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》
There are talented people in the jiangshan generation, each leading the way for hundreds of years.
This is a famous sentence, applied to the tea circle, the same applies.
Open the history book of tea drinking, you will find that the tea set is also a generation of people with a generation of exquisite.
The ancients drank tea and paid attention to the difference in "color matching".
The mainstream of the Tang Dynasty was to drink steamed Green Tuan tea, and the tea soup was green.
The green tea soup with the celadon tea set complements each other more.
The Song Dynasty was a group of refreshment tea, and the pursuit of tea soup surface should have a layer of white milk foam.
Plain white, just in contrast to black.
Therefore, when drinking tea, the Song Dynasty people loved to use black porcelain in the kiln.
Holding a bowl of tea with a jianzhan and eating it with tea foam was the "high-quality" tea drinking posture at that time.
In the Ming Dynasty, after Zhu Yuanzhang wasted the group of tea Xingshan tea, in order to facilitate the observation of the leaf bottom and the state of the tea soup, white porcelain gradually became the mainstream of the tea circle.
At this point, the Sencha of the Tang Dynasty and the tea ordered by the Song people gradually became history.
After the rise of loose tea, direct boiling water to make tea was vigorously popularized and continues to this day.
Although brewing tea is the mainstream of tea drinking, in the early spring, late autumn, cold winter, the weather is colder, boil a pot of tea, feel the antique tea charm, it is an excellent tea drinking sauce.
When it comes to the difference between brewing tea and boiling tea, for a long time, many tea customers will have a doubt.
Isn't boiling tea and smouldering the same thing?
Why is it said that old white tea can be boiled, but it cannot be smouldered?
In fact, there is a gap between smouldering and boiling tea.
《2》
First, the tea set is different
When boiling tea, it is indispensable to boil a variety of teapots.
In modern life, the boiling teapot is mainly a glass pot, which is convenient and simple.
Teapots vary in size, from 400 ml, to 600 ml, to more than 1L pots, abounding.
Unlike the ancient popular wind stove to boil tea, in modern life, it is more convenient to cook tea with an electric clay stove.
But in order to pursue the ancient style, it is not impossible to heat it with a charcoal stove.
When making tea, the tea set selection is more abundant.
Glass, mug, flutter cup, fast cup, thermos cup, lid bowl, teapot, etc., the choice is yours.
Broadly speaking, as long as it is a cup that can hold water, it can be used to make tea.
However, according to the different usages, the above tea sets can be divided into two categories.
The first is to support the separation of tea and water, such as lid bowls, teapots, and fast cups.
First, it does not support the separation of tea and water, such as glasses, mugs, and insulated cups.
In general, when brewing a "tea-water separation" tea set, it is not recommended to smoulder.
Take the cover bowl to make tea as an example, the direct fast water is that there is no need to sit in a cup to smoulder before the tea taste is not brewed.
The use of "tea does not separate" tools such as glasses to brew tea, the amount of tea should not be much.
And, pay attention to drinking as soon as possible, so as not to brew the tea soup taste too strong!
《3》
Second, the proportion of tea and water is different
When you have nothing to do, make a pot of tea to drink.
Many times, boiling tea is a more economical way to drink tea.
With just a small amount of dried tea, a large pot of tea soup can be boiled.
Throwing too much tea is not appropriate, and the tea flavor will be strong.
When boiling old white tea, the appropriate proportion of tea is as follows:
Add 300-400 ml of purified water to the pot and pour 2-2.5 grams of tea, more than enough!
And making tea is different.
When making tea in glasses, mugs, and thermos cups, as mentioned above, the amount of tea should be less than more.
In the office, simply brew a cup of Shoumei new tea in a glass to refresh the mind, only a handful of dry tea can be.
The suitable tea-to-water ratio for brewing white tea in a glass is about 200 ml of water, with 1-1.5 grams of dry tea.
When the bowl is brewed, the ratio of golden tea is 1:20.
Brew tea in a standard 110 ml lid bowl, throwing 5 grams of tea is standard.
In order to accurately throw tea, it is recommended to prepare a gram scale next to the tea table, which is more practical.
Contrasting (lid bowl) brewing tea and boiling tea, the tea matching between them, there is a lot of article.
When boiling tea, there is less tea and more water.
When making tea, there is more tea and less water.
The applicable tea ratio is different, deciding that white tea can be boiled, but it is not suitable for smouldering!
《4》
Third, water temperature varies
When boiling tea, it is inseparable from the heating source.
Can use electric ceramic stove.
It is possible to use an alcohol stove suitable for outdoors.
You can use a charcoal stove with retro style.
Alternatively, choose a two-in-one health pot with stove and pot.
But in any case, after starting the heat source and starting to boil the tea, the water temperature in the pot will show a gradual upward trend.
After boiling, before turning off the heat, it will be in a hot and warm state, which is conducive to the release of deep tea flavor.
However, when brewing tea, the water temperature changes differently.
After boiling the water, use the boiling water to make tea, and inject the water down, and the heat of the boiling water is constantly lost and cooled.
After the water injection is completed, if the tea soup is not poured out in time.
Then, the hot tea stuffed in the lid bowl, the temperature will continue to drop.
After a long period of smouldering, in the face of a cup of stuffy, cool bitter tea, people can not raise the interest in drinking tea at all!
《5》
Fourth, the tea selection is different
For the kitchen white, to make a meal to eat, as long as the various ingredients are cooked and seasoned, you can get out of the pot.
But in the professional cooking method, stir-frying, stewing, braising, steaming, frying, roasting, shabu...
