China's tea culture has a long history, but we want to think we used to make tea have a lot to say, ask, make tea is how to make a bubble!

●The technique of making tea consists of three elements: the amount of tea leaves used, the temperature of the water used to make tea and the brewing time.

There is no uniform standard for how much tea to use each time you make tea, but it depends on the type of tea, the size of the tea utensil, and the consumer's drinking habits. There are many types of tea, different types of tea, the amount varies. For example, if you brew general black or green tea, put about 3 grams of dry tea in each cup and add 150-200 milliliters of boiling water; if you drink Pu-erh tea, put 5-10 grams in each cup. The amount of tea is the most oolong tea, each time the amount of input for the teapot 1/2-2/3.

For senior green tea, especially a variety of buds and leaves tender tea, can not be used 100 degrees of boiling water, generally 80 degrees (refers to the water boil and then cooled) is appropriate, so that the tea soup must be tender green and bright, bright and fresh flavor, the tea vitamin C is also less destructive. Drinking a variety of flower tea, black tea and medium and low-grade green tea, it is necessary to use 100 degrees of boiling water, such as water temperature is low, the permeability is poor, the effective ingredients in the tea less leaching, tea flavor thin. Bubble drinking oolong tea, pu-erh tea and tuocha, each time the amount of tea is more, and because the tea is coarse old, must use 100 degrees of boiling water. Sometimes, in order to maintain and improve the temperature of the water, but also before brewing with boiling water hot tea utensils, after brewing in the pot outside the dripping boiling water.

●The order of tea brewing

1 Scald pot: Scald pot: before brewing tea need to use boiling water to scald the pot, one can remove the pot inside the odor; then the hot pot to help evaporate the tea.

2 Warm the cup: pour hot water into the tea cup with a hot pot, and then warm the cup.

3 Tea: Tea pots used for tea brewing are generally smaller, you need to fill the tea leaves into the tea leaves, appreciate the appearance of the tea leaves, and then use a teaspoon to tea leaves in the tea leaves into the pot, the amount of tea to the extent of one-third of the pot.

4 High punch: brewing tea needs to be high lift kettle, water from the high point of injection, so that the tea leaves in the pot roll, spread, in order to more fully soak out the flavor of tea, commonly known as "high punch".

5 scraping foam: scrape off a layer of foam on the surface of the tea leaves, and then cover the pot and leave it for a while.

6 low pour: pour the brewed tea into the cup, the distance between the teapot spout and the tea cup, to low for the best, so as to avoid ineffective dissemination of the aroma of the tea soup, commonly known as "low bubble". This will not foam, and will not splash.

7 Smell: Before tasting tea, you need to look at its color and smell its fragrance before tasting its flavor.　

8 Tasting: the first to raise the cup will be sent to the nose end of the tea smell; then thumb and forefinger hold down the rim of the cup, the middle finger to hold the bottom of the cup, raise the cup to pour a small amount of tea into the mouth, containing the soup on the tip of the tongue circling the fine taste, and feel the mouth has a sweet; once the tea into the belly, the nose and mouth aroma, the throat is born, "the two armpits of the wind," the aftertaste is endless.

● Different types of tea brewing methods

The brewing of tea, generally as long as the equipment, tea, water, by boiling water can be consumed. But to give full play to the inherent color, aroma and taste of tea, brewing well, is not an easy task, according to the different characteristics of tea, the application of different brewing techniques and methods in order to achieve.

1, the brewing of green tea

Tender green tea brewing, the requirements of the tea utensils (tea cups or tea bowls) clean, usually with good transparency of the glass cup (pot), porcelain cups or tea bowls brewing. Cups, bowls of porcelain white, easy to set off the green tea soup and tea.

The water quality of tea should be good. Usually use clean high-quality mineral water, can also be used after purification of tap water. The pH of the water is neutral or slightly acidic, do not use alkaline water, so as to avoid deep dark tea.

