From white tea, black tea to rock tea, how to brew it correctly?

丨 This article is original by Xiao Chen tea

丨 First of the People's No.: Xiao Chen Tea

丨 Author: Village Grandma Chen

"1"

Occasionally, I will chat with the tea friends in the live room.

Village aunt Chen found that the question with the highest frequency of questions was about brewing.

When introducing rock tea, ask the brewing of rock tea.

When introducing white tea, ask the brewing of white tea.

Other tea friends will ask Alo directly: "Can you show me the brewing process?"

Of course, in the case of time permit, the reasonable requirements of the viewers will basically be met.

But outside the live broadcast, there are still many tea friendships in the background private messages and messages.

It can be seen that brewing is really a big problem.

Most of the time, it is the same thing for tea. The method of making tea is the most distressing thing.

The mood of having to rush into the mobile phone screen and grabbing bowls and kettles, only those who really love tea can understand.

Therefore, today's article is specially written to newcomers.

As long as you follow the following 5 points and easily, you can make a cup of tea soup that tastes good.

Tea friends who do n’t make tea can be understood.

"2"

The first step is the hot pot warm cup.

Whether you go out to drink tea or in a tea teaching video, you often see that the other party will use hot water to blanch the tea set with hot water.

This action is called "hot pot warm cup".

The most intuitive role of drilling tea sets with boiling water is hygiene.

Even the tea set that has been cleaned still needs to be cleaned again with boiling water.

Especially when treating guests, in order to show respect, the hot pot warm cup is essential.

A sense of ritual sense can not only disinfect the tea set at high temperature and make tea drinking more hygienic.

In addition, it can also increase the temperature of the tea set, which is conducive to the smell of tea.

For tea tasting, smelling incense is a very important link.

It can help us preliminarily judge the quality of tea, and feel whether it has obvious odors and odors from the breath of dry tea.

The specific method is to put the tea into a bowl with a temperature of the remaining temperature, bring it up and shake it three times, and then get close to the nose.

When smelling the incense, as long as the lid is unveiled and took a few times, you can smell the strong dry tea fragrance.

No matter what occasions, the hot pot warm cup cannot be abandoned.

In the simple case, we must also talk about hygiene!

"3"

The second step, tea is weighed.

During the exchange with the tea friends, the village aunt Chen found that some people who claim to have more than ten years of tea experience have no scales at home.

Maybe everyone will be curious, isn't it talking about making tea, how can I talk about Celieve?

The role of Ke scales must be known, that is, weighing weight.

Before making tea, weighing is also a key step.

To control the proportion of tea, you can soak a cup of tea soup with a smooth and delicate, fragrant and sweet tea soup.

Of course, different tea volume is not the same.

Taking the most common 110 ml cover bowl as an example, when brewing white tea, Wuyi rock tea, and Tongmu black tea, the amount of tea is as follows:

Fuding white tea, 5 grams of tea;

Wuyi Rock Tea, 8 grams of tea;

Tongmu black tea, 5 grams of tea.

If it is a bubble tea -like tea, it can be exempted from the weight and brew it directly.

But if it is a bulk tea, it must be called a suitable weight.

The result of not paying attention to weighing, the result of leaping tea at will is to drink the most perfect flavor of this tea.

If you vote more tea, the tea soup feels too thick and too astringent, and the taste is too heavy;

There are less tea, and I feel that the tea taste is insufficient and the aroma is weak.

In fact, it is not a problem with the quality of tea, but the amount of tea causes causing the amount of tea.

"4"

The third step is to boil the water.

Since tea is made, it is a perfect fusion of tea and water.

Then, there are also requirements for water temperature.

Personal suggestions are that most of the tea can be brewed with boiling water, including green tea.

Many people in the tea circle say that tea with fine sprouts such as green tea and white tea cannot be brewed with boiling water.

In fact, tea made with boiling water is obviously more advantageous than warm water.

The aroma is stronger, the soup feels more mellow, and the level is richer.

It can be seen that under the excitation of high temperature, the abundant content in good tea is fully released.

There are only boiling water, which can make the fragrance and taste.

