The basic steps of making tea, the basic steps of making tea

1. Prepare water: Prepare the required tea utensils, such as teacups, teapots, etc., and then use a kettle to boil boiling water for later use. If you are using a tea set to make tea, you should also arrange the tea set in turn.

3. Moisten the cup: In the third step of making tea, pour a little boiling water into the tea set one by one, and turn the tea set slightly to make the inner wall of each tea set moist. Then pour out the boiling water.

4. Placing tea: According to the ratio of tea to 1:50, put the tea leaves in the tea lotus into each teacup or teapot respectively. Then pour a little boiling water into the tea set, and the amount of water should be submerged over the tea leaves. Make the tea fully infiltrated, better promote the tea aroma and precipitate the tea taste.

5. Brewing: Use the high punch method, hold the pot in the right hand, and pour boiling water into the teapot or tea cup. If you use a teacup to brew directly, the amount of water should be seven or eight points full. As the saying goes: Seven points of tea and three points of love, tea is full of deception.

6. Serving tea: According to various factors such as the type of tea and the degree of tightness, the brewing time is determined. After brewing, the tea is served to the guests in turn with both hands, and the palms of the hands are stretched out to salute and invite the guests to taste the tea.

7. Tasting: Before tasting the tea soup, you may wish to invite the guests to smell and appreciate the tea with yourself, feel the fragrant and pleasant tea fragrance, and appreciate the beautiful posture of the tea leaves floating and dancing in the teacup. Taste it carefully, take a small sip, and feel the mellow and sweet taste of the tea soup.

8. Refill water: The eighth step of making tea is to refill the water, and always pay attention to the guests' teacups during the tasting process. When only a third of the tea soup in their teacups is left, it is necessary to refill them in time. The refill temperature is around 80 degrees Celsius.

10. Clean utensils: Every time you finish brewing tea, you must develop a good habit of cleaning the tea utensils in time. Rinse off the tea grounds first, then rinse them repeatedly with clean water. Finally, rinse with hot water, disinfect it, and put it in a ventilated and dry place for next use.

Make a pot of good tea every day, taste it carefully, drink its fragrance and taste it. Each type of tea has its own style characteristics, both in terms of tea properties and efficacy.

Moreover, in terms of brewing, different tea brewing methods are different, and the taste is also very different.

So, what are the steps to make tea? Now, let's take a look at the simple steps to make tea.

1.Warm cup.

Wash the teacup and blanch it slightly with boiling water. This is a warm cup.

2.Set tea.

After the tea, the boiling water is poured into the pot, usually the flush is eight minutes full, the brewing time is generally about 5 minutes, the more brewing times, the longer the steeping time.

3.Brew.

After the tea, the boiling water is poured into the pot, usually the flush is eight minutes full, the brewing time is generally about 5 minutes, the more brewing times, the longer the steeping time.

4.Tea.

The brewed tea should be poured into the sea of tea first, and then poured from the sea of tea into the guest's teacup.

5.Serve tea.

When serving tea, it is necessary to hold it on a tea tray and place it in front of the guest's right hand and invite the guest to taste the tea.

6.Tea.

After the tea is brewed, you should not rush to drink, but should first look at the color and shape, then hold the cup and smell the fragrance, and then sip the soup to enjoy the taste.

The above is just a simple brewing method for drinking tea in daily life, different tea brewing methods are different, and we can choose the corresponding brewing method according to our own tea when drinking.

Seven steps to making tea for newbies.

The first step is to have water

First of all, we should put the mouth of the glass cup upwards in the cup tray, the cup should be placed in the horizontal middle of the tea tray, the teaspoon barrel and tea lotus should be placed in the upper left corner of the tea tray, the folded tea towel should be placed on the side of the tea tray, and the kettle should be placed in the lower right corner of the tea tray. Then boil the boiling water and put it in the kettle for later use.

