Tea Ceremony-How to brew Tieguanyin Oolong Tea and Green Tea?

After all, daily Tieguanyin irrigation is different from tea performance. Many online filling methods of Tieguanyin are reproduced in the process of tea performance, which is neither understandable nor practical. Let me sort out our daily methods of pouring Tieguanyin for the reference of Tieguanyin lovers. The following pictures were taken by myself.

1. First boil the water with tools such as gas stove, instant bubble and induction cooker. If you want to burn it, you will soak it.

Because making tea requires high temperature and boiling at 100 degrees, there are two requirements,100 degrees and simultaneous boiling. Because the boiling point of water is+100 degrees Celsius, water contains the highest amount of heat. This is easy to achieve, as long as the water in the pot is always on, you should rush directly into the tea set such as the cover bowl when brewing. If you use the water in the thermos, the effect will be greatly reduced. Many academic articles say that it is best to use 80-degree water to make tea, and it will definitely not taste. No one who knows Tieguanyin will do this.

It is suggested to use high-power water boiling equipment to make the water boil quickly, so that the quality of the brewed tea is better.

And the water quality of Tieguanyin must be better. Well water, bottled water, mountain spring water or mineral water will do. Never use tap water in the city. The better the water quality, the better the soaking effect.

2. Preparation and selection of tea-making tools.

Take Gai Bowl as an example here, because Tieguanyin is basically brewed with Gai Bowl. In Anxi, it can be said that the brewing rate with a covered bowl is above 98%. It is suitable for brewing Tieguanyin in a covered bowl, especially the fragrant Tieguanyin, and should not be soaked for a long time. You can smell more tea. The aroma of Tieguanyin oolong tea mainly means that brewing is the aroma of bowl cover. Regarding the capacity and material of the cover bowl, you can refer to the choice of the cover bowl and the small teacup, which are acceptable.

There is also a tea sea (the white porcelain container on the right), a tea filter (the transparent little thing on the spring frame) used in conjunction with the tea sea, and a small clip. Tea clips are used to hold teacups for guests to drink. They are neither hot nor hygienic.

High white porcelain tea set can be used as the best reference color for observing tea color, including leaf bottom color and tea soup color.

Tea sets, such as purple sand, will absorb part of the aroma because of loose pores, thus weakening the aroma of Tieguanyin, and the fragrant Tieguanyin is not suitable. Luzhou-flavor Tieguanyin is acceptable because its main product is tea soup.

Wash these tea sets as soon as the water boils.

3. Put the tea leaves in a covered bowl.

Most Tieguanyin bubbles sold now are 7 grams, and a small bag is enough. Now there is another one in 8 grams, in Guangdong, 10 more grams. The capacity of the bowl should be selected according to the number of tea leaves. If it is in bulk, you can master the amount of tea by yourself as needed. There are many people who drink tea. They like strong tea, so you can put more. ,

4. "Run tea".

Rinse it with boiling water. The purpose is to moisten the tea, increase the temperature of the tea, and make the tightly knotted tea slightly open, which is convenient for secondary brewing aroma. Some articles say that this is about paying attention to hygiene and "washing" the tea. This statement is one-sided. In all kinds of Tieguanyin books, there is no such statement.

5. smell.

Then pour in boiling water and cover the bowl for a while. You can control your own time. If you don't want to be thicker, wait a little longer. Next, you can open the lid and smell the fragrance. The aroma of cup lid is the most important aspect of tea quality.

Some friends feel that they have contact with Tieguanyin, and they always ask me the time of each bubble. Here's an answer. First of all, please don't take making tea too seriously, and have a relaxed and natural mood. Make tea simple and easy. There is no fixed procedure for this. For example, Cantonese people are used to making a lot of tea, but the soaking time is very short.

If you really want a time plan for soaking, then Zhan tea farmers will take 7 grams of Tieguanyin 1 10ML as an example to illustrate. A general principle of fragrant Tieguanyin is "Don't soak it for a long time", because soaking it for a long time will ripen the aroma of Tieguanyin and mix the aroma and taste. What do you mean by long? Zhan tea farmers think it should not exceed 35 seconds. Of course, it is not absolute. Some tea leaves are loose and come out as soon as they are soaked, while others are tight and take a long time to soak for the first time.

Friends can master it by themselves, soaking for about 30 seconds at a time. After the fourth bubble, it can be extended appropriately. You can adjust it according to your own feelings. If the taste is weak, it can be extended appropriately. On the contrary, it can be reduced.

