so the tea granules produced are big and heavy, and the reputation of "as heavy as iron" comes from this. Of course, the situation in the market may vary widely, but in general, because Tieguanyin tea has turned to light fermentation technology, the high-end products on the market basically belong to this style; At present, the products made by Chinese fermentation are mostly low-grade. As for high-quality Chinese fermented tea, there are fewer and fewer in reality.
Smell the smell of dry tea
As far as the tea fragrance of dry tea is concerned, there are great differences between light fermented tea and medium fermented tea: high-quality light fermented Guanyin dry tea can smell very obvious blue fragrance, while medium fermented tea has pleasant fragrance, but different styles. If we compare, the difference is obvious. After brewing, this difference will be further amplified: the high-quality light fermented Guanyin orchid has obvious aroma and outstanding characteristics, which gives people a strong feeling and impression, which is also the main reason for its popularity; Although Guanyin tea fermented in the middle has a high aroma, its orchid fragrance is not obvious, and it is difficult to sell at a good price. Over time, tea farmers are reluctant to do it. If we want to distinguish the two from the sense of smell and taste, we can only compare the actual brewing of soup. Of course, the light fermented Chaze with poor quality often has a weak aroma, or even no aroma at all, while the medium fermented tea with poor quality can at least maintain a high and good tea aroma even after baking.
Pincha Tang Ziwei
The entrance of high-quality light fermented Guanyin is smooth, and the fragrance of orchid tea can be reflected in the mouth. After entering the throat, the sweetness rises. Drinking high-grade light fermented tea often gives people a very wonderful experience. Even if it has the defects of light taste and not mellow enough, its advantages are extremely obvious. The reason why it can be widely popular is not empty. Relatively speaking, the Guanyin fermented in the middle is moderate, and it is difficult to feel the particularly slippery taste. When drinking tea, most people don't feel any orchids in their mouths; But it has the advantage of strong taste, suitable for people with heavy taste, and obvious sweetness after drinking, which is favored by many people. In addition, people with light taste are the most easily accepted group of light fermented Guanyin. However, if the quality of light fermented tea is not good, it is not good to drink, almost tasteless, with obvious astringency and little sweetness. It is not bad to describe it in a few words; Poor quality fermented tea at least smells good. Although it tastes bitter and astringent, it has a strong taste.
In addition, it should be mentioned that the delicate flavor and sour taste of high-grade light fermented Tieguanyin tea are not available in the original fermented Tieguanyin tea. The so-called umami flavor can be understood literally by ordinary people. In reality, high-grade Tieguanyin tea is made of young leaves of new Abies with three leaves and one branch, and the fermentation is very light.
Therefore, the taste of green tea is fresh and refreshing, which is closer to the umami taste of green tea to some extent. As for the sour taste, it is difficult for ordinary people to taste it and understand why high-grade tea should have this sour taste, okay? This kind of doubt should be said to be common in the tea industry. In reality, high-grade light fermented Tieguanyin tea does have a refreshing sour taste, which has also become an important indicator to measure whether it is high-grade tea. This sour taste is unique to Tieguanyin tea and is the result of mild fermentation. Without this sour taste, the sweet feeling after drinking will not be obvious! Here, I think of a passage in Zhu's "Metaphoring Physics with Tea" in the Song Dynasty: "What is sweet will be sour after eating; Bitterness is eaten, but it is sweet. Tea is bitter and tastes sweet. " Use this sentence to let us know whether it is easier to be sour. Of course, the so-called sour taste processed by pure human factors is another matter.
Bubble resistance of tea
It is often said that low-degree fermented tea is not as foam-resistant as moderate fermented tea. In fact, this is a misunderstanding of making tea. Most people who hold this view are people with heavy tastes. In fact, the degree of foam resistance of tea depends on the amount of tea extract. Light fermented Guanyin adopts tender new fir tea green, which often has thick leaves, more extracts and good foam resistance. After soaking for six times, many tea leaves can still smell the obvious orchid fragrance. But if the taste is heavy, it will feel tasteless after soaking for a few times.
Therefore, it is considered that light fermented Guanyin is not resistant to foaming. On the contrary, Guanyin, which is fermented in the middle, uses older tea leaves, and the tea produced by the old fir tea tree is thinner, and the extract is naturally less. Basically, after soaking for four or five times, the bottom of the leaves will smell of water, but because of the strong taste, you can soak for several times in a row ... In fact, you only need to look down on the amount of tea fermented by Guanyin: the amount of tea fermented by Guanyin is generally more than that at the bottom of the bowl. However, the aroma of medium fermented tea is difficult to maintain, but the taste of tea can be maintained for a long time. Of course, it depends on personal taste.
Leaf bottom after brewing
After high-quality Tieguanyin tea is brewed, the bottom of the leaves gives people the feeling of satin-like, good luster and thick leaves, while the malnourished tea leaves less luster, inelastic and thin leaves. If we say that the difference between light fermented Tieguanyin tea and medium fermented Tieguanyin tea is the completeness of color and leaf bottom: the color of light fermented Tieguanyin tea feels green, and the "red edge of green leaves" has almost become the history of Guanyin, and the completeness of low leaves is also poor, especially for high-grade tea, it is difficult to see even leaves in reality; However, the bottom of middle fermented tea is close to "khaki+light brown", and the "green leaves and red edges" of high-grade middle fermented tea are obvious and the leaves are uniform, but it is difficult to find them in reality.
The color of tea soup
In reality, the light fermented Guanyin is mostly green, but some of it is golden yellow, which is inseparable from "green" as a category of beauty; Transparency is generally good, but tea tends to turn yellow when it is soaked more; The moderately fermented Guanyin will definitely not have any green color, mostly golden yellow or orange yellow. Of course, different grades of tea often differ greatly in the transparency and color of tea, which is not only a matter of intense fermentation, but also requires more practical experience, that is, drinking more and comparing how to brew Tieguanyin tea!
Matters needing attention
Because Tieguanyin tea has its special aroma and "imperial mouth", it is required that the brewed water must be boiled so that the hot air can wrap the aroma and "imperial mouth". Of course, high-quality Tieguanyin tea also has a bottom fragrance, that is, when you drink cold high-quality Tieguanyin tea, there is still a fragrance in your mouth.
The number of porcelain cups and tea leaves must be commensurate. In order to cover the cup conveniently, Yixing ceramic pot or cover the cup is not suitable, because the permeability and adsorption of ceramic pot will distort the taste of tea.
Generally, it is soaked with water, and Tieguanyin tea with average quality should not be soaked for a long time. Only high-quality Tieguanyin tea can be brewed, but the quality of its soup will also change. The brewing time must be controlled well. The relationship between "cup, tea quantity, temperature (water and air temperature) and time" must be handled well, so that the quality of brewed tea soup can reach the best. The same is 7 grams of cups and 7 grams of tea. The brewing time of different teas is different, so adjust the brewing time in time!
Now the trend of the tea market is slowly changing to the Internet market, and the price advantage of the Internet is obvious. I can recommend you to go to Guyi Tianxiang Tea Mall. The quality is good.