Pls how to make tea, how to make tea how to make tea

The key to making tea, "water is always sought first, and fire is not second". Su Dongpo's poem: "Living water still needs to be cooked alive."

Living fire is charcoal and flame, and its potential is fierce. Chaozhou people use tea to boil tea called "tangled citrus charcoal", "tangled citrus" is a very hard tree, after burning into charcoal, there is no smoke smell, knocking sound, broken black, is the best fuel. There is also a black olive kernel made of charcoal, the flame is light blue, and the flame is evenly fired, which is even more special.

The ancients also paid attention to the heat. The water is boiled tenderly, old and moderate, the time and method of adding tea, the way of boiling tea and the quality of the "soup flower", the key is to see whether the soup will be mastered. Xu Mingran recounted in "Tea Shu":

As soon as the water enters Cho, it must be boiled urgently. Waiting for the sound of looseness, that is, to cover, in order to message its old and tender. After the crab eye, there was a slight wave in the water, which was for that time.

The big waves are boiling, and the rotation is silent, which is outdated, and the soup is old and fragrant, and it is absolutely unusable. The "Book of Tea" also says: "Its boiling, like a fish's eyes, has a slight sound, and is a boil; The edge of the edge is like a spring with beads, and it is two boiling; Teng waves, for three boiling.

has been on, the water is old and inedible" ("five three boiled").

Brewing method. The brewing of green tea, compared to oolong tea, is very simple. According to the degree of tightness of the cord, it should be divided.

For two. However, no matter what method is used, the first step is to scald the cup to facilitate the color and aroma of the tea leaves. Exert.

A tea with a tight and strong shape.

After scalding the cup, first pour the water at the right temperature into the cup, and then take the tea and put it in, without covering.

At this time, the tea leaves slowly sink, the dry tea absorbs water, and the leaves show the true color of the raw leaves of the buds and leaves.

Like a gun, a leaf is like a flag; The water vapor of the soup noodles rises with the fragrance of tea, like clouds steaming in the clouds. Such as Biluochun, at this time.

It is like snowflakes flying, and the bottom of the leaves is full of flowers, fresh and tender. The beauty of leaf fall has the reputation of "spring dyeing the seabed".

After a period of time, the tea soup is cooled to a pleasant taste, and the tea can be tasted. It's a bubble.

In the tea review, 5 minutes is the standard, and the temperature of drinking and smelling the tea soup is 45 55C. If high.

At 60C, the mouth is also hot; Below 40C, the aroma is low and the taste is astringent.

This time is not easy to control. If I use a glass, I usually hold the cup in my hand and drink it when I feel the temperature is right;

If you use a gaiwan, pour out a little tea soup to the back of your hand to check its temperature. Completely dependent on experience, so.

Practice is paramount.

3) The first brew of tea soup, with one-third remaining, can be refilled. This is the second bubble.

If the tea leaves are fat and strong, the second brew of tea soup is thick, the tongue is sweet after drinking, the teeth and cheeks are fragrant, and the aftertaste is endless.

After drinking to three bubbles, the general tea taste has faded.

This brewing method, in addition to Biluochun, is also suitable for Pingshui Zhu Tea, Yongxi Huoqing, Duyun Maojian,

Junshan silver needle, Lushan clouds and other tightly knotted tea.

Many people think that boiling water should not be used to brew tea, the reason is that high temperature can destroy the vitamin C in tea, especially green tea with rich vitamin C content is not suitable for brewing with boiling water. In fact, this is a complete misunderstanding Researchers have done a special study on the stability of vitamin C in tea soup, and they found that 83% of the vitamin C allowed in water is destroyed in 100 hours and 10 minutes. However, brewing tea with boiling water will not destroy a large amount of vitamin C, because the vitamin C in the tea soup is relatively difficult to decompose, and the fundamental reason for its stability is that the tea soup contains more polyphenols, which can interact with iron ions, copper ions, etc., thereby inhibiting the decomposition of vitamin C.