The second step is to enjoy the tea

Fill the tea leaves with the tea lotus and present the tea lotus to the guests so that they can enjoy the tea'Appearance, color, smell the rich fragrance of tea.

Step 3: Moisten the cup

Pour one-third of the boiling water into the glass one by one, hold the base of the cup with your right hand, hold the bottom of the cup with your left hand, and turn your wrists counterclockwise three times with both hands to moisten the entire inner wall of the glass. Then pour boiling water into the bowl and place the glass back in the saucer.

Step 4: Set up the tea

According to the ratio of tea to 1:50, put the dry tea in the lotus into each glass. Pour a little boiling water into the glass in a rotating motion until the amount of water is submerged in the tea leaves.

The purpose is to make the tea fully infiltrated, precipitate the soluble substances of the tea faster, and promote the aroma of tea. The soaking time is generally about 20-50 seconds, which can be determined according to the degree of tightness of the tea leaves.

Step 5: Brewing

With the technique of "Phoenix Three Nods", the right hand holds the pot three times up and down and pours boiling water into the cup, and the amount of water is seven points full. As the saying goes: seven points of tea and three points of love.

Step 6: Serve tea

The brewed tea is presented to the guests in turn with both hands, and the guests are invited to use the tea with their palms stretched out.

Step 7: Collect

After serving the tea, take back the tea utensils that you don't need to use in the order of first use and then recall. If you use the tea towel first and then the tea towel, then collect the tea towel first and then the tea lotus. However, this step can be done later, and you may wish to chat and laugh with the guests after making tea.

Step 8: Drinking

Before drinking tea soup, smell the fragrance and feel the fragrance of tea; Enjoy the tea again, and enjoy the graceful posture of the tea leaves floating and dancing in the glass; Then taste it carefully, feel the mellow and sweet taste of the tea soup, and the aftertaste is endless.

Step 9: Refill the water

When only one-third of the tea in the guests' cups is left, it is necessary to refill the water, and the recommended temperature is about 80 degrees Celsius to ensure the strength of the second brew.

Step 10: Fixtures

The last step is the cleaning fixture. Every time you finish making tea, you must develop a good habit of cleaning the tea set in time, and it will be better to disinfect it after cleaning.

Gaiwan is now the most used tea set to make tea.

Mr. Lu Xun said in the article "Drinking Tea": "To drink good tea, you must use a bowl."

Among the many bowls, cups, pots, and cups, why only praise the bowl, among them, there is a reason.

The gaiwan method of making tea was a popular way to make tea in the Qing Dynasty.

Gaiwan is a kind of tea set with a lid on the top, a tray on the bottom, and a bowl in the middle. It is also known as "Sancai Bowl" or "Sancai Cup".

The cover is the sky, the support is the earth, and the bowl is for the people, which is confirmed by the concept of "heaven, earth and man" in traditional Chinese culture.

The cover bowl is large and small, the lid can be put into the bowl, the lid is not easy to slip off when drinking tea, there is a support will not be hot, and the lid will not run fragrant.

One person can drink alone, and many people can be used as a pot; At home, you can drink and soak at any time, go out, and it is easy to carry. Gaiwan can be called a "universal tea set".

When tasting tea with a bowl, hold up the bowl with a saucer, scrape the lid a few times at the mouth of the bowl, so that the tea rolls up and down, the light scrape is light, and the heavy scrape is thick, as you like, this is the benefit of the bowl compared with other tea utensils.

Chinese tea tasting pays attention to "observing the color, smelling the fragrance, observing the shape and taste" is indispensable.

Making tea with cups and teapots is not conducive to color observation and shape, and it is also not conducive to the adjustment of the intensity of tea soup.

And making tea with a covered bowl is convenient for viewing and smelling the fragrance, and it is simple and easy to learn, and it also avoids the trouble of plugging the cup and spitting, which is favored by tea guests.

Originally, the gaiwan was a single-use tea vessel that could be brewed and served directly to guests or for oneself to drink, and the gaiwan was used as a cup.

