Kuding tea production process, how to cook Kuding tea?

1. First of all, put an appropriate amount of Kuding tea into the water cup, and pay attention to putting a small amount of Kuding tea.

4. Then pour 300ml of boiling water from the beaker into the water cup and brew Kuding tea.

5. Finally, Kuding tea is brewed, as shown in the figure below.

Don't boil Kuding tea, 200 ml of water with two grams of tea, if you feel bitter, put less tea, put more water, and the taste of chrysanthemums will be better.

A Kuding tea needs to be brewed with boiling water 2 times, and the taste is good for the third time, and it is poured out one minute after brewing with boiling water each time, and the taste is also the best time to drink it for the third time

Kuding tea does not need to be boiled, just brew it like making tea, grab a small pinch in the cup after the water is boiled, and drink it after a while.

The correct brewing method of Kuding tea:

Kuding tea is known as "tea gall" in tea, that is, no matter what kind of tea, Kuding tea can match it in taste, and it has a unique flavor after blending Kuding tea. Generally speaking, the ratio of Kuding tea to other tea leaves is: 1:

9. The highest should not exceed 2:8, otherwise, Kuding tea will cover the taste of its tea leaves. Therefore, the people in the ancient and modern Lingzhen area always like to add one or two pieces of Kuding tea as a condiment when making tea, and use Kuding tea as "monosodium glutamate in tea".

Although the intensity of tea varies from person to person, it is difficult to generalize, but for people who are new to Kuding tea, if you use 250ml of boiling water to brew 2-3 tea buds, you may feel too bitter. Generally speaking, a one-bud, two-to-three-leaf Kuding tea bud is usually heavy, and it is mixed with 1000 ml of boiling water and brewed and drunk. For first-time drinkers, it doesn't look bland.

Even if several people drink the same pot of tea, you should not put a large amount of Kuding tea to brew, but should put one or two at a time until the taste fades, and chew the tea buds, the effect is better.

When brewing Kuding tea, there are two brewing methods: brewing alone and mixing with other teas and medicinal materials. When it is mixed with other teas, such as oolong tea, green tea, Longjing, Maojian, flower tea, etc., it not only has the fragrance of these teas, but also has the advantages of Kuding tea sweetness and throat moistening.

The main points of brewing Kuding tea.

One is that the water should be boiled, and the other is that the water quality should be good, preferably high-quality water such as mineral water, spring water or pure water.

The third is to choose porcelain or pottery as a tea set, which tastes better.

Fourth, the amount should be small, and Kuding tea has the characteristics of small amount, strong flavor and brewing resistance.

1. Withering: There are three main methods: heating and withering: artificial heating with the help of electric heating and charcoal, which is fast and efficient, but if the fire is not well mastered, the quality is not easy to guarantee.

Indoor natural withering: mainly carried out in a ventilated and light-transmitting room. That is, the tea leaves are evenly spread out with a bamboo mat, which must be about 15-20 hours, and evenly turned several times to evaporate the water up to 50%-60%, and the petioles and leaf buds will be withered after being soft.

It evaporates slowly and is easy to dry. Sunshine withering: Spread the fresh leaves on a bamboo mat or put them in the sun, it only takes 30 minutes on sunny days, and it depends on the softness on cloudy days.

In summary, the criteria for withering are: leaf shape atrophy; The coarse stem is dehydrated and soft, and it is not easy to break: the green smell is reduced.

2. Finishing: Finishing is a key measure to improve the quality of tea, and the general requirement is that the finishing should be uniform and thorough, and the principle of "high temperature, few leaves, and the combination of throwing and frying" should be grasped. Manual killing, usually with an iron pot, the diameter should be large, the pot temperature should be between 150-200, first high and then low, the pot frying leaves at a time about 2 kg, the machine processing doubled.

The standard of finishing: the appearance of the leaf color from bright green to dark green, the hand holding the tea leaves is slightly viscous, the thick and tall land traces are constantly broken, the green gas disappears, and there is a tea fragrance.