6. After smelling the fragrance, pour the tea soup into the tea sea, put the tea filter on the tea sea, and filter the tea scraps. It is inevitable that there will be more or less debris in the production process of Tieguanyin, and it will take a while. You can also pour it directly into a small cup.

7. Pour the tea soup in the tea sea into a small teacup, and then enjoy the color of the tea soup.

8. Clip the teacups before sending them to the guests.

9. Finally appreciate the smell and taste of tea soup. Taste tea soup.

10, and the next second and third bubbles are brewed according to the above method. The specific brewing depends on the tolerance and personal preference of tea. Generally speaking, the degree of bubble resistance is arranged in this way, according to the type of tea from high to low: Chen tea Tieguanyin >; Luzhou-flavor Tieguanyin > Rhyme-flavor Tieguanyin >: Fen-flavor Tieguanyin is generally graded from high to low according to these principles: heavy fermentation >; Mild fermentation; Fresh and tender leaves > thick and old leaves; Tieguanyin Mountain > Tieguanyin Plain.

Green tea is light green, bright, fragrant and mellow in color, fragrance and taste. Among the six major teas, the brewing of green tea seems simple, but it actually takes a lot of time. Because green tea has not been fermented, it keeps the freshness of the tea itself, and there is a slight deviation when brewing, which is easy to make the tea soak old and stuffy, and the tea soup is insipid. In addition, because the varieties of green tea are the most abundant, the shape, compactness and freshness of fresh leaves of each kind of tea are different, and the water temperature, time and method of brewing are also different. It is difficult to make a good cup of green tea without repeated practice.

(1) Use of water

Water quality will directly affect the quality of tea soup. Ceng Yun, an ancient man, said: "Tea comes from water, and 8% of tea is good when it meets 10% of water." Eight points of water, ten points of tea, only eight points of tea. " Personally, I think water quality is very important to the taste of tea soup, followed by color and fragrance. Slightly poor water, even when brewing oolong tea, is unbearable to drink.

Most of the ancient tea classics talked about water. The so-called "on the landscape, in the river, in the underground" and so on, all that is required is that the water is sweet and clean, fresh as new. From a purely scientific point of view, the hardness of water directly affects the color of tea soup and the solubility of effective components in tea. If the hardness is high, it will be yellowish brown and light, and if it is serious, it will be astringent and bitter. In addition, inferior water can not only make good tea, but also produce serious scale and damage tea sets after long-term use. Therefore, the water used for making tea should be soft water or temporary hard water.

Generally speaking, spring water is better, clean streams and rivers are also acceptable, and well water depends on underground water sources. As for rain, snow and water, I'm afraid no one dares to drink it today with serious environmental pollution. Most of the tea I make myself is mineral water. For domestic water, I often use Nongfu Spring, which is slightly sweet with spring water. Tea houses also use mineral water or distilled water. Those places near mountains and rivers can learn from mountain springs, such as Tiger Running Water in Hangzhou and Baiyun Mountain in Guangzhou. The water filter used by ordinary families filters almost no water.

(2) Water temperature

The ancients were very particular about the water temperature of making tea, especially during the cake-tea group tea period. Controlling the water temperature seems to be the key to making tea. To sum up, it is best to boil water with a big fire, and it will bubble as soon as it is boiled. Old water and tender water are taboo. Water temperature affects the taste and aroma of tea soup by affecting the solubility of tea components.

The water temperature of green tea depends on the quality of tea. High-grade green tea, especially all kinds of famous green tea with tender buds and leaves, needs about 80C. The greener the tea leaves, the lower the water temperature. If the water temperature is too high, it is easy to burn the tea leaves, and the tea soup turns yellow and tastes bitter; If the water temperature is too low, the fragrance will be low. As for low-grade green tea, it should be brewed with 100C boiling water, which has low water temperature, poor permeability and light tea taste.

In addition, it should be noted that high-grade green tea uses a water temperature of 80C, which usually means that drinking water is boiled and then cooled to this temperature; If it is treated sterile raw water, it only needs to be burned to the required temperature.

(3) the amount of tea

There is no uniform standard for the amount of tea. It depends on the size of the tea set, the type of tea and everyone's preferences. Generally speaking, when brewing green tea, the ratio of tea to water is roughly 1: 50 ~ 60. Strictly taste tea, green tea is brewed with 150ml water.

The amount of tea mainly affects the taste, which I think depends entirely on everyone's habits. Beginners can try different doses and find their favorite tea soup concentration.

(4) Tea set

To brew green tea, you can cover the bowl with glass or white porcelain. The large porcelain cups and teapots used by ordinary people are only suitable for brewing low-grade green tea.

