Brewing is always the last hurdle to drink a good tea.
Because even the best tea, if the brewing method is not appropriate, can not fully play out the tea should be flavored. But the tea house greatly think, bubble method is dead, law is alive.
Therefore, it is most important to seize the laws of tea and brewing methods. Brewing tea in different ways can make the tea show a different feeling.
/ 3 brewing methods to distinguish between tea grades / 1. White Hair Silver Needle brewing White Hair Silver Needle, there are two main considerations: First, the tea buds are long and tender, the water temperature should not be too high, about 90 degrees can be; Second, this good white tea is covered with white hairs, brewing, hot water can not be directly rushed to the tea buds, it should be along the wall of the cup (or pot) into the rushing. This has two advantages, that is, it will not damage the tea buds character, but not because of the tea buds a lot of hair to make the tea soup become cloudy, and affect the beauty of its soup color.
White Hair Silver Needle tea shape, although small and tender, because the tea buds fat and rich, longer soup, very resistant to bubbling, even if the bubble to ten, the soup color in particular, although the taste of a lot of light, but still can be tasted from the rest of the rhyme. Brewing white hair silver needle, there is a secret, every time out of the tea soup, can stay in the soup bottom about one-third.
In this way, after renewing the water, the tea broth can still carry on the original flavor.2. How to brew white peony White peony has one bud and one or two leaves, and the tea buds are tender and delicate, while the tea leaves are rough and bold, and the temperature of the water should not be too low.
If the water temperature is too high, it will hurt the tea buds, and if it is used with glass tea set, the tea leaves can be seen in the water. Therefore, it is best to control the brewing temperature of white peony between 90-95 degrees.
Other considerations are similar to those for white peony. 3. The brewing method of Gongmei or Shoumei Gongmei or Shoumei is based on the tea leaves, which are rough and simple, and its beauty is threefold: its tea broth is deep red and beautiful, its flavor is mellow and strong, and its efficacy is more excellent.
So, brewing white tea, the water temperature can be 95-100 degrees, and can be more soaked for a while . In this way, you will fully enjoy its most beautiful part.
/ to different appliances to distinguish between the 6 brewing method / a, glass bubble method According to the size of the glass capacity, 1:50 ratio, 1 gram of tea 50ML water. General glass cup 3-5 grams of white tea amount.
Warming: first take the warm water hot cup, to avoid formal brewing due to the heat caused by the glass cup rupture. Then to the cup to 3-5 grams of tea, through the heat of the cup of the residual temperature, shake the dry tea in the cup, to smell the fragrance, this is shaking incense (the following several brewing methods is also true), to experience the white tea dry tea fragrance, fragrance, sweet and mellow fragrance, medicinal fragrance, lotus fragrance, and so on.
Moistening: Infuse 85-100 degrees of water (about 85 degrees of white hair silver needle, about 90 degrees of peony, about 100 degrees of Shou Mei old white tea, the same water temperature in the following ways), covered with the amount of dry tea can be, slightly rotating the glass, so that the tea leaves are moistened, and then quickly poured out the water and drained. At this point, you can once again smell the tea in the cup, and just shake the aroma is a different feeling.
Brewing: Fill the cup with water, gently along the wall of the cup into the cup of seven full. When injecting water, you can use the "phoenix three nods" technique to inject along the wall of the cup, to show respect for the guests, and also to appreciate the silver needle flying, up and down.
Drinking: stay a minute or two to drink, to be the cup of water to drink just over the tea leaves when the water is renewed seven full, each time not to drink dry and then renew the water, in order to maintain a few channels of tea soup flavor uniformity. Second, the cover bowl brewing method cover bowl brewing method is divided into four steps: tea, tea washing, brewing, soup.
Tea: according to the size of the bowl capacity to determine the general amount of tea for the bowl amount of one-third, remember to rather less than more of the word on the good. Run tea: wash tea that wake up tea, also known as warm bubble, with a moderate temperature of boiling water, and then slowly wake up the tea leaves with the "Run" technique.
