Tea utensils

Tea utensils

Place utensils clean

Before drinking black tea, no matter what kind of drinking method, you have to prepare tea utensils, such as pots of boiling water, tea cups or marigolds, etc. At the same time, you need to use clean water to clean them one by one to avoid contamination. At the same time, also need to use clean water, one by one to clean, so as to avoid contamination.

Measure the tea into the cup

Put only 3-5 grams of black tea, or 1-2 bags of bubble tea, into each cup. If using a kettle, add the right amount of tea to the teapot and then immediately fill with boiling water. The water temperature should be maintained at 90 to 100 degrees Celsius. At the same time, the teapot and the tea cups are scalded with hot water, a procedure known as warming the pot (cup).

Cooking water to make tea

After the tea is measured into the cups, boiling water is then poured in. If it is a high-grade black tea, then it is appropriate to use white porcelain cups in order to see its color. Usually the water to eight minutes full until. If you use a pot to cook, then, first of all, the water should be boiled, and then put the tea ingredients.

If you use a kettle to cook, put in the tea leaves, inject hot water, and put the lid on the kettle, so that the aroma and flavor of black tea can be fully released in the hot water. The small leaves are steeped for about 2 to 3 minutes, while the larger leaves should be smothered for 3 to 5 minutes. When the tea leaves bloom, sink to the bottom of the pot, and stop tumbling, it can be enjoyed. [10]

Tasting Tips

Smell the aroma and observe the color

Black tea can be smelled and then the color of the black tea can be observed after 3 minutes of brewing.

Tasting

When the tea soup is hot and cold, you can raise your cup and taste it. If the black tea is in the form of strips, it can be brewed 2-3 times. If it is a black tea, usually only brewed once; the second time to brew, the flavor is thin. [10]

Precautions

New tea is not the newer the better, drink improperly easy to hurt the stomach and intestines, because the new tea is just picked back, stored for a short period of time, containing more un-oxidized polyphenols, aldehydes and alcohols and other substances, these substances do not have much effect on the healthy population, but on the gastrointestinal function is poor, especially in itself has chronic gastrointestinal inflammation of the patient, these substances would be Stimulate the gastrointestinal mucosa, the original poor gastrointestinal function of the people are more likely to induce gastric disease. Therefore, the new tea should not drink more, less than half a month of storage of the new tea do not drink.

New tea also contains more caffeine, active alkaloids and a variety of aromatic substances, these substances will also make the central nervous system excited, neurasthenia, cerebral vascular disease patients should drink in moderation, and should not be drunk before bedtime or on an empty stomach.

Don't use tea to take medicines; don't drink tea within 1 hour before and after taking medicines. Ginseng and American ginseng should not be consumed together with tea. Avoid drinking strong tea to relieve alcohol; tea should not be drunk before meals; avoid drinking tea immediately after meals; avoid drinking strong tea for young girls.

Quality Review

Review Principles

"Universal tea sensory review" method. Trade tea should be evaluated according to the production area from which belongs to a set of standards, against the standard sample assessment of the appearance and the tenderness of the bottom of the leaf, while the aroma, taste and color of the tea broth is not based on the old samples. Some tea producers do not label the level, only the tea number or price. Encountered such tea, should first look at the large-leafed species or small-leafed species, and then refer to the standard sample level grading, with the level, there is the concept of quality, price.

The line of famous tea evaluation, do not have to refer to the standard sample, can be based on the actual quality of tea under the rubric, the score. If the quality inspection department in the market or in the factory sampling test, you still have to use the corresponding standard sample as the basis.

Review of black tea

Qihong work

Min red three work tea

Min red three work tea (4)

"Qihong" quality characteristics for the appearance of fine and tight, good seedling front, color black and oily, soup color red, aroma rich with sugar, mellow and sweet, leaf bottom red uniform fine Sweet, leaf bottom red uniform fine soft. Review "Qihong" gross tea and fine tea, in comparison with the standard samples at all levels on the basis of focusing on capturing the degree of tenderness and tightness of the cords. The body bone empty loose light, color gray, soup color light (red), aroma rough, taste thin astringent, leaf bottom green dark, is the characteristics of the low product. Produced in the same season, "Qihong", spring tea tenderness, color and lustre, soft fragrance, quality is better; summer and autumn tea soup color, leaf bottom is more red, but the freshness of the aroma is not as good as the spring tea, the overall quality is worse than the spring tea.

Dian Hong Gongfu

Dian Hong Gongfu produced in Yunnan Dian Hong. Its quality characteristics: brown color, appearance of fat show golden hair, soup color red, aroma, taste mellow and sweet, leaf bottom fat and soft, red uniform bright. "Dian Hong" tea polyphenol content is high, the tea flavor is strong and resistant to brewing, after 3 times of brewing and tea flavor. The review of gross tea and fine tea based on the standard sample, to capture the tenderness is the focus. Tenderness is the objective standard of Dian Hong inner quality. Its fine tea in the tenderness of the basis, the purity is also very important, one or two tea reveals the bud front, should not contain tea stalks and Park piece.

Zhaoping Red Worker

"Zhaoping Red" quality characteristics: color and lustre, golden hairs show, high sharp aroma, soup color red and bright, taste mellow and sweet, leaf bottom red uniform and bright. Specification Grade [11]

Sichuan Red Worker

The shape of the cord is fat, round and tight, showing golden hair, the color is black and oily, and the internal aroma is fresh with withered sugar, the taste is mellow and refreshing, and the soup color is thick and bright. The leaf bottom is thick, soft and red.