May I ask how Tieguanyin should be soaked to make it delicious? It s better to be specific. Thank yo

Hello!! In fact, you don't need to be as cumbersome as the tea art performance, this article will teach you how to soak Tieguanyin in three minutes.

First, the choice of tea set.

Bubble Tieguanyin according to each person's preference to choose porcelain tea set or purple sand tea set. However, due to the popularity of light fermentation in Tieguanyin in recent years, more attention is paid to the aroma of tea, it is recommended to choose a porcelain tea set (cover bowl or pot can be), which is conducive to giving full play to the aroma of Tieguanyin, and the cover fragrance is obvious. Due to the small density of the purple clay pot, the pores of the pot body will absorb part of the tea flavor, so it feels like the aroma is poor.

Next, I will take the gaiwan as an example to demonstrate the brewing method of Tieguanyin.

Second, the brewing of Tieguanyin.

1.Take an appropriate amount of tea leaves (usually 7 grams of tea per brew) and place it in a covered bowl and brew it with boiling water.

2.Scrape off the foam with a lid.

3.Quickly pour the tea into a fair cup. A strainer is placed on the fair cup to filter out broken tea leaves. Since this first tea is mainly for washing tea and not drinking, it is better to brew it quickly.

4.Rinse the strainer and cup with the first tea in a fair cup.

5.After washing the cups, brew a second tea with boiling water and close the lid.

6.The second tea is usually soaked for 15 seconds before the water comes out, and the tea is poured into a fair cup. It can be slightly adjusted according to each person's preference, and if you feel light, you can extend it a little, and if you think it is thick, you can shorten it a little.

7.Pour the tea from the fair cup into the cup and drink.

8.After savoring the charm of Guanyin, open the gaiwan and brew the next cup of tea.

After reading this example, you no longer think how difficult it is to make kung fu tea, right? Hurry up and try the difference between the Tieguanyin brewed in this way and your original large cup soaking, I believe you will definitely like Tieguanyin from now on.

Tieguanyin's bubble process

1. Wash the cup. The first is to rinse the tea set with boiling water, do not wash the cup with cold water, boiling water not only to wash the cup, but also to warm the cup.

2. Set up tea. Then use a teaspoon to pick out an appropriate amount of Tieguanyin tea leaves and put them in the cover bowl, and take half of the tea leaves to the tea bowl, not too much.

3. Wash tea. Then pour the freshly boiled boiling water into the bowl to clean the tea leaves, remove the impurities in the tea leaves, pay attention to the cleaning time can not be too long, and pour the tea water in two or three seconds.

4. Brewing. After washing the tea, it is ready to brew, pour nine minutes full of boiling water into the bowl, and do not pour too much.

5. Make tea. Generally, you can brew the tea for 15 seconds, if you want to drink it strongly, you can soak it a little longer, but it can't be too long, put the brewed tea into a fair cup through the filter, otherwise it will affect the taste.

6. Divide tea and taste tea.

Finally, pour the Tieguanyin tea in the fair cup into the tea cup in turn, and the amount should be 7 minutes of the tea cup. At this time, you can smell the fragrance of tea, ** the color of tea, and savor the taste.

What should be paid attention to when brewing Tieguanyin

1. Utensils selection.

It is recommended to choose a white porcelain cup of gongfu tea when brewing Tieguanyin tea, so that you can not only enjoy the aroma of brewed tea, but also enjoy the crystal clear tea soup at the bottom of Tieguanyin leaves in the water.

2. Water temperature control.

The mastery of water temperature is an important step in brewing Tieguanyin, and the appropriate water temperature is conducive to the leaching of Tieguanyin's aroma and taste. The Tieguanyin produced in the high altitude area needs to be brewed directly with nearly 100 boiling water, while the ordinary Tieguanyin can be brewed at a water temperature of about 95.

3. How much tea is there?

The amount of tea that needs to be put in to brew Tieguanyin should be mastered according to the intensity of personal taste. 7 8 grams of Tieguanyin is recommended to soak more than 7 times in a row.

4. Brewing method.

Before brewing, use boiling water to warm the cup, put in 7 8g of Tieguanyin dry tea for warm tea washing, to avoid the tea leaves in the cup of fierce tumbling, should be along the white porcelain bowl cup wall fine injection water, so as to ensure the clarity of the tea soup.

5. Soup time.

Tieguanyin stands in the cup for about 10 seconds, until the time is controlled at 25 to 30 seconds before pouring the tea into the cup.

6. Brewing water:

It is recommended to brew Tieguanyin with high-quality mineral water or mountain spring water, which can stimulate the activity and fragrance of Tieguanyin.

Generally, 300 yuan of Tieguanyin is delicious. Tieguanyin belongs to semi-fermented tea, brewed with boiling water. After the first rinse, add boiling water to make a bubble. The first bubble has the most bitter taste, and the best taste is the first.

