1, water temperature: Pu'er Tuocha water temperature is best mastered at 100 ℃, tea tea boil water, to big fire boil, do not slow cooking fire. To just boil bubbling is appropriate, with such water tea, tea soup flavor are good. Sometimes, in order to maintain and improve the temperature of the water, but also before brewing with boiling water hot tea, after brewing in the pot outside the boiling water.
2, tea steeping time: the first, the second channel of tea water discarded, the third channel for drinking, but the third channel of tea steeping time can be shorter, such as 10-20 seconds, the fourth channel steeping time is slightly longer than the third channel, such as 30-40 seconds, and so on, the more the concentration of the tea water is lighter, the longer the steeping time can also be.
Gai Bowl Bubble Tuo Cha
Gai Bowl Bubble Tuo Cha and Gai Bowl Bubble Puerh Cake Tea is the same, Tuo Tea and Cake Tea are tightly pressed tea, they are just prying the tea on the way to the difference, if you don't know how to pry Tuo Tea, you can go back to look at a few days ago.
The amount of tea placed with the cake tea is almost the same, depending on the amount of cover bowl, cast tea one-fifth can be.
The tea brewing technique and process is the same as the cake tea, do not do more details.
Pot bubble tuocha
The best choice of pot is to continue the strong temperature, slightly larger (about two or three times larger than when drinking oolong), will be better. The reason is that after the first and second flush, should try to brew and bubble between the bubble, so the teapot is not good renewable temperature is easy to make a big difference in temperature. So the teapot to choose the wall thickness, the proportion of the mouth of the lid is not too large. Another mention, the teapot of the best smooth water, sometimes too much tea, boiling water into the pot needs to be poured out immediately, so the pot is not fast enough will affect the ability to control the pot.
1, the pot to stay in the soup effect
Generally speaking, the first bubble water pour dry, the second bubble pot of water to stay some, about one-tenth (which is in the second bubble will be the flavor out of the situation, if the third bubble will be the flavor out of the bubble, in the third bubble to start to stay a little bit of water in the pot, do not pour dry). If it is really old enough Poe'er, there is no need to open the lid, strictly speaking, the lid should not be opened; there will be a little astringent, sour taste of Poe'er, etc., in the second bubble pouring out and in the pot to leave a little water, open the lid for about half a minute to a minute and then put the lid on; heavy astringent, bitter, sour taste of the Poe'er, open the lid, the mouth of the pot when there is no steam, with a finger to press the pot, if the temperature will not be too hot finger can be touched for more than five seconds, and then will be the lid of the pot! Cover the lid.
The pot left a little water, the main thing to let the brew out of the things dissolved in the water; the temperature should be controlled, because this is the main brewing. The stopping time is the brewing (steeping, steeping tea) time, so this time should be controlled (if the temperature is set higher you need to be careful), the tea soup will show the flavor. Therefore, unless the amount of tea is too much, the temperature is too high, or should not immediately brew the next bubble.
2, Tuocha timely soup
To the second bubble rushed out of flavor, for example, the third bubble of boiling water, casually, unless you need a very high temperature. Steeping time, you can use a white porcelain spoon body into the pot to see the color of the soup, the color is almost can be poured out, usually in the pouring out of the color can be seen, the color is not enough, and then wait a while, but pouring out of the pot to be a little bit of shaking (the concentration may not be uniform). After that, the condition is about the same as the third bubble.