From the real question from the tea friends, cover the bowl of rock tea, do you want to cover the water?

丨 This article is original by the rock tea class of Xiao Chen tea

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

丨 Author: Li Mahua

"1"

"Do you need to smell the incense with water?"

This is a question just received in the afternoon.

In the first time I saw, intuition is not used. Pour the tea soup, drain it, and then it is not too late to smell the incense while it is hot.

If you bring water and smell the fragrance, wouldn't it be delayed when the soup time?

According to this, it is estimated that daylily is cold.

Later, I thought about it and thought of the problem complicated.

During the rock tea review, there are indeed an exception to bring water.

However, the method of reviewing the bubbles is different from all aspects and daily tea.

The conventional comparison method, the default is soaked.

When the water injection, the cover was closed. After 1 minute, the lid was unveiled, and the soup was made after 2 minutes.

Two Chong, 1-2 minutes later, the cover smell is revealed, and the soup is made after 3 minutes.

San Chong, 2-3 minutes later unveiled the cover, and soup out of the soup after 5 minutes.

But this extreme tea method is not used daily.

At the beginning, it was so boring, and no matter how good the Zhengyan tea was, it had to be stubborn.

After being stuffed with heavy tea soup, it does not conform to the public to drink tea aesthetics.

At the same time, such strong tea is not suitable for drinking more!

In the afternoon, I sorted out a recent message and found a lot of interesting questions.

After sorting it out, it can just be remitted into this miscellaneous talk.

"2"

1. Is rock tea warm or dry?

"From someone else's hearing, it was cold before rock tea was not roasted. It was dry after roasting.

Based on the attitude of being responsible for the majority of tea customers, a public reply here.

We are not old Chinese medicine. This question with medical categories is inconvenient to answer.

According to Twist's tea, it is dry, warm, cold, cold, and delicious is king.

If you really mind, then recognize this.

Drinking comfortably, there is no discomfort after drinking tea.

On the contrary, you return to Gan Runze, quench thirst, lips and teeth, and are particularly comfortable, so rest assured to drink boldly.

However, from the perspective of rock tea roasting alone, the previous words have a certain reason.

Before roasting does not rock tea, before Wuyi Rock Tea has no roasting, the hair tea is bitter, the aroma is impetuous, and it is not suitable for drinking.

Only by experiencing roasting can the mature flavor of rock tea be achieved.

The new tea that had just experienced roasted, the new tea from the roasted cage was very angry.

If you are anxious to drink tea, you will feel that the aroma and taste of making tea seems to be wrapped in a fire, and it is difficult to drink the taste of tea.

Still wait patiently after drinking the fire, and the flavor is better.

Finally, add another sentence.

Every time I talk about fading, there are always tea guests.

"Oh, how can I know that I bought a big red robe, narcissus, cinnamon and other rock tea I bought, do I have to fire, and how long should I wait for the fire?"

It is very simple. If the merchant does not specifically explain, the tea that is sent to the customer by default is fading and in a suitable drinking period.

After all, doing business is the most important word of mouth.

No one is willing to take the risk of being complained by the guest's complaint "too dry and full of fire."

Therefore, the problem of fading fire does not need to worry about ordinary tea guests, although drinking tea with peace of mind.

The fireworks of the fireworks are still strong (note that the distinction is not roasting), not used to drinking.

Put it for about ten days and a half months, and then open it out to try and drink.

"3"

2. When bubbles, should rock tea be "locking water"?

"When you see others making rock tea on the Internet, you must overflow the bowls when injection, and you can overflow for a circle of water after the cover. It is said that the locking water can not only heat up, but also lock the incense. The flavor of tea is better?"

According to the other party's description, I suddenly lamented that it seemed like the past pickled sauerkraut.

Dry to the withered cabbage, put it in the sauerkraut jar, add seasoning, add water, and lock a circle of water at the jar of the altar to completely isolate the oxygen.

However, it is barely understood when the pickled sauerkraut is locked.

What is going on with locking water when covering a bowl of rock tea?

In order to keep the tea temperature, it is very simple. Choose an automatic heating. The kettle with real -time heat preservation is.

Every time the water brewed tea can ensure that the hot water poured out of the kettle is hot and hot.

If it is for "locking incense", it is even strange.

During the rise of rock tea, a lot of water vapor is mixed in the process of rising, and the tea aroma will be diluted.

It is even more disadvantaged to examine this weird water -locking tea bubble method again.

