Brew method of Xiaguan Tuocha

Yunnan Tuocha, produced in Xiaguan, Yunnan Province, also known as Xiaguan Tuocha, has a long history of production. In Zhang Hong's "West Yunnan Newspeak" in the Qing Dynasty, it was recorded: "The treasures of ordinary tea include Maojian tea, bud tea and daughter's name." The "daughter tea" in the article refers to Xiaguan Tuocha. The following is the brewing method of Xiaguan Tuo tea I collected for you. Welcome to reading.

Brew method of Xiaguan Tuocha

1, the choice of pot: the choice of pot is best to keep warm, a little bigger (about two or three times bigger than when drinking oolong), which will be better.

2, the amount of tea: how to make Shimonoseki tea? It is important to control the amount of tea.

3. Tuocha: Fine water and high-impact cooling will reduce the acidity, but if the flavor is gone, cooling will also lose its original flavor.

4, Tuocha timely soup: Take the second bubble rushing out of the fragrance as an example, and the third bubble rushing into the boiling water, just like this, unless it is necessary to ask for high temperature.

5, brewed tea: after leaving some water in the pot, open the lid for about half a minute to one minute and then cover it; For those with astringent, bitter and sour taste, open the lid. When there is no steam in the spout, press the kettle body with your fingers. If the temperature is not too hot, you can touch it with your fingers for more than five seconds, and then cover the kettle. Leave some water in the pot, mainly to dissolve the brewed things in the water; The temperature should be controlled well, because this is the main brewing.

6, pressed tea: in pressed tea (lump, cake, brick), after brewing to a certain foam, it will generally spread out, pressed tea will shake him away, which will easily lead to some strong, not strong enough, irritating taste, but easy to run out.

7. Tea soup flavor problem: In the flavor problem, we must mention it. According to the above statement, flavor seems to be a problem of controlling concentration. In fact, it takes "soaking time" to soak the thick bottom.

Brewing method and matters needing attention of Xiaguan Tuocha;

1, teapot selection

It is best to choose a pot with strong continuous temperature, and it will be better if it is a little bigger (about two or three times bigger than when drinking oolong). The reason is that the brewing after the first and second brewing should be carried out in the bubble room as far as possible, so the teapot has poor thermal insulation and is easy to cause a large temperature difference. Therefore, the ratio of the wall thickness of the teapot to the opening of the lid should not be too large. In addition, the teapot produces water smoothly, sometimes there is too much tea, and the boiled water needs to be poured out immediately when it rushes into the teapot, so the pot that doesn't come out quickly enough will affect the control ability of the pot holder.

2, the amount of tea

How to make Xiaguan Tuocha? It is important to control the amount of tea. As for the amount of tea, the amount of tea is different because of different teas. Try to make tea several times before you know how much tea to put. For ordinary seven cakes and tea bricks, the amount of tea can be about a quarter of the pot capacity. Tuocha, less. Loose tea is extreme. You should try it yourself. If one or two people drink it, the amount of tea can be less.

Step 3: Calm down.

Cooling with fine water and high impact will reduce the acidity, but if the flavor is gone, cooling will also lose its original flavor. Take raw tea as an example. If it is less than 5 years, pour boiling water into a tea sea, immediately pour it into another tea sea, then pour it into a tea sea, and then pour it into a pot or cover the cup (this is the third cooling). Anyway, the principle is to reduce astringency, tannin and acid, and cooling can be effective. The temperature is too low for the fragrance to come out.

Some flaws are easy to bubble out and need your full attention; Buy less tea, don't put too much spirits when making tea, even if the temperature and soaking time are not much different, you can barely accept it; It's not easy to present flavor when the amount of tea is insufficient, but it's best to reduce the amount of tea once or so when chatting with friends, and it doesn't matter if you forget to pour the tea when chatting.

4, take off the tea and make soup at the right time.

Take the second bubble for example. The third bubble is used to boil water. Whatever, unless it needs high temperature. When soaking, you can use a white porcelain spoon to see the color of the soup, and the color can be almost poured out. You can usually see the color when you pour it out. Wait a little longer when the color is not enough, but shake the pot slightly when pouring out (the concentration may be uneven). After that, the situation is similar to the third bubble.

5. Freshly brewed Tuocha

After leaving some water in the pot, open the lid for half a minute to about a minute before closing it; Used for heavy astringency, bitterness, sour taste, etc. , open the lid. When there is no steam in the spout, press the kettle body with your fingers. If the temperature is not too hot, you can touch it with your fingers for more than five seconds, and then cover the kettle. Leave some water in the pot, mainly to dissolve the brewed things in the water; The temperature should be controlled well, because this is the main brewing. The time to stop the pot is the time for brewing (soaking and soaking tea), so this time should be controlled well so that the tea soup will show its proper flavor. So, unless there is too much tea and the temperature is too high, don't make the next one right away.

6, the characteristics of compact tea

In tight tea (lump, cake, brick), after brewing to a certain foam, it will spread out as a whole. When the firm tea is shaken away, it is easy to have some pungent taste that is not strong enough, but it is easy to run out. If you put a lot of tea leaves, the water will be poured out as soon as it is flushed, otherwise the concentration will be too high. Generally, the amount of tea leaves should not be soaked for too long, and the pause between soaking should not be too long. This is mainly aimed at the treatment method with low concentration. Of course, you can shake the pan and pour out the water to see what the concentration is. As soon as the tightly bound tea leaves are scattered, they dissolve quickly. When controlling the concentration of tea soup, we must pay attention to the spread of tight tea.

7, Tuocha tea soup flavor problem

The question of taste must be mentioned. According to the above statement, flavor seems to be a problem of controlling concentration. In fact, it takes "soaking time" to soak the thick bottom. Therefore, in addition to properly controlling the temperature, the soaking time should not be too short. Therefore, the amount of tea can be less and the time interval of soaking can be longer (but it is useless to drop the pot temperature too low). If the soaking time between bubbles is enough and the amount of tea is enough, the bubbles in the back will only bring out the dissolved things in the pot.

;