Cooking water can be boiled at the beginning, so that the freshness of the tea is better. The temperature of the water to make tea, the requirements of the most appropriate at about 80 ℃, because the chlorophyll of high-quality green tea is easy to be destroyed at too high a temperature, yellow, while the tea polyphenols in the tea will be oxidized at high temperatures to make the tea yellow, many aromatic substances at high temperatures will also be quickly volatilized and dissipated, so that the tea loss of flavor.

The proportion of tea and water should be appropriate, usually tea and water ratio of 1:50 ~ 1:60 (that is, 1 gram of tea with 50 ml ~ 60 ml) is appropriate, so that the brewing out of the tea broth is moderately strong, taste fresh and mellow.

The brewing technique is very delicate, requires the handheld kettle to the tea cups of water, using the "phoenix three nodding" gesture, so that the injection of hot water impulsive tea, floating up and down, the tea is also easy to soak out. In addition, in the brewing often first injected a small amount of hot water, so that the tea leaves are moistened, and then later injected to the edge of the cup from 1 cm to 2 cm can be. If you are a guest, you can make a good tea cup or tea bowl, put it into the tea tray, hold it in front of the guest, gesture with your hand, and ask the guest to drink it.

2, the brewing of black tea

Black tea drinking methods, summarized into two categories of drinking method and drinking method.

Clean drinking method, that is, the tea leaves in the teapot, add boiling water, and then injected into the cup of tea to sip and drink. Good work strip of black tea can generally be brewed 2 to 3 times, while the black tea can only be brewed 1 to 2 times.

Mixing method, is the tea leaves into the teapot, add boiling water after brewing, pour out the tea soup in the teacup and then add milk or sugar, lemon juice, honey, champagne, etc., according to personal preferences, any choice of blending, different flavors. Drinking method with black tea, most of the black tea bags with black tea system, tea leaching speed, concentration, but also easy to go to the tea residue.

Generally speaking, drinking black tea, the choice of tea is also very important to choose coffee tea set is more appropriate.

In recent years on the market popularized a desktop bubble black tea, its method is black tea after brewing the tea soup poured into the mixer, plus honey and other ingredients, and then up and down, left and right shaking dozens of times, and then poured into a transparent glass cup to drink.

Because the tea contains saponin, the formation of foam, in a transparent cup levels, very beautiful, drinking bubble tea, interesting, especially young people are more favorite.

Bubble tea began in Taiwan, recently introduced to the mainland.

3, oolong tea brewing

Oolong tea drinking is characterized by heavy flavor, not heavy Pin shape, the first smell of its flavor after tasting its flavor, so it is very concerned about the brewing method. From the amount of tea leaves, the temperature of the water, the time of the tea, to the number of times and pouring method of tea have certain requirements.

(1) the amount of tea leaves

Brewing oolong tea, the amount of tea leaves than the famous tea and the bulk of the flower tea, black tea, green tea to be more to fill the volume of the purple sand pot 1/2 is appropriate, weighing about 10 grams.

(2) bubble tea water temperature

Oolong tea picking raw materials are mature tea branches of the new tops, the water temperature requirements are different from the tender famous tea. Requirements for water boiling immediately brewing, water temperature of 100 degrees. High water temperature, high tea juice leaching rate, tea flavor, aroma, more can drink out of oolong tea unique flavor.

(3) brewing time and number of times

Oolong tea is more resistant to bubbling, generally bubble drink 5 times to 6 times, still lingering fragrance. Bubble time should be from short to long, the first brewing, the time is shorter, about 2 minutes, with the increase in the number of brewing, the bubble time is relatively longer. So that each time the concentration of tea soup is basically the same, easy to drink and appreciate.

(4), brewing and drinking

Brewing oolong tea has a special tea set. Guangdong, Fujian people like to use "cooking tea four treasures"------ Chaoshan oven, jade book, Mengchen canister, if the deep ou.

The Chaoshan oven is a charcoal stove for boiling water;

The jade book is a kettle for boiling water, generally a flat thin porcelain pot, about 2O grams of water;

The Mengchen pot is a purple sand pot; if the deep ou is a miniature refined white porcelain cup.

