Question 2: Varieties of tea (with pictures) Tea 1. Green tea Green tea is a kind of tea that has not been fermented, that is, fresh leaves are spread and dried, and then directly put into 120 Baidu hot pot for frying, so as to maintain its green characteristics.
Precious varieties include Longjing Tea, Biluochun Tea, Huangshan Mao Feng Tea, Lushan Yunwu Tea, Lu 'an Guapian Tea, Mengding Tea, Taiping Monkey Kui Tea, Junshan Yinzhen Tea, Guzhu Sun Zi Tea, Xinyang Maojian Tea, Pingshuizhu Tea, Xishan Tea, Yandangshan Mao Feng Tea, Huading Yunwu Tea, Yongxihuoqing Tea, Jingting Lvxue Tea, Emei Errui Tea, etc.
2. Black tea
Contrary to green tea, black tea is completely fermented tea (the degree of fermentation is above 80%). The name of black tea comes from its soup color red.
Precious varieties are: Qi Hong, Dianhong and Hong Ying.
3. Black tea
Black tea was originally mainly sold to border areas, such as Pu 'er tea in Yunnan. Pu 'er tea is made by pouring water on prepared green tea and then fermenting. Pu 'er tea has the effects of reducing blood fat, weight and blood pressure, and is very popular in Southeast Asia and Japan. But if you really want to lose weight, the most remarkable effect is oolong tea.
4.oolong tea
Oolong tea, also known as green tea, is a semi-fermented tea between red and green tea. Oolong tea is the most complicated and time-consuming process in the six categories of tea, and the brewing method is also the most exquisite, so drinking oolong tea is also called drinking congou tea.
Precious varieties include Wuyi Rock Tea, Tieguanyin, Fenghuang Dancong and Taiwan Province Oolong Tea.
5.yellow tea
The famous Junshan Yinzhen tea belongs to yellow tea. The production method of yellow tea is a bit like green tea, but it takes three days to yellow.
6.white tea
White tea is basically dried. White tea and yellow tea have good appearance, aroma and taste.
Precious varieties are: Baihao Yinzhen Tea and Bai Mudan Tea.
Combined with the above common classification methods, China tea can be divided into two parts: basic tea and reprocessed tea:
Basic tea:
Green tea-This is the largest tea produced in China, and its variety ranks first in the world. Green tea has the characteristics of high aroma, mellow taste, beautiful appearance and resistance to brewing. Its production process includes the processes of enzyme fixation, rolling and drying. Due to the different drying methods in the processing, green tea can be divided into fried green tea, baked green tea, steamed green tea and sun-dried green tea.
Green tea is a kind of tea with the largest yield in China, and it is produced in all tea-producing provinces (regions) in China 18. China has the largest variety of green tea in the world, exporting tens of thousands of tons every year, accounting for about 70% of the green tea trade in the world tea market. China traditional green tea-plum tea and pearl tea, with high aroma, mellow taste, beautiful appearance and resistance to brewing, are well received by consumers at home and abroad.
Black tea-The difference between black tea and green tea lies in the different processing methods. When black tea is processed, it will wither, so that fresh leaves lose some water, and then it will be kneaded (kneaded into strips or cut into granules) and fermented, so that the tea polyphenols contained in it will be oxidized and become red compounds. This compound is soluble in water and insoluble in water, but it accumulates in leaves, thus forming red soup and red leaves. There are three main kinds of black tea: competition black tea, kung fu black tea and red broken tea.
Green tea (oolong tea) belongs to semi-fermented tea, which is a kind of tea between green tea and black tea. Both the freshness of green tea and the sweetness of black tea. Because its leaves are green in the middle and red in the edge, it is called "green leaves with red edges".
White tea is a specialty of our country. When processing, do not fry or knead, only dry the delicate tea leaves with fine hairs on the back or dry them with slow fire, so that the white fine hairs can be preserved completely. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian. There are several kinds of white tea, such as Silver Needle, Bai Mudan, Gongmei and Shoumei.
