How to soak Tieguanyin to taste good? How long does Tieguanyin have to soak before it tastes good

Tieguanyin belongs to the traditional Chinese famous tea, with a unique "Guanyin rhyme", after brewing, the natural orchid fragrance is rich and lasting, and has the reputation of "seven bubbles with residual fragrance".

I don't know, it's all casually soaked, but don't use freshly boiled water, the temperature is too high.

The brewing times of Tieguanyin are 5 7 bubbles, and the brewing time of each brew is about 10 15s, which is the best to drink.

Tieguanyin should not be brewed for too long, and it is generally better to make soup in 10 15s.

The water temperature of the Tieguanyin brewing is very important, and the right water temperature is conducive to the leaching of the aroma, taste and rich inclusions of the Tieguanyin.

Under normal circumstances, the brewing times of Tieguanyin are 5 7 bubbles, the brewing time of each brew is about 10 15s, Tieguanyin belongs to oolong tea, its brewing resistance is higher than that of green tea and black tea, it is advisable to use white porcelain cover bowl tea set when brewing, with a fair cup and a tea cup, you can cycle brewing 5 7 times, the soaking time should not be too long when brewing, and it is generally better to use 10 15s out of the soup.

The first dish is washed with boiling water, and it is not quoted, so it is better to brew it quickly.

The second tea is usually steeped for 15 seconds and can be drunk according to personal preference. Minor adjustments. If you feel that it is light, it will be extended a little. If you think it's thick, shorten it a little.

After the third course. You can add about five seconds in order. In order to maintain the aroma of tea in the foot, it is usually necessary to blanch the cup and pot before soaking Tieguanyin, which has given rise to the best aroma of tea.

The color of the tea will be different in different Tieguanyin, but a pot of Tieguanyin tea should be brewed more than seven times. It still retains its aroma and soup color.

Tieguanyin belongs to the traditional Chinese famous tea, with a unique "Guanyin rhyme", after brewing, the natural orchid fragrance is rich and lasting, and has the reputation of "seven bubbles with residual fragrance".

I bought Tieguanyin today.

60 yuan tael.

I used an ordinary stainless steel insulated water cup, and the first time the tea was poured, why did I feel no taste after drinking it? The aroma is also light. Is it because I put less tea or is the tea not good?

It still smells strong before soaking.

According to you, first of all, I suspect that the temperature of the water in which you make tea is less than 100 degrees (at least 95), and Tieguanyin needs to be brewed with boiling water to show the aroma. So first check the water temperature;

Tieguanyin at this price should be good, but it is best to brew it with a purple clay pot, using the kung fu tea brewing method The brewing can be divided into eight courses according to its procedure:

1. White crane bathing.

Wash the cup): Wash the tea set with boiling water.

2. Guanyin enters the palace.

Drop tea): Put Tieguanyin tea into the tea set, and the amount of tea accounts for about five points of the tea set's capacity;

3. Hanging pot high punch.

Brewing tea): Raise the boiling water and flush it into the teapot or lid to make the tea turn;

4. The spring breeze is blowing.

Scrape the foam): Gently scrape off the floating white foam with a pot lid or ou lid to make it fresh and clean;

5. Guan Gong patrols the city.

Pour the tea): pour the tea after brewing for one or two minutes into the teacups side by side;

6 Han Xin points soldiers.

Tea): When the tea is poured to a little, it should be evenly dripped into each teacup little by little;

7. Taste the soup color.

Look at the tea): Taste the color of the tea in the cup.

8 pins of sweet rain.

Drink tea): take the heat and 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.

Tea set use cover bowl, purple clay pot or elegant cup, loaded with about 40 tea leaves of the pot capacity, the first brew to flush off (wash tea), water temperature 100 degrees is better, pure water, mineral water is on top, the amount of water is not too much, each brewing time in 20 seconds -60 seconds out of the soup (depending on personal taste), and then out of the soup (tea can be brewed more than 7 bubbles, personal feeling 2, 3 bubbles are the most fragrant), and then slowly think about the teacup. Each person holds a cup, first smells its fragrance, then tastes its taste, and slowly sipps, it will be full of fragrant and sweet aftertaste.

You can use a tea set specially made of Tieguanyin, ceramic or purple sand.

Many people brew out of the Tieguanyin is not delicious, the tea selection teaches you the correct brewing method of Tieguanyin, simply master the brewing skills of these Tieguanyin, you can brew a fragrant tea soup, no worse than the tea artist!

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.

Tieguanyin belongs to the traditional Chinese famous tea, with a unique "Guanyin rhyme", after brewing, the natural orchid fragrance is rich and lasting, and has the reputation of "seven bubbles with residual fragrance".