High temperature can destroy vitamin C, but under the different conditions of tea soup and white water, there is a big difference in the degree of damage, and people's misunderstanding is due to ignoring the existence of this difference. On the other hand, brewing tea with boiling water can not only make the aroma of tea more and faster to be dismantled, but also make the water extract in the tea dissolve more (such as coffee salty and tea polyphenols), so that the tea soup tastes more mellow and refreshing. Therefore, the reasonable and scientific brewing method should be the first to shout the repentance of the tea soup with boiling water, the brewing time is 5-10 minutes is appropriate, at this time the quality of the tea soup (referring to the taste value and nutritional value) is better.

How to make tea:

1. Boiling tea, like making tea, has a lot to pay attention to. The first is the water temperature, for the brewed old tea, it is suitable to use warm water when brewing, and the taste of the tea soup boiled in cold water will be greatly reduced; For unbrewed tea, it is easier to boil the tea by washing the tea leaves first and then boiling them in cold water.

2. The second is the tea set, the tea set for boiling tea must be clean, and the teapot should not be too small, otherwise it is easy to be troubled by the lack of water. When boiling tea, the ratio of tea leaves and water should be appropriate, and the tea leaves should not be too much, because it should be boiled at high temperature for a long time, and the average tea soup should always be paid attention to. Turn left, turn right.

The so-called tea boiling method refers to the boiling of tea into water. Cooking tea directly in a kettle was the most common way to drink tea before the Tang Dynasty in China. The process has been described in detail by Lu Yu in the "Book of Tea".

Generally speaking, the first thing to do is to grind the cake and tea and set aside. Then start boiling the water. Put selected water in a kettle and bring to a boil over charcoal.

But not all boiling, add the tea powder. Tea and water blend, the second boiling of the appearance of foam, foam for small camellia, for the large flowers, are the essence of tea. At this time, the foam is ladled out and placed in the cooked bowl for later use.

Continuing to boil, the tea and water are further fused into the mu type, and the waves are surging, which is called three boiling. At this time, the water and tea that are filled with foam at the time of the second boiling are poured into the tea, and the amount is strictly measured according to the number of people. The tea is boiled in the remaining soup, and it is evenly poured into each person's bowl, including rain and dew, and the meaning of sweet and bitter is shared.

Winter tea boiling "dress up the spine silver hall banquet 3 don't" wild book.

Tea is generally brewed, and very few people make tea!

The main thing to make tea is to grasp the amount of tea and the temperature of the water, so as to make the tea taste better.

The dosage of tea is said to be "fine tea is eaten coarsely, and coarse tea is eaten finely". Generally speaking, delicate tea contains less tea juice, so you should put a little more when brewing; Coarse tea contains a lot of tea juice, so you should put less of it. Based on a 250 ml cup of water, the general tea can be put 3 5 grams, while fine teas such as oolong tea should be put about 8 grams.

The temperature of the water in which the tea is brewed depends on the quality of the water and the grade of the tea leaves. If the water quality is good, you can make tea by boiling, and overboiling will lose the trace elements in the water that are beneficial to the human body, so that the tea soup will lose its fragrance; If the water quality is not good, it should be boiled for a while to allow impurities to settle. As the saying goes:

Old tea should be brewed, and young tea should be brewed. "The so-called brewing is to use freshly boiled water; The so-called bubble is to use water from a hot water bottle. From a scientific point of view, making tea with water with high humidity will destroy the vitamin C in the tea, but the moisture is too low and it is not easy to overflow the fragrance of the tea.

To get the best of both worlds, drink high-quality, delicate green tea, preferably at a water temperature of 80 to 90. For particularly tender tea, the water temperature can be lower when brewing tea. Other low-to-medium teas can be brewed with 100 boiling water.

As for black tea and flower tea, it is advisable to brew it with freshly boiled water and put a lid on it to avoid releasing the fragrance.

The ratio of tea to water is generally 3 4 grams of dry tea, add 200 250 ml of boiling water, brew for 3 4 minutes and then drink slowly. If too much high-grade tea is brewed at one time, it will affect the true taste of tea that is quiet and distant; The amount of low-grade is too much, and the bitterness is heavier, which is difficult to eat. In short, making tea is quite knowledgeable.

Only by careful touching and repeated practice can we enjoy the fragrance and glycol of tea.

