丨 This article was originally produced by Rock Tea Classroom under Xiao chen tea
丨 First published in the headline number: Xiao Chen Tea Affair
丨Author: Li Mahua
《1》
Last week, some tea friends reported that he used a covered bowl to brew cinnamon in the rock, and how the tea taste became bitter after brewing.
What is going on, as soon as I hear about this situation, I ask him to elaborate.
To tell the truth, if you drink tea at the beginning, the tea taste is not bitter, the taste is full.
And after drinking, the more you soak, the more bitter it is, and the more you drink, the less refreshing it is.
From experience, this is likely to be a mistake in making tea.
To be more specific, it is closely related to the process of soup.
Because, the soup is a difficult point for covering the bowl to make tea.
Cover the bowl to make tea shaking hands; cover the bowl when brewing tea; tea leaves flow out; brewing tea is afraid of hot hands; the speed of soup is slow; tea soup is not drained, and a series of places where novices are easy to turn over when making tea, all of which are concentrated here.
Usually mentioning making tea out of soup, a word that is repeatedly emphasized is "fast".
Well, the soup comes out quickly. At least the first few flushes before the tea flavor is not diluted, do not deliberately smoulder.
Once one hand is filled with water, the other hand needs to be on standby at all times.
For tea-making skilled workers, they can form such a muscle reflex early in the morning – immediately after closing the lid, the soup comes out.
From the lid to the soup, and then to the drained tea soup, in one go, you can brew a good tea with a fragrant tea.
Koya, Miya, Taeya.
《2》
First of all, the action decomposition is carried out, and the brewing process can be roughly divided into a trilogy.
One, the waterfall-like soup.
After filling the lid bowl with water, close the lid, reach for the rim of the bowl, and pick up the lid bowl.
Aim the opening of the soup at the gongdao cup, tilt it slightly, and the tea in the "peak flood period" will immediately gush out.
Like a roaring river in the sky, like a cascading waterfall, it quickly merges into the cup of justice.
Second, the columnar soup.
After the peak flood period has passed, the tea soup in the lid bowl has been poured out of 78 out of 10, and the soup water balance is limited.
At this time, the water column becomes thinner, the water flow becomes slower, and the soup water is poured out in a thin column.
Third, drain the remaining bottom broth.
Usually, the tea soup that stays at the bottom of the lid bowl is the most difficult to pour out.
Because its number is not large, it is estimated that it only accounts for about 5% of the total amount of tea soup.
But don't look at the small number, the bottom soup is not drained, but it will obviously affect the next tea taste performance.
The residual tea at the bottom will be diluted into a new round of tea soup when the next flush is poured with water, and it will be completely dragged down, and the tea flavor that should be fragrant and sweet will be stirred into a bitter and bitter flavor!
The situation encountered by the tea guest at the beginning is exactly like this.
When brewing cinnamon, the tea does not drain, which will cause the tea to taste more and more bitter!
However, in the initial stage of novice tea customers, there is obviously a big gap between them and tea brewing skilled workers.
In the actual process of brewing tea, there are often many situations.
From water injection, to soup, to draining tea soup, there are difficulties everywhere.
《3》
The first level, water injection is difficult.
There have been tea friends in the live broadcast room to ask questions, he is not used to cover the bowl to make tea, always worried that it will be hot, can you put less water?
From the perspective of anti-hot hands, the water injection is less, not so full, and the soup process will indeed be easier.
However, from the perspective of the effect of tea taste, if an 8 grams of tea is brewed, the bubble bag is cut open, and all the tea is thrown into it.
The amount of water injected is less, and the water level line is far less than the edge of the standard lid bowl, only seven or eight points full.
This will obviously lead to an imbalance in the proportion of tea and water, and the tea taste will become stronger and bitterer.
SO, when driving the lid bowl, the road is long and its cultivation is far away, or practice more.
Cover the bowl to brew rock tea, the ideal water injection line should be close to the edge of the bowl, but it can ensure that after closing the lid, it will not overflow too full.
Because when you fill up with water, the whole lid bowl is completely flooded with water, and you can't take it at all.
