Why do you recommend that you take a cup of bubbles from the beginning when making tea?

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"

When it comes to covering a bowl of tea, the first reaction of many novices Xiaobai is hot.

Yes, covering a bowl is not like a teapot.

Like the old tea guests who are familiar with the cooked door, they can be familiar with it lightly.

Once negligible, you must not scal the hand.

The above content is the true voice of many new tea friends.

#What should I do if the bowl of tea is hot? #

This topic has been talked about in the circle, and solving the countermeasures is nothing more than three steps.

Buy the right size and the shape of the instrument, the bowl with a slightly wider bowl.

When picking up the bowl, the gesture should be correct. It is recommended to use a three -finger grip method. Don't touch the bowl body in your fingers.

In the end, it was the old saying, and it was cooked.

As long as you practice it frequently, making tea with a bowl is just a daily trivial matter, and it is not too difficult.

However, I just received a Shaanxi tea friend for consultation on the weekend.

"With the method you teach, how do I still feel so hot?"

After some in -depth communication, I found that the tea friend neglected an important detail.

And this detail is a knowledge of tea cold, and many tea friends did not notice when making tea.

That is, sitting in a cup can also cause the cover bowl to make tea.

"2"

The method of making tea in Shaanxi tea friends is very simple and rude.

One word, stuffy.

After pouring boiling water into the cover bowl, he did not rush to pour the tea soup, but wanted to be stuffy and even more flavorful.

But after trying it many times, the entire bowl of bowls became particularly hot after the bubbles.

Even if it is holding the bowl of the bowl, there is no way to prevent scalding.

What exactly is this for?

Because when making tea, the bubble time is too long.

Under the premise of brewing tea in the water, after the boiling water was injected, the cover was immediately covered.

According to the technique of holding a bowl with a three -finger, the thumb of the hand and the middle finger are held on the edge of the bowl of the bowl.

Note that the bowl of the bowl with the bowl of the bowl is out of the place where the bowl of the bowl is out of the mouth, looks like the eaves.

Add tea and cover the bowl with boiling water. The temperature is very high, which is comparable to hot potato.

When you reach out and hold the bowl, if your fingers accidentally touch the bowl body, you will scal the red hands in minutes.

At this time, the bowl of the bowl is undoubtedly a safe island for anti -scalding insulation.

As long as you hold it on the edge of the bowl on both sides, cover the bowl and make tea.

But note that the premise is to pour out the tea soup as soon as possible.

If the time of the tea soup poured out, hesitant hesitant and moved slowly.

Or, deliberately dull the tea soup for a while.

During the soaking process, the heat spread rapidly, where the boiling water spread, and the bowl inside the bowl was hot.

Even the wounds with the heat -supporting anti -scalding support are also affected, and the hot water vapor is extremely hot.

In the end, even if you make tea according to the standard three -finger grip, it will inevitably feel hot.

When brewing tea in boiling water, the stuffy cup will cause the bowl to become hot, which is the hidden hazard of bubbles.

Acknowledge this early and adjust it as soon as possible to make the road with a bowl of tea less thorns and bumps.

"3"

Drinking tea with bowls, the disadvantage of bubbles is far more than that.

If you are brewing tea in the first first, you will not be distinguished, and you choose to drink the tea leaves without hesitation.

Drinking the bowl of tea, the bubbles are easy to make the tea flavor.

Because the bowl of tea is made of different tea, the proportion of tea is relatively fixed.

Taking the 110 ml of standard covering bowl on the market as an example.

Publlerate white tea and cast 5 grams of tea.

Black tea (small species of Zhengshan, Jin Junmei, Tanyang Gong, Jiuqu Hongmei, etc.), 5 grams of tea.

Publly rock tea, 8 grams of tea.

Under the premise of the perfect tea ratio, the soaking time is also particular.

The principle is that you can't bubble at the beginning.

Unless it is soaking around six or seven, a large amount of tea flavor has been consumed.

When soaking in the tail water, in order to avoid the thin tea taste, you need to use a cup and bubbles.

Otherwise, before the tea taste is not faded, it will be almost out of water.

After injecting boiling water, don't hesitate, immediately pour out the tea soup.

The internal quality of good tea, even if it is soaked in just a few seconds, can make the fragrant, sweet, mellow and refreshing tea flavor.

As soon as the opening of the opening, it will definitely attract a lot of tea -flavored substances.

The taste of tea soup has long been stuffy and strong, and it has changed completely.

The heavy tea soup that is concentrated in a large amount of tea is typical of strong tea. Drinking more is useless.

