How to make white tea is the right one, and how to make white tea is the right one

1.Cup brewing method: use the cup brewing method, use a 200ml transparent glass, take 3-5g with about 90 degrees of boiling water, wash the tea first to warm and smell the fragrance, and then use boiling water to brew white tea directly, and the brewing time is free to grasp according to personal taste.

2.Gaiwan method: take the white tea into the bowl, wash the tea with 90 degrees of boiling water to warm and smell the fragrance, and then like the kung fu tea brewing method, the first brew is 30-45 seconds, and then each time it decreases, so that you can taste the fresh taste of Fuding white tea.

3.Pot brewing method: pot-bellied purple clay pot tea set best or large-capacity elegant cup, take 5-6g Fuding white tea into it, wash the tea with about 90 degrees of boiling water to warm and smell the fragrance, 45 seconds after you can drink, characteristics: mellow fragrance.

3.Pot brewing method: pot-bellied purple clay pot tea set best or large-capacity elegant cup, take 5-6g Fuding white tea into it, wash the tea with about 90 degrees of boiling water to warm and smell the fragrance, 45 seconds after you can drink, characteristics: mellow fragrance.

5.Cooking and drinking: suitable for health care purposes, put 10g of aged white tea for more than 3 years with water, boil for 3 minutes until the juice is concentrated and filter out the tea, wait for 70 degrees to cool and add large pieces of rock sugar or honey to drink hot, often used for **throat inflammation and fever** water and soil are not adaptable, mellow and peculiar.

There are also some that are chilled in summer and have a unique flavor.

Xiao Chen's tea affair explained: glass brewing method. White tea is brewed in a glass cup, and the usage rate is higher. When you are busy at hand and don't have much time to make tea, you usually choose to make tea in a glass.

Throwing tea and pouring water can meet the needs of drinking tea.

However, there are some details that are essential to brew a sweet and delicious white tea.

Detail 1: Before brewing, please clean the glass.

Although making tea in a glass cup is not as exquisite as making tea in a bowl, there are still some details that are still indispensable.

Cleaning the tea set is one of them.

Before formal brewing, be sure to clean the glass, and after washing, scald it with boiling water again to ensure that the glass is completely odorless.

If you have just brewed wolfberry chrysanthemum tea, flower tea, etc. before making tea, and do not clean it in time, it is easy to make the tea soup with a peculiar smell after brewing.

Detail 2: Don't make a mistake about the order of tea throwing.

To make tea in a glass, you put the tea first, and then add water. Or do you add water first, then tea?

Don't underestimate the order of the tea, to a large extent, it will affect the taste of the tea soup.

Throw in the tea first, then pour the water. Tea and water can be in full contact, so that the internal substances can be fully released, so that the tea soup we drink is full of flavor and rich taste.

Fill with water first, then add tea. Under the buoyancy of the water, the tea leaves will float on the surface of the water, and it will take a long time to fully soak them, which will hinder the release of the taste of the tea leaves, thus affecting the taste of the soup.

Detail 3: Please control the brewing temperature.

To fully feel the taste of white tea, it is best to choose 100 degrees of water temperature to brew tea.

When drinking tea in the office, many people will choose to brew it with water from the water dispenser.

However, the temperature of the water in the water dispenser cannot reach 100, and some are only 85-90, which is equivalent to the water not boiling. When making tea in this state, the release of tea flavor is quite slow, and the taste of tea soup is relatively light, and the richness of taste is not good.

Tea should be delicious in a glass cup, please note: clean the tea set, pour tea first and then pour water, and brew with boiling water.

1.When brewing, it is best to choose mountain spring water if possible;2.Choose the right size of the white porcelain bowl, novices can choose 110ml white porcelain bowl with 5 grams of white tea;3.

To brew white tea, you need to brew it with boiling water;4.After filling the water, the lid of the box, the bowl is lifted, and the soup is dispensed, and the whole process is best completed within 10 seconds.

The correct way to brew white tea with different utensils: glasses, ceramic bowls, and tea cooking utensils.