Yellow tea-in the process of making tea, yellow leaves and yellow soup are formed by boring. It can be divided into "yellow bud tea" (including the silver bud of Junshan in Dongting Lake, Hunan Province, the yellow bud of Mengding in Ya 'an, Sichuan Province, and the inner bud of Huoshan in Anhui Province), "yellow tea" (including Beigangzai in Yueyang, Hunan Province, Maojian in Weishan, Ningxiang, Tanghuang in Pingyang, Zhejiang Province, and Luyuan in Yuan 'an, Hubei Province) and "yellow tea" (including Dayeqing in Anhui Province and Huang Da in Huoshan).
Black tea-the raw materials are coarse and old, and after a long period of accumulation and fermentation during processing, the tea leaves are dark brown. It is an indispensable daily necessity for Tibetan, Mongolian, Mongolian and other fraternal peoples. There are Hunan Black Tea, Hubei Old Green Tea, Guangxi Liubao Tea, Sichuan West Tea, South Tea, Yunnan Compact Tea, Flat Tea, Square Tea, Round Tea ... >>
Question 3: Varieties of Tea (with pictures) There are six kinds of tea produced in China: red, green, green (oolong), yellow, black and white. 1. green tea green tea is a kind of tea that has not been fermented, that is, fresh leaves are spread and dried, and then directly put into 120 Baidu's hot pot for frying to keep its green characteristics. 2. Black tea Black tea is a completely fermented tea (the degree of fermentation is above 80%). The name of black tea comes from its soup color red. 3. Black tea Black tea was originally mainly sold to border areas, such as Pu 'er tea in Yunnan. Pu 'er tea is made by pouring water on prepared green tea and then fermenting. Pu 'er tea has the effects of reducing blood fat, weight and blood pressure, and is very popular in Southeast Asia and Japan. But if you really want to lose weight, the most remarkable effect is oolong tea. 4. Oolong tea Oolong tea, also known as green tea, is a semi-fermented tea between red and green tea. Oolong tea is the most complicated and time-consuming process in the six categories of tea, and the brewing method is also the most exquisite, so drinking oolong tea is also called drinking congou tea. 5. Yellow Tea The famous Junshan Yinzhen tea belongs to yellow tea. The production method of yellow tea is a bit like green tea, but it needs to be stuffy for three days in the middle; 6. White tea White tea is basically dried. White tea and yellow tea have good appearance, aroma and taste. Combined with the above common classification methods, China tea can be divided into two parts: basic tea and reprocessed tea. Basic tea: Green tea-this is the largest tea in China, and its variety ranks first in the world. Green tea has the characteristics of high aroma, mellow taste, beautiful appearance and resistance to brewing. Its production process includes the processes of enzyme fixation, rolling and drying. Due to the different drying methods in the processing, green tea can be divided into fried green tea, baked green tea, steamed green tea and sun-dried green tea. Green tea is a kind of tea with the largest yield in China, and it is produced in all tea-producing provinces (regions) in China 18. China has the largest variety of green tea in the world, exporting tens of thousands of tons every year, accounting for about 70% of the green tea trade in the world tea market. China traditional green tea-plum tea and pearl tea, with high aroma, mellow taste, beautiful appearance and resistance to brewing, are well received by consumers at home and abroad. Black tea-The difference between black tea and green tea lies in the different processing methods. When black tea is processed, it will wither, so that fresh leaves lose some water, and then it will be kneaded (kneaded into strips or cut into granules) and fermented, so that the tea polyphenols contained in it will be oxidized and become red compounds. This compound is soluble in water and insoluble in water, but it accumulates in leaves, thus forming red soup and red leaves. There are three main kinds of black tea: competition black tea, kung fu black tea and red broken tea. Green tea (oolong tea) belongs to semi-fermented tea, which is a kind of tea between green tea and black tea. Both the freshness of green tea and the sweetness of black tea. Because its leaves are green in the middle and red in the edge, it is called "green leaves with red edges". White tea is a specialty of our country. When processing, do not fry or knead, only dry the delicate tea leaves with fine hairs on the back or dry them with slow fire, so that the white fine hairs can be preserved completely. