Traditional Culture Encyclopedia - Traditional culture - Brewing methods of ten famous teas in China (with pictures) ..
Brewing methods of ten famous teas in China (with pictures) ..
2. The black tea brewing step is to clean the tea set and boil a pot of good water; Put the tea in the cup. Put 3 ~ 5g black tea or 1 ~ 2 tea bags in each cup; Rush into boiling water, and the water is eight points full; You can smell the fragrance and see the color in 3 minutes. Wait a minute, you can drink. Tip: Generally, strip tea can be brewed 2 ~ 3 times, and red broken tea, such as Lipton tea bag, can only be brewed once.
3. Scented tea combines the beauty of tea with the fragrance of flowers, so the principle of soaking scented tea is to keep the fragrance and show the beauty of tea embryo characteristics. There are three stages of scented tea: the step of brewing scented tea is to brew it in a glass, which is convenient for the "eye" tea to stretch and fluctuate. Brew at about 90℃, cover the lid for 3 minutes, uncover the side of the lid, smell its aroma quickly with your nose, and take a deep breath with the aroma. This is called "nose product". When the tea soup is slightly cool and palatable, take a sip, stay in your mouth for a while, and inhale through your mouth. As the nose exhales, the tea soup flows back and forth on the tongue once or twice, making full contact with the taste buds, and then swallowing it after tasting the aroma of tea. If it is once or twice, you can really taste the tea taste and fragrance of precious scented tea.
4. Oolong tea brewing step Wash the tea set with boiling water before making tea, and wash it continuously during the soaking process to keep the heat of the tea set. Divide the tea leaves into the pot, fill the bottom of the pot with thick strips, and arrange the middle leaflets at the top to prevent the tea powder from blocking the pot mouth. Make tea by buffering along the edge first, so as not to break through the "tea gall". Roll up the tea when you flush it. When the water overflows the tea leaves, it is immediately poured out, which is called "tea washing". The second washing can reach 90%. Cover the pot and spray it with boiling water. At this time, the water in the tea tray rises to the middle of the pot, which is called "internal and external attack" After about 2 ~ 3 minutes, the delicate taste of oolong tea was soaked out. Tip: The method of pouring oolong tea is very particular. The traditional method is to operate with thumb, food and middle finger. The forefinger gently presses the beads on the top cover of the pot, and the middle finger holds the back handle of the pot tightly. Start pouring tea, only half a cup per cup, and gradually increase it to 80% over and over again, so that the aroma of each cup of tea soup is even. This is called "Guan Gong City Tour". When tea is served, the last bite of thick soup at the bottom of the pot is poured into each cup bit by bit, which is called "Han Xin's point soldier". Once the tea is rushed into the cup, you should sip it while it is hot. This is called "drinking tea". Stop for a while and it will taste bad. Before pouring tea for the second time, the cup must be scalded with boiling water before pouring tea. When ironing a cup, put your middle finger against the bottom of the cup, press your thumb on the rim of the cup, and put the cup upside down in a bowl filled with boiling water. Drinking oolong tea is also a must. First, slowly move the teacup from nose to mouth, smell it while it is hot, and then taste it. When you smell the fragrance, you should go back and forth from far to near, from near to far, from near to far, three or four times, suddenly feel the fragrance, and then drink slowly, which can achieve the best situation.
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