Up-casting method

Operation points: Pour water first, then add tea, and let the tea sink slowly.

The upward throwing method is suitable for tea leaves with heavy bones and many buds, such as green tea. The tea leaves are heavy and will sink slowly when put into the water, releasing the contained substances. The tea cents attached to the surface of the tea leaves will also slowly spread out in the water, resulting in a fresh-tasting tea soup that will not be overrun by the tea cents. Many and turbid.

Generally speaking, tender and famous green teas such as Biluochun, Xinyang Maojian, etc. are usually brewed in this way.

Medium investment method

Operation points: Pour water first, fill about one-third of the container, then put tea, wait for the tea to soak for a while, and then add water.

The medium-injection method is the most common way to brew green tea, and it can also be said to be applicable to all green tea. First pour boiling water into about 1/3 of the cup. When the water temperature cools down to about 80°C, put the tea leaves into the cup, and then pour the boiling water about 80°C from one place along the edge of the bowl, and it's done

When filling water, pay attention to the height and thinness of the water column, and you can also control the water temperature. Well, actually this is also to make the water flow urge the tea leaves to rotate, which will look good.

Generally speaking, Longjing and other teas use this brewing method. To put it bluntly, it is actually brewed in two stages. With this brewing method, you are not afraid that the water temperature will be too high when brewing fresh green tea, which will cause astringency.

Putting method

Operation points: Put the tea first and then pour the water.

The most common green tea brewed by the downward pouring method is Taiping Houkui Liu'an Guapian. Their leaves are not particularly tender and have large leaves. If you want a fuller taste, you can pour water in two stages, first add 1/3 of the water, shake the glass and finally add 70% of the water.

After talking about the method of pouring tea, let’s talk about the method of pouring water.

There are different levels of water injection

There is no need to remember the level of the water column when filling water. You just need to understand that if you want the water column to be higher, hold the kettle higher.... ..On the other hand, hold the kettle lower...The main thing is to talk about the difference in the length of the water column. As for the purpose of distinguishing high and low, if it is higher, the intensity of the water flow will be greater, and if it is lower, the intensity of the water flow will be smaller. Smaller, I believe everyone understands.

The water injection has thickness

In the same way, the water column also has thickness. If you pour it more quickly, the water column will be thicker and more vigorous. If you pour it more slowly, the water column will be thinner and more vigorous. When the child is young, it is similar to turning on the valve at home to turn on the water for bathing.

There is a place for filling water

Let’s take the example of making tea in a tureen. You set the water column at a place on the edge of the tureen and let the water flow down the wall of the bowl. This is called one-sided Fixed point.

There is also a method of filling water along the inner wall of the bowl, but the spout will move along the wall of the bowl, allowing the water column to slide in a circle. The name of this water filling method is very vivid "water filling in a circle". This is to allow the tea and water to come into full contact and produce flavor and aroma faster.

There is a very vivid description and summary of the above two water injection methods in different positions, which is "despicable and obscene" (cup of obscenity). When I first heard this statement, it really made people laugh, okay?< /p>

The last one is very violent, that is, a water column does not follow the wall of the bowl, but hits the tea in the tureen straight. However, we actually don’t recommend doing this! To make tea, it is best to pour water along the wall of the cup.

Let’s combine these water injection methods to see which method is suitable for making tea. We have divided the "priority" into four situations, which can deal with almost all types of tea.

Light:

The setting point is low, the water column is diluted, and the water is soaked slowly. It is suitable for relatively broken ripe Pu'er tea, or very tender tea.

Heavy:

Fixed rotation water injection, the water column is high and thick. This water injection method has a strong impact and is suitable for compact particles, such as oolongs. Use the spiral water injection method to let the water flow. The circle is poured into the bowl, causing rotating water patterns, fully stirring the fusion of tea leaves and water, and allowing the tea juice to be better leached out, thus stimulating the aroma.

Slow:

Inject water at fixed points, and the water column will be high and thin. This water injection method is suitable for white tea. Because white tea is lightly kneaded and lightly fermented, it takes a little more haste to allow the tea juice to be leached out. However, since the original leaves of white tea are generally relatively delicate, it is not suitable to hit them with water jets. The water jets should be thinner. Because the leaching is slow, a thin water line is needed to allow more time for it to leach out

Urgent:

Rotate the water injection, and the water column will be low and thick. This water injection method is suitable for black tea. Black tea requires heavy fermentation and heavy rolling. It requires a certain degree of stirring to allow the tea juice to soak out and bring out the flavor. But not too fast, otherwise the flavor of the tea will be released instantly, which will make the tea taste bitter

By the way... a reminder about making tea

Cooking tea is also a kind of tea. Soaking method. For example, black tea and old white tea will have a smoother taste and richer content.

You see, friends from ethnic minorities such as Inner Mongolia, Xinjiang, Tibet and other places use pressed "black tea", add different raw materials, and drink tea by boiling it. We are more accustomed to drinking black tea without adding anything, but boiling it can make the tea soup fuller and smoother.