How is the method of making tea
How is the method of making tea, with the increasing standard of living of people, people began a new pursuit of tea, tea brewing method according to the specific circumstances, combined with the nature of the tea. There are many ways to make tea, the following look at the method of making tea is how.
The method of making tea is how 1
1, the method of cooking tea
Directly in the kettle to cook tea, is the most common method of drinking tea in China before the Tang Dynasty. Its process Lu Yu in the "tea" has been described in detail.
Broadly speaking, the first thing to do is to crush the cake tea to be used. Then start boiling water. To select the best water in the kettle, charcoal fire boil. But not all boil, add tea. Tea and water mingling, two boiling when the foam and cakes, foam for small tea flowers, cakes for large flowers, are the essence of tea. At this time, the foam out of the ladle, placed in the cooked pot, to standby. Continue to boil, tea and water further integration, waves and waves, known as the three boiling. At this time, the second boil out of the foam pouring tea cooking water and tea, depending on the number of people and the strict amount into. Tea soup cooked, evenly poured into the bowl of each person, including rain and dew are Shi, the same share of sweet and bitter meaning.
2, point tea method
This method is used in the Song Dynasty tea fight, tea people eat also use this method. This is no longer directly cooked tea, but the first cake tea crushed, placed in a bowl to be used. To kettle boiling water, slightly boiling the first ripples that punch point bowl. But the tea and water also need the same blend. So invented a tool called "tea brush".
Tea brush is a tool to play tea, gold, silver, iron, most of the bamboo, the literati beautifully called "churning tea Gongzi". The water rushed to put the tea bowl, need to tea brush desperately hard blow, then the water and milk blending, Zheqi froth biscuits, Pan Pan Ran as a pile of clouds and snow. Tea's superiority, in order to biscuit foam appeared whether fast, the water lines show whether slow to assess. Foam and biscuit white, water foot late dew and not scattered for the top. Because of the fusion of tea and milk, the water is thick, drink down in the marigold is not dry, naturally known as "bite the marigold".
3, gross tea method
That is, add dried fruit in the tea, directly to the cooked water point bubble, drink tea and eat fruit. Tea people make their own tea, picking their own fruit, a unique and interesting.
4, point flower tea method
For the Ming Dynasty, such as Zhu Quan created. Plum, osmanthus, jasmine and other buds directly with the end of the tea in the bowl, the hot tea steam, so that the tea bloomed flower catalyst, not only to see the beauty of the flowers bloom, but also smell the flowers, tea fragrance. Color, lunch flavor at the same time to enjoy, beautiful.
5, bubble tea method
This method when the Qing Dynasty to modern times, for the folk widely used, naturally familiar. However, the method of making tea across China is also very different.
As modern tea varieties are colorful, black tea, green tea, flower tea, brewing methods are different. Generally speaking, in order to send the tea flavor, show its color, without losing its fragrance for the purpose. Thick and thin also with the local good. In recent years, more hotels use bags of tea, fast flavor, but also to avoid the entrance of slag leaves, is also a creation. Drinking rest is not only a spiritual activity, but also a material activity. So the tea art can not stick to the old rules, that only the traditional method for the beauty of the traditional equipment. But no matter how to change, always without losing the essence of tea, that is, health, friendship and faith, beauty and rhyme.
Therefore, as long as under the guidance of the idea of health, some improvements should be made. Contemporary rhythm of life is constantly changing, the tea drinking method should also be changed more and more reasonable. The law is simple and easy to do, but too simple popular reading is a good flavor. Ancient method is not easy to popularize, but the modern industrial society is too tense life, is a very good regulation. Therefore, the discovery of the ancient tea ceremony, so that the reappearance of the color, is also very important work. It is said that Fuzhou Tea House has resumed the tea ceremony, so that the biscuits, heavy China again view, is really an elegant move. Talking about drinking, not only how to cook tea, but also how to "share tea".
Tang Dynasty kettle to cook tea soup, soup cooked to scoop tea, usually a kettle of tea into five bowls, divided when the foam and cakes to be equal. Song Dynasty tea method, can be a bowl of a bowl of 'point; you can also use a large bowl, a large tea brush, a point on, and then split the tea, split the tea guidelines with the Tang Dynasty. After the Ming and Qing dynasties, direct brewing for more, the pot becomes a must tea Ken. Self-brewing self-eating small pot is certainly not light, but more I can pour at least four or five bowls of teapot.
Therefore, this pot is called "tea lady style", and the tea cup is also known as "tea. Five cups to a dozen cups of injection for a few weeks without stopping, folk known as "Guan Gong run city". The technology is a little less difficult to ring the injection of the tour cup, but a little mention, but also several times before the uniform tea soup in the bowl, cited as "Han Xin point of the army".
How to make tea 2
The first step is to use hot water to scald the tea cups
Then use the thumb, index finger and middle finger **** with pinching the tea leaves
The order of the tea is related to the seasons, the summer should be poured first, and then put tea leaves, winter is the first to put the tea leaves, and then poured, spring and fall, it is appropriate to pour a half a cup of water, and then put the tea, and then poured the full water
When steeping tea, it is appropriate to move the pot from low to high slowly to steep tea
The time to steep tea varies according to the temperature of the water and the variety of tea, the general tea in 85 degrees of water can be steeped for 4 minutes, open water can be 2 minutes
The general number of times the tea should not be more than 3 times
How is the method of steeping tea 34 kinds of practical
1, fragrance techniques
The use of high-punch techniques, pulling up the distance of the injection of water, so that more oxygen can enter the teapot, tea cups, to accelerate the integration of substances and tea. Using the water flow to impact the tea leaves, so that the tea leaves more tumbling, can force out the tea flavor, so that the tea flavor more hearty and full-bodied.
Suitable for tea: Oolong tea, black tea (with a certain year).
2, moist tea techniques
Lower the kettle, shorten the distance between the water injection, with a slow and gentle flow of water, along the wall of the tea cups poured into the tea, it is best not to let the tea leaves tumbling friction. The boiling water slowly soaks through the tea leaves and stimulates the aroma. It's also a good idea to be gentle with your tea.
Suitable for tea: White Hair Silver Needle, Jinjunmei, Xinyang Maojian and so on.
3, fixed point high punch
This technique should be based on different objects change. Tea with silver hair, to gently slow brewing, to avoid cloudy tea; for the leaves of the coarse old tea needs to be fixed point high brewing, so that the water can be in the gaiwan rolled around, stimulate the flavor of tea.
4, first light and then heavy
First gently injected into the boiling water to moisten the tea, and then lift the pot to rinse, wake up the tea.
Suitable for tea: loose old tea of long years.