Today, which are suitable for cooking in the six major tea?How to cook?

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"

In the autumn equinox, the day and night are all cold and summer.

There are many beautiful things at this time.

The sunlight is softer.

Compared with spring and summer, the autumn light is clear and soft. Sprinkled on the stone steps, tree sturgeons, and walls, everything looks more time -sour.

Osmanthus is quietly charging.

In autumn, flowers and leaves may not be scattered.

Crown flowers, sage, ping -pong chrysanthemums in the courtyard, and osmanthus that blooms early, is about to appear.

Qiu Ye Jingmei, Green Danfeng.

In the autumnal equinox, most of the trees were still green. It's just that the crown looks far away, with gray tone green. Occasionally, there will be a few deciduous leaves.

Fruits are tired, pomegranate red, persimmon yellow.

Grape purple red, pomegranate crystal, orange yellow and orange green, so lively.

The autumn is cool, and you can cook tea again.

After cooling, boil a pot of warm tea, it can't be comfortable.

However, green tea, flower tea, white tea, rock tea, Pu'er, and tea leaves are so many types of tea. Which tea is suitable for cooking?

This is about to enter today's topic.

"2"

Green tea, drink fresh or drink tea.

In many tea, the characteristics of green tea are fresh, fresh and fragrant.

Pake green tea, the mainstream is mainly cup brewed.

And, it is better to choose transparent glass containers.

In addition to the exceptions of Taiping Monkey Kui and Liu'an Melon, most of the green tea is expensive for the tenderness of raw materials.

Spring buds are tender, thin leaves are narrow, and sprouts and leaves are pretty.

After entering the tea into hot water, it slowly stretched.

With the help of transparent containers, enjoy the sinking or floating "tea dance", it is visual enjoyment.

One year, around October, we went to Hangzhou.

Sitting in the courtyard of a tea farmer in Meiwu, I ordered two cups of tea.

A cup of Longjing, a cup of seasonal osmanthus Longjing.

The soft sunlight leaks a little light spot with the gap between the treetops.

Blowing the cool breeze, the dragon claw chrysanthemum on the side.

Sitting in the courtyard and drinking tea and chatting slowly, as if it was easy to return to the old time.

For green tea, the method should not be cumbersome.

Use the glass to soak at hand, which is the classic versatile way.

If you drink green tea, it will look strange.

Unblocked green tea, the internal polyphenols are not converted.

Trying tea rashly, which is not good for the fresh and original taste of tea, and it is easy to cook a pot of dark yellow green tea soup.

"3"

Boiling black tea is not the mainstream.

Before, my friend asked us to eat, and the location was set in a business district.

After eating, I strolled around and found that a new tea shop was opened downstairs.

Curious, click a cup to try.

Look at the small species sold outside and the small species we drink on weekdays.

It didn't take long for a cup of tea to make.

The speed is fast, but it can be seen that their tea bottom is not cooked.

After cooking a large pot in advance, season on the spot.

After getting up, I tasted a bite.

It is estimated that a lot of sugar is added inside.

The aroma of osmanthus comes from extraction.

The rich sweetness is covered, and the tea taste of black tea is not obvious.

After the sweetness is slightly slower, the taste of tea is a bit astringent.

After drinking, I did not return to Gan Shengjin, not very refreshing.

The astringent tea flavor is estimated to have a bad tea foundation on the one hand, and it is not a local raw material for Tongmu.

Although the nominal is a small species of Zhengshan, in fact, the production area is not "positive".

On the other hand, it is also related to the long time of tea and the bottom of the tea.

Drinking black tea every day, it is better to brew with a bowl.

Simple, clear and refreshing, you can drink good tea.

Cook the black tea, add sugar, add lemon, and add all kinds of condiments.

Except for milk tea shops and tea shops, it is not the mainstream of domestic tea circles.

"4"

Bai tea is undoubtedly suitable for cooking.

But everyone should note that if it is a new white tea, it is patiently aging for a while before going to cook tea.

2022 white mill silver needles, 2022 white peony, 2022 spring life eyebrows, and the new Qiushoumei new tea to be launched in the future. White tea should be cautious when the aging time is less than one year.

Compared to cooking tea, brewing bowls can bloom more fresh white tea fresh and refreshing, the fragrant flower fragrance is rich, fresh and soft.