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian. There are several kinds of white tea, such as Silver Needle, Bai Mudan, Gongmei and Shoumei. Yellow tea-in the process of making tea, yellow leaves and yellow soup are formed by boring. It can be divided into "yellow bud tea" (including silver bud of Junshan in Dongting Lake, Hunan, yellow bud of Mengding in Ya 'an, Sichuan, and inner bud of Huoshan in Anhui), "yellow tea" (including Beigangzai in Yueyang, Hunan, Maojian in Weishan in Ningxiang, Tanghuang in Pingyang, Zhejiang, Luyuan in Yuan 'an, Hubei) and "yellow tea" (including Dayeqing in Anhui and Huang Da in Huoshan) black tea. There are Hunan Black Tea, Hubei Old Green Tea, Guangxi Liubao Tea, Sichuan West Road Side Tea, South Road Side Tea, Yunnan Compact Tea, Flat Tea, Square Tea and Round Tea. Re-processed tea-refresh tea is made of all kinds of crude tea or refined tea, including scented tea, pressed tea, liquid tea, instant tea and medicinal tea. Medicinal tea-Medicinal tea is made by mixing medicines with tea leaves, so as to exert and strengthen the efficacy of medicines, promote the dissolution of medicines, increase the aroma of medicines and coordinate the taste of medicines. There are many kinds of this kind of tea, such as "afternoon tea", "ginger tea powder", "longevity tea" and "slimming tea". Scented tea-this is a rare tea color. It is a product that enhances the fragrance of tea with floral fragrance, which is very popular in China. Generally, green tea is used as tea blank, and a few of them are red ... >>
Question 4: What kinds of tea are there? What's the difference? Types of tea
Tea produced in China can be divided into six categories: red, green, green (oolong tea), yellow, black and white.
1. Green tea
Green tea is a kind of tea that has not been fermented, that is, fresh leaves are spread and dried, and then directly fried in 120 Baidu hot pot to maintain its green characteristics.
2. Black tea
Contrary to green tea, black tea is completely fermented tea (the degree of fermentation is above 80%). The name of black tea comes from its soup color red.
3. Black tea
Black tea was originally mainly sold to border areas, such as Pu 'er tea in Yunnan. Pu 'er tea is made by pouring water on prepared green tea and then fermenting. Pu 'er tea has the effects of reducing blood fat, weight and blood pressure, and is very popular in Southeast Asia and Japan. But if you really want to lose weight, the most remarkable effect is oolong tea.
4.oolong tea
Oolong tea, also known as green tea, is a semi-fermented tea between red and green tea. Oolong tea is the most complicated and time-consuming process in the six categories of tea, and the brewing method is also the most exquisite, so drinking oolong tea is also called drinking congou tea.
5.yellow tea
The famous Junshan Yinzhen tea belongs to yellow tea. The production method of yellow tea is a bit like green tea, but it takes three days to yellow.
6.white tea
White tea is basically dried. White tea and yellow tea have good appearance, aroma and taste.
Combined with the above common classification methods, China tea can be divided into two parts: basic tea and reprocessed tea:
Basic tea:
Green tea-This is the largest tea produced in China, and its variety ranks first in the world. Green tea has the characteristics of high aroma, mellow taste, beautiful appearance and resistance to brewing. Its production process includes the processes of enzyme fixation, rolling and drying. Due to the different drying methods in the processing, green tea can be divided into fried green tea, baked green tea, steamed green tea and sun-dried green tea.
