Precautions for tea tasting and tea making, and the methods and steps of tea tasting

The process of tea tasting, the process of tea tasting that I have participated in is to go to the tea house and have a special person to demonstrate the whole process of making tea, and then he will give you a cup of tea to fight the taste in each process.

Generally, it is to boil the tea, and then wash the tea, this can be, continue.

The correct process is to soak first, and after soaking, look at the color and integrity of the tea leaves.

After the tea is cleaned, come and taste the taste of the tea.

Generally, it is carried out according to various processes, especially to boil the water first and pour the water into the tea.

First, you need to boil the water, brew the tea leaves at a temperature of about 80 degrees Celsius, and then pour them into a teacup and taste them carefully.

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. Tea: Generally, the spout of the teapot used to make tea is small, and the tea leaves need to be loaded into the tea lotus first, and the tea lotus can be handed to the guest at this time.

3. Warm cup: Pour the hot water of the hot pot into the tea cup, and then warm the cup.

The process of tasting tea should start with smelling the taste and then look at its color. Then go and taste it.

The first way to clean hands and appreciate the utensils is to wash your hands, tea hygiene is very important, first lead the tea people, invite the guests to enjoy the tea, and then the appreciation: tea tasting pays attention to the use of Jing porcelain Yi Tao, Jingdezhen porcelain or Yixing.

Tea tasting pays attention to the three procedures of tea review, tea viewing and tea tasting.

Tea review means that the tea leaves should be examined before making tea, and insiders can distinguish different types of green tea, black tea, flower tea, green tea (oolong tea), yellow tea, white tea, black tea and so on. More elaborate can also be divided into "before the Ming", "before the rain", "Longjing", "Bird's tongue" and so on. What kind of tea is used with high temperature water, and the method of brewing, brewing, brewing, and boiling is different.

Watching tea is to look at the shape and color of tea leaves. Once the tea is brewed, the shape will change greatly, and it will almost restore the original natural state of the tea, especially some famous teas, with high tenderness, buds and leaves, slim and graceful in the tea; Some of them are fat and strong, and the buds and leaves float up and down in the tea, like flags and guns. At this time, the tea soup will also slowly develop its color with the movement of the tea leaves, gradually from light to deep, and form green, yellow, and red ...... due to the different types of teaAt this moment, looking at the shape of the tea and appreciating the color of the tea is very pleasing to the eye.

Tea tasting is not only to taste the soup but also to smell the tea aroma. Smelling the tea aroma is first dry smelling, that is, smelling the unbrewed dried tea leaves. The aroma of tea can be divided into sweet, burnt, fragrant, etc., once the tea is brewed, its fragrance will overflow from the water, and you can smell the fragrance at this time.

There are more than 20 kinds of tea utensils for tea tasting, including teapots, tea seas, tea trays, saucers, tea lotuses, tea needles, teaspoons, tea dials, tea clips, tea drains, filters, pot pens, tea cups, and smelling cups, among which the smelling cups are specially used for smelling incense. After smelling the fragrance, hold the rim of the tea cup with your thumb and index finger, hold the bottom of the cup with your middle finger, and sip the tea three times, which is the "tea tasting".

Generally, before tasting tea, the tea leaves should be rinsed twice. Then the water soaked for the third time can be drunk, so that the taste is better.

The process of tasting tea must first look at the color and smell the fragrance, and then taste it. There are so many details that this good could be written into a book.

The process of tea cakes is mainly that he doesn't pour her, he is full of deception, and the wine is full of respect.

Tea tasting method steps:

The first step of tea tasting: smell the tea.

First of all, pour the tea soup into the white porcelain cup or smell the fragrance cup, sniff the fragrance of the tea with your nose, and smell carefully to see if there is any floral, milky, fruity and other smells, which are produced by following the type and preparation method of tea.

After smelling the aroma of the tea, start to look for odors, such as stinky green odor, sour taste, musty smell or miscellaneous odor, etc., which are generally caused by the process of tea manufacturing or improper collection.

The second step of tea tasting: look at the color.

After smelling the incense, observe the color of the tea. The tea soup brewed from good tea leaves is bright and clear. If the color of the tea soup is too strong or too light, it may be that the tea has been brewed for too long or has not been brewed for enough time.

Generally speaking, professional tea drinkers only need to look at the tea soup to know whether the tea is brewed properly.

Step 3 of tea tasting: Drink tea soup.

Don't take too much of the tea soup when you drink it, hold the tea soup in your mouth, and keep stirring the tea soup in your mouth with the tip of your tongue. Since the tongue is sensitive to different tastes, the astringent taste is at the tip of the tongue and the bitter taste is at the base of the tongue, so stirring the tea soup with the tongue will help to stimulate the taste of the tongue and taste the bitterness, sweetness and astringency of the tea soup.

Step 4 of tea tasting: look at the bottom of the leaves.