Brewing: the temperature of the brewing water should be high, the technique is slowly injected along the edge of the bowl, the water flow must be low, can not be rushed against the tea leaves. Soup: soup to grasp two points, that is, the time and techniques, after the injection of water to stay 5 seconds after the soup, the technique should be flat, steady, fast, the bowl should be flat, to the soup time do not hesitate, must be fast, as soon as possible to drain; after draining, the cover bowl back to the position, the lid can be slightly open, so that the tea leaves through oxygen, so that the tea soup will be better to drink.
Third, the purple clay pot brewing purple clay pot brewing is divided into warming, tea, wake up tea, brewing, soup, tea and tea 7 steps. Warming: Boiling water rinsing tea utensils.
Tea: the amount of tea is about one-third of the zisha pot (according to their own tastes slightly increase or decrease). Some friends say that silver needle can not pot bubble, in fact, not necessarily, depending on how carefully you serve, each water temperature to grasp, each time out of the soup faster, and should not be smothered cover can be.
Tea, is a most warm and tolerant good people, thatched roof to live in, can also be placed in a fine house of mind and body, the key lies in your tenderness to treat. Run tea: fast tea 1-2 times (old white tea can be two times), in order to wake up the tea flavor.
Brewing: pour water along the edge of the pot, not straight to the center of the pot. Soup: Wait for 10-30 seconds to pour the tea into a fair cup (if the interval between each brew is very short, you can leave a small amount of tea in the pot to ensure that the flavor of the tea remains the same for each brew.
Of course, draining each time is the safest way to make a good tea soup). Distribute the tea: Distribute the tea in the fairway cups into the tasting cups in order, and invite the guests to enjoy the tea.
Tea tasting: smell its fragrance, see its color, taste its flavor. Fourth, the brewing method Old White Tea brewing method is divided into six steps: warming, tea, brewing, soup, tea and tea.
Warming: boiling water rinsing tea utensils. Place tea: three different ways: a. Boiling water can be poured into the Zisha kettle, and then the leaf bottom after brewing four or five courses in the Gaiwan or Zisha kettle is poured into the Zisha kettle or other containers that can be boiled.
b. Cold water can be poured into the tea container, and then add the old white tea, slowly cook, cook to the aroma, color you think all can be; c. You can also have the conditions of the old white tea dry tea into the pottery, slowly roasted on the fire, baked out of the tea overflowing with the house, and then injected into the boiling water to cook the water, the first injection of water, listen to the tea in the water sheer self-generated giggling, is not in the chanting and singing, for you to dedicate the last warmth. Brewing: After the tea boils for 30-60 seconds, the soup can be released (can be cooked for a little longer).
Soup out: after the tea is amber-colored, you can pour the tea into a fairway cup (you can leave a small amount of tea in the boiler each time you make a brew to ensure that each brew has an even flavor). Divide the tea: Divide the tea in the fairway cup into tasting cups for guests to enjoy.
Tea tasting: smell its fragrance, view its color, taste its flavor. Fifth, the floating cup brewing method floating cup is known as the "universal tea set", "lazy tea set", "office tea artifacts".
Wherever you are, it is very convenient and practical, and tea and soup separation, that is, as a tea brewer, but also as a drinking cup. In the upper space.
2. What is the common sense of tea
Tea common sense (a)
Tea is a superior beverage that is beneficial to human health, and about more than half of the world's population loves to drink tea. The reason why tea is regarded as a healthy beverage is that it contains a large number of substances that are beneficial to human beings, such as theophylline, tea tannin, aromatic oils and vitamin C, and so on. Therefore, tea can refresh the mind, improve eyesight, remove fire, eliminate food, relieve summer heat, laxative and diuretic. Especially in today's world, tea has other beverages are not as good as the three major functions, namely, anti-cancer, anti-cardiovascular disease and radiation hazards. Especially green tea contains more tea polyphenols, absorbed by the body will combine with carcinogens to make them decompose, and reduce carcinogenic activity, thereby inhibiting the growth of cancer cells. Chemical analysis and clinical trials show that green tea contains active ingredients that can slow down the reproduction of leukemia virus and human immunodeficiency virus (AIDS). Experts believe that green tea has been identified as the most effective natural antidote to cancer, and the ellagic acid in green tea can prevent cancer cells from sticking to healthy cells, so it can reduce the spread of cancer. Therefore, drinking tea has become more and more popular.