The gaiwan can also be used as a teapot, and it has become another form of tea combination with a fair cup, where the tea in the fair cup is poured into a small teacup and can be drunk by yourself or served to guests.

First, the steps for personal use of gaiwan brewing.

1. Warm bowl: Pour boiling water into the bowl, and then pour the water into the small teacup, the purpose is to keep the bowl and teacup clean and hot when in use.

2. Tea: Take a 120ml gaiwan as an example, 3 grams of green tea and black tea, 7 grams of oolong tea, and 5-8 grams of Pu'er tea.

It can also be adjusted slightly according to personal preferences.

3. Water injection: brew with hot water at the appropriate temperature.

The water temperature of the old tea leaves is high (100), and the water temperature of the young tea leaves is low (80-90).

The method of water injection: high flush fragrant, low hanging into soup.

Try not to fill too much when pouring water, it is advisable to fill seven points, fill too full, the heating area along the bowl is large, and it is easy to burn your fingers when pouring tea.

4. Soaking: After pouring water, cover the cup lid and soak for a while, before that, you can also use the cup lid to turn the tea leaves, so that each tea leaf is fully comfortable.

However, attention should be paid to heat preservation during the whole brewing process, and the tea leaves will be affected by the taste after drying.

The speed of the soup is from fast to slow, and the brewing is lengthened.

Oolong tea should not be stuffy, stay for 5 seconds after pouring water to make the soup, the technique should be stable and fast, the bowl should be flat, don't hesitate when it comes to the time to make the soup, it must be fast, drain as soon as possible.

After draining the water, the lid can be opened slightly to allow the tea leaves to ventilate, so that the tea soup will taste better.

There are five conditions necessary for making tea: water quality, mood, time, tea volume, and water temperature.

The basic points of making tea: four sayings for drinking kung fu tea.

Quality: Identify the quality of tea.

Embellishment: Generally brewed in a small pot and tasted in a small cup.

Drink: Take a few small sips in life.

Drink: To quench your thirst, drink a large bowl.

The characteristics of Ruochen out of kung fu tea: "hot".

Warm and moisturize: Rinse the dry tea and let the tea absorb a certain temperature, so that the color and fragrance of the tea can be brought into play more easily.

Kung Fu tea is brewed only four times in one brew.

One is skin; two and three for meat; Four is the pole. Because after the four flushes, the tea is basically gone.

Four-word formula for sprinkling tea: low, fast, even, and exhaustive.

Low: Sprinkle the tea can not be high, high the fragrance is lost, the foam is everywhere, the guests are not respectful, fast: the fragrance is not easy to lose, and the heat of the tea can be maintained.

Even: The most important thing is to treat guests equally.

Exhaustion: Tannic acid will not be dissolved, and the tea will not be bitter.

Hanging pot high flush: let the boiling water is conducive to stirring the tea leaves, so that the tea fragrance is easier to play, due to the rapid play of tea flavor, the tannic acid has no time to dissolve, and the tea soup will not be bitter.

Rewash the fairy face: (**Tea ripe).

1. Make the hot air attack inside and outside, and force the tea flavor to play quickly.

2. After a short pause, the water on the body of the pot is completely dry, that is, the tea is ripe.

3. Rinse off the tea foam outside the pot.

Guan Gong patrols the city: evenly distributes the tea soup.

Han Xindianbing: Didi is the essence.

Taste the good tea: the entrance of the tea, the tea soup swirls in the mouth, you can distinguish its aftertaste, the mouth and nose are fragrant, the throat is moistened, and the body is comfortable and refreshing.

Features: The props are simple, and the freedom to make tea is very suitable for the public to drink.

Zen Tea Brewing Eight Songs".

Raising eyebrows and hundreds of cranes bathing in Yao Chiqing, Guanyin enters the palace Shao Lening, hanging pot high and flying white waterfall, spring breeze blowing sail light;

Guan Gong patrolled the city and the generals stood up, Han Xin ordered the rest of the troops to clear, appreciate the soup and listen to the dusk drums, and taste the sweet rain in his life.

