What is an easy way to brew Bigelow Spring?

Biluochun tea is a famous specialty of Suzhou, one of the top ten famous teas in China.

Biluochun tea, as early as in the Sui and Tang dynasties is famous, has a history of more than a thousand years.

Biluochun is produced in Wu County, Suzhou (now Wuzhong District, Suzhou) in the east of Lake Taihu, west of the Dongting Mountain area.

Biluochun is famous for its "beautiful shape, colorful, strong aroma and mellow taste".

Biluochun tea trees and fruit trees interlaced planting, tea suck fruit flavor, fruit smoked tea, so Biluochun has a special fruit flavor.

One, the preparation of tea

First of all, we must choose a high-quality Biluochun, that is, the dry tea silver white cryptocrocus, oily and glossy, long and thin, curled into a snail, covered with white hairs, leaf buds young and tender, and so on.

Second, the preparation of tea

Currently brewing Biluochun choose more is, no flowers, straight, with a handle glass cup or white porcelain bowl.

Remember, in the process of brewing can not be covered with smothering: one is because of the tender raw materials; two is to allow the aroma of tea can be fully realized.

1, glass cup

Biluochun with a glass cup, convenient, simple.

Biluochun general selection of 200-250 ml, single-layer, transparent, high-quality glass cups; and do not choose a double-layer glass, because of poor heat dissipation, will lead to the tea bubble old stuffy cooked, tea broth dark or cloudy, low aroma, taste bitter and astringent, and so on.

The glass cup is crystal clear and transparent, and can be used to visualize the whole process of tea brewing.

Glass cup surface smooth, easy to clean, but also easy to carry, suitable for office workers, travelers, etc..

2, white porcelain gaiwan

Nowadays, like to use white porcelain gaiwan, brewing Biluochun tea friends are more and more.

White porcelain gaiwan can be used by one person or many people.

One person drinking alone, can drink with the bubble, convenient and quick.

When drinking for more than one person, the soup will be served in a fair cup first, and then divided for drinking.

The advantage of white porcelain gaiwan is that it can fully set off the tea soup's tender green and bright, and gaiwan is more elegant, and the touch of the hand is not comparable to glass cups.

The disadvantage of white porcelain bowl is that it is not convenient to carry, easy to hot hands.

Whether it is a glass cup or white porcelain gaiwan, should be small not big, big is more water, tea is easy to old.

Three, choose the water

Water is the mother of tea, the quality of water, the most direct impact on the quality of tea.

The late Ming and early Qing people Zhang Dafu in the "Plum Blossom Hall", it is clearly pointed out that "tea must be sent to the water, eight points of the tea, meet ten of the water, the tea is also very carry on; eight points of the water, the test of ten of the tea, the tea is only eight points ear".

Bioluochun brewing water, pure and sweet, low hardness of pure water or spring water is better, compared with tap water bubble, the taste is more pure, but also increase the sweetness of the tea soup, and even the thickness of the soup.

If you choose to brew with tap water, you need to let it sit for 24 hours to evaporate the chlorine.

Four, water temperature

Blue Luochun brewing, the water is old and tender are taboo.

Burning water to a large fire to boil, just boiling bubbles appropriate, and not boiling.

What's more, you can't use repeatedly boiled water, repeatedly boiled water hardness is high, not suitable for tea.

Biluochun tea leaves are relatively tender, with 80-90 ℃ water temperature is appropriate.

And do not use 100 ℃ boiling water brewing.

Most people use boiling water to brew tea, so the tea soup is definitely bitter and astringent.

The high water temperature is easy to scald the young leaves, resulting in water-soluble substances in the tea (tea polyphenols) faster and more dissolved, so that the tea taste bitter.

In this way, not only will destroy the vitamin C component of green tea, but also affect the human body to absorb, but also destroy the chlorophyll in the green tea, making the tea leaves yellow, tea soup turbid.

At the same time, the aromatic substances in green tea will also be difficult to preserve under the boiling water, leaving only the cooked soup flavor.

Of course, poorer quality Biluochun can still be brewed in boiling water at 100 degrees Celsius.

If the water temperature is too low, the permeability is poor, the aroma does not come out, the tea flavor is thin.

Fifth, hot cup

Boiling water with tea: one is clean tea; two is to raise the temperature of the tea.

The purpose is, in order not to let the cold cup, in the formal brewing time, to absorb the heat of the water and affect the quality of the tea, and can make the tea aroma to maximize the stimulation.

Everything follows the effect of thermal expansion and contraction, tea sets are also afraid of cold, especially in winter, suddenly will be boiling hot water into, will produce a huge temperature difference, tea sets are also easy to be shocked broken.

Six, the amount of tea

The amount of tea, there is no uniform standard, depending on the size of the tea set, the type of tea and personal preferences.

Generally speaking, brewing Biluochun, the proportion of tea, roughly 1 to 50-60 (such as 150 milliliters of water, 3 grams of tea can be brewed), so that the brewing out of the Biluochun tea is moderate, taste mellow, better flavor.

The amount of tea leaves, which depends entirely on personal habits, beginners can try different amounts to find their favorite tea concentration.

Seven, brewing method

Biluochun brewing method, according to different tea quality, there should be a different method of brewing.

1, brewing loose Biluochun tea

suggests the use of the middle cast method (first water, then tea, and then add water)

that is, first in the cup filled with one-third of the boiling water, to the temperature of the water down to 85 ℃ or so, and then into the cup of tea, holding the cup in the hands of the gently shake, so that the tea leaves are fully moistened to be slowly stretched.

Then the water can be injected into the high flush to seven minutes full, at this time the tea leaves with the water, like snowflakes dancing, the bottom of the leaf into a dozen, fresh and tender, such as life; to be cooled to the mouth, you can drink.

In the cast method is actually two segments of the tea method, the advantage is that you can avoid too high a temperature of the water scalded tea, the only disadvantage is that the operation is more cumbersome.

2, brewing the appearance of tight and heavy Biluochun tea

suggests the use of the upper cast method (first water after the tea)

that is, first to the cup of hot water about 85 ℃ to the seven full, and then put into the tea, so that the tea slowly sink, and then gently rotate the cup, so that the tea in the cup is uniform, you can drink later.

The advantage of the upper casting method is that it can avoid the tea leaves being scalded due to the high temperature of the water, and it also allows you to fully appreciate the process of swimming, stretching and changing after the tea leaves absorb the water.

The shortcomings of the upper casting method are that the concentration of the tea soup is not uniform, and the aroma is weak.

Renewing the water should be used to stay root method, that is, no matter with a glass cup or white porcelain bowl, do not drink when tasting, to stay one-third of the tea soup; the purpose of doing so, you can make a few consecutive bubbles of tea soup concentration, to maintain consistency.

Biluochun tea can be brewed mostly three times to the second best color, aroma and shape; the first taste will feel light, need to experience, slowly comprehend, and can not swallow in one gulp, not under the effort can not appreciate the characteristics of its flavor.