First, the classification of tea
According to the different methods of tea processing is divided into six categories: black tea: such as Qi Hong, Dian Hong, etc.. Green tea: Xihu Longjing, Huangshan Maofeng and so on. White Tea: White Peony, Gong Mei, etc. Yellow Tea: Junshan Silver Needle, Huangshan Maofeng, etc. Yellow tea: Junshan silver needle, Huoshan yellow tea, etc. Black tea: Liubao tea, Por brick tea, etc. Green tea: (also called oolong tea) Iron Goddess of Mercy, Shui Xian, and so on.
According to the export of tea is divided into six categories: black tea, green tea, oolong tea, flower tea, white tea, pressed tea.
Second, the tea on the choice of water
Water is divided into natural water and artificially treated water. Natural water includes spring water, river water, well water and water from the sky, and artificially treated water has tap water. Distilled water, non-ionized water. The different dissolved substances contained in various kinds of water have a great impact on the quality of tea soup. Spring water, especially from the mountain slowly out of the spring water for tea is the best, followed by river water, again well water, rainwater can also make tea. Generally, fall rain is the best. Plum rain followed by thunderstorms are the worst.
Third, bubble tea on the water temperature requirements
The general temperature of the tea water to reach the degree of boiling bubbles, the water temperature standard is about 90 ℃.
Fourth, the preservation of tea
Tea bought back if not properly preserved, largely affecting the quality of the tea itself. General tea moisture content of 5% below the more resistant to preservation, dry tea preserved in an airtight vessel can be a long time to maintain the color and flavor of the tea. If the tea leaves are placed in direct sunlight, the dry tea will easily change color and affect the taste. The more high-grade green tea, flower tea is more sensitive to light. Temperature is also very important for the preservation of tea, tea is easy to save at low temperature, generally 0-5 ℃ is more appropriate. Room temperature tea is not stable and easy to change.
Fifth, different seasons should drink different teas
Spring is more dry due to the drink of green tea, which can quench thirst and can clear heat and detoxification. Summer weather is hot, this time to drink green tea can also drink iced tea, both green tea brewed to add the right amount of ice, after drinking fresh and clean, and then go to the summer heat. Autumn high and refreshing, but the morning and evening cool, this can drink oolong tea can also drink flower tea. Winter is cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold, cold. What tea to drink in different seasons, should also be based on personal habits and physical condition.
Six, tea and health
Drinking tea can excite the nerve center, eliminate fatigue, less sleep and benefit from thinking. Drinking tea can supplement a variety of vitamins, improve the quality of human health. Drinking tea can promote food absorption and metabolism, can improve the body's mineral levels, can regulate the body's sugar metabolism to treat diabetes. Drinking tea can diuretic, enhance the excretory function of the kidneys. Drinking tea can prevent aging and prevent coronary heart disease. Drinking tea can improve eyesight, anti-inflammatory, detoxification, resistance to radiation damage and anti-cancer effects.
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3. What kind of constitution people drink white tea is good
This is a very good question. Nowadays, people drink tea very blindly. What is popular to drink. In fact, drinking tea depends on the constitution. White tea is more cold, it is not suitable for people with a cold constitution often drink. White tea, I only drink East Ran Tea Garden. Because they are not like the general businessmen who only promote. Instead, they popularize the correct knowledge of tea culture. The quality of the tea is also very good. If you are interested, you can try to see oh, must be adopted ~ ~ attached this year just got white peony
4. Drinking white tea need to pay attention to what matters
Drinking white tea need to pay attention to the matters Although white tea is a very good health care tea, but if you do not drink the correct white tea, not only will not have the health benefits, but will have a bad effect on the body.
Ordinary tea is suitable for both drinking, should not drink, but the white tea is different, it is suitable for drinking, should not be interrupted, drinking white tea should not be too thick, generally according to personal preferences and the points of light tea. And tea network suggests not to drink too hot white tea, too hot water bubble tea, not only will destroy the vitamins in the tea, drinking directly will hurt the throat, esophagus and stomach wall, but will damage health.
And drinking tea on an empty stomach, the gastric juice will occur abnormal secretion phenomenon. This will cause the mucous membrane of the digestive tract to contract and cause stomach pain, for the stomach "hot" people can drink in moderation on an empty stomach.