Before brewing the tea set (teapot, teacup, tea plate) with boiling water to wash once, in order to keep the tea set clean, but also conducive to raise the temperature of the tea set itself.

When the pot after the tea, boiling water along the inner wall of the pot slowly rushed into the water over the tea, the water will be immediately poured out, known as the "wash tea", wash away the tea in the floating dust and foam, easy to taste its true flavor.

After washing the tea that is the second flush into the boiling water, the amount of water to overflow the lid edge of the pot is appropriate, cover the lid. The method of flushing should be from high to low, and throughout the process of brewing and drinking often need to use boiling water to wash the pot, in order to maintain the temperature of the water inside the pot, fully soaked out the flavor of the tea.

The method of pouring tea is also as delicate as making tea, and the traditional method is to use the thumb, forefinger and middle finger to hold the handle of the pot. Pouring tea should be low rows, in order to prevent the loss of aroma and flavor. Tea broth in order into a few small tea cups, the amount of injection should not be too full to 1/2 of the volume of each cup is appropriate, and gradually added to eighty percent full, so that each cup of tea broth flavor evenly.

4, flower tea brewing

Flower tea is a blend of flowers, tea flavor in one of the tea. Although the drinking of flower tea is more important than the aroma, but the shape of high-grade Maofeng flower tea still has a high appreciation value.

Drinking high-grade famous flower tea, usually choose a transparent glass cup brewing.

The ratio of tea leaves to water is 1:50 (i.e. 1 gram of tea leaves in 50 milliliters of water).

It should be brewed with boiling water at about 85 degrees Celsius for 3 minutes to 5 minutes.

The number of brewing times is 2 to 3 times.

Through the glass to appreciate the tea embryo exquisite chic modeling, such as brewing is the special jasmine Maofeng flower tea, you can appreciate the Maofeng buds and leaves in the cup slowly unfolding, dozens of upright, up and down the sinking and floating, lifelike scene, a unique and interesting. After brewing, the first uncovered smell, fresh and pure, pouncing on the nose. Then taste its flavor, flower tea flavor, invigorating.

Medium and low-grade tea, mainly smell and taste, generally choose a clean white porcelain cup or white porcelain teapot brewing, water temperature requirements of 100 ℃, 5 minutes after brewing can be poured.

Northern home drinking tea, often using a teapot *** bubble sub-drinking method, with convenient, sanitary features, family reunion, soak a pot of tea, while drinking, while pulling the family, will add a warm atmosphere to the family.

Sichuan people drinking flower tea, very local characteristics, commonly used a set of three head tea set (tea bowl, tea tray, tea cover) bubble tea, while drinking, the side of the "Longmenzhuang", leisurely.

5, tightly pressed tea brewing

The tightly pressed tea brewing is still using ancient traditional methods.

China's production of tightly pressed tea is mostly brick tea, more solid, coupled with the raw material is coarse old, so it is difficult to use boiling water to leach out of the article count.

Drinking brick tea must first be mashed, in the iron pot or aluminum pot cooking, and sometimes in the cooking process, but also constantly stirring, in order to make the tea juice fully leached.

Drinking pressed tea, mostly Tibet, Inner Mongolia, Xinjiang and other places of the brotherhood, where most of the plateau area, low air pressure, water less than 100 ℃ on the boiling, if the brewing method of brewing brick tea, tea will not be easy to leach out, so pressed tea to be used in the cooking method in order to drink. Due to different regions, different ethnic groups, different customs, tightly pressed tea modulation method is also different.

From the tea drinking customs of ethnic minorities in various regions can be seen, the modulation of tightly pressed tea and many other tea brewing method has at least three differences:

One is to drink tightly pressed tea first broken;

Two is not suitable for brewing, to use the cooking method in order to make the tea juice leaching;

Three is cooking, most of them with condiments, the use of the way of mixing the tea drinking.