The correct brewing method of Chongqing Tuocha

1. Prepare Tuocha cakes and tea utensils: you need Tuocha cakes, teapots, fair cups, tea plates, tea knives or knife.

2. Open the cuoca cake: use the tea knife to gently open the center of the cuoca cake, and then take out the tea inside and put it in the tea tray to cool for a while.

3. Clean the tea utensils: first wash the teapot and the fairway cup with hot water to make sure there is no odor or residue.

4. Brew once: take the right amount of cold water in the teapot to heat the teapot and the fairway cup, then put the tea leaves into the teapot, pour in about 80 ℃ of warm water, gently shake the teapot, brewing 30 seconds after the tea will be poured out.

5. Brewing Tuocha: Control the water temperature at about 90 ℃, put the Tuocha into the teapot, soak in hot water for about 1 minute, and then use the lid of the teapot, the palm of your hand or a tea towel to press down on the tea leaves, and then wait for 15-20 seconds to pour out the tea, which is usually called "the first bubble".

6. Continuous brewing: after pouring out the "first bubble", the temperature will be controlled at about 90 ℃, continue to brew Tuocha, the second bubble time can be extended to 2-3 minutes, and the subsequent bubble time can be determined on a case-by-case basis.

7. Drinking tea: Pour the brewed tea into a fair cup and start tasting the aroma and flavor of Chongqing Tuocha.

Warm tips:

1. If it is a new tea, the first time to brew 5-10 seconds, the guests to try the flavor before deciding whether to commit to continue brewing.

2. Tuocha bottles and knives should be clean, and Tuocha should be kept ventilated after cutting to avoid further dampening.

3. Tuocha brewing time to their own judgment, too long or too short will affect the quality and taste of the tea out of the bubble.

4. Brewing Chongqing Tuocha need to have patience, each bubble of time need to master, slowly enjoy this unique taste.