Traditional tea brewing techniques 1. Characteristics: simple props, free brewing method is very suitable for the public to drink.
2. Brewing steps: Scald the pot: pour boiling water into the pot until it is full. Pouring: Pour the water out of the pot into the tea boat. Tea: This is a more elaborate way of placing tea, put a tea funnel in the mouth of the pot, and then use a teaspoon to dial tea into the pot.
Filling: Fill the pot with boiled water until the bubbles overflow the mouth of the pot. Pouring tea: 1. first pot along the tea boat along the retrograde circle, the intention is to scrape off the bottom of the pot of water droplets, commonly known as "Guan Gong patrol" (because the general pot is red, just raised from the tea pool when the heat, as Guan Gong powerful, with soldiers patrol), pay attention to the direction of the grinding pots, right-handed pots are welcome to drink tea in the counterclockwise direction to grind, send guests to the clockwise direction grinding When the clockwise direction of the grinding, such as the left-handed pot, it is the opposite.
2. Pour the tea in the pot into the fairway cup, so that the tea soup is uniform. 3. Another way to even the tea is to use the teapot to take turns pouring tea to several cups at the same time, when it is about to be poured, the rest of the tea broth into the cups, commonly known as "Han Xin pointing soldiers".
Note that when pouring tea can not be poured a full cup, to seven full for good. Tea: the tea in the tea to the tea cups, to seven minutes full is appropriate.
Feng tea: free to drink, or served by someone. Dregs: Use the dregs spoon to clear out the dregs of tea from the pot.
For future use: after the guests leave, wash the cups, wash the pot for the next time.
The eight steps of making tea
8 steps, respectively, are to prepare, clean, enjoy the tea, tea, tea, tea, tea, tea, tea and collection.
1, you need to prepare the tea pots, tea bowls / Zisha pots, fairway cups, filters, tea ruffles, tea towels, tea clips, tea scraper, tea cups, cup holders and hand bubble. 2, cleaning the cover bowl / purple clay pot, fairway cup and tea cup, cover bowl and fairway cup can be rinsed directly with boiling water, tea cup with tea clip to assist in rinsing with boiling water.
3. Pour the tea leaves into the tea cups for guests to enjoy the dry tea shape. 4, use the tea scraper to gently transfer the tea leaves in the tea leaves to the covered bowl/Zisha pot, the action should be light, do not transfer the tea leaves to the outside of the covered bowl/Zisha pot.
5, boiling water poured into the cover bowl / purple clay pot with dry tea, and then set the filter on the fairway cup, the tea soup in the cover bowl into the fairway cup. It should be noted here that the tea washing should be brewed immediately, do not smother the tea, otherwise it will affect the taste of the tea broth.
6, after washing the tea began to formally bubble tea. 7, after the bubble tea, the tea maker needs to pour into the tasting cup seven minutes full of tea, and then hands to the guests, and the guests also need to perform a bowing ceremony to show their gratitude.
8, after the completion of the tea and tea tasting, you need to put the tea set and clean and dry.
Expanded:
How much tea each time, there is no uniform standard, mainly based on the type of tea, the size of the tea set and the consumer's drinking habits. 2, a wide variety of tea, tea type, dosage varies.
Such as brewing general black and green tea, tea and water ratio, roughly mastered in 1:50 - 60, that is, about 3 grams of dry tea per cup, adding 150-200 ml of boiling water. If you drink Pu'er tea, put 5-10 grams per cup.
If you use a teapot, according to the capacity of the appropriate size. The largest amount of tea is oolong tea, each time the amount of input is almost one half of the volume of the teapot, or even more.
