Monkey Kui tea brewing method is as follows:

Tools / raw materials: monkey Kui tea, water, cup.

1, boiling water: want to brew Monkey Kui tea, we must first be ready to boil the water needed to use the water, for the choice of water, as the saying goes, eight points of tea very water. Conditions of the best choice of local better spring water, such as unconditional, you can buy such as Nongfusanquan, cuts of water class of natural water products, can not be used with tap water a pot of it. Boil water to have a slight bubble constantly rise can, do not boil.

2, warm cup: like tea friends know that green tea is required in the 4 ~ 6 degrees under the condition of refrigerated processing, Taiping Monkey Kui is the same, due to low temperature, the tea will also be the aroma of the temporary cover, cast tea before the cup to boiling water after pouring out of the warm cup of water before casting tea.

3, throw tea: about 3 to 5 grams of tea per cup is appropriate (15-20 roots or so), the cup selection of broad-mouthed, thin waisted single-layer glass cup is best, do not choose a double-layer (poor heat dissipation will lead to ripe soup flavor) cup, tea head and tail neatly organized to the root of the downward casting of tea.

4, brewing tea: first add 1/3 of the cup capacity of boiling water, pick up the cup and shake it, so that the tea leaves fully absorb the water. After about 30 seconds, fill with water again. 3 to 4 minutes later, a cup of aromatic Taiping Monkey Kui is ready.

5, appreciate the tea: tea in the cup ups and downs, slowly stretching, tea leaves after the formation of a sudden as the carp straight into the bottom of the cup, and suddenly a light song and dance slowly floating down. Meditate and hold your breath to sniff, a fragrance leisurely and out of the nose, curling unceasingly.