First of all, if it is operated on the dry foam table, the entire table will be bad, and it will not be dry and neat.

Secondly, excessive water injection and boiling water overflow, how can you pick up the bowl? In the cover bowl in the state of water, no matter how you get it, you can't help but swell with your hands.

Finally, it is the best water level.

110 ml standard white porcelain cover bowl with 8 grams of rock tea dried tea.

When water injection, the water injection line is close to the bowl of the bowl, but there is no hot water overflow after the cover, which is perfect!

"4"

Third, plums are high incense varieties. Will there be woody incense when it is soaked in tail water?

According to the traditional symmetrical thinking, the world is right, the rain is paired, and the mainland is pairing.

What about Gaoxiang varieties?

In the opposite side, is there a special "low incense variety"?

Obviously, there is no such unspoken saying in the rock tea circle.

No matter what kind of variety, there are no strange categories such as high -fragrance, low -fragrant, and even fragrance, charcoal, fragrant, and charming type.

In the oolong tea, Mezhan tea tree varieties are quite famous. Southern Fujian oolong, northern Fujian oolong.

Even, Mei Zhan also made a circle of fire.

As a national tea tree breeding, Mezhan also has a certain achievement in the field of black tea and green tea.

In recent years, many Mei Zhan's timeless black tea can be seen on the market.

Objectively understanding Mei Zhan, it is not the so -called high -francs.

In essence, after Mei Zhan made a rock tea, its tea fragrance was not ascended, high, and strong.

It is a quiet and elegant plum fragrance.

It is the cold plum that blooms in the lunar month, cold aroma, and the aroma is clear and refined.

As for Mei Zhan's tail water, according to Twist's tea drinking experience, when the old Cong Cong Cong Mei Zhan often drinks the last few bubbles, the mellowness of the tea soup decreases slightly, but the cover and soup water will indeed have a little wooden feeling. Essence

But this may not be a variety of credit.

It is the wonderful flavor of the mountain farm+the age of the tree and the age!

"5"

Fourth, novice drinking varieties, drinking mountain fields in the middle stage, masters drinking characteristics?

This is an open question, there is no standard answer template.

After reading the topic, I felt tangled in my heart.

The idea in my mind is like a hemp rope, completely knotting.

Let's take a look at the thinking, the variety of rock tea, mountain field, craftsmanship, conceptual characteristics, etc., are closely linked and inseparable.

Learning varieties not only need to master the entry -level novices, but even many old tea guests who have been drinking tea for many years will also be interested in some unpopular varieties.

Such as dwarf oolong, Su Xinlan, Golden Buddha.

The same is true for mountain field issues.

Regardless of your level of drinking rock tea, what kind of position is you.

If you want to drink the tea soup with a good aroma, a good aroma, and a more sweet tea taste, you can watch the mountain field.

As for the characteristics, it is an additional score of rock tea.

It can make a variety of flower fragrance -based varieties such as Huang Guanyin, which is characteristic;

Qilan, which can bake the mainstream light fire, is baked above the medium heat, the floral fragrance is still strong, and it is also characteristic;

When matching the big red robe, the flower fragrance is quiet, the cinnamon is obvious, the tea taste is full, and the throat has a spicy feeling. This is also a valuable signature characteristic.

Anyway, the tea made by each family is different. Whoever does not say that his own tea is good, and every family has characteristics. There is no score.

If you want to find the feeling slowly according to the word "characteristics", it will be nothing.

Rather than, twist feels that in order to choose the right tea.

The more meticulous the tea selection index, the more you can find the satisfactory taste.

"6"

I talked to her friends in the previous paragraph, and she asked a very broad question.

"How can I feel the rhyme of rock tea?"

There is nothing else, just slowly product.

In a sense, the rhyme of the throat is the delicate touch of drinking tea into the throat, and the aftertaste of the throat after drinking tea.

In order to focus on tea, it is recommended to choose a quiet and leisure environment.

Like the kind of people in the past, everyone is crowded with the popular tea match for drinking tea together.

To be honest, this is just fun.

Human voices, no hustle and bustle environment, how can you drink the taste of tea?

In order to feel the rhyme, drinking tea is not too anxious.

Suitable for slow rhythm, "slowly" drink.

Should be slowly sip, use your tongue to push the tea, don't hurry to swallow.

Avoid drinking tea, gobbling, drink directly.

Calm down the fine product, you can get "its solution"!

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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