Oolong tea should use small pots and cups like Yixing purple sand. The amount of tea is 1/3 of the inner cavity of the pot, and the boiling water is 100℃. First, water is injected to make warm bubbles, and water is poured for about 10 seconds, commonly known as tea washing. It is best to keep the boiling water temperature all the time, and pour out the tea soup in about 65,438+0 minutes when making tea formally.
Distinguishing the fine Tieguanyin is a profound knowledge. Famous tea teachers and old tea people in Anxi can distinguish the quality of tea by observing the appearance and smelling the fragrance. The highest can tell where the tea in Hecun is produced, how old the tea tree is, and the outstanding can also be tasted by famous tea teachers. When a layman drinks Tieguanyin, he can distinguish the advantages and disadvantages of tea by observing the shape, listening to the sound, observing the color, smelling the fragrance and tasting the rhyme.
Green tea and scented tea should be brewed only three times when there is 1/3 water in the cup.
Black tea: brewed with boiling water, it can be drunk either clear or adjustable. Add sugar, milk and juice, or make foamed black tea as a cold drink.
Besides tea and its matching tea sets and methods, we should also make good use of water, and the standard of water should be no odor except sanitary standard, so as to brew fragrant tea. 3. What is coarse tea and fine tea? Take Beijing people drinking scented tea as an example: the scented tea is thick, the stems are thick and the leaves are big, the amount of tea used is small, and boiled water is a fine drink. Refined scented tea, with fresh leaves, thin taste and little juice, needs more tea, boiled water or boiled water from a hot water machine, which is called rough drinking.
Drink carefully and drink roughly according to the characteristics of tea. If you feel bad, you might as well drink less tea, and maybe you can drink something else with light tea. Distinguishing the fine Tieguanyin is a profound knowledge. Famous tea teachers and old tea people in Anxi can distinguish the quality of tea by observing the appearance and smelling the fragrance. The highest can tell where the tea in Hecun is produced, how old the tea tree is, and the outstanding can also be tasted by famous tea teachers. When a layman drinks Tieguanyin, he can distinguish the advantages and disadvantages of tea by observing the shape, listening to the sound, observing the color, smelling the fragrance and tasting the rhyme.
Appearance: High-quality Tieguanyin tea leaves are curly and light, with green belly and dragonfly head, fresh and moist color, sand green, leaves with bright red spots and hoarfrost.
Listen: superior tea is tighter and heavier than ordinary tea. Put a small amount of tea into the teapot and you can hear the sound of "Dangdang". Crisp voice is the best, followed by dumb voice.
Color inspection: the soup is golden yellow, rich and clear. After the tea leaves are brewed and unfolded, the bottom of the leaves is thick and bright (one of the characteristics of Tieguanyin tea leaves is outward bending), with silky luster. This is the top, and the back is dark red soup.
Smell: The delicate Tieguanyin tea soup is fragrant. When you lift the lid of the cup and smell it gently, its unique fragrance is rich and lasting, which makes people fascinated.
Pinyun: There is a quip in the ancients, "Smell the holy and wonderful fragrance before you taste the nectar". Take a sip and gently turn the root of your tongue to feel the mellow and sweet tea soup; Swallow it slowly, it is sweet and dense, and its charm is endless. What about the unique "Guanyin rhyme"? Tea people can't explain it clearly so far, so they have to leave it to future generations to judge, which is precisely the charm of Anxi Tieguanyin.