How many degrees of blisters does Tieguanyin use better?
Tieguanyin is best to use 100 degree blisters, which can fully release its tea fragrance at high temperature. Suitable for making tea with bowls and cups, because Tieguanyin makes soup faster and won't be boring. Generally, Tieguanyin is brewed by high-impact method, and the tea leaves are kneaded by boiling water, so that the tea leaves smell faster.
Correct brewing method of Tieguanyin
1, selector
White porcelain is suitable for brewing Tieguanyin tea. White porcelain covered bowls have the characteristics of non-water absorption and fast heat conduction. Soaking Tieguanyin is conducive to the full extension of leaves, and you can also see the posture of tea rolling in the bowl, which truly reflects the delicate and elegant tea fragrance of Tieguanyin.
Step 2 choose water
Generally, the suitable water temperature is 95- 100℃, which is beneficial to the effective leaching of the aroma, taste and contents of Tieguanyin. Sweet mineral water has the best quality, and the proportion of tea is controlled according to personal taste. Generally, 8g tea leaves are added and 1 10ml water is injected.
Step 3 brew
Before formal brewing, warm the cup and moisten the tea, and then inject water with a high-impact hanging pot to make the tea roll and stretch, and stimulate the aroma. You can make soup for 20 seconds in the first soak, and then extend the soup making time for each soak 10 second. When the tea temperature is right, take a sip while it is hot and feel the unique fragrance of Tieguanyin.
The Taste and Characteristics of Tieguanyin
After being brewed by Anxi Tieguanyin, the soup is golden in color, clear and free of impurities, and has a natural fragrance of orchid flowers. Its taste is mellow, fresh and refreshing, with a strong sweetness, fragrant teeth and cheeks, and a unique Guanyin rhyme. Its bottom leaves are thick, soft, bright and wrinkled, commonly known as "satin", and the core feature of red leaves and green hearts is called "green leaves and red edges".
Is Tieguanyin hot tea or Leng Cha?
Tieguanyin is divided into three types: fragrant type, fragrant type and charcoal type. Fen-flavor Tieguanyin has a lower degree of fermentation, which is close to green tea and belongs to coolness, while Luzhou-flavor Tieguanyin and charcoal-roasted Tieguanyin have a higher degree of fermentation, which is closer to black tea and warmer.