How to make tea with a bowl?

First, use soft water (pure water, avoid mineral water)

Second, no matter what kind of tea set is used, it is a principle to divide tea.

Third, the old tea temperature (100 degrees), the tender water temperature of tea is low (80-90 degrees).

Fourth, the amount of tea (standard 120ml bowl): green tea, black tea-3g; Oolong tea-7 grams; Pu 'er -5-8g

The technique of water injection: high irrigation and fragrance, low suspension and soup.

Sixth, the speed of soup: from fast to slow, the bubbles are elongated; Oolong tea should not be stuffy; The soup is thoroughly cooked and there is no residue.

7. Pay attention to heat preservation during the whole brewing process. Soaking tea leaves after cooling will affect the taste, depending on the tea leaves, the degree of influence is different.

Making tea is very similar to making soup, and the proportion of ingredients and water is appropriate. The whole process is hot. Slow fire and gentle movements are basic and important factors. Put it in.

Besides feeling the change of each tea soup, other principles of making tea can be copied.

Next, Hong Wen will explain in detail:

First, why use soft water? What are the optional waters in life?

We can judge the hardness of water by its taste. At room temperature, soft water can feel the intimate combination of water and oral wall in the mouth, while hard water has a clear boundary between water and oral wall, which is not suitable enough. When we are tasting tea, we hope that all parts of the mouth can fully contact the tea soup and feel its taste and texture. Of course, we hope that the water for making tea is soft. At the same time, if the hardness of water is too high, the color of tea soup is dark and the fragrance of tea is not obvious, which will take away the original flavor of tea. Not only tea, but also soft water should be used for brewing wine, making coffee and making soup.

In life, choose filtered tap water, pure water on the market, or purify softened water with clay pot activated carbon. Some mountain springs are very good, others are too hard, and fresh mountain springs are not easy to get.

It is also important that the water for making tea should not be overcooked. The odorless gas in water is beneficial to making tea, which can increase the "activity" of tea soup and the solubility of tea fragrance. It's best to have one boiling, at most two boiling, and three boiling water is too old. Compared with normal electric kettles, boiled water in pottery pots and sand pots can increase activity, boiled water in Japanese old iron pots can increase activity and water thickness, and boiled water in silver pots can soften water quality.

Second, why should tea be separated?

Different flavor substances in tea have different dissolution rates. If the soaking time is too long, the taste of tea soup will be uncoordinated. Usually, the bitterness of tea polyphenols is heavier, and the umami taste brought by theanine is covered up. Half-brewed tea, black tea, old white tea, etc. It's not strict at this point. You can soak or even cook tea at any time.

Because the taste substances of these teas have been fully transformed in the production process or later storage, and they are well coordinated. As for whether the green tea that everyone is most concerned about can be soaked in a cup, the answer is yes, but to control the water temperature and quantity, less than half of it needs to be replenished, which is called "leaving roots". Of course, you can also try the same green tea to cover the bowl, and the experience will be very different.

Third, misunderstanding of water temperature.

Many people who love tea think that tea can't be boiled. So can you recall where this idea came from? The real situation is that all good teas are not only afraid of boiling water, but also must use boiling water to stimulate the fragrance and taste of tea leaves, except for a few single-bud teas. So where did the legendary theory that boiling water can make tea come from?

Soaking in high temperature for a long time will increase the bitterness of tea soup, so many people choose to lower the water temperature in order to avoid bitterness. Extend the soaking time. But it will lose the aroma of tea and the rich taste of tea soup. If the five flavors of a tea are balanced, it will perform best after soaking at high temperature for a period of time; If you are born with defects, lowering the water temperature appropriately is also a way.

There is another situation: the tea is not rich in endoplasm, and the boiled water will be poured out. If it is green tea, it will turn white. The lack of endosperm is often due to young trees, unsuitable soil and the application of chemical fertilizers.

So good tea is not afraid of boiling water.

Due to the limited space, Hong Wen will stop here first. You can add contact information under Hong Wen about the secret of tea consumption and important water injection methods. I have a lot of information here, so it is not convenient to write. I look forward to your arrival. Hong Wen will make tea for you first ~ ~