Da Hong Pao has been loved by tea lovers since ancient times, and the growth environment of Da Hong Pao is extremely harsh, growing in rock crevices, but it can produce a good charm, and since ancient times, it has enjoyed the reputation of "the king of tea".
Many people are not unfamiliar with Da Hong Pao at all, but they really know nothing about the brewing and drinking of Da Hong Pao. Today, Xiao Tea will have a good chat with tea friends about the correct brewing and tasting methods of Da Hong Pao.
There are two common brewing methods in Da Hong Pao, the first is the pot brewing method, and the second is the cup brewing method. Everyone's tea drinking habits are not the same, so everyone can adjust the amount of tea, water injection, water temperature and other brewing conditions according to their own preferences to achieve their favorite taste.
The first "amount of tea"
It is generally about half of the tea container (lid bowl or pot).
2nd "Water Injection"
The amount of water injected is generally determined by reference to the amount of tea, and usually, the corresponding amount of water per gram of tea leaves is 20-25ml.
Third "Water Temperature"
Da Hong Pao has relatively high water temperature requirements, and the water temperature needs to reach more than 98 ° C to facilitate the emission of the aroma of Da Hong Pao.
Fourth "Soaking Time"
Everyone's preferences for tea taste are not very consistent, but usually, small tea will recommend that the first brew be about 10 seconds, the second brew at about 30 seconds, and the third brew for about 50 seconds, which can be adjusted according to the amount of tea, the amount of water injected and their own preferences, and the quality of Wuyi rock tea can generally be brewed more than 6 times.
Da Hong Pao brewing method:
When we brew da hong pao, we should use the high-punching method, after brewing, you can use the lid to gently scrape the foam on the teacup, and then put it into a small cup for tasting.
Da Hong Pao drinking method:
The first tea soup
The focus is on the "tea soup", when we taste tea, we can first see if the tea soup is clear and gorgeous, the tea soup is three colors clear, the surface has a "golden circle" as superior. Secondly, smell the aroma of the tea soup, and the aroma should not have any peculiar smell. With the tasting, let the tea soup slowly enter and feel the aroma of the tea soup.
Second tea soup
The focus is on the "tea taste", whether the taste of the tea is mellow, in addition to the taste of the tea itself, whether it has a bitter taste or other peculiar smell, whether there is still a feeling of belongings in the mouth after swallowing the tea soup.
Third tea soup
The center of gravity needs to be put on the "rhyme", the tea soup in the mouth should have the unique natural charm of Wuyi rock tea, there should be a fresh feeling in the mouth, whether there will be a feeling of slipping down the throat when the tea soup is not swallowed, after tasting Wuyi rock tea, you can also raise the empty cup to smell the tea aroma at the bottom of the cup.
The matter of tea tasting itself is a kind of spiritual enjoyment, and under the premise of unchanging the general direction, everyone can make subtle adjustments according to their own preferences.