After tasting, pour out the tea leaves, **the integrity and size of the tea leaves. Usually a good tea leaf is one with large leaves intact and undefined. Good tea is like a delicious dish, it is important to pay attention to the color, flavor and flavor, and only by learning how to taste tea can you truly feel the full connotation of tea.

When tasting tea, pay attention to:

1) Drinking new tea should not be too strong. New tea contains a lot of tannic acid, caffeine, alkaloids, aromatic oils, etc., and too strong will make the nervous system highly excited, and there will be drunken tea phenomena such as increased heart rate and shortness of breath.

2) It is not advisable to drink tea on an empty stomach. Tea has the effect of eliminating food and strengthening the stomach, drinking tea on an empty stomach enhances gastrointestinal peristalsis, and it is easy to cause gastrointestinal dysfunction for a long time.

3) Boiled tea and long-brewed tea should not be drunk. Boiling tea and soaking tea for too long, not only the color and aroma of tea disappear, but also the vitamins contained in it are also destroyed, which is easy to be infected with bacteria, and a large number of harmful substances such as tannin in tea are dissolved, making the tea color muddy, the taste bitter, and not conducive to the stomach. In addition, overnight tea and tea brewed in a thermos cup should not be drunk, so drinking tea will also cause the loss of vitamins and aromatic oils in the tea, and increase the harmful deterioration components.

4) Do not chew unbrewed tea. There are often pesticide residues in tea, and the processing process is heated and hyped, and it will also pollute carcinogens such as benzopyrene, so it is not suitable to chew immediately; In the same way, it is best to discard the first cup of tea.

5) Burnt and long-term storage of tea should not be drunk. The coke tea is treated by coal or charcoal and other high temperatures, often containing carcinogens such as benzopyrene, and the tea stored for a long time is easy to absorb peculiar smells, easy to deteriorate when damp, easy to oxidize and lose color and fragrance.

6) There are more problems that should be paid attention to when drinking tea when treating diseases with medication, such as coronary heart patients with tachycardia should not drink tea; Patients with peptic ulcer and chronic gastritis with poor gastrointestinal function should not drink more tea; The use of certain drugs such as erythromycin, tetracycline, sodium bicarbonate (baking soda), stomach tablets, digoxin, dipyridamole (dipyridine), diazepam, meprobamate, rifampicin, vitamin B1, lactase, protease and traditional Chinese medicine clematis, Poria cocos, etc., are not suitable for drinking tea, otherwise it is easy to reduce the efficacy of the drugs used, become ineffective, and even cause adverse reactions.

In fact, the knowledge of drinking tea and tasting tea is far more than these, drinking tea and tasting tea is better than light, that is, brewing and drinking, and tasting two or three teas is good.

How to taste tea correctly? Learn the four steps you need to become a tea expert.

It's probably okay to feel good yourself.

A cup of tea, a piece of history, a culture! Tea is integrated into the local culture and has formed a unique art, and it is also the most subtle and spiritual. Tea lovers pay attention not only to the variety of tea, the year of tea, but also to whether the tea can be drunk healthy!

Choose the right tea carefully and be a healthy tea drinker.

Office workers who often use their brains, or people who often stay up late and study hard, should drink more jasmine tea and green tea.

People who exercise a lot or work with a lot of physical labor are suitable for drinking oolong tea and black tea.

People who sit still all day and rarely do exercise are suitable for drinking green tea and flower tea.

People who have a weak constitution, or who often have stomach pain and excessive stomach acid, it is best to choose black tea.

Smokers should drink more green tea.

If you don't eat meat, you won't be able to lift your spirits, you should drink oolong tea.

People who feel that it is a chore every time they go to the toilet and are often constipated can try honey tea.

People with high cholesterol and high blood lipid counts should drink more Pu'er tea.

Modern people who love each other with computers every day are suitable for drinking green tea, which has the effect of preventing radiation damage.

Pregnant women and surgical patients should bear with it first, and don't rush to drink tea.

First of all, we need to determine the tools used in tea tasting, namely teapots, hand-made brews, tea trays, saucers, tea pools (tea seas), tea washes, tea cups (tea cups, gongdao cups, smelling cups), tea needles, tea spoons, and tea clips.

Tea tasting is mainly divided into the following steps: warm pot, hot cup, tea filling, high washing, foaming, topping, tea washing, cup washing, cupping, low pouring, serving tea, smelling incense, and tasting tea.

The water should be boiled, and after boiling, the water should be poured into the purple clay pot, the fair cup, the smelling cup, and the tea cup to clean the tea set.

Put the tea leaves into the purple clay pot, and the amount of tea leaves accounts for about 1 7 of the volume of the purple clay pot.

Pour boiling water into a purple clay pot so that the boiling water impacts the tea leaves vigorously, and then cover with foam (scrape off the foam that has spilled out of the top of the pot).

Cover the lid of the purple clay pot and pour boiling water over the lid. That is, the teapot is topped.