Green tea is a kind of tea with the largest yield in China, and it is produced in all tea-producing provinces (regions) in China 18. China has the largest variety of green tea in the world, exporting tens of thousands of tons every year, accounting for about 70% of the green tea trade in the world tea market. China traditional green tea-plum tea and pearl tea, with high aroma, mellow taste, beautiful appearance and resistance to brewing, are well received by consumers at home and abroad.
Black tea-The difference between black tea and green tea lies in the different processing methods. When black tea is processed, it is not immobilized and withered, so that the fresh leaves lose some water, then it is kneaded (kneaded into strips or cut into granules) and fermented, so that the tea polyphenols contained in it are oxidized and turned into red compounds. This compound is soluble in water and insoluble in water, but it accumulates in leaves, thus forming red soup and red leaves. There are three main kinds of black tea: competition black tea, kung fu black tea and red broken tea.
Green tea (oolong tea) belongs to semi-fermented tea, which is a kind of tea between green tea and black tea. Both the freshness of green tea and the sweetness of black tea. Because its leaves are green in the middle and red in the edge, it is called "green leaves with red edges".
White tea is a specialty of our country. When processing, do not fry or knead, only dry the delicate tea leaves with fine hairs on the back or dry them with slow fire, so that the white fine hairs can be preserved completely. White tea is mainly produced in Fuding, Zhenghe, Songxi and Jianyang counties in Fujian. There are several kinds of white tea, such as Silver Needle, Bai Mudan, Gongmei and Shoumei.
Yellow tea-in the process of making tea, yellow leaves and yellow soup are formed by boring. It can be divided into "yellow bud tea" (including the silver bud of Junshan in Dongting Lake, Hunan Province, the yellow bud of Mengding in Ya 'an, Sichuan Province, and the inner bud of Huoshan in Anhui Province), "yellow tea" (including Beigangzai in Yueyang, Hunan Province, Maojian in Weishan, Ningxiang, Tanghuang in Pingyang, Zhejiang Province, and Luyuan in Yuan 'an, Hubei Province) and "yellow tea" (including Dayeqing in Anhui Province and Huang Da in Huoshan).
Black tea-the raw materials are coarse and old, and after a long period of accumulation and fermentation during processing, the tea leaves are dark brown. It is an indispensable daily necessity for Tibetan, Mongolian, Mongolian and other fraternal peoples. There are Hunan Black Tea, Hubei Old Green Tea, Guangxi Liubao Tea, Sichuan West Road Side Tea, South Road Side Tea, Yunnan Compact Tea, Flat Tea, Square Tea and Round Tea.
Reprocessed tea
Additive tea, which is made from various kinds of crude tea or refined tea, includes scented tea, pressed tea, liquid tea, instant tea and medicinal tea.
Medicinal tea-Medicinal tea is made by mixing medicines with tea leaves, so as to exert and strengthen the efficacy of medicines, promote the dissolution of medicines, increase the aroma of medicines and coordinate the taste of medicines. There are many kinds of this kind of tea, such as "afternoon tea" and "ginger tea powder" ...
Question 5: What kinds of tea are there?
Green tea, black tea, yellow tea, white tea, black tea, oolong tea and scented tea.
Question 6: How many kinds of tea plant diseases are there (Figure)? Leaf lesions are mostly located between radial veins. At first, they are green spots, and then they expand into nearly round to amorphous spots. The edges are brown to purplish brown, and the middle is grayish brown to grayish white. The surface of the spots is scattered with small spots of different densities. Lesions can be interconnected into patches, and the lesions are easy to break and fall off into perforations, even leaving only the main veins. (1) Remove the disability. ② Selection of disease-resistant varieties. ③ Strengthen the management of fertilizer and water, increase the amount of potassium fertilizer applied, and avoid partial nitrogen and high water temperature (> 35℃). ④ At the initial stage of the disease, it is advisable to spray it before and after the storm, alternately spraying 0.5% Bordeaux solution, 30% copper oxychloride +75% chlorothalonil (1:1) 800-1000 times solution, 80% wet powder 500 times solution, or 40% flusilazole. Or 1000 times of 50% wettable powder, or 69% anke manganese zinc +75% chlorothalonil wettable powder (1: 1) 1500 times of solution, or 8000 times of 25% myclobutanil EC, depending on the time.