Glass is more suitable for brewing famous teas, such as West Lake Longjing, Biluochun and Junshan Yinzhen. It can be observed that tea slowly stretches, swims and changes in water. Especially some silver needles, after brewing, the tip of bamboo shoots washed up on the water, hung upright, and then slowly sank, like unearthed bamboo shoots like golden guns. The excellent Junshan silver needle can rise and fall three times, which is extremely wonderful. So in general, tea houses and green teas are brewed with glasses.

The ancients used it to build bowls. Compared with glass, covered bowls have better thermal insulation. Generally speaking, I like to make firm green tea, such as Zhu Cha plum. Personally, I prefer to build bowls. Good white porcelain can fully set off the light green and bright tea soup, and the bowl cover is more elegant, and the touch is incomparable to the glass. In addition, because good green tea is not brewed with boiling water, tea leaves float on the water, and it is easy to eat by mistake when drinking tea. If you cover the bowl, you can brush the tea leaves aside with the lid.

Generally speaking, whether it is a cup or a bowl cover, it should be small rather than big. The bigger the water, the older the tea leaves.

(5) Brewing method

Compared with oolong tea, the brewing process of green tea is very simple. According to the tightness of cables, they can be divided into two types. But no matter which method is used, the first step is to iron the cup in order to give full play to the color, aroma and taste of tea.

1. Tea with compact shape and heavy weight

1) After scalding the cup, first flush the water with proper temperature into the cup, and then take the tea leaves and put them in without cover. At this time, the tea leaves slowly sink, the dry tea absorbs water, and the leaves unfold, showing the true colors of buds and leaves, such as guns and flags; The water vapor in noodle soup rises with the fragrance of tea, like steaming clouds and Xia Wei. Such as "Biluochun", at this time, like snowflakes flying, leaves like flowers, fresh and tender. The beauty of fallen leaves has the reputation of "spring dyeing the seabed".

2) After a period of time, the tea soup is cooled to palatability, and the tea can be tasted. This is a bubble. In the evaluation of tea tasting, the temperature of drinking and smelling tea soup is 45-55℃ based on 5 minutes. If it is higher than 60C, the hot mouth will also burn the nose; Below 40C, the aroma is low and the taste is astringent. This time is difficult to control. If I use a glass, I usually hold it in my hand and drink it when the temperature is right. If you cover the bowl, pour some tea soup on the back of your hand and check its temperature. It depends entirely on experience, so practice is the most important thing.

3) One third of the tea soup brewed for the first time is left, which can be refilled. These are two bubbles. If the tea leaves are fat, the second tea soup is thick, the tip of the tongue is sweet after drinking, and the teeth and cheeks are fragrant, with endless aftertaste. Drink it three times, and the tea is generally light.

This brewing method is not only suitable for Biluochun tea, but also suitable for tea with close ties such as Pingshuizhu tea, Yongqing Huoqing tea, Duyun Maojian tea, Junshan Yinzhen tea and Lushan Yunwu tea.

2. Tea in the Pine Tree Exhibition

These tea leaves, if the above methods are adopted, will float on the noodle soup and will not sink easily. The following methods should be adopted:

1) After ironing the cup, put the tea into the cup. At this time, the higher cup temperature has faintly smelled of roasted tea.

2) Rinse with water at a proper temperature to one third of the cup capacity (or less, but cover the tea leaves). At this time, we should pay attention to the method of water injection. In a teahouse, water usually rushes directly on the tea leaves. I don't think this method is appropriate. This kind of tea itself is relatively stretched, and it is easy to burn the young leaves without the impact of water. The method I use is that if I use a glass, I will inject water along the rim of the cup. When I cover the bowl, I will stick the lid on the rim of the cup in turn, and inject water into the lid to let the water flow down the rim of the cup. Then gently shake the teacup to let the tea fully soak. At this time, the tea is too fragrant to drink, but it is the best time to smell it.

3) Pause for about two minutes. After the dry tea absorbs water and stretches, rinse it to full. The flushing method is the same as above. At this time, the tea leaves either dance or fluctuate, and have a unique tea flavor.

4) Other steps are the same as tea brewing.

Suitable for this method are Luan Guapian, Huangshan Mao Feng, Taiping Monkey Kui, Shucheng Orchid, etc. Some kinds of tea are not particularly tight or loose, and both methods are acceptable, which is just everyone's habit.

The brewing of any kind of tea is very dependent on personal experience. This article only provides some common methods and my own ideas, which have been practiced for a long time. Everyone has his own experience and methods, and how to make good tea is also a matter of opinion.