Fuding old white tea brewing method (five)

White tea brewing method to take into account the four aspects of white tea color, aroma, taste, shape, in the process of white tea brewing white tea leaves jade white, stem and vein green, fresh and sweet visual and gustatory enjoyment, which is the four basic requirements of white tea brewing. The following is an introduction to five old white tea brewing methods:

First, the cover bowl method

The cover bowl method is divided into four steps of tea, tea washing, brewing, soup.

1, cast 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 on the word good.

2, tea washing: tea washing that is awake tea, also known as warm bubble, with a moderate temperature of boiling water, and then use? Run? The technique of slowly waking up the tea leaves.

3, brewing: brewing water temperature should be high, the technique is slowly injected along the edge of the cover bowl, the water flow must be low, can not be rushed against the tea.

4, out of the soup: out of the soup to grasp two points, that is, the time and techniques, after the injection of water to stay 5 seconds out of the soup, the technique should be flat, steady, fast, the bowl should be flat, to the soup time do not hesitate to be fast, as soon as possible draining; draining, the cover of the 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.

Second, the purple clay pot brewing

The purple clay pot brewing is divided into seven steps: warming, tea, wake up tea, brewing, soup, tea and tea.

1, warm: boiling water rinse tea

2, tea: tea amount of about two-thirds of the zisha pot

3, wake up tea: wash tea 2 ~ 3 times, in order to wake up the tea

4, brewing: 90-95 ℃ boiling water is better

5, soup: tea soup amber color can be poured into the fairway cup (each brewing can leave a small amount of tea soup), the tea cup can be used as the tea cup. (A small amount of tea broth can be left in the Zisha pot for each brewing to ensure that the flavor of the tea broth remains the same for each brew)

6. Tea distribution: Divide the tea in the fairway cups into tasting cups in order, and invite guests to enjoy it

7. Tea tasting: Smell the aroma, look at the color, and taste the flavor.

Three, the old white tea bottom steaming method

The old white tea bottom steaming method is divided into six steps: warming, tea, brewing, soup, tea and tea.

1, warming: boiling water rinse tea

2, tea: boiling water can be poured into the Zisha pot, and then the brewing of the leaf bottom poured into the Zisha pot

3, brewing: to be after 30-60 seconds after the tea boiled can be out of the soup (can be boiled for a little longer)

4, out of the soup: tea soup was amber color after the tea soup can be poured into a fairway cup (each time you can leave a small amount of tea in the cup), the tea can be used for the purpose of the tea. A small amount of tea broth in the Zisha pot to ensure that the flavor of the tea broth remains the same for each brew)

5, tea: the tea in the fairway cup into the tasting cups, guests to enjoy

6, tea: smell its aroma, look at the color, taste its flavor.

Four, glass bubble

According to the size of the glass capacity, the ratio of 1:50, 1 gram of tea 50ML water. General glass 3-5 grams of white tea amount.

First, take warm water to scald the 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 cup of `heat residual temperature, shake the dry tea in the cup, to smell the fragrance, which is shaking incense (the following brewing methods are also the same), to experience the white tea dry tea fragrance, fragrance, sweet and mellow aroma, medicinal fragrance, lotus fragrance, and so on.

Moistening: Inject 85-100 degrees of water (about 85 degrees of white hair silver needle, about 90 degrees of peony, about 100 degrees of Shoumei old white tea, the water temperature is the same as the following ways), covered with the amount of dry tea can be, a slight rotation of 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 and is a different feeling.

Brewing: Fill the cup with water, gently along the wall of the cup to fill the cup seven full. The water can be used to fill the cup. Phoenix three nodding? Maneuver along the wall of the cup into, to show respect for the guests, but 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.

Fifth, cold brew method

Going out, no tea is not happy, and suffering from no subtle tea utensils, this time a simple bottle of mineral water, pure water can be simple to deal with, and the tea soup is delicious not to reduce the kung fu bubble. Three or five grams of white tea first with cold water wash, and then loaded into the bottle, screw on the lid slowly to wait for the white tea fairy to release the youth bar, half an hour after you can drink, but also in advance of three or two hours to soak, thirsty, open the lid to drink.

To make a cold drink, just put the bottle of white tea into the refrigerator freezer compartment, slowly cold for a few hours, or go out to work, come back to have a cup of summer health cold drink.

Diabetic discomfort, with cold water, a cup of four or five grams or more amount of white tea bubble on the day, slowly bubble side drink, adhere to the appropriate amount of drinking, very beneficial. Do not use boiling water to bubble, is to not want to boil water to destroy the sugar in the tea.