What kind of tea is good for kungfu tea?

Let me introduce you to the brewing method of kungfu tea:

In the past, people used purple sand teapots to make tea, not only paying attention to the skills of making tea, but also paying attention to the art of making tea, especially kung fu tea, which is best brewed with black tea!

There are five keys to making kungfu tea:

"Burn hot pot, pour high and pour low, spray foam, visit the city with Guan Yu, and deploy in Han Xin". Every step is enough to affect the taste of tea, which can't be ignored lightly. The tea used should also be three points younger and seven points stronger.

In addition to paying attention to hygiene and cleanliness, ironing cups can also disperse heat evenly around the cups, which helps to maintain the fragrance of tea. If it is cold around (especially in winter), it will affect the taste of tea.

High pressure is to pour boiling water into the teapot from a slightly higher place, while slowly circling to make the temperature of the tea even.

Pour it lower. After the tea leaves are soaked, pour them slowly from the low position. It is best to put the spout near the side of the cup to avoid the loss of aroma, which is very different from the way of boiling water under high pressure just now.

When boiling water into the pot, there will be a layer of foam, so it is necessary to gently "scrape" the lid of the pot to make all the foam stick to the lid.

The so-called "Guan Gong's tour of the city" means that when the tea soup is between orange red and orange yellow (usually two or three minutes in the teapot is enough), it is evenly poured into three or four cups to make each cup have the same depth; Don't fill the first cup before pouring the second.

Finally, when the tea and soup in the pot are used up, they should be dripped in a "dot" shape, commonly known as "Han Xin ordered soldiers".

First, the tea meaning of making tea:

Some people describe the tea ceremony as mysterious, but the most direct function of tea tasting lies in the enjoyment and appreciation of "tea interest".

Before making tea, tea makers should have a good heart to make tea, understand the characteristics of tea, combine their own tea-making experience and master the appropriate tea-making methods, so as to make a good pot of tea, enjoy tea carefully and enjoy tea.

Second, the tea set for making tea:

Sharp tools make good work. "Only by choosing a tea set can he make tea freely. So even if there is no complete set of tea sets, there must be at least five basic tea sets, such as kettle, teapot, tea boat, tea sea and cup.

Third, the amount of tea.

Raw tea (low-heat tea): about 2/3 ~ 3/4 of the amount of tea put into the teapot.

Half-cooked tea (medium-fire tea): the amount of tea put in the teapot is about 1/2 to 2/3.

Cooked tea (heavy fire tea): the amount of tea put in the teapot is about 1/3 to 1/2.

Four, tea water:

As the saying goes, "water is the mother of tea." The ancients used mountains, rivers, springs and wells to make tea, while modern people used tap water to make tea. However, tap water contains disinfectant, which occasionally smells. It needs to be filtered before being stored in a clean and suitable container. After it is precipitated, the water on it can be used for soaking.

In addition, when boiling water, don't boil it for too long, because if you boil it for too long, the water vapor will evaporate too much, and there will be more minerals and chlorides in the water, which will make the tea taste fresh and pure, so soak it for a few seconds after boiling, or maintain the temperature with slow fire.

V. Temperature of tea:

Tea has different characteristics and suitable temperature due to different varieties and production environments. The temperature of water in ancient times was called "fire" and "soup". The ancients identified the boiling degree of tea soup by three methods: shape identification, sound identification and gas identification. Shape discrimination refers to observing the boiling of tea soup until it expands and the water vapor disappears completely. "Sound discrimination" refers to the skillful "cooked soup" when the soup is cooked until it is silent; "Distinguishing qi" refers to observing water vapor passing through it, which is a skillful "cooking soup".

Modern people should also pay attention to the temperature of boiling water and the suitable temperature for making tea when boiling water. When the fire is boiling, it should be cooked slowly with warm fire, and then kept warm with slow fire or turned off the fire.

When making tea, it should be adjusted according to the degree of fermentation and roasting of tea:

Green tea: The temperature should not exceed 75 degrees. Because green tea is rich in tannic acid, high temperature will make it bitter and destroy vitamins, so it is not suitable for high temperature.

Fragrant tablets: 85 degrees, which is the best temperature for the combination of flower fragrance and tea fragrance.

Raw tea: about 95 degrees, the best tea quality can be obtained by soaking the selected products at 100 degrees.

Medium tea: 100 degree

Cooked tea: 100 degree

Black tea: 100 degree

Generally speaking, the temperature of boiling water is 100 degrees, and the temperature of boiling water is about 95 degrees in a minute or two. If you boil the kettle for about five to ten minutes, the water temperature will drop to about 85 degrees, or store the boiling water in a thermos bottle and keep it above 85 degrees for an hour or two.

Sixth, the time to make tea

Insufficient tea-making time will make the immature astringency float on the water surface, but too long time will produce bitterness, so the tea-making time should be properly controlled.

If you make tea in a cup, soak 3 grams of tea in 150 ml of water for five minutes. If the semi-fermented tea is Yixing style, it takes 3 seconds to 1 minute for the tea to be cooked; Half-baked tea takes 1 to 2 minutes; Raw tea takes 1 to 3 minutes.

It is advisable to shorten the time of making tea, especially to select cooked tea. The first few mouthfuls of tea should be poured out in 3 to 5 seconds. With a slight delay, the quality of tea will lose its sweetness, taste slightly bitter, water content will decrease, and brewing times will also decrease.

No matter what kind of tea, the soaking time of the next few bubbles should be slightly increased, so as to fully display the quality of tea. Generally, every time it is soaked, it will be extended by about 10 second to 30 seconds.

Tea with strong aroma should be soaked for a short time, and tea with strong flavor should be soaked for a long time.

Those who like strong tea can spend more time; People who like light tea should make less.