Making tea, seemingly simple, actually has a mystery. Put tea in an orderly way, especially when brewing green tea, put tea first or pour water first, and pay attention to all details. Today, Xiaoyi will come to talk to you specifically, but don't use it wrong again. Commonly used tea throwing methods include upper throwing method, middle throwing method and lower throwing method. The three methods of throwing tea are mainly aimed at green tea, and the utensils mainly use transparent glasses.
Top-throwing method: Top-throwing method is mainly to brew delicate green tea, usually a single bud or a leaf, such as high tenderness green tea such as Maojian in Duyun, Guizhou and Biluochun in Dongting.
Reason: Delicate tea is a new life that has just grown on the tea tree. Just like a newborn baby, it is precious and almost defenseless. You can't brew this tea with freshly boiled water, it will burn out. Generally, water at 80℃~85℃ is hot and safe. The method of "water before tea" is also adopted to avoid physical damage caused by direct impact of water on tea body.
Investment method: put water first, then tea, then water. The investment method mainly brews delicate and fragrant green tea, or dry tea in natural state, such as Ziyang Maojian, Hanzhong Xianhao and Que Tongue.
Reason: Delicate and fragrant tea leaves can't stand the damage of high temperature and heat and water shock, but they need temperature to stimulate the aroma in tea, so the order of "water-tea-water" is adopted. Water first, then tea, to protect tea from heat damage, secondary high-pressure water injection, to stimulate tea fragrance.
Drip method: first put the tea in, then put the water in. The operation is relatively simple, the tea leaves stretch quickly, the tea juice is easy to leach, the tea fragrance is completely transparent, and the whole cup of tea soup is uniform. Therefore, it is beneficial to improve the color, aroma and taste of tea soup, and this method is also the most commonly used.
Dropping method is mainly used to brew thick and old tea leaves, generally two or three leaves per bud or low grade, such as Taiping Monkey Kui.
Strong tea, with low grade, strong body and restrained nutrition. Such tea should use high-temperature water to extract its contents, and at the same time use the impact force when injecting hot water to stimulate the diffusion of the contents.
The brewing temperature of green tea, especially various famous teas with delicate buds and leaves, is generally around 85℃ and should not exceed 90℃ (note: the water temperature here refers to the water temperature after boiling and then cooling). The more tender and greener the tea leaves, the lower the brewing water temperature, so the brewed tea soup must be light green and bright, with fresh taste and less damage to vitamin C in the tea leaves.
Green tea is fresh, mellow, beautiful in appearance, with obvious buds and leaves, giving people a feeling of spring breeze. In hot summer, soak a cup of green tea with clear soup and green leaves to cool you down for a summer.
Good tea is more than tea.
Drinking tea is a bad thing and a waste of time.
Tea is wonderful when it meets good utensils.