Reference:
Write a tea making process in English I just need to write this tea making process. Words: tea
Introduction about every part of tea set:1.teapot 2.serving container 3. *** aller tea cup 4.iron kettle 5.waste-water stuff Rinse tea set Pour the boiled water into the teapot.And then use bamboo picker to hold tea cups into the boiled water and wash them.This step is to clean whole tea set,to This step is to clean whole tea set,to take away the dust and residues into the tea set.And warm up the tea pot and any other tea stuffs.Rinse tea leaves Put about 7 gram of Ooloong tea leaves into Put about 7 gram of Ooloong tea leaves into the tea pot,pour boiled water into the tea pot.And pour out the water quickly to save the aroma of the tea leaves.Then rinse the tea cups with the boiled water again. Then rinse the tea cups with the boiled water again.Afterward pour the water into wastewater stuff Brew the tea Pour the boiled water into the tea pot again,make the water full of the tea pot, and even a bit over the tea cover. Pour the boiled water into the tea pot again,make the water full of the tea pot,and even a bit over the tea cover.Pour hot water down the cove to marm up the temperature.Wait for around 1 minute,when you see the water beyond the cover bee dry off. Then it is the right time to pour out the tea into the serving container,then divided into every *** aller tea cups. During the steeping time, the leaves have absorbed the water and make the tea into proper way.Three key points about brewing tea:1.tempreture of water 2.quantity of water 3.brewing time. long infusion would make the tea bitter and distroy the fresh aroma.Taste the tea Hold the tea cup with three fingers like three dragons holding one pearl Hold the tea cup with three fingers like three dragons holding one pearl. Firstly,look at the tea color,this is a point of tea-enjoyment to watch the soup looks clear,light golden color.That is why we regard Chinese tea culture is a kindly delicated culture. That is why we regard Chinese tea culture is a kindly delicated culture.Secondly, *** ell the fragrance,like *** elling a nice flower and fruit.Thirdly,taste the tea.One cup normally just have two swallows. One cup normally just have two swallows.Drink a swallow and keep the tea in your mouth sipping for while to make tougn get full taste of tea. Drink a swallow and keep the tea in your mouth sipping for while to make tougn get full taste of tea.The good tea will be present the feeling of ** ooth water,lasting aroma.The pleasant taste soothes your throat and jaw.Resteep Make the resteeping time between the two times in right way and in right The second and third time make the best taste of tea.Good Ooloong tea has long flavor.So if we control the timing in right way,we can make 6-7 Good Ooloong tea has long flavor.So if we control the timing in right way,we can make 6-7 steeping.After the third time,make the water stay in the tea slightly longer,it will be make the taste as good as the original ones.No points for picking me.
What are the basic steps in making tea?
Brewing methodThe brewing of green tea is a very simple procedure compared to oolong tea.
Depending on the tightness of the strips, it should be categorized into two. However, no matter which method is used, the first step is to blanch the cups, so that the color and flavor of the tea leaves can be brought out.
1 Tea with a tight and heavy shape 1) After scalded cups, first rinse the cup with water of the right temperature, then take the tea and put it into the cup without a lid. At this time, the tea leaves slowly sinking, dry tea to absorb water, leaf unfolding, now the buds and leaves of the original color of the leaves, buds like a gun leaves such as flags; soup surface water vapor with the fragrance of the tea rising, such as clouds and clouds.
Such as Biluochun, at this time it seems like snowflakes flying, the bottom of the leaf into a dozen, fresh and tender as raw. The beauty of the leaf fall, there is a "spring stained seabed" reputation.
2) After a period of time, the tea soup is cooled to taste, you can taste the tea. This is a bubble.
In the tea review, 5 minutes as a standard, the temperature of tea drinking and smelling are 45-55C. If higher than 60C, it is hot mouth and nose; below 40C, the aroma is lower, taste more astringent.
This time is not easy to control. If you use a glass cup, I usually hold the cup in my hand and drink it when I feel the temperature is right; if you use a gaiwan, pour out a little bit of tea to the back of your hand to check the temperature.
It is completely dependent on experience, so practice is the most important. 3) The first bubble of tea, the remaining one-third of the water can be renewed.
This is the second bubble. If the tea leaves fat tea, the second bubble of tea soup is thick, after drinking the tongue this sweet, teeth and cheeks, aftertaste.
