丨This article was originally created by Xiao Chen Chashi
丨First published in the headline: Xiao Chen Tea Affair
丨Author: Village Gu Chen
《1》
After the Mid-Autumn Festival National Day holiday, I obviously felt cooled down.
Looking through the calendar, before you know it, this weekend is the Cold Dew Festival.
From white dew, to autumnal equinox, to cold dew.
For most of the month, you can clearly feel that the autumn intention is gradually deepening.
Compared with Bai Lu, Han Lu has one more "cold" word.
It is no wonder that Fuzhou has a "cold autumn" appearance recently.
The cold wave is moving south, and the temperature drops suddenly.
Autumn has gone deeper, and the coolness has deepened.
The sky is filled with light clouds, and the air blowing in the wind is mixed with an unknown faint smell of grass and wood.
As soon as the holiday ended, it immediately cooled down.
Many old tea lovers who have been relieved have recently been opening boxes and counting their old tea inventory.
There is no other reason, as soon as the weather is cool, it is the best-selling season of old white tea.
Sweet and fragrant, tea flavor sweet, mild and pleasant old white tea, is a good choice for drinking tea in autumn and winter.
After entering late autumn, there are many ways to drink white tea in season.
In addition to the regular bowl brewing, you can often see various videos of boiling, steaming and braising tea on the Internet recently.
In other words, drinking white tea in autumn and winter, which way is better?
《2》
1. Brew in a white porcelain bowl.
Recommended index: ★★★★★ , tea is the most preferred.
Brewing the bowl one by one, wherever and whenever possible, is the most classic regular option.
Because, there are many benefits to making white tea in a bowl.
Brewing is versatile, not picking tea.
Whether it is new tea, aged tea, old tea, whether it is Bai Hao Yin Needle, White Peony, Shou Mei, or loose tea and cake tea, all of them can be brewed in a covered bowl.
110ml standard capacity white porcelain lid bowl, put 5 grams of white tea, golden tea water ratio, brewed tea soup taste can be called "peerless style".
After flushing in boiling water, the first 5-6 flushes try to get out of the soup as quickly as possible.
After a few rinses, according to the specific strong performance of the tea taste, the steeping time is appropriately extended to ensure that after soaking in the tail water, the tea soup still has a taste.
Divide the brewed tea soup into small tea cups and savor it.
Make a brew of tea and savor it.
After tasting it one by one, you can more fully understand and understand the taste level, soup thickness, charm performance, sweetness and durability of a good tea, and whether the tea soup is rich in falling water.
Tasting information such as this can be seen at a glance.
In addition, the white porcelain lid bowl is made of tight material, and the surface also has a tight and delicate glaze, which will not absorb the tea aroma and interfere with the tea taste.
After draining the tea soup, uncover it while it is hot, and the cover fragrance is particularly clear and melodious.
The lid of the bowl is dome-shaped, which can intercept a lot of rising fragrance.
When the cover is opened and smelled, the aroma of old white tea, such as medicinal aroma, aged fragrance, and rice dumpling leaf fragrance, goes straight to the nose, deep and long, and smells very comfortable.
Compared with purple clay pots, white porcelain lid bowls are more practical and versatile, and you don't have to worry about the cumbersome matching of "one tea and one pot".
After preparing a set of white porcelain bowls at home, you can brew whatever kind of tea it is.
Compared with steamed tea and boiled tea, the premise preparation of bowl brewing is simpler.
At the very least, it is not necessary to use a heating furnace.
As long as the water is boiled, the cleaned tea vessel is warmed and the brewing can begin.
Compared to "boiling directly in one pot", bowl brewing is more ceremonial.
On formal tea making occasions, carefully brewing a few good teas with a lid bowl can better reflect the sincerity of hospitality.
《3》
Second, the method of brewing tea.
Recommended index:★★★★.
Compared with bowl brewing, the biggest regret of boiled tea is that it is not conducive to the presentation of delicate tea flavor.
To use an analogy.
Delicate matching tea water ratio, tea water, soup time kung fu tea, brewed soup one by one and then carefully tasted, like eating a small pot and a small stove made of meals.
From the first brew, drinking to the last brew, the same brew of old white tea can present different wonderful tastes.
And the big pot of boiled tea, somewhat similar to the big pot of rice.
After boiling a large pot, you can drink it for a while.
But often after boiling one or two pots, as the inner tea flavor substances are exhausted, the taste is completely lost when it is boiled again.
Therefore, drinking boiled white tea, the tea taste performance is relatively consistent, and the layering is not so rich.
But drinking white tea in autumn and winter, boiling tea has irreplaceable advantages.
After all, brewing tea and drinking can free the hands of tea makers.
After winter, in the cold and freezing days, if you don't want to stretch out your hand to make tea, brewing tea is undoubtedly the best choice for lazy people to drink tea.
And, after brewing a pot of tea, you can also put it on an electric ceramic stove to keep warm.
Real-time heat preservation, not afraid of "people walking tea cold".
This practice of drinking hot tea at any time is a rigid need for drinking tea in autumn and winter.
The colder the weather, the warmer the hot tea.
A cup of hot sweet tea soup warms up and warms your heart.
When many people are present to drink tea, if only you are responsible for the reception.
Since he is an escort, he cares about talking to the guests.