Two and three bubbles. After 5 6 bubbles, it is basically not as good as before. Generally, it is known as foam-resistant, but there are only seven bubbles, and there is no point in more.

1. To wash the cup, the first step is to wash and blanch the tea set with boiling water, so that you can wash the cup first and achieve the effect of warming the cup.

2. Drop the tea, take out an appropriate amount of Tieguanyin tea leaves with a teaspoon and put them in the bowl, the tea leaves do not need to be too much, and the amount of tea can account for about five points of the capacity of the tea set.

3. Brew tea, pour boiling water into the bowl, blanch the tea leaves to remove impurities, the time can be controlled in two or three seconds, and then pour out the tea washing water. Then the boiling water is raised and flushed into the teapot or lid to make the tea rotate, and the high flush can make the tea fully infiltrated under the agitation of the water, so as to facilitate the full play of color, fragrance and taste, and achieve the effect of uniform tea soup.

4. Scrape the foam, gently scrape off the floating white foam with the lid or ou lid to make it fresh and clean.

5. Pour the tea, and pour the tea after brewing for one or two minutes into the teacups side by side.

6. Order tea, when the tea is poured to a little, it should be evenly dripped into each teacup little by little, almost to the seventh point of the tea cup.

7. Look at the tea and taste the color of the tea in the cup.

8. Drink tea, you can take advantage of the heat to decorate, smell its fragrance first, then taste its taste, smell while sipping, and drink it lightly. Although the amount of drink is not much, it can leave a fragrance on the teeth and cheeks, and the bottom of the throat is sweet, relaxed and pleasant, and has no fun.

The quality of water quality can directly affect the color, aroma and taste of tea soup, especially the taste of tea soup. The ancients attached great importance to the choice of water for making tea. (1) The water should be sweet and clean; (2) Live and fresh It is recorded in ancient books that "the spring at the top of the mountain is clear and light, and the spring at the bottom of the mountain is clear and heavy" (3) The method of water storage must be obtained; The container should be clean and avoid sunlight.

Modern science and technology are developed, and the quality standards of sanitary drinking water are also scientific (1) Sensory indicators: the chromaticity should not exceed 15 degrees, the turbidity should not exceed 5 degrees, and there should be no peculiar smell, discoloration and visible objects to the naked eye. (2) Chemical indicators:

The normal pH value is that the total hardness should not be higher than 25 degrees. (3) Fluoride should not exceed milligram liters, and cyanide should not exceed milligram liters. (4) The total number of bacteria should not exceed 100 in 1 ml of water, and the number of coliform bacteria should not exceed 3 in 1 liter of water.

Its water is used in the mountains and rivers, in the rivers and under the wells. "Generally speaking, in natural water, spring water is relatively clean, with less impurities, high transparency, less pollution, and the best water quality. However, due to the different sources of water and the routes through which they flow, there are great differences in dissolved matter, salt content, and hardness, so not all spring water is of high quality.

China is known as one of the five famous springs; Zhenjiang Zhongcold Spring, Wuxi Huishan Spring, Suzhou Guanyin Spring, Hangzhou Hupao Spring and Jinan Baotu Spring. When choosing water for making tea, you must understand the relationship between the hardness of the water and the quality of the tea. Natural water can be divided into hard water and soft water; Water that contains a large amount of calcium and magnesium ions is called hard water; Water that does not contain or contains only a small amount of calcium and magnesium ions is called soft water.

If the hardness of the water is caused by calcium bicarbonate or magnesium bicarbonate, it is called temporary hard water. After boiling temporarily, the bicarbonate contained in the hard water is decomposed into intolerant carbonate, so that the hard water becomes soft water. Usually use an aluminum kettle to boil water, and the white sediment at the bottom of the pot is carbonate.

a) The hardness of the water will affect the pH value (acidity and alkalinity) of the water, and the pH value will affect the color of the tea. When the pH is greater than 5, the color of the tea soup deepens, and when the pH value reaches 7, theaflavins will be automatically oxidized and lost. (b) The hardness of water will affect the solubility of the active ingredients of tea.

The soft water contains less other solutes, and the solubility of the active ingredients of tea is high, so the tea taste is strong; The hard water contains a large amount of calcium and magnesium ions, and the solubility of the active ingredients of tea is low, so the tea taste is light. If the water has a high content of iron ions, the tea soup will turn black-brown, which is the result of the interaction between tea polyphenols and iron. Therefore, it is better to use soft water and temporary hard water to make tea.

In natural water, rain and snow water are soft water, spring water, stream water and river water are temporary hard water, some groundwater is hard water, and distilled water is artificially processed soft water. Tieguanyin needs to be brewed with boiling water above 95 degrees.

The water used to brew Tieguanyin tea is generally natural water. Its ** mountain spring water, stream water, well water, etc. are the best, Lu Yu once clearly pointed out in the "Book of Tea":"Its water is used in the mountains and rivers, in the rivers and under the wells.

