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》
In the twenty-four solar terms, the great cold is at the end.
In "Spring and Autumn Dew", it is said that the cold is cold and the things are hidden.
The coldest few days of the year have already suffered from small colds.
Although the winter is long and hidden, when it comes to the cold, it is not far from spring.
The seasons flow and always start again.
The Lunar New Year and Li Chun in the Year of the Tiger are already waiting not far away.
In the waxing moon, the great cold solstice.
Nowadays, everywhere is full of strong New Year's flavor.
In the Tang Dynasty, there were poets who wrote, may Bao Qiao be loose, and Qingqing be too cold.
It's freezing cold, keeping the essence and not withering.
When the cold comes, you can experience the beauty of the cold of winter.
You see, after the great cold, the new year begins, and a peaceful and joyful atmosphere grows at the end of the year.
Although the weather is cold, everyone is preparing New Year goods, cleaning up the house, busy busy in the new year", but also very down-to-earth!
The new year is greeted by the cold moon, which is suitable for drinking more hot tea to warm up.
Boiling a pot of sweet and delicious old white tea couldn't be better.
However, it is better than boiling dry tea directly.
Village Gu Chen believes that boiling the bottom of the leaf will be a better choice.
《2》
Brewing in a covered bowl is the best destination for good tea.
When drinking old white tea, brew it one by one, and slowly appreciate the taste of each brew of tea soup must be prioritized over boiling tea.
After all, a large pot of boiling tea is convenient, but it will lose its delicate beauty.
It's like drinking "Fragrant" this time.
As a five-year-old white tea cake, it is thick, smooth, fragrant, and particularly intoxicating.
As you can see from the name of the tea, its tea aroma is wonderful.
There is a deep and elegant medicinal fragrance, and when the lid bowl is brewed, it will come out hot as soon as the lid is lifted.
With a bit of windproof and perilla smell, it smells in the cold three or nine days, and it only feels particularly warm.
Immediately following the medicinal aromas are jujube and sweet flowers.
This jujube fragrance with a floral fragrance is like sprinkling osmanthus flowers into a soft and sticky red date cake.
The fragrance is sweet, soft and delicate, making people's fingers move.
In the cold winter of the waxing moon, it is a happy thing to drink such a smooth and pure old white tea.
However, if you omit the lid bowl to brew, pry out the thin slices of the tea cake and put it in the pot to cook.
The wonderful tea aroma mentioned earlier can be missed in vain.
Because, when you boil tea in a pot, you can't smell the lid.
In addition, with the continuous heating in the pot, a large number of tea molecules will rise with the water vapor.
At this time, I only feel the fragrance of the bucket room, and the aroma of tea is overflowing all around.
But pour out the boiled tea soup and drink it, ah, how come the aroma does not smell so rich?
I would like to ask, where did the tea aroma go?
Needless to say, the wisps of fragrance have gone with the wind.
The aroma of falling water retained in the tea soup is naturally not as wonderful as when the bowl is brewed.
《3》
Brewing tea and boiling tea have their own advantages and disadvantages, each with its own beauty.
The bottom of the boiled leaf can be combined with two major tea tasting links.
In this way, you can taste the taste of brewed tea.
In the end, you can boil two pots of tea and drink it thoroughly.
Just like the sighs written in Han Le Fu, fortunately even ya!
Big cold, boiling a pot of old white tea at the bottom of the leaf, can draw a perfect end to a good tea.
Ancient literati would use eight words when writing about Da Han -- cold spring life, no pole Tai Lai.
Zhang Weiping of the Qing Dynasty once left such a poem.
"Creation is wordless but sentient, and every time it is cold, it feels spring."
In the eyes of predecessors, the "cold" of the great cold is deeply hidden in the news of the new year, which is a turning point for the extreme Tai to come.
For an old white tea, brewing first and then boiling is undoubtedly a turning point for expectations.
Some tea customers use a cover bowl to brew old white tea, after brewing 7 or 8 brews, the tea flavor gradually fades.
At this time, some people will feel that this tea has come to an end, and it is almost possible to change to a new tea.
No, it's not!
For most of the old white tea, even after brewing, it still fails to completely unlock its tea flavor.
