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14
Jun
The history of tea drinking culture can be traced back to the pre-Qin period. Although the current brewing method has been simplified a lot by modern people, it remains the same and basically follows the basic rules. Next, the editor will introduce it to you.
1. Top-up method: first pour enough hot water into the teacup at one time, and then put in the tea leaves when the water temperature is moderate.
This method is mostly suitable for tender fried greens (such as super Longjing, super Biluochun, super Xinyang Maojian, Lu'an melon slices, Laozhu Dafang, etc.), tender roasted greens (such as Zhuxi Longfeng, Tingxi Lanxiang, Huangshan Maofeng, etc.) Taiping Houkui, Jingting Luxue, etc.) and other green teas with excellent delicacy. In this method, the water temperature must be controlled very accurately. The more tender the tea leaves, the lower the water temperature requirements. Some tea leaves can be put in at 70°C.
2. Medium investment method: After putting in the tea leaves, pour one-third of the hot water (especially for the tea leaves just taken out of the refrigerator), wait for the tea leaves to absorb enough water and stretch out, and then fill up with hot water. This method is suitable for green tea that is tender but very loose or firm (such as Yingshan Yunwu, Zhuyeqing, Wuyuan Mingmei).
3. Lower pouring method: first put the tea leaves, and then pour enough hot water into the teacup (tea bowl) at one time. This method is suitable for general green tea with poor tenderness.
4. Cool first and then heat method: After putting the tea leaves, soak them in cold water at room temperature for about three minutes, so that the tea leaves can absorb enough water and fully stretch, and then pour enough hot water at one time. At this time, the temperature of hot water can be slightly higher, 85-95 ℃. In winter, the water temperature can also be 100 ℃. This method is suitable for brewing tea leaves of all levels of tenderness, but it must be mastered just right.
Each brewed tea from the above brewing methods should be tasted within 3-5 minutes, or the tea should be drained into the tasting cup before drinking, so as to drink while brewing, each brewed tea The consistency of the soup is uniform and the taste will be better. If the tea leaves are steeped in the tea soup for too long, as the temperature of the tea soup decreases, the color and taste of the soup will deteriorate.
huadongtea.com
1. Top-up method: first pour enough hot water into the teacup at one time, and then put in the tea leaves when the water temperature is moderate.
This method is mostly suitable for tender fried greens (such as super Longjing, super Biluochun, super Xinyang Maojian, Lu'an melon slices, Laozhu Dafang, etc.), tender roasted greens (such as Zhuxi Longfeng, Tingxi Lanxiang, Huangshan Maofeng, etc.) Taiping Houkui, Jingting Luxue, etc.) and other green teas with excellent delicacy. In this method, the water temperature must be controlled very accurately. The more tender the tea leaves, the lower the water temperature requirements. Some tea leaves can be put in at 70°C.
2. Medium investment method: After putting in the tea leaves, pour one-third of the hot water (especially for the tea leaves just taken out of the refrigerator), wait for the tea leaves to absorb enough water and stretch out, and then fill up with hot water. This method is suitable for green tea that is tender but very loose or firm (such as Yingshan Yunwu, Zhuyeqing, Wuyuan Mingmei).
3. Lower pouring method: first put the tea leaves, and then pour enough hot water into the teacup (tea bowl) at one time. This method is suitable for general green tea with poor tenderness.
4. Cool first and then heat method: After putting the tea leaves, soak them in cold water at room temperature for about three minutes, so that the tea leaves can absorb enough water and fully stretch, and then pour enough hot water at one time. At this time, the temperature of hot water can be slightly higher, 85-95 ℃. In winter, the water temperature can also be 100 ℃. This method is suitable for brewing tea leaves of all levels of tenderness, but it must be mastered just right.
Each brewed tea from the above brewing methods should be tasted within 3-5 minutes, or the tea should be drained into the tasting cup before drinking, so as to drink while brewing, each brewed tea The consistency of the soup is uniform and the taste will be better. If the tea leaves are steeped in the tea soup for too long, as the temperature of the tea soup decreases, the color and taste of the soup will deteriorate.
huadongtea.com