Question 7: What kinds of tea are there in Anhui? Anhui is a big tea-producing province. Famous teas are: 1, Huangshan Mao Feng 2, Luan Guapian 3, Taiping Houkui 4, Qimen Black Tea 5, Tunxi Green Tea 6, Huoshan Huangya 7, Cuilan Yuexi 8, Jingxian Tejian 9, Yongxi Huo Qing 10 and Tongcheng Xiaohua.
Question 8: What are all kinds of teas in China? It is better to have picture support. The quality of tea has a lot to do with her variety, picking time and frying method! To put it bluntly, tea is a leaf, and it looks almost like holly as a whole! There are ten famous teas in China at sea! Brothers can taste them one by one if they like!
Question 9: How many varieties of tea are there? What kind of tea is the most expensive? First, the varieties of tea:
1, green tea
Green tea belongs to non-fermented tea (degree of fermentation is 0). The color of this kind of tea is emerald green, and the brewed tea soup is yellow-green, so it is called "green tea". For example, Yuhuacha, Longjing, "Biluochun", Huang Chu Mao Feng, Taiping Monkey Kui, etc.
Color: green, green or yellow-green, which is easy to change color when left for a long time or exposed to hot air.
Raw materials: tender buds and leaves, not suitable for long-term preservation.
Smell: fresh mung bean fragrance, light and bitter.
Properties: rich in chlorophyll and vitamin C, tea is cold, caffeine and theophylline are more, and it is easy to be nervous.
Tea: It can be soaked in water or lightly fried.
2. Black tea
Black tea belongs to fully fermented tea (the degree of fermentation is 100%). Black tea is generally in pieces, but there are also many strips of black tea. Because of its deep red color and cinnabar color of tea soup, it is called "black tea" in English, which means black tea. Indeed, the black tea that foreigners drink is dark red. For example, Qimen black tea, Dianhong, Hongyi and so on.
Color: deep red.
Raw materials: there are big leaves, middle leaves and small leaves, which are generally cut green, broken and striped.
Smell: the smell of maltose, a kind of caramel, with a strong and slightly astringent taste.
Nature: mild. Does not contain chlorophyll and vitamin C, because caffeine and theophylline are less, the effect of exciting nerves is lower.
Tea: suitable for frying, frying, frying and serving.
3. Green tea
Green tea belongs to semi-fermented tea (degree of fermentation: 10%~70%), commonly known as oolong tea. There are many kinds of tea. This kind of tea is dark green or bluish brown, and the tea soup is only honey green or honey yellow. For example, frozen top oolong tea, narcissus in northern Fujian, Tieguanyin, Wuyi rock tea and so on.
Color: turquoise, dark green
Raw materials: two leaves and one bud, branches and leaves are connected, mostly opposite leaves, and the bud leaves are mature.
Aroma: the fragrance of flowers and fruits, from fresh flowers and fruits to mature fruits, must be present. Full-bodied, sweet and slightly bitter. This is the most attractive tea.
Properties: it can be fried, fried or ground into powder, and can also be eaten directly. Tea is widely used as a dish.
4. White tea
White tea is partially fermented (degree of fermentation: 10%). White tea is a strip of white tea, and tea soup is milky white; Because white tea is made from the buds of tea trees, and the leaves of the buds are covered with tiny white hairs, it is named white tea. Such as Silver Needle and White Hair, Bai Mudan, Shoumei, etc.
Color: Bai Yin green, dry tea covered with white fluff.
Raw materials: The strong buds or tender buds of Fuding Dabai tea are mostly needle-shaped or long-flaky.
