Correct drinking method of tartary buckwheat tea

The correct drinking method of tartary buckwheat tea is as follows: preparing materials, brewing and tasting.

1, preparation materials: First, prepare the tools for making tea, such as glasses, kettles, spoons, boiling water, etc.

2. Brewing: Put the best prepared tea leaves in a glass, then boil the water with a kettle and pour it into the glass, which is more conducive to the dissolution of nutrients in tea leaves in water.

3. Taste: After the tea is soaked, you can smell it at the right temperature, and then put it in your mouth to taste it slowly. When you brew tea for the first time, the taste may be a little bitter, but slowly there will be a strong buckwheat fragrance in your mouth. Good quality tea can be brewed several times, and its taste will not change.

Selection of tartary buckwheat tea

First, look:

A, high-quality black buckwheat whole germ tea should be rice-shaped, with uniform particles and dark brown; Granular tartary buckwheat tea (generally cylindrical) is yellowish brown and uniform in size.

B. Good tartary buckwheat tea is brewed with fresh boiled water, and the soup is yellow-green, clear and transparent without impurities. On the other hand, if the soup is turbid or too pale and colorless, it is defective. Whether it is germ type or whole plant type, the color of soup is yellow-green.

Second, ask:

Good tea should make full use of the process itself and give full play to the original flavor of buckwheat, rather than using other additives and chemical additives to modulate the flavor. Good buckwheat tea is pure buckwheat fragrance, but other types of fragrance or peculiar smell are inferior.

Third, taste:

Good tartary buckwheat tea is mellow and natural, with a long aftertaste, and can be brewed for 6-9 times continuously: inferior tartary buckwheat tea has an unnatural smell, which is too thin or too strong, and it is tasteless after being brewed for about 3 times.