Reaching over, no matter how you take it, it is hot.
And when injecting water, if you fail to hold back the strength, the injection of water is too much, too full will overflow, and it will also cause the tea tray to be sprinkled with water around it.
It is necessary to quickly pour out the tea soup, but also to quickly dry the water stains and clean up the countertops.
With two hearts and two uses, it is easier to be busy with hands and feet, which is not conducive to the tea making action.
So don't get distracted when adding water to the lid bowl.
Concentrate on it, and after the water injection line is reasonable, you have to brake quickly and quickly close the cover to make the soup!
《4》
The second level, it is difficult to close the cover.
Cover the bowl to make tea, and the action of closing the lid seems to be very light, just put the lid above the bowl mouth.
But the width and narrowness of the opening of the lid is very experienced.
The opening is too narrow, no, the water can not be poured out smoothly.
When pouring out the tea soup, the rock tea in the lid bowl cannot present the standard "waterfall soup". Instead, from the very beginning, the water flow is very thin, and the soup takes slowly.
The soup time is slower.
When the hot tea in the lid bowl is full of hot tea through the narrow mouth, it will even "divert", if the hand holding the lid bowl is slightly shaken, the piping hot tea will spread through the opening, down the river to both sides, directly to the hand holding the lid bowl!
On the other hand, if the opening of the lid is too large, it will be even more headache.
Because the opening is large, it will cause the tea soup to be poured out, and a lot of tea leaves will be taken away.
Because the opening is large, it will cause the soup to be poured out suddenly, and the part will be splashed out of the fair cup, and the water will be spilled everywhere.
Because the opening is large, it will make the lid become "slippery", unstable, and it is difficult to smoothly produce soup.
On the whole, the angle of the cover is too wide and too narrow, and it is not OK.
According to the experience of twist flowers, when the lid is closed, the lid and the bowl are combined together to form an angle of about 45 degrees, which can ensure the smoothness of the tea soup pouring out!
《5》
The third level is difficult to drain.
Draining the tea soup is the last step and a key step in making tea out of the soup.
When pouring out the tea soup, when the tea shows a thin column-like trend of slow dripping, many tea customers will unload the "strength".
I thought the tea was done and I could put down the lid bowl.
No, no, no, it's still very early, and there are nine times out of ten at the bottom of the bowl and the tea that hasn't been drained!
Otherwise, you can check it yourself.
Use a lid and/or with a tea holder to turn the brewed rock tea to one side.
In a different direction, tilt the lid bowl slightly.
At this time, the small amount of tea left at the bottom of the bowl can be clearly visible.
It shows that this tea has not yet been officially brewed, and it has to grope and change the pattern to drain the tea soup.
The draining methods used/seen in recent years are as follows.
Either repeat the soup action twice, draining it again and again to make sure there is no soup left.
Either put the lid bowl flat, pick it up again, and when the soup comes out, completely remove the remaining tea at the bottom of the lid bowl by flipping the wrist.
Either try to make soup in a different direction, for example, just now with your right hand, and now change it, use your left hand to take the lid bowl and try to drain it.
But this last method is more partial.
It is necessary to fight with the left hand and the right hand at the same time, and practice the Left and Right Mutual Combat Dafa in advance.
From experience, flipping the wrist is more feasible.
Because when the soup opening of the lid bowl is repeatedly tilted, the tea soup hidden at the bottom is like being at the highest part of the steep slope, which can easily slide and drip out!
《6》
The matter of making tea, in the final analysis, is still indispensable to the accumulation of experience.
Make good tea, without him, only with your hands.
The conventional operation of liding the bowl to make tea is not difficult.
The key is whether you can master it skillfully.
Practice lid bowl to brew rock tea, the direction of pursuit is no less than the following: the tea soup is quick, thorough, fast and good poured out, do not drag mud with water.
When you cover the bowl to brew rock tea and pour out the tea soup, it is not as simple as "quick water".
In addition to taking into account the speed of the soup, drain the tea cleanly and neatly, and then practice the lid bowl to make tea at home!
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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.