丨 This article was originally produced by Xiao Chen Tea
丨 First published in the headline number: Xiao Chen Tea Affair
丨Author: Village Gu Chen
《1》
Recent weather has always been rainy.
All day long there is a feeling of being wet and stuffy.
The gray sky is accompanied by rainfall, and such a winter day is depressing.
In this weather, the balconies of every household are full of clothes, at least during the rain, it is difficult to dry.
You also have to ask out dehumidification devices such as dryers to prevent clothes from staying in such weather for a long time and having a strange smell.
The fine and dense rain drifted in all directions, and a small umbrella seemed to hit in the wrong direction.
This gloomy weather, coupled with a wet mood, really caused a body of trouble and had nowhere to vent.
I just hope this rainy season passes quickly.
This raindrop, like the unsheathed tea soup today, is drained and drained, the former is knotted in the heart, the latter is bitter in the mouth.
Many people use a lid bowl to brew white tea, and when it comes to the soup, they always ignore the key step of draining.
The soup not only pays attention to the fast water, but also drainage is also a factor that affects the flavor of the tea soup.
The tea soup, which is not thoroughly drained, is mostly bitter and unpleasant in the end, and also reduces the foam resistance of the tea leaves.
《2》
It is not drained, which is easy to make the soup feel too thick, bitter and astringent.
Before a tea friend who was 3 months old, he reflected that the tea he brewed was always bitter, and he once suspected that there was a problem with the quality of the tea.
So I asked him to take a picture of the tea leaves, which is a 2020 white peony.
After careful observation, it was found that the problem may not be on the tea, because the buds of this tea look fuller and richer.
The appearance is also normal tender green, the tea stem is short, and the leaves are also slender and narrow.
At least from the picture, the quality of white peony is not low.
Since it is not the problem of the tea itself, it is bold to guess that it may be the improper brewing method of tea friends.
The tea friend also generously recorded a brewing video to find the problem more intuitively.
In the video, the tea friend took out a series of steps to cover the bowl, weigh the tea, and inject water, and there was no big problem.
Until the soup came out, the "culprit" that caused the tea soup to be bitter was found.
When the lid bowl is tilted to about 90 degrees, the tea soup falls into the fair cup in the shape of a waterfall, and most of the tea soup is poured out, and the soup suddenly stops.
When it is obvious that there are still intermittent dripping soup water, the tea friend will put the lid bowl back into the tea tray.
This unappreciated tea soup is left at the bottom of the lid bowl, soaked in tea leaves.
You know, this creates smouldering, which is the lifelong enemy of good tea.
The tea leaves, which are rich in endoplasm, not only have sufficient fresh taste, but also achieve a balanced state of bitter substances.
But the smouldering bubble broke this tranquility, and the long-term infiltration allowed the bitter substance to over-precipitate, and the volcanic eruption surged forward.
Finally, it is continuously released into the remaining tea soup, and the taste can be imagined, bitter and astringent.
Drinking tea is not boiling Chinese medicine, the soup is too thick, and it is not good for the body.
The moment good tea comes into contact with boiling water, it has begun to release nutrient endoplasm.
No additional time blessing is required, which will only "bitter" the tea soup, and also "bitter" the tea drinker.
《3》
Excessive precipitation of endoplasm also greatly reduces the foam resistance of the tea leaves.
The brewing of the 2018 Liqiu Shoumei Cake is still fresh in my memory.
After steaming, kneading and pressing white tea cakes, the flavor may be more intense than loose tea.
Because during the cake pressing process, the cell wall of the tea leaves ruptures, and the cell fluid in it overflows and attaches to the surface of the tea leaves.
Under the brewing of the water, the taste of the tea soup is revealed, which is incomparably beautiful.
Tea cakes that have been aged for many years, after warming the cup, the lid is full of medicinal aroma and chen fragrance.
The 4th punch is generally the peak of the taste of tea soup.
However, shoumei cake presents the bubble-resistant characteristics of alpine tea at a glance, and when you look at the bottom of the leaves, there are even some leaves that have not been completely wet.
It can be seen that the foam resistance of good tea is amazing under the brewing of fast water.
