Zhumeng Tea Town Blessed Land Meitan Meijiang Impression Once in a Lifetime Only for a Good Cup of Tea
Meijiang impression good tea good impression a hundred years of consistent quality
Why is the tea brewed by the tea art teacher always so delicious, and the tea brewed by himself feels far worse?
This is because the tea artist has undergone professional training and has been practicing for a long time, and he knows no more about making tea, especially the tea he is familiar with, and the brewing is definitely delicious.
However, the tea artist also has some small secrets, the average person masters these small skills, and the brewed tea soup can also be comparable to the tea artist.
01. When there is no scale, how to determine how much tea leaves to put?
Without an electronic scale, you can't weigh the tea leaves, what to do? It doesn't matter, as long as you follow the shape of the tea leaves and the volume of the teapot, you can roughly determine how many tea leaves to put!
Green tea: flat green tea, bamboo leaf green and the like, about the amount of a thin layer on the bottom of the pot is almost the same. Slightly fluffy green tea such as Mao Feng and melon slices account for about 1/5 of the volume of the pot.
Black tea: Similar to Qi Hong, Jin Junmei tighter black tea, the amount of tea that accounts for 1/5 of the volume of the pot is almost the same. Black tea with thicker strips such as Dianhong is about 1/4 the size of the pot.
Oolong tea: Oolong tea has a large amount of tea, if it is a granular shape like Tieguanyin, put more than a dozen or so. If it is a coarse rope tea such as single bush or rock tea, put about 1/3 to 1/2.
Pu'er tea: The strip-shaped Pu'er loose tea is about 1/3 of the way, and the tightly pressed Pu'er tea can be about pry down a piece of the amount that covers the bottom of the pot.
White tea: White silver needles account for about 1/3 of the volume of the pot, and white tea like white peony, shoumei or gongmei is thicker and older, very fluffy, and needs to be put into about 1/2 of the amount.
02, different teas, how to choose a tea set?
Different tea, tea properties are different, different forms, different colors, different temperatures, and the functions and characteristics of different tea sets are not the same, as the saying goes, the instrument is the father of tea, choose a good instrument to brew tea, tea artists always have a lot of spare tea sets, prepared for different teas.
Green tea: it is advisable to choose a glass or glass pot to watch it dance in the water. It is not advisable to choose a purple sand pot, the water temperature required for green tea is low, and the purple sand pot with strong thermal insulation will smother green tea.
Black tea: with a glass tea set or a white porcelain tea set, it is easy to observe the soup color and gold circle of black tea.
Oolong tea: If you want to show the high aroma of oolong tea, you can use a porcelain lid bowl, which is convenient to smell and will not absorb the taste; if you want to show the deep charm of oolong tea, you can choose a purple sand pot, which can stimulate tea properties. And the purple sand has good thermal insulation, and can be poured on the pot to heat up to ensure the brewing temperature.
Pu'er tea: especially the old Pu'er tea, suitable for the use of purple sand pot, purple sand pot has a unique double pore structure, good air permeability, can reduce some of the foreign gas produced when Pu'er tea is stored, the level of tea, the charm is better.
White tea: white silver needle raw materials are very tender, brewing temperature can not be too high, so use a large mouth to cover the bowl to make tea, to avoid stuffy tea; and white peony, shoumei or gongmei, etc., the use of tea sets is not too restrictive, old white tea can also be boiled with clay pots.
03. What is the method of brewing tea and water injection?
Common water injection methods are hanging pot high punch, swirl low punch, fixed point water injection, etc., when using these methods, first know what the principle of water injection is, why some tea needs high punch, and some tea needs low punch.
● High punch, low punch
High punch and low pour is a relative statement, which refers to the fact that when brewing tea is higher than when pouring tea, it is conducive to the aroma of tea soup, and when pouring tea from the pot, it is necessary to lower as far as possible close to the fair cup to reduce the aroma dispersion, so that it is conducive to retaining the tea aroma in the entire process of brewing tea.
● Incense by punching, soup by hanging
The meaning of this sentence is that the aroma of tea needs to be impacted, if you want to stimulate the high aroma of tea, it is high temperature and high, so that the water and tea leaves stir and produce a distinct aroma.
If you want to taste the delicate, layered tea soup, you need to lower the pot and use a gentle stream of water along the edge of the pot to let the tea slowly leach.
I have a cup of millennium heritage good tea to share with you, and I have a cup of thousand-year heritage good wine to drink with you
I have a thousand-year-old black tea bug tea that I cook with you
Source: Hometown Shi Laosi
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