Therefore, don't worry that boiling water will hot tea, so that boiling water will cool down in one fell swoop, and then make tea after cooling.

What's more, good tea is not afraid of boiling water.

From another perspective, boiling water can also be used as a golden stone for tea.

If it is brewed with boiling water, the soup is bitter and astringent, and it can not be opened on the tongue surface for a long time. In addition, the odor is obvious and the soup is thin.

It can basically be judged that the quality of this tea is defective.

"5"

The fourth step is to injection water.

As the name suggests, it is to pour boiling water evenly along the bowl of the bowl.

It can also be understood that with water flowing on the surface of the tea leaves, drawing the word "の".

In the final analysis, it is infiltrated by water in the shortest time to make dry tea.

Corresponding to the water injection phase of the ring wall is the fixed -point water injection.

Injecting water, the arm is fixed when the water injection is fixed, until the water in the bowl is almost full, just close it in time.

This method is very suitable for "lazy people."

If you can't move, don't move, save energy.

Although fixed -point water injection is convenient, it is difficult to reflect the bones of good tea.

You know, the water content of the finished tea is extremely low.

This means that if it is only fixed in a position, water injection at a fixed point will make the tea floating lightly. The dry tea floating on the water is only contacting the water under the water.

At the same time, there is only that part of the tea, which releases the internal quality.

Even the nutrients steamed by water vapor are minimal and poor.

Therefore, the brewed tea soup is difficult to escape the fate.

Do not think that fixed -point water injection can increase the teach resistance of tea.

Foam resistance is mainly depending on quality, depending on the degree of internal quality.

What's more, after drinking a dozen rush, I really can't drink it.

At that time, the internal quality of the tea had not been released, wouldn't it waste it?

Therefore, whether it is making white tea, rock tea, or black tea, if you want to uniformly release the internal quality of each tea soup, you must choose the water toject water.

"6"

The fifth step is to quickly produce soup.

UI.

But if you want to achieve "getting out of the water", it is still very difficult for newcomers.

The biggest problem is that the newcomer thinks that the bowl is too hot, and the one who has just poured it is boiling water. What if you do it?

Because the psychological construction is not done in advance, the best soup time is missing and the foaming is formed.

But in fact, as long as you buy a white porcelain cover with a thin porcelain, a wide bowl edge, you can use it with peace of mind.

In addition, when covering a bowl, pay attention to the "three -finger grip method".

That is, let the thumb and middle finger hold on the edge of the bowl of the bowl, and the index finger is gently put on the lid button to play a fixed effect.

In this way, you will not burn yourself and can quickly produce soup.

The content of good tea is extremely abundant, and it is not recommended to bubble from the beginning.

Deliberately blistering will only release tea polyphenols and caffeine excessive release, causing the tea soup to be bitter and bitter, and strong irritation.

The original Xiang Qingyue was completely covered.

Therefore, we advocate that most of the tea soup from water injection to the whole tea soup, controlling the time to about 7-8 seconds.

Let the taste material uniformly release, and the soup water is suitable for the best state.

In the end, after most of the tea soup poured out, don't forget to turn the wrist and drain the remaining water in the bowl.

"7"

Different people have different bubble methods.

Maybe there will be officials who have questioned us. Such a tea -making method is too dogmatic and not flexible enough.

Indeed, most old tea customers like to make tea according to their habits.

Both ears did not smell outside the window, and only made a cup of tea in one heart.

In contrast, novices are more willing to abide by the rules.

The taste of tea soup in this way is standard and satisfactory.

Of course, tea friends with heavy taste, tea friends who like to drink strong tea, must be adjusted.

But if you let the gout come to the door, it is also a personal choice.

No matter what, it is the best one for you, and it is difficult to adjust.

It is not easy to create. If you think this article is helpful to you, please like it.

Follow [Xiao Chen Tea], learn more about white tea, rock tea!

Chen Chen, the aunt Chen of Xiao Chen, the columnist, the original innovative media of the tea industry "Xiao Chen Tea" the main pen, and has published the Bai Tea monograph "White Tea Taste". From 2016 to 2020, more than 4,000 original articles have been written.

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