There is a lot of articles in this doorway.
The same is true for drinking tea, where there is an essential difference between brewing and boiling.
Make tea and the water temperature decreases.
Before boiling tea, the water temperature increases or remains boiling before it stops heating.
Different changes in water temperature determine that their tea taste is very different.
Brewing tea to drink, under different brewing times, the tea flavor is more orderly and comprehensive.
When the big pot is boiled for tea, the tea taste is more like the "one pot out" of the big pot dish, and in addition to convenience, it lacks the delicate tea flavor level.
For this reason, it is necessary to refer to the chef's cooking experience.
A piece of meat should be thin and thick, and a fish should be braised or steamed, and it should be prepared before the pot is lowered.
When drinking tea, some tea is suitable for boiling, some tea is suitable for brewing, and some tea is suitable for both boiling and brewing.
Choose the right way to cook for a better flavor.
In the common teas on the market, green tea, yellow tea, jasmine tea, fragrant Tieguanyin, etc., directly brewing tea is not suitable for boiling tea, otherwise it will waste their fresh, fragrant flavor.
Even white tea, not all teas are suitable for boiling.
New white tea is not recommended for boiling tea.
In addition, although it is good to boil old white tea, in the face of excellent quality and real vintage old tea, it is recommended to brew it with a lid bowl when drinking tea.
After the tea taste is diluted, then go to the bottom of the boiled leaves, and combine the boiled tea and the brewed tea, which is an excellent choice for "one fish and two eats".
Finally, some teas are brewed and drunk, the taste is flat, and only high temperature boiling tea can release sufficient tea flavor.
For example, some are particularly pressed, hard brick tea, tuo tea and so on.
Brewed in the conventional way, the taste is difficult to leach, and boiling tea can release the tea flavor more efficiently!
《6》
Fifth, the process of boiling and brewing is different
The steps of boiling tea can be roughly decomposed into:
Boil water, pour tea, continue to heat, pour out tea soup and drink, etc.
In order to reasonably control the boiling time of tea, it is recommended to boil tea with hot water.
Wait for the water in the pot, heat it to a large amount of bubbling, and then dry the tea.
After the dry tea is put in, wait a little while, about a minute, and bring the tea with the soup to a boil, and then turn off the heat.
At this time, when the boiling tea soup has calmed down slightly, you can pour out the tea soup and drink it.
The remaining hot tea in the pot continues to be placed on the electric ceramic stove to keep warm.
Feel free to drink it, and then pour it out, which is very convenient.
When the lid bowl is brewed, it can be roughly split into:
Fill with water, steep and pour out the tea soup.
When the water is about to come out to make tea, the water injection speed should be fast, and the soup should be closed and the soup should be fast.
The process of pouring out the tea soup should be coherent, smooth, clean and thoroughly drained.
Strictly calculated, from the time of water injection to the pouring of most of the tea soup, but only 7 seconds and 8 seconds.
Old white tea with rich endoplasm, brewed according to the fast water, can brew at least 7, 8 brewing thick and moderate, rich tea flavor of tea soup.
Then you can also sit in a cup, smother out a few bubbles of tail water, and thoroughly squeeze out the tea flavor.
When boiling tea, a small amount of tea + a lot of water.
Basically boiling a pot, it will consume a lot of tea flavor.
When the next pot is refilled to boil the tea, the taste will be significantly lighter (similar to cup tea).
Therefore, after a pot of tea is boiled, even if the tea is not separated, continue to be placed on the stove to keep warm, there is no need to worry about the tea soup being stuffy and flavorful.
However, the bowl is different for brewing tea, if it is smouldering at the beginning, it will concentrate the tea flavor that could have been brewed for ten or so brews at one time.
One drum blows, then declines, three exhausts.
It not only affects the foam resistance, but also makes the tea taste strong.
To sum up, old white tea can be boiled, but it is too wasteful to drink directly!
《7》
Cold night guests come to tea as wine, bamboo stove soup boiling fire first red.
Brew a pot of hot tea, quite elegant.
In the cold weather, tea is boiled around the stove, and gossip is commonplace.
Such a picture is particularly heart-warming.
Many times, boiling tea is suitable for slow life, suitable for leisurely enjoyment, suitable for slowly passing the time.
The use of tea is wider.
When time is rushed and conditions are limited, you can take a cup in the office and relax a little.
Brewing tea with a glass, moisturizing the throat and quenching thirst, belongs to the fast-paced drinking of tea.
According to the way of making tea with kung fu tea, use a lid bowl to brew one by one, and taste slowly and carefully.
Relatively speaking, it belongs to the slow pace of tea drinking enjoyment.
Usually, in order to make reasonable use of tea flavor, good tea cannot be stuffy.
Quickly out of the water to make tea, is the key.
After the tea flavor is consumed in large quantities and brewed, it is necessary to extend the sitting time of the cup in turn.
Fast and slow, orderly, tense and relaxed.
You can also enjoy the wonderful style brought by a cup of tea!
More about making tea and making tea
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Ten years old tea customers summed up the tea brewing tips, cover the bowl and the teapot, which is more suitable for making tea?
Brew white tea 3 pits, the first warm water to make tea, the second brew tea sitting cup, the third pit do you know?
How to cook white tea better? Village Gu Chen summed up the 4 major tea brewing mistakes, and it is not difficult to cook tea at all
When boiling tea, how to boil dry tea and leaf bottom, the village girl Chen made a trick, so that boiling tea is a hundred times better
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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.