How each tea is brewed and what is the name of each step in the process?

The correct way to make tea is as follows:

1. Scalding kettle: Before making tea, you need to use boiling water to scald the kettle, which can remove the peculiar smell in the pot; In addition, the hot pot helps to volatilize the aroma of tea.

2. Warm the cup: pour hot water into the tea cup with a hot pot, and then warm the cup.

3. Tea: Generally, the teapot spout used to make tea is small, and the correct way to make tea needs to first put the tea leaves into the tea lotus, appreciate the appearance of the tea leaves, and then use the teaspoon to dial the tea leaves in the tea lotus into the pot, and the amount of tea is one-third of the pot.

4. High chong: Brewing tea needs to be raised high, and the water is bet from the high point, so that the tea leaves roll in the pot and spread out, so as to fully brew the tea flavor with a more pure loss, commonly known as "high chong".

5. Scraping: Scrape off a layer of foam on the surface of the tea leaves, and then cover the pot lid and let it stand for a while.

6. Low pouring: pour the brewed tea into the cup, and the distance between the spout of the teapot and the teacup should be low, so as to avoid the ineffective dissipation of the aroma in the tea soup, commonly known as "low bubble". This way it won't foam and it won't spill.

7. Smell the fragrance: Before tasting tea, you need to look at its color and smell its fragrance before you can taste it.

8. Tasting: The correct way to make tea is to raise a glass to send the tea soup to the nose to smell the fragrance; Then press the rim of the cup with your thumb and index finger, hold the bottom of the cup with your middle finger in an empty position, raise the cup and pour a little tea soup into the mouth, and taste the soup on the tip of the tongue, and suddenly feel that the mouth is sweet; Once the tea soup enters the stomach, the nose and mouth are fragrant, and the throat is "two armpits and wind", and the aftertaste is endless.

1. Prepare water: Prepare the required tea utensils, such as teacups, teapots, etc., and then use a kettle to boil boiling water for later use. If you are using a tea set to make tea, you should also arrange the tea set in turn.

3. Moisten the cup: In the third step of making tea, pour a little boiling water into the tea set one by one, and turn the tea set slightly to make the inner wall of each tea set moist. Then pour out the boiling water.

4. Placing tea: According to the ratio of tea to 1:50, put the tea leaves in the tea lotus into each teacup or teapot respectively. Then pour a little boiling water into the tea set, and the amount of water should be submerged over the tea leaves. Make the tea fully infiltrated, better promote the tea aroma and precipitate the tea taste.

5. Brewing: Use the high punch method, hold the pot in the right hand, and pour boiling water into the teapot or tea cup. If you use a teacup to brew directly, the amount of water should be seven or eight points full. As the saying goes: Seven points of tea and three points of love, tea is full of deception.

6. Serving tea: According to various factors such as the type of tea and the degree of tightness, the brewing time is determined. After brewing, the tea is served to the guests in turn with both hands, and the palms of the hands are stretched out to salute and invite the guests to taste the tea.

7. Tasting: Before tasting the tea soup, you may wish to invite the guests to smell and appreciate the tea with yourself, feel the fragrant and pleasant tea fragrance, and appreciate the beautiful posture of the tea leaves floating and dancing in the teacup. Taste it carefully, take a small sip, and feel the mellow and sweet taste of the tea soup.

8. Refill water: The eighth step of making tea is to refill the water, and always pay attention to the guests' teacups during the tasting process. When only a third of the tea soup in their teacups is left, it is necessary to refill them in time. The refill temperature is around 80 degrees Celsius.

10. Clean utensils: Every time you finish brewing tea, you must develop a good habit of cleaning the tea utensils in time. Rinse off the tea grounds first, then rinse them repeatedly with clean water. Finally, rinse with hot water, disinfect it, and put it in a ventilated and dry place for next use.

1. Rinse the teacup with water, pour an appropriate amount of boiling water into the warm cup, and pour out the water.

2. Put the tea leaves into a hot scalded teacup and soak them in boiling water until the tea leaves stretch.

3. Close the lid of the teacup and pour out the water from the cup.

4. Pour boiling water into the cup again, and pour the water from top to bottom.

5. The temperature of the freshly brewed tea is too high, wait for 5-10 minutes, the tea will no longer be hot, and you can taste it slowly.

1. Prepare a tea set. The tea maker sits upright, concentrating and calming, with a towel for making a pot on the right thigh and a white towel on the left thigh. On the table is a two-sided square scarf, and in the middle of the square scarf is a teaspoon of medium depth.

2. Warm pot, warm cup. Pour boiling hot water into the teapot and then into the teacup.

3. Dry pot. Hold the pot and pat it on a towel cloth, wait until the water is dripping out, and then gently shake the pot, like a fan, and the wrist should be softer, until the water in the pot is completely dry.

4. Set up tea. Grasp the tea by hand and decide the length of time to roast the tea according to its dryness.

5. Roast tea. After putting the tea into the teapot, if you feel that the tea leaves are not damp when you grab the tea, then it is okay not to bake. If the tea leaves are damp, they can be roasted a few more times.

Roasted tea is not roasted in a stove, but at the temperature of water. Doing so will allow the crude aged tea to remove the musty smell, have a freshness, and allow the aroma to rise, and the flavor will quickly overflow.

6. Wash the cup. When roasting tea, pour the water from the cup into the cup.

7. Flush. After the tea has been baked, the teapot should be lifted from the teapot, wrapped in a kettle cloth, shaken, so that the temperature inside and outside the teapot is evenly matched, and then the teapot should be put into the teapot, and then the water at the right temperature should be poured into the teapot.

8. Shake the kettle. After filling with water, quickly lift the teapot and place it on a tabletop towel, hold down the air hole, and quickly shake it from side to side, the purpose of which is to make the tea extract more evenly distributed. If the first bubble is shaken four times, then the second and third bubbles are reduced in order.

9. Pour tea. After holding down the hole of the pot and shaking, pour the tea immediately. After the first tea soup is poured, wrap it in a cloth and shake it vigorously to make the humidity up and down the pot even.

Note that the number of shakes is the opposite of the number of shakers, the first bubble shakes more and shakes less, and the later shakes less shakes.

10. Divide the cup. The Teochew-style brewing method usually ends with three brews, and its requirements are: the tea soup of the three brews must be consistent, so it is absolutely not distracted in the process of making tea. Only after the completion of the three brews, can you share a cup of tea with the guests with a sense of relief.