1. Steam the cup. Use hot water to scald the tea set (preferably a glass cup or white porcelain tureen).

2. Wash the tea. Put the tea into the cup (the temperature of the cup can produce an attractive tea aroma at this time), pour in a little boiling water, shake it back and forth 5 times, and then filter it out.

3. Brewing: Pour in 80c boiling water, do not cover it, and you can taste it after 2 minutes. Generally, green tea is brewed for 2-4 times.

Choice of water

Water quality can directly affect the quality of tea soup. The ancients once said, "The nature of tea comes from water, eight percent tea, and ten percent water, the tea will be ten percent; Eight percent water, ten percent tea, tea is only eight percent." I personally think that water quality is very important to the taste of tea soup, followed by color and aroma. Even the highest quality green tea brewed with slightly inferior water will be unpalatable to drink.

Most of the ancient tea books discussed the use of water. The so-called "on the mountains, in the rivers, under the wells" and so on, in the end are just asking for the water to be sweet and clean, alive and new. From a purely scientific point of view, the hardness of water directly affects the color of the tea soup and the solubility of the active ingredients of the tea. If the hardness is high, the color will be yellowish brown and the taste will be light. In severe cases, it will taste astringent and even bitter. In addition, low-quality water will not only fail to make good tea, but will also cause serious scale formation and damage the tea sets after long-term use. Therefore, the water used for making tea should be soft water.

Generally speaking, spring water is better, clean stream water, river water is also acceptable, and well water depends on the underground source. As for rain and snow water, given the serious environmental pollution today, I am afraid no one would dare to drink it. The water I use to make my own tea is mostly mineral water or purified water. For domestic water, I usually use Nongfu Spring, which has a slight sweetness of spring water. The water in teahouses also mostly uses mineral water or distilled water. In places close to mountains and rivers, spring water from the mountains can be drawn, such as Hupao water in Hangzhou and spring water from Baiyun Mountain in Guangzhou. The water filtered by ordinary households using water filters is barely usable.

Water temperature

The ancients were very particular about the water temperature for making tea, especially during the cake tea and group tea period, controlling the water temperature seemed to be the key to making tea. To sum up, when boiling water, it is better to boil the water quickly over high heat, and it is better to start foaming just after boiling. Old or tender water is a taboo. Water temperature affects the taste and aroma of tea soup by affecting the solubility of tea ingredients.

The temperature of water used for green tea should depend on the quality of the tea leaves. High-end green tea, especially various famous green teas with delicate buds and leaves, is suitable for around 80C. The greener the tea leaves, the lower the water temperature. If the water temperature is too high, the tea leaves will be easily scalded, causing the tea soup to turn yellow and taste bitter; if the water temperature is too low, the aroma will be weak. As for mid- to low-grade green tea, it needs to be brewed with boiling water at 100 degrees Celsius. If the water temperature is low, the permeability will be poor and the tea will have a weak flavor.

In addition, it should be noted that the water temperature of 80 degrees Celsius is used for high-grade green tea, which usually means that the water is boiled and then cooled to this temperature; if it is treated sterile water, it only needs to be boiled to the required temperature. Temperature is required.

Dosage

There is no unified standard for the amount of tea used. It depends on the size of the tea set, the type of tea and individual preferences. Generally speaking, when brewing Rizhao green tea, the ratio of tea to water is roughly 1:50 to 60. Strict tea review, green tea uses 150ml of water to brew 3g of tea.

The amount of tea leaves mainly affects the intensity of the taste. I think this completely depends on everyone's habits. Beginners can try different dosages to find their favorite tea soup concentration.

Tea set

For brewing green tea, glass cups or white porcelain tureens can be used if you are more particular. The large porcelain cups and teapots used by ordinary households are only suitable for brewing medium and low-grade green tea.

In fact, glass cups are more suitable for brewing high-end tea. You can observe the tea slowly stretching, swimming and changing in the water. Especially some high-end Rizhao green tea, such as Rizhao Green Tea Maofeng, after brewing, the bud tips rush to the water surface, hang upright, and then slowly sink, like spring bamboo shoots unearthed and like golden spears. The best green tea Maofeng can rise and fall three times, which is extremely wonderful. Therefore, in general tea houses, glass cups are used to brew green tea.

The ancients used tureens. Compared with glass cups, tureens retain heat better. Generally speaking, brewing green tea with tight knots and good white porcelain can fully bring out the green and bright tea soup, and the covered bowl is more elegant, and the hand feel is unmatched by glass cups. In addition, since good green tea is not brewed with boiling water, the tea leaves mostly float on the water, so it is easy to eat the tea leaves when drinking tea. If you use a tureen, you can use the lid to brush the tea leaves aside.

Generally speaking, whether it is a glass or a tureen, it should be small rather than large. If it is large, there will be more water, and the tea will age easily.