Black tea is widely consumed, which is related to the quality characteristics of black tea. For example, according to the color variety, there are gongfu drinking methods and fast drinking methods; In terms of seasoning methods, there are clear drinking methods and blending methods; According to the method of tea soup leaching, there are brewing methods and boiling methods. However, no matter what method of drinking tea, most of them use teacups to brew (mix) and drink, and only a few use pots, such as brewing black broken tea or slices and end tea.

The following is an introduction to how to drink black tea.

Tea set[1] set with utensils.

Generally speaking, before drinking black tea, no matter what kind of drinking method is used, you must first prepare a tea set, such as a pot for boiling water, a cup or cup for holding tea, etc. At the same time, it is also necessary to clean them one by one with clean water to avoid contamination.

Measure the tea into a cup. Usually, in combination with needs, only 3-5 grams of black tea are put into each cup, or 1-2 bags of tea. If you use a pot to boil, add tea to the pot according to the ratio of tea and water.

Cook water and make tea. After the equivalent amount of tea is put into the cup, then it is poured into boiling water. If it is a high-grade black tea, then it is advisable to choose a white porcelain cup in order to see its color. Usually flush until it is full. If boiling in a pot, then the water should be boiled first, and then the tea ingredients should be added.

Smell and look. After the black tea is brewed, it is usually 3 minutes later, you can smell the fragrance first, and then observe the soup color of the black tea. This practice is especially fashionable when drinking high-end black tea. As for low-grade teas, there are generally few smells and looks.

Taste and taste. When the tea soup is hot and cold, you can raise a glass and taste it. Especially for drinking high-grade black tea, tea drinkers need to work the words, sip slowly, taste carefully, taste the mellow taste of black tea in the slow observation and appreciation, understand the true interest of drinking black tea, and obtain spiritual sublimation.

If the black tea you drink is a strip tea, it can generally be brewed 2-3 times. If it's a black crushed tea, it's usually brewed only once; The second time I brew it, the taste will be weak.

In addition, black tea can also be used to make milk tea and other drinks, and there are many ways to brew black tea.

Here's how:

The materials that need to be prepared in advance include: 6 roses, an appropriate amount of wolfberry, an appropriate amount of Hetian jujubes, and an appropriate amount of water.

1. The first step is to prepare the materials and put them aside for later use.

2. Put roses, wolfberries and jujubes into the wall breaker.

3. Add an appropriate amount of water to the wall breaker.

4. Close the lid, select the "Flower Tea" function, and start boiling.

5. Let stand for 2 minutes after the time is up.

6. Pour into the pot and you're done.

The correct way to boil tea:

1. Boiled directly, suitable for light taste Shou Mei, Gong Mei and other tea leaves, add cold water to the teapot after washing the tea, and start boiling after the tea.

2. Brew first and then boil, suitable for Pu'er and other tea leaves with a strong taste, boil the water first, and then throw the tea to boil the tea.

When boiling directly, wash the tea leaves first, add cold water to the pot, and then add the tea to start boiling. For tea leaves that have already been brewed, it is suitable to wait for the water to boil before adding the tea, so as not to taste too strong. When boiling tea, pay attention to not too many tea leaves, and do not boil for a long time.

Usually, when the first pot of tea is boiled, the power can be turned off after the water boils, and the tea soup can be poured out after waiting for a minute. When the second pot is reached, the water boils and continues to boil for 1-2 minutes to pour out the tea soup, and the third pot of tea is on the basis of the second pot, and the time is increased by 1-2 minutes.

Shop for common sense:

The purchase of tea is not easy, in order to get good tea, you need to master a lot of knowledge, such as the grade standards of various types of tea, ** and **, as well as tea evaluation, inspection methods, etc.

The quality of tea is mainly identified from four aspects: color, fragrance, taste and shape, but for ordinary tea drinkers, when buying tea, they can generally only ** the shape and color of dry tea, smell the dry fragrance, which makes it more difficult to judge the quality of tea.

Here is a rough introduction to the method of identifying dry tea: the appearance of dry tea is mainly from five aspects, namely tenderness, strips, color, crushed and clarity.