Conversely, if you don't drain or soak, you can't do this.
High-quality tea, even if the endoplasm is rich, it cannot withstand the smouldering "ho ho".
A lack of attention to detail will ruin the tea leaves a lot of tenderness.
The endoplasm of good tea does not need to be smouldering, and the moment it comes into contact with boiling water, it has already brought out enough fresh flavor and mellowness.
Normal brewing, the endoplasm of the tea is a state of uniform release.
In this way, you can get a delicious tea soup, and you can see the excellent bubble resistance of a good tea.
If there is residual tea soup in the lid bowl, these soups have been soaked in tea leaves for a long time.
The substances in the tea leaves are quickly and excessively released into the tea soup.
In this way, in the first few brews, the soup will naturally be too thick, resulting in a bitter taste.
Moreover, the endoplasm is released in large quantities in this process, and by the follow-up, it is exhausted, and there is no more endoplasm to support the tea soup.
It is not drained, which affects the foam resistance of the tea.
《4》
The correct soup posture should be quick water + drainage.
Both are indispensable when brewing dry tea.
Fast water, which means that from the time the water is injected to when most of the tea soup is poured out, the process is best controlled between 7-8 seconds.
In just a few seconds, the endoplasm of good tea has been released evenly.
At this time, the taste of tea soup is suitable for thickness and lightness, which is in line with the tastes of most tea friends.
If you use a cover bowl to make tea, to do draining, it means that after the lid bowl is tilted to a certain angle and the tea soup is poured out in a waterfall shape, it will stay for a period of time until there is not a drop left.
Because the quick water is only pouring out most of the tea soup, do not immediately put down the lid bowl.
When there is still a thin soup dripping, it means that there is still a "soup that slipped through the net" in the lid bowl.
You can first lay the lid bowl flat, and then repeat the action of making the soup, and you will find that there is still a small amount of tea soup flowing out.
Since the soup is out, the tea leaves and the water are tilted in one direction.
A large amount of tea soup fell into the fair cup through the lid bowl, but a small amount of tea soup was blocked by the brewed tea leaves and remained at the bottom of the lid bowl.
When it is difficult to drain thoroughly, you need to cooperate with your wrist and flip it again.
Or shake the lid bowl vigorously, at this time, every time you shake it, you will see a few drops of tea soup dripping.
To make tea, patience is required.
Please don't give up the draining trouble, this is all to ensure a good tea drinking experience.
After the soup is finished, make sure that the tea soup has been drained and there is no residue of the soup.
Do not neglect small details, resulting in bitterness in the final tea soup, affecting the subsequent brewing times.
《5》
The devil is in the details.
The misalignment of a stone brick can cause the building to collapse.
The existence of an ant nest will cause the collapse of the of a thousand miles.
Big things must be done in detail.
The words "almost," almost, probably, etc., are all common phrases for "Mr. Almost."
Don't be almost, draining should be done thoroughly.
Mount Tai does not reject thin soil, so it can become its height; the rivers and seas do not choose thin streams, so they can be deep.
Success is also detail, failure is also detail.
The residual tea soup, which looks like a slight gravel, greatly affects the flavor of the tea soup.
One punch after another, always leaving the residual soup of bitter substances exceeding the standard.
It really betrays the excellent flavor of good tea and destroys the mood of tea tasting.
However, as long as you pay a little attention to the soup, you can easily drink the flavor of good tea, why not enjoy it?
More about making tea
White tea brewing tips: Tea soup is completely drained, or should it be left in a lid bowl?
When making tea, old tea customers often mention the smouldering, sitting cup, leaving roots, draining, do you understand?
How should white tea be brewed? Is it a smouldering bubble, a fast water, or a "fast before and slow after"?
White tea can not be smouldering but can be boiled, brewing tea and fast out of the water, is not contradictory?
The resistance of white tea is different from long-term bubbles and smouldering, don't make a mistake, drinking too much stuffy tea is easy to hurt the body
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Xiao chen tea village gu Chen, columnist, tea industry original new media "Xiao Chen tea matter" chief writer, has published a white tea monograph "White Tea Tasting Notes", 2016-2020 has written more than 4,000 original articles.