White Hair Silver Needle Brewing MethodWhite Hair Silver Needle belongs to the category of white tea according to the type of tea production. Because the fresh leaf raw materials are tea buds, finished tea made, shaped like a needle, dense white ho, white as silver, so the name white silver needle. So what is the correct brewing method of white silver needle? The following is a detailed introduction to the brewing method of Baihao Silver Needle. Usually, a colorless and flowerless straight-through glass cup is more suitable for Bai Hao Silver Needle tea set, so that you can appreciate the shape and color of the cups, as well as their variations and beauty from all angles. The brewing procedure is as follows:Equipment:Glass for brewing tea. Tea Tasting:Take out a little white tea with a teaspoon and put it on the tea tray for guests to appreciate the shape and color of the dried tea, in order to arouse their interest in white tea. Tea:Take 2g of white tea and put it into a glass. Steeping:Pour a little boiling water at 70℃ into the cup to steep the tea leaves (Tian Zhen Ting Tea Factory) for about 10 seconds. Steeping:Immediately pour 100~120ml of boiling water in the same direction using the high flush method. Serve the tea:Politely offer the cup to the guest with both hands. The above is an introduction to the brewing method of Baihao Silver Needle. As Baihao Silver Needle is warm and cool in nature, it has the effect of strengthening the stomach and refreshing the mind, dispelling dampness and reducing heat, which is extremely precious and has the effect of lowering the deficiency fire and dispelling the evil poison. Drinking it regularly can prevent epidemic diseases, and it is often used in medicine, so you must pay attention to the details when brewing it. Tea's ultimate killer app: the four treasures of the tea room to begin to be good, must first be good at their tools. Want to make good tea, there must be a tea room four treasures. People who love tea must be familiar with the four treasures of the tea room. Have you heard of the four treasures of the tea room? The so-called "four treasures of the tea room", that is, Chaoshan stove, jade book (stone) stew, altar, if the dust ou, is indispensable to tea lovers. Equipped with the "Four Treasures of the Tea Room", you can start your own unique tea life! Then follow me to unveil the mystery of the "four treasures of the teahouse"! One of the four treasures of the teahouse: Chaoshan StoveThe Chaoshan Stove is a stove for boiling water. Chaozhou, Guangdong, Shantou and other places in the production of wind stove, ceramic, tin-plated, so the name "Chaoshan stove". It is small and exquisite, can adjust the airflow, control the fire, and use charcoal as fuel. This kind of stove is rarely used in modern times. In the teahouse, there are three kinds of water-boiling appliances. The same is a small stove made of purple sand, in which you can put a small solid alcohol lamp and boil water with a large teapot. It seems that there were also wax burners. But whether it's solid alcohol or wax, you have to be careful not to smell bad or smokey; one is an insulated electric heater, where a stainless steel pot is placed on an electric heating plate; and the other is a magnetic induction boiler, where a glass pot (with a stainless steel bottom) can be placed on an induction plate. These three kinds of vessels, purple clay stove with purple clay pot has the most mood, in line with the way of tea tasting, but heavier, easy to damage, not convenient to carry to a distance. Teahouse four treasures: jade book (stone) stew pot jade book (stone) stew pot, that is, boiling water pot, is a kind of ochre-colored thin porcelain flat pot, the water capacity of about 250 ml. The water boiled, the lid "Bu Bu" soundless, as if in the call to make tea. This kind of pot is rarely used in modern times. General teahouse, Yixing produced a slightly larger teapot more pumpkin-shaped or Dongpo-shaped, stainless steel pot also has the role of electricity insulation. Teahouse four treasures of the three: Chen Meng altar Chen Meng altar, that is, bubble tea with a teapot, is a teapot of Yixing, the most expensive small. The size of the pot varies from person to person, usually a small pot under 300ml. Not all Zisha teapots are called "Chenmeng pots" because there was a master pot maker named Hui in the late Ming and early Qing dynasties. He was very famous for his small pots with the word "Chen Meng" engraved on the bottom, also known as "Heavy Pot" or "Su Chan". The word "pot" may be due to the fact that the Chiu Chow dialect only talks about "making tea", not "brewing tea"; the word "Su" in "Su Tan" is "Su". "Su" word, should mean "Suzhou" or "Jiangsu" teahouse four treasures: Ruochen Gou Ruochen Gou is a kind of teacup, is a small and shallow cup, the water capacity of about 10 - 20ml. 20ml. now commonly used drinking cups (different