How to drink Taiping Monkey Kui: First, prepare a straight transparent glass, boil a pot of water and clean the tea set. Then, put 5g (10) dry tea into a glass, and the ratio of tea to water is 1:50. Fill the glass wall with water for seven minutes, and the brewing temperature is 85℃. Don't cover it after water injection. Wait about two minutes before drinking.

Brewing method of Taiping monkey head (drop method);

It is more suitable to brew the Taiping monkey head with a slender transparent glass, which is convenient for observing its strip shape.

When brewing Hericium erinaceus, the amount of tea can be appropriately increased. Heat the glass first, and put 8~ 12 pieces into the glass. Heat the tea with the heat of the cup and smell its dry fragrance.

Then inject a small amount of hot water at 85℃~90℃ to moisten the tea leaves. Smell the tea by the way. At this time, the fragrance of orchids is the strongest. After smelling the fragrance, pour the water into the cup until it is seven or eight minutes full, and then start drinking after the tea leaves are spread out.

When the water in the cup is only 1/3, then inject hot water. If there is, it can be brewed 4~5 times. As mentioned above, the taste characteristics of Hericium erinaceus can be summarized as "high fragrance in one bubble, strong flavor in two bubbles, lingering fragrance in three bubbles and four bubbles". The taste of each bubble is different, and it will be memorable after careful feeling.

Note: 85℃ refers to the temperature of boiled water after drying.