Tieguanyin bubble method:

1. Xu Cishu of the Ming Dynasty said in "Tea Shu": "Tea is nourished in water, soup is made in fire, and the four are connected, and one is indispensable." Tea, water, utensils, and fire are interlocking, which echoes how to make good tea.

2. Therefore, to brew a good Tieguanyin tea, not only the problem of water, but also to pay attention to the utensils and heat, the water temperature of the general Tieguanyin tea is generally 100 degrees, and the water quality of the Tieguanyin tea must be good. It can be used as well water, bottled water, mountain spring water or mineral water. Absolutely no tap water in the city.

The better the water quality, the better the foaming effect. If you use water in a hot water bottle, the effect is also greatly reduced.

How should Tieguanyin be brewed? The ratio of tea, water temperature, and soup speed are all important.

Tieguanyin brewing method Xu Cishu of the Ming Dynasty said in "Tea Shu": "Tea is nourished in water, soup is made in fire, and the four are connected, and one is indispensable." Tea, water, utensils, and fire are interlocking, which echoes what we talked about how to make good tea.

Making tea seems easy, put the tea in the pot, pour hot water, wait for a while, and then pour it out, and you have completed the "tea brewing"! On the surface, Tieguanyin tea is just like the above-mentioned decomposition action, and you can get a good tea soup! However, contemplating tea, recognizing tea, and studying the characteristics of tea is the first step to making good tea!

Personally, I delve into tasting tea, and in addition to the above-mentioned written records, in the actual process of making tea, and when facing different tea leaves and tea utensils, I can distinguish more carefully, so as to get a good taste of tea soup.

Water quality selection: Brew with [mountain spring water] and [mineral water], the tea taste is better. Gaiwan 100cc water temperature:

100° out of the soup: 5-15 seconds after three water extension Tea utensils can be used in a covered bowl or purple clay pot, take about 7 grams of dry tea, and brew with 100 degrees of boiling water. The first brew is generally washed tea, not drunk, and poured immediately after adding water.

The next few brewing times depend on personal taste, and can generally be brewed more than once; Among them, bubble aroma is the best; Tieguanyin is suitable for hot drinks, and the general taste is not as good as hot after cold, and there may be a little bitter taste. For example, when drinking Tieguanyin in the office, please place an appropriate amount of tea according to your personal taste, which is relatively worse than the taste and aroma of the formal Kung Fu tea set. Seal and store in a dry place away from direct sunlight.

Water is important. First hot cup to wash the tea, the brewing time should be mastered, if you like to drink strong tea, brew a little more, and drink a little less if you drink light. The best thing is to have good tea and good water!

The best mountain spring water, well water, mineral water. Finally, there's the tap water. The water should be boiled and brewed fresh, and the tea brewed like that should be delicious!!

At present, on the market, Tieguanyin is vacuum bubble packaging (content of about 7-8 grams), and its processing method belongs to the semi-alcohol finished product, so it has certain requirements for water quality, tea sets, and brewing.

Water quality: Normally, it is better to use clear spring water, well water with low iron minerals or pure water on the market to make tea to brew pure Tieguanyin taste.

Tea set: It is normal to use white ceramic utensils simple and affordable, but if you want to really ** out of the aroma and charm of Tieguanyin, it is best to choose a purple sand pot, which has good air permeability and adsorption, which is conducive to improving the mellowness of Tieguanyin and improving the brightness of the tea soup. The choice of sand pot is generally ideal for cinnabar sand mixing and purple mud sand mixing, which is conducive to improving air permeability.

In addition, it has an artistic and aesthetic side that makes people look at it.

Brewing: The temperature of boiling water is best around 80 degrees, because the water temperature is too high and it is easy to destroy the nutritional value of the tea, and it is too low to brew the taste of Tieguanyin. Prepare your tea before brewing:

Rinse the prepared clean tea set with boiling water to play the role of anti-virus and deodorization; (Wash the cup).

Disassemble the prepared 7g package of small bubble tea into a teapot or teacup; (Falling tea).

The boiling water is brewed at high pressure and low pressure to make the tea leaves tumble; (Brew tea).

Wipe off the foam floating on the surface with the lid of a pot or cup, then rinse off with boiling water, and quickly pour out the tea; (Foam).

Re-pour the boiling water, cover and pour the tea back into a fair cup after 1-2 minutes (pour the tea).

Pour evenly little by little into the small teacups that are arranged; (order tea).

Hold up a small teacup filled with tea to see if the soup is transparent and green; (Look at the tea).

Take a hot sip, smell the fragrance first, then taste the taste, sniff while sipping, and drink lightly. Although the amount of drink is not much, it can leave a fragrance on the teeth and cheeks, turn the tongue sweet, and make people refreshed and enjoy like a spring breeze. (Drink tea).