1, dosage
There are many types of tea, different types of tea, dosage varies. Such as brewing general black and green tea, tea and water ratio, roughly mastered in 1:50 - 60, that is, each cup of about 3 grams of dry tea, add 150-200 ml of boiling water. If you drink Pu-erh tea, put 5-10 grams per cup. If you use a teapot, it is appropriate according to the size of the capacity. The largest amount of tea is oolong tea, each time the amount of input is almost one-half of the volume of the teapot, or even more.
2, water temperature
The ancients were very concerned about the temperature of the water for tea. Song Dynasty Cai Xiang in the "Tea Record" said: "Waiting for the soup (that is, refers to the boiling water to cook tea - author's note) is the most difficult, uncooked foam floats, overcooked tea sinks, the former world is called the crab's eye, overcooked soup also. Sinking bottle in the cooking is not discernible, so it is said to wait for the soup is the most difficult.
"The Ming Dynasty Xu Zishu in the "tea sparse" said more specifically: "water into the choshi, will need to cook quickly, waiting for the sound of pine, that is, to go to the cover, in order to message its old and young. After the crab eye, the water has a slight wave, is then; big wave boiling, spinning to no sound, is out of date; over the soup is old and fragrant, never use.
"The above shows that tea boiling water, to big fire boil, do not slow cooking fire. To just boil bubbling appropriate, with this water tea, tea soup flavor are good. If the water boiling too long, that is, what the ancients called "water old".
3, water
Water weight also includes the amount of mineral content in the water, as well as acidity, alkalinity, iron, alkali substances in the water more tea, tea will float a layer of "rust oil", turbidity and sediment. The acidity of the water is large, the color of the tea will be dark, or even dark black. So it is recommended to choose soft water tea (such as Tibet natural glacier mountain spring water, Qinghai Kunlun Mountain natural mineral water, Henan Taihang Bali natural mineral water, Qingdao Laoshan natural mineral water).
4, time times
Modified brewing method is: the tea leaves into the cup, the first example of a small amount of boiling water to submerge the tea to the degree of the cover for about 3 minutes, and then add boiling water to the seventy to eighty percent full, you can drink it while it is still hot. When drinking to the cup is still about one-third of the remaining tea, and then add boiling water, so that before and after the tea concentration is relatively uniform.
5, do not use insulation cup
Today, whether blue-collar, white-collar, retired pensioners, or students, are accustomed to using insulation cup tea. It is no wonder that the insulation cup because of its reliable insulation, easy to carry to the rapid popularization, so many people have developed the habit of using insulation cup tea.
Unaware that this is not conducive to the protection of nutrients, and even make its flavor deterioration.
6, bubble tea to reason
Bubble tea essential five conditions: water quality, mood, time, tea, water temperature.
/iknow-pic.cdn.bcebos.com/024f78f0f736afc38c24ff4fbd19ebc4b74512f4 "target="_blank "title="" class="ikqb_img_alink">/iknow- pic.cdn.bcebos.com/024f78f0f736afc38c24ff4fbd19ebc4b74512f4?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1% 2Fquality%2Cq_85%2Fformat%2Cf_auto "esrc="/024f78f0f736afc38c24ff4fbd19ebc4b74512f4"/>
Extended information: Selecting and identifying tea To make a tea, you must first select the tea and identify it, and only if you are correctly identifying the tea, can you decide on the method of brewing. The only way to determine the method of brewing is to identify the tea correctly. There are many types of tea, according to the picking time is divided into spring tea, summer tea, autumn tea, can also be planted according to the different geographical locations into the high mountain tea and flat tea, but also according to the color of the tea (different processing methods) will be divided into green tea, black tea, green tea (oolong tea), white tea, yellow tea, black tea, tea, flower tea, seven categories. Green tea is the most produced type of tea in China. Green tea has the quality characteristics of green leaves and clear soup. Good tenderness of the new tea, green color, bud peaks show, bright soup color. Its representative varieties are "Longjing", "Biluochun", "Zhucha" and so on. Black tea is red leaves and red soup, which is a quality characteristic formed after fermentation. Dry tea color and lustre, taste mellow and sweet and strong, soup color red and bright. Black tea has "Gongfu black tea", "black tea" and "small species of black tea" type, brand to "Qi Hong", "Ning Hong" and "Dian Hong" is the most representative. Oolong tea is a semi-fermented tea, the color of green and brown as iron, so it is also known as green tea. Typical oolong tea leaves are green in the middle and red at the edges, known as "green leaves with red edges". Its soup color is clear and golden, with natural floral aroma, and the taste is strong and fresh. The "Guanyin", "Big Red Robe", "Frozen Top Oolong", "Phoenix single fir" and so on are the most representative. White tea is made from tea leaves with more white hairs above the buds. White tea is full of white hairs, natural form, yellow soup color, bright and clear, fresh and mellow taste. The representative varieties are "White Hair Silver Needle", "Shou Mei", "White Peony" and so on. Yellow tea has yellow leaves and yellow soup, with sharp aroma and mellow flavor. Its buds and leaves are hairy, golden and bright, and the soup color is apricot yellow and clear. Representative varieties are "Junshan silver needle", "Mengding yellow bud", Huoshan rhubarb tea "and so on. Black tea leaf color is black and heavy, soup color is yellow, yellow-brown leaf bottom, mellow fragrance. The black tea is mainly made into pressed tea for the ethnic minorities in the border areas to drink. Reference: