What are the brewing methods of different teas? What is the connection between tea culture and China traditional culture?

1. Brewing methods of different tea leaves:

1, green tea

(1) tea set. Usually brewed with transparent glass (pot), porcelain cup or tea bowl. The porcelain in the ear cups and bowls is white, which is convenient to set off the soup and tea of green tea.

(2) water quality. Usually choose clean and high-quality mineral water, and purified tap water is also acceptable. The pH value of water is neutral or slightly acidic. Do not use alkaline water and avoid dark tea soup.

(3) Water temperature. Boil the water for the first time, so that the brewed tea is fresh and refreshing. The water temperature of making tea should be about 80℃, otherwise the chlorophyll of green tea will be easily destroyed and turned yellow at too high a temperature, the tea polyphenols in tea will be oxidized at high temperature to make the tea soup turn yellow quickly, and many aromatic substances will be lost by volatilization at high temperature, which will make the tea soup lose its fragrance.

(4) proportion. The proportion of tea should be appropriate. Usually, the ratio of tea leaves to water is 1: 50 ~ 1: 60 (that is, 1 gram of tea leaves uses 50 ml ~ 60 ml of water), so the brewed tea soup has moderate strength and fresh taste.

(5) technique. Take a kettle and pour water into a teacup. With the gesture of "Phoenix nods three times", let the injected hot water push the tea to float up and down, and the tea juice will easily bubble out. In addition, when brewing, a small amount of hot water is often injected to soak the tea leaves first, and then water is injected to the distance from the cup edge 1 cm ~ 2 cm.

(6) Hospitality etiquette. If you are entertaining guests, you can put the cup or bowl with good tea in the tea tray, hold it in front of the guests, and signal with your hands to invite them to drink.

2. Black tea

The drinking methods of black tea can be roughly divided into two categories: clear drinking method and mixed drinking method.

(1) The clear drinking method is to put tea leaves in a teapot, add boiling water for brewing, and then pour them into a teacup for slow drinking. Kung fu black tea can generally be brewed 2 ~ 3 times, and red broken tea can only be brewed 1 ~ 2 times.

(2) The method of mixing wine is to put the tea leaves in a teapot, add boiling water for brewing, pour out the tea soup, and add milk or sugar, lemon juice, honey, champagne, etc. Put it in the teacup. According to personal hobbies, you can mix them at will with different tastes. The black tea used in the mixed drinking method is mostly teabags made of broken black tea. Tea juice is quick to leach, high in concentration and easy to remove tea residue.

Generally speaking, coffee and tea sets are more suitable for drinking black tea. In recent years, a desktop foaming black tea has become popular in the market. Its preparation method is to brew black tea, pour tea soup into a wine shaker, add honey and other ingredients, then shake it up and down for dozens of times, and then pour it into a transparent glass for drinking. Because the tea soup contains saponin, it forms foam, which is very organized and beautiful in a transparent cup. Drinking foamed tea is very interesting, especially for young people. Foamed black tea originated in Taiwan Province Province and was recently introduced to the mainland.

3.oolong tea

Oolong tea is characterized by its heavy fragrance and light shape, so it pays great attention to the brewing method. There are certain requirements from the quantity of tea, the temperature and time of making tea, the times of making tea and the method of pouring tea.

(1) dosage. When brewing oolong tea, the consumption of tea leaves is more than that of famous tea, bulk scented tea, black tea and green tea, and it is appropriate to fill the teapot with the volume of 1/2, weighing about 10g.

(2) water temperature. The raw material for picking oolong tea is the new shoots of mature tea branches, and the requirements for water temperature are different from those for delicate and famous tea. It is required to brew immediately after the water is boiled, and the water temperature is 100 degrees. High water temperature, high extraction rate of tea juice, strong tea flavor and high aroma can better taste the unique charm of oolong tea.

(3) Time and frequency. Oolong tea is relatively resistant to soaking, generally soaking for 5 ~ 6 times, and still has a lingering fragrance. The soaking time should be from short to long, and the first brewing time is short, about 2 minutes. With the increase of brewing times, the soaking time is relatively prolonged. Make the concentration of tea soup basically the same every time, which is convenient for tasting and enjoying.

(4) tea sets. People in Guangdong and Fujian like to use the "four treasures of making tea"-Chaoshan stove, Yushu, Chenmengtanzi and Ruoshenou. Chaoshan oven is a charcoal stove for boiling water. Jade book is a pot for boiling water, generally a flat and thin porcelain pot, which can hold about 20 grams of water; Chen Meng jar is a teapot; Ruoshen Gull is a miniature and delicate small white porcelain cup. Tea sets (teapots, teacups and saucers) are washed with boiling water before brewing, which can keep the tea sets clean and raise the temperature of the tea sets themselves. When the tea leaves are put into the pot, the boiling water slowly pours in along the inner wall of the pot. When the water overflows the tea leaves, it is immediately poured out, which is called "tea washing" to wash away the floating dust and foam in the tea leaves to facilitate the taste. After washing the tea, you should rush into boiling water for the second time, and the amount of water will be subject to overflowing the edge of the pot cover, and cover the pot cover. The washing method should be from high to low, and the pot body should be washed with boiling water frequently during the whole soaking process to maintain the water temperature in the pot and fully soak the tea fragrance.

The method of pouring tea is as exquisite as making tea. The traditional method is to hold the pot handle with thumb, food and middle finger. When you pour tea, you should pour it lower so as not to lose the flavor and taste. Tea soup should be poured into several small cups in turn, not too full. It is advisable to gradually increase the volume of 1/2 per cup to 80% to make the fragrance of each cup of tea soup uniform.

4. scented tea

Scented tea is a kind of tea with both floral and tea flavor. Although the taste of scented tea is more important than the aroma, the appearance of high-grade Mao Feng scented tea still has high appreciation value.

Pinyin high-grade famous scented tea

(1) tea set. Usually, transparent glass is used for brewing.

(2) proportion. The ratio of tea consumption to water is 1: 50 (that is, 65438+50ml of water for 0g of tea).

(3) Water temperature. It should be brewed with boiling water at about 85℃.

(4) The time is 3 minutes to 5 minutes. It is advisable to brew for 2 ~ 3 times.

Through the glass, you can appreciate the delicate and unique shape of the tea embryo. For example, when you brew Super Jasmine Mao Feng scented tea, you can enjoy the vivid scene of Mao Feng's bud leaves unfolding slowly and standing upright in the glass. After soaking, first uncover and smell the fragrance, which is fresh and pure. Have another taste, and the fragrant tea is refreshing.

Low-grade scented tea mainly smells.

(1) tea set. Generally, clean white porcelain cups or white porcelain teapots are selected for brewing.

(2) Water temperature and time. The water temperature requires 100℃, and it can be poured after brewing for 5 minutes.

In northern China, it is convenient and hygienic to drink scented tea with a teapot. Sichuan people drink scented tea, which has local characteristics. A three-piece tea set (tea bowl, saucer, tea lid) is often used to make tea, and it is leisurely to have a "dragon gate array" while drinking.

5. The brewing of pressed tea

The brewing of pressed tea still uses ancient traditional methods. The pressed tea produced in China is mostly brick tea, which is relatively solid and the raw materials are coarse and old, so it is difficult to leach the strips with boiling water. When drinking, brick tea must be mashed first, boiled in iron pot or aluminum pot, and sometimes stirred constantly during the boiling process, so that the tea juice can be fully leached. Most people who drink pressed tea are brothers in Tibet, Inner Mongolia and Xinjiang, where the air pressure is low and the water boils when it is less than 100℃. If brick tea is brewed by brewing method, the tea juice is not easy to leach out, so the pressed tea needs to be cooked before drinking. Due to different regions, nationalities and customs, the production methods of pressed tea are also different.

From the tea drinking customs of ethnic minorities in various regions, it can be seen that there are at least three differences between the making method of pressed tea and the brewing method of many other teas: first, pressed tea must be broken before drinking; Second, it is not suitable for brewing, and it is necessary to use cooking to extract tea juice; Third, when cooking, most of them add condiments and drink tea.

Second, the relationship between tea culture and China traditional culture

Tea culture is an important part of China traditional culture.

Because the ancient tea ceremony in China combined Confucianism, Taoism and Buddhism, the ancient tea people practiced the method of combining various schools, which also left room for tea people to choose and play. People at all levels can choose different ideological contents from different angles to create according to their own situations and hobbies. The way to practice art tea can be cowardice, Taoism, Zen and Buddhism, which vary from person to person and have their own characteristics. Nevertheless, the spirit of tea ceremony in ancient China laid the foundation for the spirit of tea ceremony in later generations. Although the ancient tea men practiced the way of synthesizing hundred schools of thought, their basic spirit was health preservation, pleasure, self-cultivation and demonstration. Later, the development of the spirit of the tea ceremony did not go beyond the elements and spirit of the tea ceremony mentioned above.