Aroma: the soup is elegant in color, fresh and refreshing, sweet and fermented, and elegant in aroma.
Nature: cold and cool, with the effect of clearing away heat and relieving summer heat.
Tea: It can be added to soup or cold dishes to show its value.
5.yellow tea
Yellow tea belongs to partially fermented tea (the degree of fermentation is 10%). Yellow tea is a kind of low-fermentation tea, and its production process is similar to that of green tea, and it is stuffy yellow in the process. So it has the characteristics of yellow soup and yellow leaves. For example, Junshan Silver Needle, Mengding Yellow Bud, Huoshan Yellow Bud and so on.
Color: Huangyehuangtang
Raw materials: made of fluffy bud heads, buds or bud leaves. The tea-making process is similar to green tea, and it is stuffy and yellow in the process.
Aroma: Pure aroma and sweet taste.
Properties: cool in nature, it is a valuable tea because of its low yield.
Tea dishes: with soup and dishes, to improve the preciousness of dishes.
6.black tea
Black tea belongs to post-fermentation tea (the degree of fermentation will change with time). Most of these teas are sold to Russian or China border areas. Most of them are sold in China, and a few are sold overseas. Therefore, it is customary to call pressed tea made of black tea selling edge tea. For example, Pu 'er tea, Hunan black tea, old green tea, Liubao loose tea and so on.
Color: blue-brown, and the soup color is orange or brown. Although it's black tea, the tea soup made when you are not busy must be black.
Raw materials: Rich in color and variety, made from coarse old terrier leaves or fresh leaves of tea plants such as big leaf species through post-fermentation.
Smell: The taste is mellow and sweet.
Nature: mild. Post fermentation. Can be stored for a long time, resistant to foaming and boiling.
Tea: It can be stewed or made into refreshments with unique flavor.
7.scented tea
Scented tea is made by baking scented tea leaves (depending on the type of tea, green tea fragrance is more common in Chinese mainland, and green tea fragrance is more and more common in Taiwan Province Province). This kind of tea has a strong floral flavor and is named after floral varieties, such as jasmine tea, peony hydrangea, osmanthus oolong tea and rose black tea. Light tea, also known as "scented tea" and "scented tea", is a kind of reprocessed tea with both tea fragrance and flower fragrance.
Color: It depends on the tea, but there will be several petals ... >>
Question 10: How many classifications are there in Chinese tea art? Classification of Chinese tea art
First of all, black tea
Main appliances: porcelain teapot, teacup (blue and white porcelain tea set is better), tea tray or tea lotus, tea towel, teaspoon, tea tray, hot kettle, air stove (electric stove or alcohol stove can be used). After the tea set is put on the stage, the Qimen Kung Fu black tea performance can be performed.
(A) "Bao Guang" appeared for the first time
Qimen Gongfu black tea is compact and beautiful, with good seedlings. The color is not red as people often say, but black and moist. The name of international black tea is "black tea", which comes from the black color of dry black tea. Guests are invited to taste Qimen Kung Fu black tea, whose color is called "Baoguang".
(2) At the beginning of Qingquanchu
The spring water used for brewing in the pot is slightly boiling, and the floating blisters in the pot seem to have "crab eyes".
(3) Warm pot lamp
Pour boiling water into porcelain pots and cups and heat them.
(4) The Prince entered the palace.
Gently put the black tea in the tea lotus or tea tasting tray into the pot with a teaspoon. Qimen Kung Fu Black Tea is also called "Prince Tea".
(5) The influence of hanging pot height
This is the key to brewing black tea. The water temperature for brewing black tea should be 100 degrees Celsius. The water that has just been boiled is "the crab's eye has passed the fish's eye" and is only used for brewing. High impact can make tea fully soaked under the agitation of water, which is beneficial to give full play to color, aroma and taste.