Those who have a neutral stomach can drink it at any time, while those who have a "cold" stomach should drink it after meals. In addition, according to the efficacy of white tea, the elderly do not drink too much white tea every day, because the white tea is cold, the elderly drink too much instead of health effects.
5. White tea brewing method and brewing skills
The most important feature of white tea is the millimeter silver white, there is a "green makeup" of the beauty of the buds, and fat, yellow soup color, taste fresh and mellow, the bottom of the leaf is tender.
Because of the cold nature of white tea, for the stomach "hot" people can drink in moderation on an empty stomach. For those with a neutral stomach, white tea can be consumed at any time.
People with "cold" stomachs should drink white tea only after meals. However, white tea does not **** the stomach lining in general.
In general, 5 grams of white tea per person per day is enough, the elderly should not be too much. Tea is a very elegant thing, and tea is a very important part of tea tasting, white tea as China's six types of tea in one of its brewing method is naturally a lot of attention, for friends who like white tea to master the brewing method is also a very important thing.
1, cup bubble method A person drinking alone, with a cup bubble. With a 200 ml cup (glass cup is the most appropriate), take 5 grams of white tea, with 90 degrees of water first warm smell, and then use boiling water to brew directly, 1 minute after you can drink.
2. Gaiwan method: For two people to drink, use a gaiwan. Take 3 grams of white tea and put it into the gaiwan, warm it with 90 degrees water to smell the fragrance, and then brew it like kung fu tea.
The first brew lasts 45 seconds, and each subsequent brew lasts 20 seconds, so that you can taste the fresh flavor of white tea. 3, pot bubble method Three or five people gathered, with pot bubble.
Medium quality big belly purple sand pot is the best choice for white tea. Take 7 to 10 grams of white tea into the pot, 90 degrees of boiling water to warm, 100 degrees of boiling water to simmering bubble, 45 to 60 seconds can be tasted, so you can taste the purity of white tea in the mellow.
4, cooking and drinking method Special health care, with cooking and drinking. Boiling tea is a secret recipe that has been used in folklore.
Use water and 15 grams of old white tea (aged more than three years) to cook for 3 minutes into a thick juice and then filter out the tea, to be cooled to 70 degrees, add a spoonful of honey or earth rock sugar, drink while hot, and then feel the body light and God's tranquillity, and its taste is more mellow and peculiar.
6. Some general knowledge about tea
Types of tea 1. green tea Green tea is unfermented tea, that is, the fresh leaves are spread out to dry and then directly into the one or two hundred degrees of the hot pan frying to maintain its green characteristics.
Valuable varieties are: Longjing tea, Biluo spring tea, Mount Huangshan Maofeng tea, Mount Lu Yunwu, Liu'an Guaibian, Mengding tea, Taiping Monkey Kui tea, Junshan Silver Needle tea, Guzhu Purple Bamboo Shoots Tea, Xinyang Maojian tea, Pingshuizhu tea, Xishan Tea, Yandang Maofeng tea, Huadeng Yunwu Tea, Yongxi Huoqing Tea, Jingting Green Snow Tea, Emei Erui Tea, Duyun Maojian Tea, Enshi Yulu Tea, Wuyuan Mingmei Tea, Rain Tea, Moganshan Yellow Buds Tea, Wushan Gaimi Tea. Black tea, black tea and green tea. 2. black tea black tea is the opposite of green tea, is a fully fermented tea (fermentation degree greater than 80%).
The name black tea comes from its soup color red. Famous varieties are: Qi Hong, Dian Hong, Ying Hong.
3. Black Tea Black tea was mainly sold to the border areas, like Yunnan Pu'er tea is one of them. Pu-erh tea is made by pouring water on top of green tea that has already been made and then fermented.
Pu-erh tea is popular in Southeast Asia and Japan for its lipid-lowering, weight-loss, and blood-pressure-lowering effects. But to really talk about weight loss, the most significant effect is still oolong tea.
4. Oolong tea Oolong tea, also known as green tea, is a class of semi-fermented tea between black and green tea. Oolong tea in the six types of tea in the process of the most complex and time-consuming, bubble method is also the most elaborate, so drinking oolong tea is also known as drinking work tea.
