How to make Dahongpao? How to make Dahongpao?

1, tea quantity: depending on the size of the container (pot or cup), it is generally two-thirds of the container, and it can be reduced to half of the container if it is light.

2. Brewing water: based on the amount of Dahongpao tea, generally 20-25ml water is used for one gram of tea.

3. Brewing water temperature: Be sure to brew with boiling water above 98 degrees Celsius, especially the first bubble. It is suggested that water should be heated every three times according to the normal tea drinking speed.

4. Soaking time: first time 1 5s, second time 30s, third time1min. High-quality Dahongpao can be brewed for more than eight times, and the aftertaste is still obvious. The sweeter it is, the clearer it is.

5. Brewing process: To brew Dahongpao, it is necessary to scrape off the foam on the surface of the vessel cup, which will reduce the elegant aroma of Dahongpao tea.

Extended data:

Drinking method of Dahongpao

The first drink:

1. Observe its color: the water should be clear and bright, amber or burgundy, and the tea soup should have three distinct layers, especially those with "gold rings" on the surface.

2, smell its fragrance: the fragrance should be pure, no miscellaneous gas, and the fragrance is good.

3, taste its taste: slowly enter to see if the water fragrance of Dahongpao is consistent.

The second soaking: whether the tea tastes mellow, and whether there is a low and obvious bitter or miscellaneous taste. Although the tea soup has been swallowed, there seems to be something left in my mouth, which is heavier than before.

The third bubble drink: As far as its rhyme is concerned, Wuyi Dahongpao pays great attention to the "rock bone" throat rhyme, and the bottom of the cup is fragrant. Boneless Dahongpao is mostly semi-rock or non-Wuyishan tea, and rock rhyme Dahongpao is the best tea in rock tea.