If you cook tea, it is not conducive to presence of umami flavor, but also easy to cook bitter tea. It is not advisable.

In recent years, the popularity of old white tea is very high.

The autumn equinox arrived, and the weather was officially cool.

Find the tea furnace, wash the glass boiled tea pot, and add appropriate pure water to it.

Don't, water cannot be added too full.

Do not exceed the position of the pot mouth. If the water level is too high, it will overflow after boiling.

During the gradually heating process, the water temperature rose, and the blisters began to continue from the bottom of the pot.

At this time, a small amount of dry tea prepared in advance will be put into the pot.

To cook tea, to avoid thick tea, the amount of tea does not need much.

300-400 ml of water, invested about 2 grams of dry tea, is more than enough.

As long as the tea is rich in internal texture and does not require too much tea, you can also cook the sweet and timeless tea flavor.

"5"

When it comes to cooking rock tea, many tea guests will contact tea eggs.

Also, the origin of Wuyi Rock Tea and Tea Eggs is not shallow.

At that time, the news of the sky -high tea eggs set off a wave of rock tea.

Bringing the head of the news leader, the cowkin cinnamon cinnamon "beef".

Subsequently, various "meat" emerged, horse meat (horse -head rock cinnamon), cat meat (cat stone cinnamon), lamb (three Yangfeng cinnamon) ... Tea is sweet, heavy, rich in rock tea, rich flavor, rich flavor, Cooking tea eggs do have advantages.

Even if it is a blealed leaf bottom, it can continue to provide a lot of tea.

Similarly, take the leaf bottom to cook tea, which is also very suitable.

Drinking rock tea, brewing bowl is a well -deserved mainstream.

Cooking tea is slightly wasteful.

Breeding one by one, one by one, can fully feel the taste of a good tea.

After the six or seven rushing, the "Essence Soup" in the traditional sense is completed, and you can consider changing the taste.

The remaining leaf bottom of the bubble is allocated into the boiled teapot and boisted with water.

Add wine back to the banquet, and you can cook 1-2 pots of sweet tea.

But from experience, if you want to cook tea, you have a skillful choice of rock tea.

In the fire work, middle foot fire and foot fire tea are more suitable for cooking.

In terms of varieties, narcissus, Tie Luohan, Mezhan, etc. will be more "adapted" to cook tea than Qilan, Golden Peony, and Ruixiang.

In the year, the full fire tea of ​​the following year can be brewed and the bottom of the leaves can be boiled.

The cooked tea soup can bring a lot of surprises!

"6"

In Pu'er tea, cooked tea is more common.

In the classification of tea, the division of Pu'er tea is special.

Pu'er has raw tea and cooked tea.

According to the process, Shengpu belongs to green green tea.

If you are cooked, it is a typical back fermentation black tea.

Relative to raw tea, the inner tea taste is thoroughly transformed through the cooked tea that has been fermented by the pile of fermentation.

Individual cooked tea with tea cakes and tea bricks.

The degree of suppression is tight, and the tea can unlock deep tea flavor.

Two years ago, I went to a Cantonese restaurant for dinner.

The shop offers the tea for meals, which is a pot of cooked tea.

Drink the tea while it is hot.

After the big fish and the big meat, drink such tea, and the throat is smooth.

As for Pu'er's raw tea, it is more common to brew with purple sand pots and bowls.

Even if you want to cook, you can't choose new tea with a short year.

After a few years of aging, the taste of the tea can be cooked after the tea taste is transformed.

"7"

In the autumnal point, the climate is the most comfortable.

It is clear and the temperature is comfortable.

The temperature of not cold or hot, there are not many such good days in the year.

No wonder Lao Su said at this time, "One year of good time, Jun must not be recorded, the most orange, yellow and orange green."

Wang Wei also wrote poems and praised the benefits of autumn, "Mingyue pine photos, Qingquan stone flowing."

Zhang Ailing wrote, "The osmanthus in the corner, the branches have been decorated with a few golden roles as precious."

The sweet -scented osmanthus in the late autumn is already brewing.

I don't know if the tea friends are planning to cook tea?

If so, please choose the right tea in advance.

At the right time, the autumn scenery that is just right, and the hot tea that is sweet and palated is really pleasing!

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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