The first pot of tea is called washing tea, do not drink it directly, pour boiling water into the purple clay pot, and quickly pour out the boiling water. Pour the cup with the first brewed tea. Weighing: Wash the cup.

The second pot of tea, you can prepare to pour tea, pour the tea in the pot into a fair cup, so that everyone can taste the same color, aroma and taste of tea. Use a tea clip to group the fragrant cups and tea cups and place them on the tea tray.

The tea is poured into the fragrant cup respectively, and the tea is poured seven minutes full. The tea should also be poured together, and the rest of the rest should be lit into the four cups one by one. The amount of tea in the four cups must be uniform and the same color, which is the best effort.

The host will pour the finished tea, and serve it in front of the guests with both hands according to the order of the eldest and youngest, first to the chief, and then to the left and right guests, and to be the last. Pour the tea into the tea cup (buckle the tea cup on the smelling cup, buckle the tea cup with one finger, clamp the smelling cup between two fingers, and flip it inward.) ), and sniff the lingering fragrance in the cup.

At this time, you can taste the tea, use three fingers to take the tea cup (the big finger and two fingers pinch the two ends of the cup, and the middle finger supports the bottom of the cup), and sip slowly in three sips.

Tea tasting is actually the most procedural. Although the performance in the tea house is wonderful but too cumbersome, life may as well be simpler, but a few main steps can not be saved, can not be messy, otherwise the tea tasting will lose its meaning, become pure thirst quenching.

Step 1: Warm the cup with boiling water and let the cup preheat, which will help the aroma of the tea to be released; The second step is to put the tea leaves. At this time, you can see the color, shape and quality of the tea; The third step is to wash the tea.

The first time you brew the tea soup is not to drink, pour it on the lid of the cup, and you can smell the fragrance of the tea after drenching; The fourth step is to watch the tea. Re-brew the tea leaves, and enjoy the process of the tea leaves churning up and down, stretching, and calming down when brewing; The fifth step is tea tasting. Lick it with the tip of your tongue and feel its sweet taste.

Take another sip and savor the taste of tea; Step 6, aftertaste. After taking the first sip of tea, you can also smell the aftertaste of the teacup while smelling the aftertaste. Light rain.

Knowing how to drink tea is not the same as being able to taste tea, three steps to teach you to taste tea easily.

The master teaches you how to taste tea, and tea tasting is divided into 3 steps, which is a must-see for novices.

How to taste tea correctly? Learn the four steps you need to become a tea expert.

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 into two types. However, no matter what method is used, the first step is to blanch the cup to facilitate the development of the color and aroma of the tea leaves.

1.A tea with a tight and strong shape.

1) After scalding the cup, first pour the water at the appropriate 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 the buds are like spear leaves like flags; The water vapor of the soup noodles rises with the fragrance of tea, like clouds steaming in the clouds. Such as the spring of Biluo, at this time it is like snowflakes flying, the bottom of the leaves into flowers, fresh and tender.

The beauty of leaf fall has the reputation of "spring dyeing the seabed".

2) 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 it is higher than 60C, the hot mouth is also hot nose; 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.

It's all about experience, so practice is the most important thing.

3) If there is still one-third of the tea soup left in the first brew, the water 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 Yunwu and other tightly knotted teas.

2.The tea of the strip loose exhibition.

These teas, if the above method is adopted, the tea leaves float on the soup noodles and are not easy to soak and sink. The following methods should be used:

1) After scalding the cup, take the tea into the cup. At this time, the higher cup temperature has faintly baked the aroma of tea.

2) Pour in the right temperature of water, to one-third of the cup capacity (or less, but need to cover the tea leaves) At this time, it is necessary to pay attention to the water filling method. In tea houses, it is common to directly impact the tea leaves with water, which I think is inappropriate. This kind of tea itself is relatively stretched, and there is no need to use the momentum of water, but it is easy to burn the young leaves.

The method I use is to fill the glass with water along the rim of the cup, and the gaiwan puts the lid on one side of the cup and pours water into the lid so that it runs down the rim. Then shake the teacup slightly to allow the tea leaves to soak thoroughly. At this time, the tea fragrance is high and gloomy, and it cannot be tasted, but it is the best time to smell the fragrance.

3) Stop for about 2 minutes, wait for the dry tea to absorb and stretch, and then rinse until full. The flushing method is as before. At this time, the tea leaves are either wandering and dancing, or wandering between ups and downs, which is unique to tea.

4) The other steps are the same as those of Tight Knot Tea.

Suitable for this method, there are Lu'an Gua Pian, Huangshan Maofeng, Taiping Houkui, Shucheng Orchid and so on. Some of the cords are not particularly tight or loose, both methods are acceptable, and it is also a habit of each person.

The brewing of any kind of tea is very dependent on personal experience. This article only provides some common methods and some of my own ideas, after a long period of practice, everyone has their own experience and methods, how to make good tea, that is also a matter of opinion.