He is also busy boiling water, warming cups, brewing, making soup, and dividing tea.
In the face of a lively occasion with more than 5 or 6 people present, it is more convenient and practical to brew a pot of hot tea than to enjoy it quietly.
Otherwise, between brewing one by one, you will make yourself busy, and the tea supply is not timely, so it is not as practical as brewing tea in a large pot or making tea.
From the artistic conception, brewing tea is quite quaint.
Stay in a small room and brew a pot of tea, the tea is fragrant and fragrant.
Or fireside night talk, or gossip.
Late in the snow, can you drink a cup of nothing?
《4》
Third, the method of steaming tea.
Recommended index:★★★.
In the eyes of many tea lovers, there is no difference between boiled tea and steamed tea, it is the same thing.
But when carefully broken down, the two are markedly different.
Steaming and boiling are two different cooking techniques.
It's like steaming potatoes and boiling potatoes, how can they be confused?
The biggest difference between boiled tea and steamed tea is whether the tea comes into contact with water during heating.
Brewing tea and drinking, the tea leaves are directly heated in water, and the taste leaching speed is faster.
Due to the variety of tea-making tools on the market, there are many shapes and shapes.
Sometimes the large pot is boiled directly, and there is no slag filter cartridge in the middle.
Sometimes it is with a filter cartridge, and the tea leaves are put into it to boil, but along the hole gap, the tea leaves can also contact hot water, and the tea flavor release speed is also very enthusiastic.
With the process of continuous heating, if it is heated together with tea and soup, after boiling together, a large pot of tea can be brewed in less than one or two minutes.
And steamed tea drinking, you need to use special devices.
Tea lovers carefully observe the steamed teapot, its inner tank structure is somewhat similar to a "funnel".
Above is the tea carrying platform; In the middle is a channel of hot steam; Hot water is connected to the bottom.
Compared with boiled tea, steaming tea takes longer.
It is necessary to boil the water in the pot first, and wait until it boils violently and a large amount of hot steam comes out.
The hot steam, which is wrapped in a large number of water molecules, slowly penetrates the dry tea above, and then condenses and falls.
During the cycle, a pot of flavorful tea can only be steamed until a large amount of tea-flavored substances are brought out of the dry tea.
From the perspective of simplicity and trouble-saving, in order to be convenient and practical, it is better to choose boiled tea.
But if there is leisure and elegance, and to avoid boiling the tea flavor, steamed tea is relatively desirable.
《5》
Fourth, the method of stewing tea.
Recommended index: ★★ Most of the time do not make recommendations.
Now in tea circles, stewed tea and stuffy tea have long been mixed.
Of course, some tea customers will make a slight distinction.
When brewing tea in a bowl and a purple clay pot, the operation of pouring out the tea soup after a while is called "stuffiness".
When using teapots, thermos, thermos cups and other insulation tools to make tea, they are all distinguished by "stewed tea".
The definition of stewed tea in this article refers specifically to the latter.
Over the years, driven by many live broadcast rooms, the practice of brewing old white tea with a teapot is very popular.
Even, the lazy version of stewed porridge, which was popular for a while in the early years, changed the set of rhetoric and continued to use it on tea leaves.
Calling the teapot is an artifact for drinking tea in autumn and winter, and a large pot of tea can be brewed without electricity or fire.
But everyone should clearly define that there is an essential difference between stewed tea and boiled tea.
The former is just insulation, while the latter has an external source of heating.
After continuous heating and boiling with an electric ceramic stove and charcoal stove, it is poured out and drunk, and it is drunk and boiled without being stuffy for several hours.
In addition, many of the stylish teapots are now no different from the old-fashioned warm water bottles of the past.
Change the soup without changing the medicine, except for the slightly delicate appearance, the essence of brewing tea has not changed.
From the daily tea drinking advice, home life, but where there are conditions at hand, it is not recommended to use a teapot to make tea.
In the same way, thermos cups and thermos pots are the same.
Unless you go outdoors, when you go hiking, outing, or walking, you don't have the conditions to make tea at hand, and you want to drink hot tea at any time, you will use a thermos cup to make tea.
Otherwise, it is better to drink tea at home and brew it in a lid bowl or teapot if possible, or directly boil a large pot of fresh hot tea than to use a thermos for half a day.
After all, in the extreme environment of high temperature and sealing, it is easy to make the tea soup bitter and stuffy.
If you follow the recommended practice in some live broadcast rooms, stewing a pot and drinking all day, from morning to night, is not a healthy choice for drinking tea.
When a pot of tea has been left for more than 5 or 6 hours, even if the temperature of the tea soup is still hot.
But the taste of tea has long been out of freshness, and drinking more is not beneficial.
More about white tea
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The 3 major misunderstandings of brewing white tea, tea utensils, tea water, and tea brewing methods, are clear at one time
Brewing tea in winter, don't care about "general boiled tea" or "brewed tea around the stove", these 5 misconceptions are stepped on
Boiling white tea in winter, is it cold water or hot water tea? If you get it in the wrong order, you can't make a good white tea!
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Xiao Chen Tea Village Gu Chen, columnist, the chief writer of the original innovative media "Xiao Chen Tea Affairs" in the tea industry, has published the white tea monograph "White Tea Tasting Handbook", and has written more than 4,000 original articles from 2016 to 2020.