Brewing steps. Soup pot: Pour boiling water into the pot until it overflows.

Pour water: Pour the water from the pot into the teacup.

Tea: This is a more elaborate way to place tea, put a tea funnel at the spout of the pot, and then use a teaspoon to pluck the tea into the pot.

Fill: Pour boiling water into the pot until the foam overflows the spout.

Pour tea: 1The first teapot is turned in a retrograde circle along the teacup, with the intention of scraping off the water droplets at the bottom of the pot, commonly known as "Guan Gong patrolling the city." Pay attention to the direction of grinding the pot, when holding the pot in the right hand, when you welcome to drink tea, you should grind it in the counterclockwise direction, and when you send off the guest, you should grind it in the clockwise direction, if it is a left hand pot, it is the opposite.

2.Pour the tea in the pot into a fair cup to make the tea soup even. Another way to evenly spread the tea is to pour tea into several cups at the same time in a teapot, and when it is about to be poured, the remaining tea soup is poured into each cup separately, commonly known as "Han Xin Dianbing".

Note that when pouring tea, you can't pour a full cup at a time, and it is better to fill it at seven points.

Divide the tea: Pour the tea soup from the tea into the teacup, and it is advisable to fill it with seven points.

Serving tea: free to drink, or served by a special person.

Slag removal: Use a slag spoon to remove the tea dregs from the pot.

For later use: After the guest leaves, wash the cup and wash the pot for the next time.

1. Equipment: Prepare tea sets and Pu'er tea.

2. Warm pot cleaning utensils: first use boiling water to heat the tea set, which mainly plays the role of warming the pot and warming the cup, and at the same time can wash the utensils, and then put in the tea leaves.

3. Moisten the tea: Pour in the boiling water with a capacity of about 1 4 in the tea set, and then pour it quickly to clean the impurities in the tea and wake up the tea leaves.

4. Tea brewing: grasp the brewing time according to the actual situation.

5. Divide tea: the first way. Pour boiling water and brew for about 10 seconds, put the tea into the fair cup, put the strainer on the fair cup, filter the broken tea, and then evenly divide it into a small cup, and you can drink it when it is warm.

Three ways to brew green tea:

The steps to make tea are as follows:

Material preparation: tea, water, tea set, kettle, induction cooker, etc.

1. Boil water. The premise of making good tea is to find the most suitable water first, and soft water such as pure water is the first choice for making oak tea. And one of the requirements for making tea water is that it needs to be boiled, whether it is brewed with 80 degrees or 90 degrees of water, the water must be boiled first, and then cooled from 100 degrees to the desired temperature of the water.

2. Wash the cup. Rinse teapots and teacups, including lids, and quickly discard water. In this way, the temperature of the tea set can be raised, so that after the tea is brewed, the temperature of the tea soup will not drop quickly, but will be relatively stable.

3. Throw tea. Depending on the size of the teacup or teapot, place a certain amount of tea leaves into the teacup or teapot in which the tea is made. Generally speaking, the ratio of tea to water is 1:30-50. Immediately throw 3 grams of tea and fill at least 150ml of water.

4. Brewing. When flushing, pay attention to the "phoenix three nods", that is, tilt the teapot down and lift it up three times, and at the same time "nod and salute" the guests, it can also make the tea soup evenly concentrated.

5. Pour the tea. After brewing, the tea soup needs to be poured into the sea of tea first, and then poured from the sea of tea into the guest's teacup.

6. Serve tea. The teacup is held in front of the guest with a tea tray, and placed in front of the guest's right hand as if it were a waiter.

7. Tea tasting. Freshly brewed tea, don't be noisy and rush to drink. You should first look at its color and observe its shape. Then pick up the teacup, smell the soup, and taste the taste.