Black tea raw materials are coarse and old, rich in dietary fiber, minerals and various vitamins.

Raw elements and sugar substances, its brewing is not picky, can be soaked and boiled.

Selection of tea set

When brewing black tea, a covered bowl and a teapot are usually used. The teapot has strong adsorption, which can adsorb the smell and coarseness in the tea, so that the brewed tea will be purer.

Water selection and water temperature

It is best to use mountain spring water, which can release the taste of black tea, followed by mineral water and pure water. Brewing boiling water with water temperature of 100℃ can brew the mellow taste of black tea.

Wash tea

The process of tea washing should run smoothly, and the soup should be produced quickly. When the tea comes into contact with water for the first time, within 3 seconds, tea polyphenols, amino acids and other beneficial components will be lost in large quantities.

Six methods of brewing black tea

Traditional cooking and drinking methods

Take 5g of tea10 ~15g, add 500ml of water to boil, add the tea leaves, stew for two minutes after the water boils, stop the fire and filter the residue, and repackage while it is hot. Suitable for Tibetan tea and Fuzhuan tea. After boiling, the taste will be softer and the soup will be longer.

Herbal tea drinking method

According to the traditional method of boiling and drinking, the ratio of tea is generally1:50 ~ 80. After boiling, let the filter residue cool and drink it, and put it in the refrigerator, with better flavor.

Big pot frowsty

Take 5~7 grams of tea, choose a 350ml big pot, fully understand the nature of tea, and control the concentration of tea soup with the time of soup. It is suitable for occasions with a large number of people, and the amount of tea is more, and the soup is faster.

Cover-bowl brewing method

You can cover the bowl with purple sand or ceramics, take 5-8g of tea, inject water at a fixed point, try not to touch the tea, and let it wake up slowly. The black tea is pressed tightly, which is more resistant to soaking. You can pause for 5~ 10 for the first four infusions, and then add10/5 seconds for each infusion. Ceramic cover bowl is suitable for brewing new tea and tea with low compaction and tender raw materials; Zisha pot is suitable for brewing old tea and tea with high raw material maturity.

Cup bubble

Use a covered teapot or ceramic cup, brew 5g of tea with boiling water, and cover it for 2-3 minutes. When the water in the cup is about 1 cm higher than the leaves, you can make the tea roll, usually for three or four times, and the fragrance is incomparable.

Milk tea drinking method

According to the traditional cooking method, milk, tea soup1:5 are mixed, and then appropriate amount of salt is added to make the milk tea with western characteristics.