(6) Respect guests with separate cups
By pouring tea circularly, the tea leaves in the pot are evenly divided into cups, so that the tea leaves in the cups have the same color and taste.
(7) I like to smell the fragrance.
When you drink a cup of tea, you must smell it first. Qimen Gongfu black tea is recognized as one of the three highly fragrant teas in the world. Its fragrance is rich and long, and it is also known as "the hero in tea" and "the most fragrant in the group". There is an orchid fragrance in the sweet fragrance.
(8) Pay attention to the color of the soup
The red color of black tea is reflected in the brewed tea soup. Qimen Kung Fu black tea soup is bright red, with obvious "golden circle" along the edge of the cup. The brightness and color of tea soup indicate the fermentation degree of black tea and the freshness of tea soup. Look at the bottom of the leaf, tender, soft and bright.
(9) Fresh taste
After smelling the fragrance and watching the color, you can sip slowly. Qimen Kung Fu black tea is mainly fresh alcohol, which is different from the strong flavor of black broken tea. The taste is mellow and the aftertaste is long.
(10) Reward aftertaste again.
You can make a second cup of tea after making it.
(11) Three products are interesting.
Black tea can generally be brewed three times, and the taste of three times is different. Drink slowly and experience the true taste of tea slowly, and you will get the true interest of tea.
(12) Take a cup to thank the guests
Black tea is mild in temperament, poor in convergence and easy to blend, so it is usually used for blending. Qimen Kung Fu black tea is also suitable for blending. However, it is more difficult to appreciate the unique "Qimenxiang" aroma, unique internal quality, meaningful aftertaste and bright soup color of Qimen Gongfu black tea. Thank you for coming. May all tea lovers blend with each other like this black tea.
Second, oolong tea.
1. Ready for use: Prepare the tea sets used and put them in the correct order, mainly including: purple sand horizontal pot and fair.
Cups, teacups, fragrant cups, etc.
2. Please sit down: Please sit down in turn.
3. Incense and quietness: order some sandalwood to create a solemn and meticulous atmosphere.
4, live cooking Ganquan: make tea with mountains and rivers as the top, and cook with live fire until boiling.
5. Proud: Introduce the brewed tea set.
6. Ye Jia Rewards: Ye Jia is synonymous with tea. This is to invite guests to see tea and introduce the appearance and color of this tea to the guests.
Gloss and aroma characteristics.
7. Chen Meng Mulin: Wash the horizontal pot with boiling water to raise the temperature of the pot.
8. Mountain water: that is, warm cup sanitary ware. Wash the teacup with the water in the teapot to relieve the ups and downs and keep the water flowing.
9. Oolong into the palace: put oolong tea into the teapot.
10, Baizhang Waterfall: Tea leaves tumble in the high, long and thin water flow, so as to moisten and clean the tea leaves.
1 1, spring breeze stroke: use the lid to gently scrape off the foam at the spout.
12. Jade Liquid Transfer Pot: Pour the initial tea soup in the teapot into a fair mug to raise the temperature.
13. Divide the nectar: evenly divide the tea soup in the fair cup into the fragrant cup.
14, Phoenix nodded three times: Fill the teapot with water until it is full.
15. Wash the fairy face again: pour the pot body with boiling water and wash the pot surface, and at the same time achieve the purpose of internal and external heating.
16, internal and external fitness: pour the tea soup in the incense cup on the surface of the teapot, and keep the surface temperature of the teapot while lifting the teapot.
17. Travel in the mountains and play with water: Wipe the water at the bottom of the teapot on the edge of the tea boat, move it to the tea towel and suck the bottom of the teapot.
18, self-fairness: pour the brewed tea evenly into the fairness cup.
19, Guan Gong's City Tour: Take a quick tour of the tea soup in fair mug, and distribute it evenly into the fragrant cups until it is seven minutes full.
20. Han Xin ordered the soldiers to divide the last sip of tea soup evenly into fragrant cups by hand ... >>