Liupao tea color black brown glossy, soup color red thick bright, taste mellow and refreshing, slightly sweet and smooth, aroma mellow, betel nut fragrance, reddish brown leaf bottom, and durable for a long time, the older the better.
The raw tea of Liupao Tea, the aroma is its characteristic, high and long-lasting, with a cover bowl conducive to smelling incense.
The cooked tea of Liupao Tea, the soup feeling is its characteristic, which requires high temperature boiling water to brew. The heat preservation and warming effect of the pot can effectively exert the tea properties of cooked tea, and the tea flavor is rich and the taste is mellow.
Therefore, in the choice of tea sets, the lid bowl is suitable for brewing raw tea, and the pot is suitable for brewing cooked tea. In addition, if it is decades of old raw tea, transformed into place, the taste tends to be cooked tea, it is also recommended to brew it in a pot.
There are generally three ways to drink Liupao tea: kung fu brewing method, smouldering, and boiling tea.
1. Kung Fu Bubble
Prepare a teapot (capacity 200-250 ml) and 10-15 grams of Liupao tea, first blanch the teapot with boiling water, and then add the tea leaves. Liupao tea generally needs to be washed once or twice before brewing, Liupao tea can be brewed for 10-15 bubbles, and old tea can even be brewed for more than 20 bubbles. The first few brewing soup should be fast, and the further back, the brewing time can be adjusted according to the actual situation to adjust the soup color and taste.
2. Braising method
The brewing method is the traditional brewing method of Liupao tea, which is convenient and easy to operate. You can use a thermos cup with excellent thermal insulation performance or a stewing pot. Tea set material glass liner is better, tea leaves contains better release, tea soup has thickness, sweetness. This is followed by a stainless steel liner. It is recommended not to use an ordinary thermos cup, the tea taste is thin, the thickness and fullness are not obvious.
The principle of smouldering tea volume must be less than the kung fu brewing method.
The amount of tea is too much, and the tea soup that comes out of the stuffy is bitter; the amount of tea is not enough, and the tea leaves lack taste.
The recommended tea ratio is 1:200 for the upper limit and 1:100 for the lower limit. That is, 1L thermos pot, minimum 5 grams, maximum 10 grams.
The tea should also be washed before simmering.
The essence of stewing lies in "stewing".
There is not enough time, the contents of the tea can not be fully utilized, and the taste is lacking. We recommend a simmering time of 2 hours. Of course, it is also appropriate to simmer one night and drink the next morning. Because, Liupao tea is not satisfied overnight. In addition, for a long time of stewing, the amount of tea is relatively small.
3. Brewing tea method
There is a big difference between the boiling method and the conventional brewing method, which is mostly found in some special classifications of Liupao tea, such as old tea head, old tea woman, tea stem and tea fruit. The steps of boiling tea can be roughly divided into: preparing tea - boiling water - placing tea - soup. The method of boiling Liupao tea can first prepare tea, and use boiling tea bags to make Liupao tea bags for later; Secondly, boil the water and add the water to the kettle. Add the tea again, and when the water is about to boil, put the tea bag into the kettle. Finally, the soup is made, and the time of boiling tea is determined according to the specific situation, and then the soup is divided into tea. Of course, there are also tea customers who directly put in the tea leaves to cook, and then filter the tea leaves with a filter after the tea is formed. These tea brewing methods are not high or low, but purely depend on the preferences of the tea brewer.