Especially Lao Shoumei, it also hides a lot of flavor substances such as gum and soluble sugar in the tea stem and leaves.
These deep-seated tea flavors are not easy to tame when brewed simply and quickly.
After many times of water, the tea flavor is diluted, and there are two major countermeasures that can be solved.
Or continue to sit in the cup and smother out the residual tea flavor.
Or, add wine back to the lamp to reopen the feast, and put the bottom of the leaf into the pot to cook!
《4》
The cold of the waxing moon and the cold of spring are the turning point at the end of the year.
And boiling the bottom of the leaf can usher in a new life for a lightly brewed old white tea and bloom itself again!
However, when cooking the bottom of the leaf, you will face a headache.
In the end, how many punches are brewed to be suitable for boiling the bottom of the leaf?
Use the elimination method one by one and analyze it slowly.
Cover the bowl to brew old white tea, only to brew one punch, two flushes, it is definitely not suitable for boiling the bottom of the leaf.
At that time, the good drama had just begun, and it had not yet gradually entered a good situation.
Hurrying to cook the bottom of the leaf is too anxious.
So, what about after three or four punches? Nor is it appropriate.
If you say the first two brews, it is a warm-up.
Well, four punches or so, the tea flavor releases the momentum is sufficient.
For an old white tea that is resistant to bubbles, this is its prime, and there is no need to rush to boil the bottom of the leaves.
Continue to rush down, step by step, take your time.
Usually, how many times does old white tea have to be brewed to be suitable for boiling the bottom of the leaf? There is no specific answer.
When you feel that the tea flavor has been soaked, or when the bowl is brewed, the taste of each tea soup has been drunk to the fullest.
You can put the bottom of the leaves in the lid bowl into the pot.
Add water under the spout to prevent spillage after boiling.
Press down to heat and wait for a pot of good tea to appear!
《5》
Boiling pots of old white tea is too cold, year-end chapter, and then reincarnation.
The aroma of tea lingers, and the wind and day are quiet.
Sitting in a cozy little corner and drinking hot tea slowly, this state could not be better.
When boiling tea, especially at the bottom of the leaves, there is one place that needs special attention.
Boiling tea in cold water and boiling tea in hot water, the taste of boiling is completely different.
After stirring into the bottom of the leaf, pour hot water to boil.
Hot water that already has a certain temperature can be boiled in a short time.
When boiling tea, you can shorten the boiling time of tea, avoid excessive tea flavor leaching, and continue to cook tea for the next pot, preserving physical strength.
And cold water boiled tea, suitable for tea flavor thoroughly soaked leaf bottom.
In a pot of cold water, let the tea and water slowly heat to a boil.
In the process of boiling water, there can be more time to help the tea flavor "squeeze out".
This time, on the occasion of the arrival of the big cold, I pried 5 grams of 2016 white dew after pressing the cake.
As the old rule is, first use a covered bowl to soak.
When drinking tea, it took 8 strokes to find the boiling teapot and prepare the tea.
The first pot, boiled in hot water.
After a while, the hot tea in the pot boiled up.
Pour out two cups of hot soup, steaming hot.
The soup color is warm amber and crystal clear.
It is full of jujube, medicinal and chen fragrances, which are very charming.
The second pot, using cold water to boil tea.
At this time, the tea soup is boiled out of the reddish gold, slightly lighter than before.
But the taste of tea soup is still sweet and soft, and it has a different flavor!
《6》
Boiling tea too cold is a rather ritualistic thing.
In the I Ching, it is said that the one who comes, the great one.
For the upcoming things, it is a great thing to be sincere and open to reception.
If the twenty-four solar terms are personified, the great cold is more like an old man with a lot of experience, always waiting silently at the junction of the new and the old.
Su Dongpo once wrote that nothing is unchanged.
The original text is "things and I are endless", gladly encountered, peace and simplicity can be.
Every New Year's Day, drink more hot tea.
Especially in such cold weather, you can brew tea a few more times.
It doesn't have to cost too much to make tea.
Choose a lightly soaked leaf bottom and you can do it.
In the slow time of waiting for a pot of tea to be boiled, there will naturally be a sense of steadfastness and peace.
Learn more about white tea
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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.