Drink to three bubbles, the general flavor of tea has been light. This brewing method, in addition to Biluochun, is also suitable for Ping Shui Zhu tea, Yongxi fire green, Duyun Mao Jian, Junshan Silver Needle, Lushan Yunwu and other more tightly knotted tea.
2 loose spreading tea these teas, such as the above method, the tea leaves floating on the surface of the soup, not easy to soak and sink. The following methods should be used: 1) Scald the cup, take the tea into the cup. 2) The tea leaves will float on the surface of the soup, and it is not easy to steep and sink.
At this time, the higher temperature of the cup has been vaguely baked tea aroma. 2) Into the appropriate temperature of the water, to one-third of the cup capacity (can also be less, but need to cover the tea) at this time need to pay attention to is the method of water injection.
In the tea ceremony center, it is common to directly impact the water on the tea leaves, I think this method is not appropriate. This tea itself is more stretchy, no need to utilize the force of the water, but easy to scald the tender leaves.
The method I use is, if you use a glass cup, it is filled with water along the side of the cup, and the cover bowl will be turned upside down on the side of the tea cup, and the water will be injected into the cover, so that it is along the side of the cup and down. Then slightly shake the tea cup, so that the tea leaves are fully infiltrated.
At this point, the tea aroma is too high to drink, but it is the best time to smell the aroma. 3) Stop for about two minutes, wait for the dry tea to absorb the water and stretch, then rinse until full.
The flushing method is as before. At this time, the tea leaves or hovering fluttering, or swimming in the sinking and floating between, a unique tea fun.
4) Other steps are the same as the tightly knotted tea. Suitable for this method, there are Liu'an Gua Pian, Huangshan Mao Feng, Taiping Monkey Kui, Shucheng Orchid and so on.
Some tea is not particularly tightly knotted and not particularly loose, both methods can be, but also the habit of each person. Scientific bubble tea to pay attention to the three elements: First, the amount of tea; different tea, different tea vessels, the amount of tea is not the same; basically, the six basic types of tea in the green tea, black tea, black tea, yellow tea, white tea tea tea in the container of water capacity of 2% to 3%.
If you get the treasure 100ml gaiwan, the amount of tea only needs 2~3 grams; Second, the water temperature; the temperature required for different teas is slightly different: in general, the unfermented and fermented tea two categories, fermented tea water temperature is higher than the unfermented tea, green tea is unfermented tea, it is 65 ℃ ~ 75 ℃ between the temperature of the water; and black tea, black tea, oolong tea, the temperature of the water for the full boiling water, especially in Yunnan region, the high altitude, low boiling point, it must be The boiling point is low, must rise through (but not overcooked) in order to stimulate the tea aroma, rhyme and flavor; three, steeping time; steeping time, long bitter and may be bad substances in the tea, such as pesticide residues in the amount of immersion out; short thin and tasteless; at the same time with the amount of tea, the water temperature has the right ratio, such as the amount of tea is high, the steeping time is short; and vice versa, the time is increased. So the three elements are the basic conditions for drinking a good cup of tea.
Scientific tea drinking is centered on health. So there are slight taboos.
There are nine do not drink: First, do not drink when the new tea (only made less than a month of tea); Second, do not drink the odor tea (improper storage, poor production); Third, do not drink the first tea (some of the grade of low tea need to wash tea); Fourth, do not drink overnight tea; Fifth, do not drink tea on an empty stomach; Sixth, do not drink excessive tea; Seventh, do not drink overheated tea; Eighth, do not drink drunken tea; Nine, should not be used in thermos bottles to make tea. 1. Boil the tea method directly to tea, put in the kettle to cook. Put in the kettle cooked, is the most common tea drinking method in China before the Tang Dynasty.
The process Lu Yu in the "tea" has been described in detail. Roughly speaking, the first thing to do is to crush the cake tea to be used.
Then start boiling water. To select the best water in the kettle, charcoal fire boiling.
But not all boil, add tea. Tea and water mingling, the second boiling froth and biscuits, froth for small tea flowers, biscuits for large flowers, are the essence of tea.