1. Glass

Throw about 3g of dry tea, wash the tea with boiling water (whether to wash the tea according to personal habits) and then use a water temperature of about 90 degrees to brew white tea, and you can drink it directly after brewing for about a minute.

2. Ceramic bowl

Throw 5g of dry tea, wash the tea with boiling water and brew white tea with a water temperature of 85-100 degrees (choose the appropriate water temperature according to different types), the first three bubbles of white cherry Qinghao silver needle and white peony can quickly make the soup, and the first three bubbles of Gongmei and Shoumei can be out of the soup in about 15 seconds.

3. Steaming tea maker

Throw 7-10g of dry tea, this method is more suitable for Lao Shou Mei, after waking up the tea, directly heat the water and cook for three to five minutes, or brew three brews first, and then pour it into the tea maker to heat the water and cook for about three minutes.

How to taste white tea

1. Color: The more tender and full the fresh leaves of white tea, the stronger the degree of albining, the more golden the dry tea made, the higher the quality, and the more noble.

2. Smelling the fragrance: tender fragrance is one of the characteristics of Dashanwu white tea, whether it is dry tea or brewed tea soup, the stronger the tender fragrance, the more durable, and the higher the quality.

3. Appreciation: brew with boiling water at about 95 degrees Celsius, do not cover, to three minutes later, watch the white tea stretch, reduce the jade white, the leaves are thin and transparent, the leaf veins are emerald green, the bottom of the leaves is complete and even, into flowers, like pieces of jade dancing, Xiang sells a white jade undercover, the soup color is tender and green and bright, at this time, the unique characteristics of white tea reach the purest and most beautiful.

4. Tasting evaluation: When the tea is so cool that the soup is cold enough to be eaten, taste carefully, the taste is fresh, the lips and teeth are fragrant, and it enters the highest realm.

The correct way to brew the white tea is as follows:Material preparation: a complete set of tea sets, weighers.

1. Put the tea set in place.

2. Blanch the tea set with hot water.

3. Use a weigher to weigh 5 grams of tea.

4. After weighing, put it in the teacup and add water, shake it a few times and take a small sip to smell the fragrance.

5. An old man leaned lightly against the lid bowl with a lid in his hand, and poured water with a pot in one hand.

6. After pouring the water, close the lid and pour out the tea.

7. Finally, pour the tea into another special cup.

The correct way to brew white tea: brew with boiling water and boil tea.

1. Brew and crack bubbles with boiling water

The simplest and most correct brewing method of white tea is to brew directly with boiling water, when you need to brew old white tea, you can control the ratio between old white tea and water at about 1:50, put the tea leaves into the ready, first flush the tea in the play, and then soak the tea leaves again, and after a minute, you have to take out the tea soup brewed inside, and you can drink it slowly after cooling down.

2. Boil tea

The bubble resistance of old white tea is particularly strong, it can also be boiled in the pot when brewing, you can take 10 20 grams of old white tea when you want to drink old white tea, directly put it into a clean health pot or health pot, and then add an appropriate amount of water to heat and boil, continue to decoction, 5 10 minutes, after boiling, the tea soup filtered out, the tea fragrance is rich, the taste is sweet, and you can drink it directly after cooling.

How to distinguish the authenticity of old white tea

1. Look at the appearance: If it is a real old white tea stored naturally, the color of its dry tea is not uniform and shiny. The color of the surface layer of aged old white tea is basically the same, and it is dull.

2. Look at the color of the soup: Generally speaking, the color of the soup changes from light to dark when brewing for real old white tea. And because the process is not fried or kneaded, even if the year is very old, the water extract of the tea will precipitate slowly.

The fake old white doped with the new process, because it is aged through the process of kneading and other processes, is often darker in the first few bubbles, and the soup color is getting lighter and lighter in the future.

3. Smell the aroma in the wheel: In terms of aroma, the old white tea smells fragrant but the tea soup has no fragrance, and it cannot camouflage the natural aroma brought by the aging of the years.

4. Tea soup: The real old white tea tastes smooth and sweet, the aroma at the bottom of the cup is tangy, and the old white tea of more than 8 years is still very flavorful after more than ten bubbles. The taste of aged white tea is close to that of Pu'er tea, and it is not resistant to brewing.