from the smelling cup) there are two kinds. One is a white porcelain cup and the other is a purple porcelain cup with a white porcelain interior. There is also pure purple sand drinking cup, but not conducive to the color of the tea. "Ruoduanou" is a thin porcelain cup, thin as paper, white as snow, small and exquisite, shaped like half a ping-pong ball and a miniature rice bowl. Three cups can be put into the mouth without being exposed. Ancient authentic Ruoduan tea ou produced in jingdezhen, jiangxi province, the bottom of the cup has "Ruoduan treasures" words. It is said that there was a man named Ou Ruochen in ancient China, who was from Jingdezhen, and was famous for making tea sets. His tea sets were both beautiful and durable. However, when an evil sorcerer found out about this, he recited a spell that destroyed the tea set. To break the spell, a young man needed to throw himself into the tea set's blazing fire. So Chen Ou bravely threw himself into the blazing fire, the spell was lifted and the tea set was restored to its original state. In his honor, people called the first tea "Chen Ou Ying Dust". Nowadays, "Chen Ou Ying Duan" is one of the "Eighteen Courses of Kung Fu Tea", and later generations use the word "Ying Duan" more often to show their respect for the guests. The best choice for making herbal teaThe biggest benefit of herbal tea is that it can help us detoxify in the hot weather. It also has the effect of clearing fire and brightening the eyes. So how to drink herbal tea? In the beginning, people boiled herbal tea in a kettle as if they were suffering. As the years progressed, the way of frying the tea was changed to brewing it directly into a tea bowl. The experience of brewing herbal tea from ancient times to the present day has concluded that the best way to brew herbal tea is to brew it in a clay pot. In fact, it is a glass cup, porcelain bowl and other containers. The reason for choosing clay pots is that it will not destroy the ingredients. And it is not easy to become acidic. Moreover, the clay pot also has a cooling effect. It can make the herbal tea more refreshing everywhere. Twitter:It is better for impatient friends to be patient. Although it only takes five to ten minutes to brew herbal tea, it takes a long time to cool down. If you want to save time, it is best to steep it in cool boiled water. Where Does the Foam Come From When Brewing Tea Many people will notice a layer of white foam floating in the first sip of tea. Where does the foam come from when making tea? I personally believe that as long as there are more hairs on the tea leaves, the brewed tea will be easy to foam. Tea industry experts believe that there are three reasons for the foam in tea making. First, it is caused by the tea saponin in the tea leaves. Second, it is caused by the whiteness of the appearance of the tea. Third, there is more ginseng or tea debris in the tea. What is certain, however, is that the foaming of tea leaves during brewing has nothing to do with the quality of the tea. This is because the tea saponin contained in the tea has a strong foaming ability. However, it will not have any effect on its color, aroma, taste and texture, so it is impossible to identify its good or bad. Drinking tea at a high temperature is easy to get esophageal cancer Personally, I think the most important thing to pay attention to when making tea is the temperature of the water. The temperature of tea will directly affect people's health. Experts say that drinking tea and water with high temperature is easy to induce esophageal cancer. Back in 2011, the World Cancer International Research Organization pointed out such a problem. If the temperature of the tea you drink is higher than 68.8 degrees Celsius, it is categorized as hot tea. If the temperature of the tea is above 70 degrees Celsius, it may induce esophageal cancer. And the chances of getting it are eight times higher than the average person. So I remind you to drink less water and eat less food that is too hot for your life and health. What about the water for making Liu Bao tea? As the saying goes, water is the mother of tea. The water for brewing Liu Bao tea is also so delicate. It is best to use spring water from the mountains to make tea, but since spring water is generally not easy to find in our big cities, it is okay to choose pure water. Compared with the choice of water, it is also important to use a controlled water temperature when brewing tea. The best choice for brewing Liu Bao tea is 100 degrees of boiling water, because Liu Bao tea contains more coarse old tea leaves, and only high temperature boiling water can emit the tea flavor inside. It should be noted that the six fortress tea belongs to the post-fermentation tea, some of the substances contained in the tea are easily dissolved in water, so if the steeping time is too long, it is easy to be bitter, affecting the overall taste.