At this point, the foam and cakes out of the ladle, placed in the cooked pelvis, to standby. Continue to boil, tea and water further integration, waves and waves, known as the three boiling.
At this point, the second boil out of the biscuits pouring tea cooking water and tea, depending on the number of people and the strict amount into. Tea soup is cooked, evenly poured into the bowl, including rain and dew are given, the same share of sweet and bitter meaning.
2. point tea method of this method that is used in the Song Dynasty tea fight, tea people eat also use this method. This is no longer directly cooked tea, but the first cake tea crushed, placed in a bowl to be used.
To kettle water, slightly boiling the first ripples when the punch point bowl. But the tea and water also need to be integrated.
So invented a tool called "tea brush". Tea brush is a tool to play tea, gold, silver, iron, most of the bamboo, the literati beautifully called "churning tea Gongzi".
The water rushed to put the tea bowl, the need to tea brush desperately hard blow, when the water *** melting, Zheqi froth, Pan Panran such as piles of clouds and snow. Tea is good or bad, to biscuit foam appeared fast, the water lines show whether slow to assess.
Foam white, water feet late dew and not scattered for the top. Because of the fusion of tea and milk, the water quality is thick, drink down in the marigold is not dry, naturally known as "bite marigold".
Mao tea method is to add dried fruit in the tea, directly to the cooked water point bubble, drink tea and eat fruit. Tea people make their own tea, picking their own fruit, a unique and interesting.
Point flower tea method for the Ming Dynasty, such as Zhu Quan created. Plum, osmanthus, jasmine and other buds directly with the end of the tea in the bowl, hot tea steam, so that the tea broth catalyze the flowers to bloom, not only to see the beauty of the flowers bloom, but also smell the flowers, tea fragrance.
Color, lunch flavor to enjoy at the same time, beautiful. Bubble tea method of this method when the Qing Dynasty to modern times, for the folk widely used, naturally, people are familiar with.
However, the method of making tea across China is also very different. Because of the colorful varieties of modern tea, black tea, green tea, flower tea, brewing methods are not.
The correct steps to make tea
1, rinse the tea cup with water, pour the right amount of boiling water to warm the cup, and then pour out the water.
2, put the tea leaves into the high-temperature scalded teacup, with boiling water until the tea leaves stretch.
3. Cover the lid of the teacup and pour out the water from the cup.
4. Pour boiling water back into the cup, and pour the water from top to bottom.
5, just brewed tea water temperature is too high, wait 5-10 minutes, the tea is no longer hot mouth, slowly entrance to taste can be.
How to make tea steps, what to pay attention to
Steps are as follows:
1, warm with hot water rinse teapot, including the spout, the lid, while rinsing the teacups, followed by the teapot, the teacups will be drained. The purpose of warming is to increase the temperature of the tea set, so that the temperature of the tea leaves after brewing is relatively stable, so that the temperature does not fall too quickly.
2, set the tea according to the size of the teapot or tea cup, to the tea pot (cup) into a certain number of tea leaves. After the tea leaves, you can watch the shape and color of the tea leaves in the pot (cup).
3, brewing tea into the pot (cup), according to the ratio of tea and water, the boiling water into the pot. When brewing, except for oolong tea, the water must overflow the mouth of the pot, the spout, usually eight minutes full of water is appropriate.
4, pouring tea brewed tea should be poured into the sea of tea, and then poured from the sea of tea into the guest's cup. The sea of tea, also known as the fairness cup, to take the meaning of tea fairness.
5, Feng tea tea, tea tray needs to be given to the guest, placed in front of the guest's right hand. When serving tea, the host must also use the free hand to make tea posture, the guest can use the right hand index finger and middle finger and bend, gently tap the desktop, to show appreciation
6, tea tea tea can not be rushed to drink after the brewing, but should be the first to observe the color and look at the shape, and then end the cup to smell, and then sip the soup to enjoy the taste.
