Brewing method: put 6-8g in the European Cup each time (Tieguanyin: 100cc must be drunk with a Kung Fu tea set) and brew with boiling water. The brewing time of 2-6 soaking water is generally: 15 seconds, 20 seconds, 20 seconds, 25 seconds, 30 seconds, 35 seconds, and the first soaking is the main one. As the saying goes, the first light, the second water, and the third and fourth roads are tea.

After all, daily Tieguanyin irrigation is different from tea performance. Many online filling methods of Tieguanyin are reproduced in the process of tea performance, which is neither understandable nor practical. Let me sort out our daily methods of pouring Tieguanyin for the reference of Tieguanyin lovers. The following pictures were taken by myself.

1. First boil the water with tools such as gas stove, instant bubble and induction cooker. If you want to burn it, you will soak it.

Because tea requires high temperature, generally 100 degrees, and the water quality of Tieguanyin must be better. Well water, bottled water, mountain spring water or mineral water will do. Never use tap water in the city. The better the water quality, the better the soaking effect. If we use the water in the thermos bottle, the effect will be greatly reduced, and all of them will be soaked immediately after burning. Many academic articles say that it is best to use 80-degree water for making tea, and it must be tasteless. No one who knows Tieguanyin will do this.

2. Prepare tea-making tools.

The most practical stainless steel tea pool is a pure white porcelain tea set with a bowl in the middle, which is also called "stuffy ou" here, and some are called "middle bowl". Generally, it is medium, with a diameter of 75mm, just enough to hold the standard 7 grams. There are also small teacups, and these are the only ones. There is also a tea sea (the white porcelain container on the right), a tea filter (the transparent little thing on the spring frame) used in conjunction with the tea sea, and a small clip. More than 98% people here use these tools. White porcelain tea sets can be a good way to observe the color of tea. Don't choose those with bright colors. Some articles say that it is best to use ceramic tea sets, but as long as people know about tea, they rarely use ceramics. Wash these tea sets as soon as the water boils.

3. Put the tea leaves in a covered bowl.

4. Rush into boiling water, cover it and pour out every tea soup. The purpose is to remove some dust and other impurities in tea and play a role in paying attention to hygiene.

5, then rush into boiling water, cover for a while, time can be mastered by yourself, if you don't want to be thick, wait a while. Next, you can open the lid and smell the fragrance. The aroma of cup lid is an important aspect of tea quality.

6. After smelling the fragrance, pour the tea soup into the sea of tea, and put a tea strainer on the sea of tea to filter out impurities. You can also pour it directly into a small cup.

7. Pour the tea soup in the tea sea into a small teacup, and then enjoy the color of the tea soup.

8. Clip the teacups before sending them to the guests.

9. Finally appreciate the smell and taste of tea soup. Taste the tea.

10, and the next second and third bubbles are brewed according to the above method. How many times it is brewed depends on the foam resistance of tea.

Degree and personal preference. For example, when we identify the quality of tea in the tea season, sometimes we only soak it once or twice.

Throw it away.

White crane bathing (cup washing): rinse the tea set with boiling water;

Oolong into the palace (tea drop): put Tieguanyin tea into the tea set, and the amount of tea put accounts for about five points of the capacity of the tea set;

Hang the pot and make tea: raise the boiling water and pour it into the teapot or lid to turn the tea leaves;

Spring breeze blowing (scraping foam): gently scrape off the white foam floating on it with a pot cover or an ou cover to make it fresh and clean;

Guan Gong toured the city (pouring tea): Pour the tea soaked for one or two minutes into juxtaposed cups in turn;

Han Xin ordered the soldiers (order tea): when the tea is poured to one point, it should be dripped into each teacup bit by bit;

Appreciate the color and smell the fragrance (see tea): observe the color of tea in the cup;

Sipping rain (drinking tea): smell the fragrance first, then taste it, smell it while sipping, and drink lightly.

Tieguanyin's national drink is not only a natural drink, but also a national spirit. Some people in China once cried with Tieguanyin in their hands after returning to China. As soon as you enter the palace, you can smell the faint fragrance of tea. This fragrance is not comparable to those vulgar fragrances, it is very refreshing. The ancients once said: "Iron wrinkles are frost, and the beauty of speech is beauty." The root of the tongue is not naive, and the nose smells holy incense. "Drinking tea when you are calm can be more peaceful and soothing. Drinking tea when you are upset can make people gradually calm down and temporarily forget unhappy things. Drinking tea when you are happy can refresh your mind, clear your heart and improve your eyesight.

Tea is a kind of culture, which can make civilized people more civilized and uncivilized people temporarily civilized. There is tea in this life, and it is enough to get attached to tea.

Rongcha (www.94069.com)