5. Observation of the bottom of the leaves: Through natural oxidation and slow fermentation of old white tea, the veins at the bottom of the leaves are clear and active. The veins of the post-processed and aged white tea are not clear, and they will rot when you pinch them by hand. Moreover, in comparison, the underside of the leaves of fake old white tea looks black and black.

Here's how to brew white tea correctly:

To brew white tea, the water temperature should not be too high, about 90 degrees. This kind of white tea is covered with white hair, and when brewing, the hot water should not be directly rushed to the tea buds, but should be poured along the wall of the cup (or pot). This has two advantages, that is, it will not damage the quality of the tea buds, and it will not affect the beauty of the soup color due to the large amount of tea buds shedding and making the tea soup turbid.

Although the white tea shape is small and delicate, the tea buds are fat and plump, and the soup time is long, which is very resistant to brewing. Even if it is soaked to ten dishes, the soup is especially colorful, although the taste is a lot lighter, but you can still taste the rest of the rhyme. There is also a secret to brewing white tea, every time you divide the tea soup outside, you should not empty it completely, and you should leave about one-third of the soup base.

In this way, after the new water, the tea soup can still inherit the original charm.

Introduction to white tea

White tea, a micro-fermented tea, is a special treasure in Chinese tea. Because the finished tea is mostly bud heads, full of white hair, like silver and snow, it is one of the six major tea categories in China. White tea is not finished or rolled, only processed after drying or simmering, and has the quality characteristics of complete appearance buds, full of hair, fresh fragrance, yellow and green soup color, and light and sweet taste.

The main production areas of white tea are in Fuding, Zhenghe, Zherong, Wuhan Xinzhou Old Street, Jiaocheng Tianshan, Songxi, Jianyang, Yunnan Jinggu and other places, and the basic processes include withering, roasting (or drying), picking, reheating and other processes. The advantage of drying green tea is that the taste maintains the original fragrance of the tea, and withering is the key process to form the quality of white tea. Due to the different varieties of tea trees and the requirements of raw materials, white tea is divided into four products: Baihao Silver Needle, White Peony, Shou Mei and Gong Mei.

The correct way to brew white tea is as follows:

First, the cup bubble method.

The container can be a 200ml transparent glass; Throw 3-5g of white tea, put it in 85-95 degrees boiling water cup to wash the tea, and then you can brew it directly, according to your personal preference to decide the specific time of brewing.

Second, the bowl method.

The container can be a normal-sized ceramic bowl; The amount of tea is 5g white tea, and the boiling water with a water temperature between 85-95 degrees is used to brew after washing the tea in a fast warm cup, and it is recommended that the first three brews can be brewed in about 15 seconds, and then the cup sitting time can be appropriately extended.

3. Pot bubble method.

The container can use a large-capacity elegant cup, and if you have a pot-bellied purple clay pot will be a good choice; The amount of tea is 5-8g of white tea, after washing the tea with boiling water at 85-95 degrees, it is allowed to stand for about 30-45 seconds during the brewing process, and the taste is mellow and full of aroma.

Fourth, the boiling and drinking method.

The container can use a tea brewer, and the amount of tea is 5-10g of old white tea for more than three years, and this method is suitable for old white tea.

1. Boiled old white tea can be brewed first (it is recommended to brew 3 times) before boiling;

2. Use hot water for boiling tea and refilling;

3. The proportion of tea: the ratio of tea to boiled dry tea is 1:80, and the ratio of tea to the bottom of boiled leaves is 1:50.

How to brew white tea in the right way:Method steps.

1. Take 5-10 grams of tea if you brew it in a purple clay pot, cover a bowl with 5 grams, and choose mountain spring water if possible.

2. Pour the boiling water into the tea and pour it out within three seconds, choose the appropriate size of the white porcelain bowl, you can choose 110ml white porcelain bowl with 5 grams of white tea.

3. Brew directly with 100 boiling water, and the soup will be made within 5 seconds, and each brew can be delayed by a few seconds.

4. The process is filled with water, the box lid, the bowl is lifted, and the soup is distributed, and the whole process is best completed within 10 seconds.