Expanded:
1, many people think that brewing tea should not use boiling water, the reason is that the high temperature of boiling water can destroy the tea in the vitamin C, especially the vitamin C content of the green tea is richer than the more inappropriate use of boiling water. In fact, this is a complete misunderstanding. Researchers have done a special study on the stability of vitamin C in tea, they found that the vitamin C dissolved in water at 100 ℃ in 10 minutes that is destroyed 83%. But with boiling water tea and will not destroy a large number of vitamin C, this is because the tea in the vitamin C is more difficult to decompose, the fundamental reason for its more stable tea contains more polyphenols, they can interact with iron ions, copper ions, and so inhibit the decomposition of vitamin C. The tea is also a good source of vitamin C, but it is not a good source of vitamin C, it is a good source of vitamin C.
2, boiling water high temperature can certainly destroy vitamin C, but in the tea soup and white water under two different conditions, the degree of destruction is a big difference, people's misunderstanding is out of the neglect of the existence of this difference. From the other hand, with boiling water brewing tea, can make the aroma of tea more and more quickly emitted, but also can make the tea in the water leachate dissolved more (such as caffeine and tea polyphenols and other substances), so that the tea soup taste more mellow and refreshing. Therefore, reasonable and scientific brewing method when the first tea soup with boiling water, brewing time to 5 ~ 10 minutes appropriate, this time the quality of tea soup (refers to the tasting value and nutritional value) is better.
Baidu Encyclopedia, tea
Steps and etiquette of tea
The first step: warm cups hot pots hot cups hot pots also known as the "cure".
Including: start the fire, pull out the fire, fan the stove, clean, wait for the water, pouring cups (pots) and other six actions. First fire about ten minutes later, when the sound of water chorus, that is, "fish-eye water" (95 ℃ - 98 ℃ of water) will become, should immediately lift the kettle, shower cans shower cups, play a role in high-temperature disinfection.
The second step: lead the dragon into the palace lead the dragon into the palace, also known as the "Na Cha", is the tea leaves poured on a white paper, coarse and fine separation, the thickest at the bottom of the pot and the pot at the mouth, and then put the fine not placed in the middle, and finally put the coarse leaves on top. In this way, the work of tea is completed.
This is because the tea is not (broken tea) is the strongest, more tea is easy to bitter, but also easy to block the pot mouth, if the coarse and fine uniformity, you can make the tea flavor gradually play. Na tea: each bubble of tea, about the teapot, tea varieties as a standard; such as: Iron Goddess of Mercy about two of the five teapot, yellow branch incense, Dahongpao, Narcissus tea to eight full, and a leaf of tea to put a piece of tea is enough; if there is no distribution according to the teapot, tea varieties to tea, tea, put more, not only out of the tea is too strong, and the taste of bitterness and astringency, cloudy tea, or even sometimes not even the water rushed into it; such as putting too little is no flavor. Too little flavor.
Therefore, "Na Cha" is the first step in brewing Gongfu tea. The third step: the sound of the spoon The sound of the spoon is also called waiting for the soup, there was Su Dongpo's decoction of tea poem cloud: "crab eyes have passed the fish's eyes raw", that is to say, with the water at this time of the tea is the best.
There is also "Tea said" cloud: "soup tea of the Division, see its boiling like a fish eye, faint sound, is a boil; choshi edge surge such as Lianzhu, is the second boil; Tengbo drum waves, is the third boil; a boil is too childish, known as the baby boiled; three boiled is too old, known as the Hundred Shou Soup; if the water surface floating beads, the sound of the pine, is the second boil, just the right time, the "Grand View of Tea," also said: "Where the soup with fish eye crab eye even front into the leap for the degree." Science says that the water temperature of the bubble tea is best 95 ℃ -98 ℃.
Step 4: Alpine water When the water is two boiling, you can lift the kettle to brew tea. Uncover the teapot, the boiling water ring kettle mouth, along the edge of the pot rushed into, do not rush straight to the center of the pot (such as cover ou, rushing a corner, and then rushed the corners, the same taboo straight to the center of the pot).