Famous varieties are: Wuyi Rock Tea, Iron Goddess of Mercy, Phoenix monocotyledon, Taiwan Oolong Tea. 5. 5. yellow tea The famous Junshan silver needle tea belongs to the yellow tea, yellow tea production method is a bit like green tea, but the middle needs to be smothered in yellow for three days; 6. white tea White tea is basically made of sunlight.
White tea and yellow tea appearance, aroma and flavor are very good. Famous varieties include: white ho silver needle tea, white peony tea .
By combining the above common classifications, Chinese tea can be divided into two major categories: basic tea and reprocessed tea: Basic Tea: Green Tea ---- This is one of the most abundant types of tea in China, and its color varieties are the first in the world. Green tea has a high aroma, flavor mellow, beautiful shape, resistant to brewing and other characteristics.
Its production process are after killing a kneading and twisting a drying process. Due to the different methods of drying during processing, green tea can be divided into fried green tea, baked green tea, steamed green tea and sun-clean green tea.
Green tea is China's largest production of a class of tea, the country's 18 tea-producing provinces (regions) are producing green tea. China's green tea color varieties of the world's first, tens of thousands of tons of exports each year, accounting for about 70% of the world tea market green tea trade.
China's traditional green tea - eyebrow tea and pearl tea, to the high aroma, flavor, shape, beautiful, resistant to brewing, and popular with consumers at home and abroad. Black tea ---- The difference between black tea and green tea lies in the different processing methods.
Black tea processing without killing, and withering, so that the fresh leaves lose cloud part of the water, and then twisting (kneaded into a strip or cut into particles), and then fermentation, so that the polyphenols contained in the oxidation of tea, into red compounds. This compound is partly soluble in water, partly insoluble in water, and accumulated in the leaves, thus forming red soup, red leaves.
There are three main types of black tea: small seed black tea, Gongfu black tea, and black broken tea. Green tea (oolong tea) ---- is a semi-fermented tea, that is, the production of appropriate fermentation, so that the leaves are slightly red change, is between green tea and black tea between a kind of tea.
It has both the freshness and intensity of green tea, and the sweetness and alcohol of black tea. Because the middle of the leaf is green, the edge of the leaf is red, so there is a "green leaf red edge" called.
White tea ---- is a specialty of China. It is processed without frying or kneading, only the tender, leaf back full of hairy tea leaves dried in the sun or drying with the fire, so that the white hairs remain intact.
White tea is mainly produced in Fujian's Fuding, Zhenghe, Songxi and Jianyang counties, with "Silver Needle", "White Peony" and "Gongmei", There are several kinds of "Silver Needle", "White Peony", "Gongmei" and "Shoumei". Yellow tea ---- in the process of tea production, after the smothering pile of yellow, thus forming yellow leaves, yellow soup.
Sub "yellow bud tea" (including Hunan Dongting Lake Junshan silver buds, Sichuan Ya'an, famous county of Mengding yellow buds, Anhui Huoshan Huo Nei buds), "yellow small tea" (including Hunan Yueyang Beigang in the Hunan Ningxiang Weishan Maojian, Zhejiang Pingyang). Pingyang yellow soup, Hubei Yuanan deer park), "yellow tea" (including the big leaf green, Anhui Huoshan yellow tea) three categories. The black tea ---- raw materials are coarse and old, and the pile of fermentation time during processing is long, making the leaf color dark brown.
It is the indispensable daily necessities of the brotherly peoples of Tibet, Mongolia, ****er. There are "Hunan black tea", "Hubei old green tea", "Guangxi Liu Bao tea", Sichuan's "West Road tea", "South Road tea", "South Road tea", "South Road tea", "South Road tea", "South Road tea", "South Road tea", "South Road tea", "South Road tea", "South Road tea". "South Road Border Tea", Yunnan "tight tea", "flat tea", "square tea" and "round tea". "round tea" and other varieties.
Reprocessed tea: a variety of gross tea or refined tea reprocessing known as re-processed tea, including flower tea, pressed tea, liquid tea, instant tea and medicinal tea. Medicinal tea ---- medicines and tea pairing, made of medicinal tea, in order to play and strengthen the efficacy of the drug, conducive to the dissolution of the drug, to increase the aroma and harmonize the flavor of the medicine.
There are many types of tea, such as "afternoon tea", "ginger tea loose", "life tea", "weight loss tea "and so on. Flower tea ---- This is a relatively rare variety of tea color.