"4"

Bubbles will also affect the bubbles of tea soup.

There is a hot topic in the tea circle. When drinking tea, which tea soup is the best taste?

This is an open question, without fixed answers.

Some people like to drink head tea soup. Dry tea meets with boiling water. Jinfeng Yulu meets with each other. It can immerse a lot of tea flavor, making the taste of the first tea sweet and refreshing. There is no need to wash tea for this good tea.

Some people belong to the public's taste. Drinking tea aesthetic is biased towards "hoe to the end".

Drinking tea with bowls, the release process of tea flavor is regular. It is very similar to the slowly rising parabolic line. After the three rushing left and right reaches the peak, it slowly falls. The taste of the tea in the middle is the peak of a good tea, which is thick and smooth and soft.

There are also people prefer the fade tail water. Even if the good tea is faded, the incense is still there, it is refreshing, and there are obvious return and fragrance in the throat.

However, after discussing so much, I do n’t know if the tea friends have thought about a question.

Drink a brewing tea. The change level of the tea flavor of each rushing mentioned above must be made all of them.

When covering a bowl and brewing tea, you choose to drink it when you come up, which will cause a large amount of tea in the inside of the dry tea. It is not counted that the tea flavor is thicker, and it will cause the tea flavor to be overdrawn in advance.

Do it all at once, second time tired, third time exhausted.

If you can't soak it a few times, the taste of tea quickly fades.

After drinking the hard tea soup with two or three punching flavors, it is no longer difficult to sully taste.

This extreme bubble method shows a great waste of the delicate tea flavor of good tea!

"5"

Looking back, there is still such a charges of stuffy blisters -nest hiding inferior tea.

There are good tea with strength and confidence. The bottom of my home is very abundant.

Hold the pot (kettle) in injection, and pour out the tea soup with one hand.

That is, the rush is out. In just a few seconds, it is enough to immerse the fullness of full tea. It is not necessary to make it tasteless.

Conversely, those tea that advocates dullness is more or less guilty.

Last month, a tea friend sent us the old white tea of ​​Dragon Ball.

It is said that after the tea was bought back, it found that the taste was particularly light, and it was boring and some tea flavor.

Dragon Ball tea, that is, the shape is pressed like glass marbles. White tea is pressed.

After receiving the tea -like object, the packaging was dismantled and found that the leaves on the surface of the entire Dragon Ball were a little black.

Seeing this scene, I have noticed it.

After soaking, the bottom of the leaves is rough, not alive, no elastic, and the raw materials are very good.

Try to brew twice, the situation is as good as tea friends.

Freshly brewed tea, the tea is light, light is as light as water, and there is basically no tea taste.

At least a minute of bubbles, the color of the tea soup gradually deepened, and it felt a bit bitter.

It is no wonder that when the merchant sells tea, it will deliberately instructed that such Dragon Ball Old White Tea needs to be boring to taste it.

Feelings are too inferior to quality, tea taste is faint, not bubbles and taste!

I don't know what the tea friends think about this? Some people may feel that since then, it will push the boat in the water, and it will be boring for a while.

No no, don't think so.

This old white tea with a faint end quality, poor quality, and worry -free problem is better.

When you get a stranger with strange tea, you need to use the fast water soaking method when trying the tea.

Otherwise, once "every tea will be stuffy", it will provide the opportunity to fill the inferior tea.

In the essence, this is also a hard harm to bubble.

In the invisible, the shelter has hidden a bubble of bad quality problems!

"6"

When making tea, not every rush is about to get out of water.

After the tea flavor is faded, it also needs to adjust the strategy appropriately.

After finding the tea flavor showing signs of bubble, when the next brewing tea, it was stuffy for 5 or 6 seconds.

Once again, the soup was made for more than ten seconds.

In the next punch, the soup is soup for nearly twenty seconds.

The soup time is according to the rhythm of "fast first and then slow", until about a minute of stuffy, no more full tea smell.

A lifetime of making tea is a perfect ending.

Having said that, in addition to the special circumstances of the tea taste, most of the time, the thick and bitter tea soup is not delicious.

Drinking tea with bowls, bubbles will increase the risk of hot hand;

The first rush will bubble, and the good tea will be made;

After bubbles, it will greatly reduce the number of bubbles;

There is no principled bubble, there is a risk of wrapping inferior tea ...

There are many disadvantages of bubbles, whether it is the stuffy bubbles on the bright side, or the hot hand hidden in the details.

Recognize the inside story behind the bubbles early, so you can go less wrongdoing when making tea!

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

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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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