Lift the kettle should be high, as the so-called "high punch low pour". High punch so that the water forcefully impact the tea leaves, so that the tea flavor faster evaporation, so that the tea flavor quickly evaporated, the tea in the monophosphate is too late to dissolve, so the tea will not have astringent stagnation.
Therefore, this procedure is the most important of the Gongfu tea. The fifth step: pouring cover scraping foam, also known as the "spring breeze".
The water must be rushed full, whether the teapot "three mountain Qi", how the level, this time you can see, a good teapot full of water after the tea froth floats, never overflow, the left hand to lift the lid of the pot, the right hand to lift the kettle, gently scrape off the tea froth, and then cover the fixed. Sixth step: the inside should be outside of the inside should be outside of the outside of the inside is also called "shower can", that is, cover the lid of the pot, and then pour boiling water on the pot.
The shower can have a role: one is to make the heat inside and outside of the attack, forcing the tea flavor quickly evaporate, additional heat; two is a small stop for a moment, the canister water is dry, that is, the tea is ripe; three is to wash away the pot outside the tea foam. Chaoshan people have a custom, the first tea is not to drink, used to clean the tea leaves, while cleaning the tea cup.
Seventh step: goods such as wheel rotation Chaoshan has a saying that "burning cups hot pots," that is, wash the cup. It is the most interesting and artistic action in the brewing of Kung Fu tea, that is, with a teacup placed vertically in another teacup, with three fingers to rotate the cleaning, said the meaning of rolling wealth.
Skilled people can wash two cups with two hands at the same time, with rapid movements, resonant tones and wonderful gestures. Step 8: Guan Gong patrol the city, Han Xin point troops This is another important procedure in the work of tea, that is, sprinkle tea.
After the first tea washed tea cups, and then from the third step, waiting for soup, rushing, pouring cans. Sprinkle tea also has four words: low, fast, even, exhaustive.
"Low" is the "low" of the previously mentioned "high punch low pour". Sprinkle tea can not be high, high is the loss of flavor, foam, the guests are extremely disrespectful; "fast" is also to make the flavor is not lost, and can maintain the heat of the tea.
"Uniform" is uniform, so that each cup of tea with the same color, the same aroma, the same amount, but also the same respect for each guest, that is, the work of the tea is concerned about the "Guan Gong patrol city"; "all" is not to let the water remaining. "is not to let the remaining water to stay in the pot; because as long as there is no water in, monophosphate can not be dissolved, the tea will not be bitter. Chaoshan people also have a saying that the essence of the tea (tea flavorings) are dripping out, known as "Han Xin pointing troops", to take "Han Xin pointing troops, the more the better" meaning.
Ninth step: tea tasting Finally, we invite your guests to tea, tea also has a pay attention to, is the first from the left of the first guests to start, from left to right. Because the Chinese tradition is to the left first, to the left for the big.
Steps to make tea and how to make tea correctly
The correct steps to make tea
1, warming
The correct steps to make tea illustrated
Boiling water to shower all the tea utensils, followed by teapots, teacups, draining, warming the purpose is to raise the temperature of the tea utensils, so that the tea is brewed at relatively stable temperatures, and at the same time, also play a role in cleaning.
2, set tea
Set tea is to put tea, tea pot (cup) into a certain number of tea, the number of tea leaves with different tea and different, and with personal preference and put.
3, brewing
After setting the tea, the boiling water into the pot, usually eight minutes full of water is appropriate, the brewing time is generally about 5 minutes, the more frequent the brewing, the longer the steeping time.
4, pouring tea
Brewed tea should be poured into the sea of tea, and then poured from the sea of tea into the guest's cup.
5, serve tea
When serving tea, you need to use the tea tray to send to the guest, placed in front of the guest's right hand, and ask the guest to taste the tea.
6, tea
After the tea is ready, you can not rush to drink, but should first look at the color of the shape, then the end of the cup smell, and then sip the soup to enjoy the taste.