It is a product that increases the aroma of tea with the fragrance of flowers, and is very popular in China. It is usually made of green tea as tea blanks, and a few of them are also made of black tea or oolong tea.
It is based on the characteristics of the tea leaves easily absorb odors, to scented flowers to manhole processed. The varieties of flowers used are jasmine, osmanthus, etc., with jasmine being the most common.
From the world, in the above categories of tea, the largest number of black tea, followed by green tea, the least is white tea. Tea drinking in foreign countries There are more than a hundred countries and regions around the world whose inhabitants love to taste tea.
In some places, tea drinking as an artistic enjoyment to promote. Tea drinking methods are the same in different countries, each with its own unique characteristics.
Sri Lanka: Sri Lankan residents love to drink strong tea, tea and bitter and astringent, but they feel delicious. The country's black tea sells well around the world, in the capital city of Colombo, there are tea distribution of large firms, with a test tea department, by experts with the tongue taste test, and then check the grade and price.
Britain: People from all walks of life in Britain love the drink. Tea can almost be called the national drink of Britain.
He loves the freshly brewed strong tea, and put one or two pieces of sugar, plus a little cold milk. Thailand: Thais love to add ice to their tea, and all of a sudden it is cooled, or even frozen, which is iced tea.
In Thailand, the local tea drinkers do not drink hot tea, to drink hot tea is usually foreign guests. Mongolia: Mongolians love brick tea.
They put brick tea in wooden mortar.
7. tea knowledge, a cup of tea to put how much
Make a pot of good tea, the first thing to pay attention to is the amount of tea. The amount of tea is not a unified standard, different tea, according to the size of the tea, tea type, and personal taste, the amount of tea is not the same. However, for most teas, the standard amount of tea is not much different. Generally speaking, the standard amount of tea is 1 gram of tea with 50 grams of water. This is the standard used by many tea masters nowadays. (For tightly pressed teas and oolong teas, the ratio of tea to water is about 1:30.)
In reality, we can't be precise about the 1:50 ratio every time we drink tea, but with this standard, we can estimate how much dry tea to put in according to the size of the tea container.
In the absence of a hard index, tea lovers may also want to try using the volume of tea to decide the amount of tea to throw. In the usual use of Zisha pots, for example, the standard of the amount of tea casting for each tea is as follows (for reference only):
Green tea (yellow tea): 1/5 ~ 1/6 pots (leaves large and loose 1/3 pot)
However, we must remember two things, one is not too hot water, and the second is that you can't put the lid on, otherwise the tea soup is easy to be smothered.
Green Tea (Oolong Tea): 1/4 pot for clear aroma shape, 1/3~1/2 pot for strong aroma shape
Oolong Tea is particularly diverse, but we can roughly categorize them into bars and spheres based on their shape.
The amount of tea thrown in the bar is almost 1/5~1/3 of the capacity of the zisha pot, while the spherical oolong is enough to cover most of the bottom of the pot.
Black tea: the amount of tea is l/4 pot
However, there are two types of black tea, large-leafed tea and small-leafed tea, common small-leafed black tea is Keemun black tea, while Yunnan black tea is large-leafed tea, large-leafed tea leaves are relatively large, and occupies a large volume. So in order to make the taste is not too light, when you make tea, the amount of tea should be more than the small-leafed black tea.
White tea: the amount of tea is 1/3 pot
Bulk tea can be appropriately increase the amount of tea, tea cake, then reduce the amount of tea. Relatively speaking, white tea is relatively easy to brew.
Black tea: the amount of tea is l/4 pot
Black tea is mostly made of pressed tea, some pressed tea is pressed more tightly, relatively speaking, the "density" will be larger, so you can properly reduce the amount of tea, to adjust the flavor.
There is also a little more special is that the tightly pressed tea people have a saying - "three years below the open lid bubble, more than three years buckle lid bubble". This is because the shorter years of tightly pressed tea fermentation is not high, the cover will be as easy as green tea to smother the tea, and more than three years of tightly pressed tea after the late self-fermentation does not have this problem.
Of course, for the amount of tea, tea lovers can change the amount of tea according to personal taste and mood. There is no standardization here. Our tea-making skills will also grow over time, and I believe that with more practice, we can all make good tea for ourselves.