1, stuffy bubble method: every time you pour out the tea soup, you should leave the roots, also called the soup bottom, or leave six as four, or five as five. The reason why this method is chosen is that the taste and charm of cooked pu are relatively stable, and leaving roots does not affect the taste of the bubble, but can leach its mellow flavor.
2, tea cooking method: tea cooking tools are many ceramic stoves, plus tea sea made of purple sand. In this way, most people encounter a cake that is cooked until the tea soup is weak, but they still don't give up and throw it away, and then cook it to continue its tea fragrance. Since you can drink tea, it is a "blessing" to drink good tea.
3. Root-protecting soaking method: Root-protecting means that after the tea leaves are washed, a part of the brewed tea soup is left in the teapot, and the tea soup is not drained. Take the method of leaving six, four or half. After drinking tea, fill the teapot with boiling water until the taste of tea becomes weak.
Precautions for making tea:
1, the first time, it is best to pour boiling water for about 10 second, put the strainer on the fair mug and filter out the broken tea. Every time it's done, pour it into fair mug and drink it slowly. You can't soak in the pot for too long, otherwise it's not good to stew tea.
2. The soaking time of tea depends on the condition of tea. Generally, pressed tea can be slightly shorter, loose tea can be slightly longer, the amount of tea can be slightly shorter, and the amount of tea can be slightly longer.