A simple bubble method:

Boil the water to 90-95℃, and the tea set is most suitable for porcelain. Fill the pot with tea which accounts for about 5% of the pot capacity, and pour it into boiling hot water. After brewing, the aroma is high and lasting. Pour a small cup every 45 seconds, smell it first, and then taste it. Full of fragrance and sweet aftertaste.

Second, the kung fu bubble method:

Qimen black tea can best taste its meaningful aroma when drunk with clear water. When brewing Kung Fu black tea, purple sand tea sets, white porcelain tea sets and red porcelain tea sets with white background are generally used. The ratio of tea to water is about 1: 50, and the water temperature for making tea is 90-95℃.

Brewing time black tea generally adopts the pot soaking method. First, put the tea leaves into the teapot in proportion, brew with water for 2-3 minutes, and then pour the tea soup into the teacup by circulating tea, so that the concentration of the tea soup is uniform. Drink slowly and carefully. Good Kung Fu black tea can generally be brewed 2-3 times.

Qimen black tea grade standard:

Gift tea-shape: exquisite and neat, with a lot of tenderness and hints, and moist colors; Aroma and taste: the aroma is highly mellow, fresh, sweet, clear and tender, forming a unique "Qi Hong" style; Water color: red and bright; Bottom of leaves: mostly young leaves, bright color, neat and beautiful.

Special tea shape: thin lines, tender and smooth, neat length and moist color; Aroma and taste: the aroma is mellow, tender, fresh and sweet, with a unique "Qi Hong" style; Water color: red and bright; Leaf bottom: Bud leaves are less than plum tea, and the color is bright.

Super-appearance: the rope is tight and thin, tender and smooth, and the color is moist and even; Aroma and taste: the aroma is highly mellow, fresh and soft, with a unique "Qi Hong" style; Water color: red and bright; Leaf bottom: the tenderness is obvious, neat and bright in color.

1 grade-appearance: the rope is tight and thin, with obvious tenderness, uniform length and moist color; Aroma and taste: rich in aroma, with the unique fructose aroma of "Qi Hong"; Water color: red and bright; Bottom of leaves: the tender leaves are even and bright red.

Grade II-Appearance: the rope is thin and straight, the tenderness is not as good as Grade I, and the color is moist; Aroma and taste: mellow, with "Qi Hong" fructose flavor; Water color: red is not as bright as first class; Leaf bottom: the buds are even and moderately mellow.

Grade III-Appearance: the cable is tight, slightly thicker and more uniform than Grade II, and the surface tension is slightly loose; Aroma and taste: the aroma is mellow, fresh and strong, with a sense of convergence, and the characteristics of "Qihong" are still remarkable; Water color: red and bright; Leaf bottom: pure and moderately mellow.

Grade 4-Appearance: the rope is thick and solid, the leaf quality is slightly light, the uniformity is poor, and the color is dark; Aroma and taste: the aroma is mellow and has a corresponding concentration, and it still has a "Qi Hong" flavor; Water color: red and light color; Leaf bottom: poor uniformity, red and uneven color, with blue flowers.

Grade 5-Appearance: the cable is thick, slightly ribbed, with poor uniformity and gray color; Aroma and taste: the aroma is sweet and light, but it has no coarse and old taste; Water color: red and light color; Bottom of leaves: blue flowers, slightly pedicled.

Grade 6-appearance: the rope is loose and colorful; Aroma and taste: the aroma is coarse and weak, and the concentration is insufficient; Water color: red and bright, not bright enough; Leaf bottom: red miscellaneous, multi-peduncle.

Grade 7-Appearance: loose rope foam, light weight and light bone, simple stem, orange; Aroma and taste: the aroma is low and light, and the taste is coarse and old; Water color: light and unknown; Leaf base: The stem is thick and dark.