2, tea washing: wet tea leaves, clean tea surface. From the beginning of the tea washing, please gently fixed point water injection, the water flow must be calm and stable. Do not make the tea leaves violently tossed. For those who wash twice, the first wash can slightly increase the water injection point, pull the thin water line, and reduce the temperature of the tea washing water. The second wash can be appropriate to reduce the water injection point, increase the water temperature tea. After washing the tea, try to drain the bottom of the tea as thoroughly as possible. Tea washing generally need to warm the cup, but since the tea washing has clean considerations, it is not appropriate to wash out the tea water to warm the cup.
3, the first three bubbles: inhibit odor, enhance the feeling of soup. Basic method: fixed-point water injection, slow injection. The relative movement of water and tea is minimized. When the injection is slow and steady enough, you will find that the water color in the gaiwan is very shallow, and will not be as fierce as the rush of the orange-colored tea soup and even the slag are tossed up. It is recommended to use a fairway cup to dispense the tea. This way, the color and flavor substances will be re-mixed in the cup, and the tea broth that comes out of the slow-hanging water is soft and sticky, but without much smell. After each infusion, it is recommended to drain the bottom of the tea. Although it will increase the number of bubbles, it will change the rhythm and coordination of the leaching of flavor substances, and add a lot of instability to the brewing.
4, the middle three or five bubbles: there is fragrance and water, coordination and integration. The basic method: slow spinning water, stable injection. Do not punch. To the water temperature, as well as the relative movement of water and tea control at a more reasonable level, we can take into account the fragrance, water, to achieve coordination. Stabilizing the spinning water is easy to say, but it is actually very technical. How to spin in tea brewing? Spin how fast? How thick is the water column? How high is the water injection point? These need to be made according to the nature of the tea, drinker's taste needs to make practical adjustments.
5, the last three bubbles: fragrance high water slippery, soup sweet flavor. The basic method: rush water, the bottom of the leaf to maintain a sustained high temperature. The punch can be both high and low, both can be fixed point can also spin water. The important thing is to impact and toss the bottom of the leaves, while maintaining a high water temperature, in order to fully stimulate the aroma of aging. At the end of the steeping process, we need to increase the temperature of the water during steeping for the dual reasons of leaching out more substances and enhancing the aroma of aging. At this point, contrary to the initial stage, we not only do not open the lid to cool down the flavor, but also fill the water immediately after the water is released, in order to maintain the high temperature of the tea leaves being steeped. Zisha kettle because of its own poor thermal conductivity, the ability to maintain the temperature of the leaf is naturally stronger.