How to learn the art of making tea? What are the tips for making tea

Tea making skills! There are two ways to do this! One is to learn a tea master systematically!

The second is the wild bubble method! Feel free to brew, after continuous attempts to understand the tea, talk about a cup of tea brewing well! Making tea well is nothing more than three inevitable conditions!

1 is the water temperature, 2 is the time, and 3 is the heart! Let's talk to tea with your heart!

Buy a better set of purple sand tea sets and read a book!

I'll get used to it every day...

1. Water for making tea

Famous spring with famous tea. The ancients made a regretful choice for making tea, one is that the water should be dry and clean, the other is that the water should be alive and fresh, and the third is that the water should be stored in the law. The water used to make tea is generally natural water.

Natural water amine can be divided into spring water (mountain water), stream water, river water (river water), lake water, well water, rainwater, snow water, etc.

The hardness of water is closely related to the quality of verification. When the pH value of water is greater than 5, the color of the soup deepens, and when the pH value reaches 7, theaflavins tend to be automatically oxidized and digested. Soft water is easy to dissolve, and the tea has more ingredients, and the taste of ancient temples is stronger.

When the lead content in the water is high, the tea leaves cry; When the enzyme content is greater than 2mg kg, the poor taste becomes lighter; When the calcium content is greater than 2mg kg, the difference is astringent, and when the calcium content is greater than 4mg k, the tea taste becomes bitter. Therefore, it is better to choose soft water or temporary hard water for making tea. In natural water, rain and snow water are soft water, stream water, spring water, and river (river) sleep are temporary hard water, some groundwater is hard water, and distilled water is artificial soft water.

2. Tea utensils

Today's tea utensils usually refer to teapots, teacups, bowls, trays, saucers and other tea utensils. In the Northeast and North China, most people like to drink flower tea, and generally use a larger porcelain pot to make tea, and then pour it into a porcelain cup to drink. In the area south of the Yangtze River, I especially like oolong tea, and it is advisable to use purple sand utensils.

Sichuan, Anhui area popular and gaiwan tea. and West Lake Longjing and other famous green teas, the choice of colorless transparent glass is the most ideal. Pinyin name green tea and delicate green tea, no matter what kind of teacup is used, should be small rather than large.

Supporting tea sets, such as tea boats for teapots (also known as tea pools, consisting of two types of plates and bowls); a tea cup for soup (also known as a sea of tea); Tea lotus used to hold tea when tasting flowers; tea towels for dipping in water; Scoop tea with. Tea time; prevention and control of teacups, tea trays (for serving tea) and saucers; It specializes in storing tea tin cans, clay pots, wooden cans and other storage utensils.

Lovers often engrave wonderful texts on the lid of the teapot, which can also purify the heart. As long as it is clockwise, no matter which word you start reading, it can form a sentence, and the meaning is exactly the same, which indicates the benefit of the difference.

When commenting on a set of tea sets, you should first consider its use value. A set of gaps can only be called a perfect set of tea sets if it has the proper ratio of solvent and weight, the convenience of the handle, the surrounding and seam of the lid, the smooth water of the spout, the harmony of the color and pattern, and the harmonious combination of the beauty and use of the whole set of tea sets.

3. The amount of tea

Brew general red and green tea, the ratio of tea to water is about 3 grams of tea leaves in the northern United States, and 150-200 ml of boiling water is added. If you drink Pu'er tea and oolong tea, put 5-10 grams of tea per cup, and if you brew it with a teapot, you can grasp the proportion according to the appropriate size of the capacity, and the amount of input is almost the volume of the teapot, or even more.

4. The temperature of the tea water

Tea is brewed with freshly boiled and bubbly water, and the tea soup has a good aroma. High-grade green tea, especially the famous green tea with delicate leaves, is generally brewed with about 80 degrees of boiling water. After brewing, oolong tea, pu'er tea, and tuocha must be brewed with 100 boiling water.

Ethnic minorities in the border areas drink pressed tea, which requires higher hydrology and crushes bricks to boil.

Tea making is one of the traditional Chinese cultural arts, and mastering the correct method of making tea can not only allow us to taste the best taste of tea, but also feel the connotation of tea culture. In my opinion, there are several aspects that need to be paid attention to when making tea.

First, prepare the tea set. Tea utensils are the basis for making tea, and teapots, cups, trays, and tea canisters are all indispensable. When choosing a tea set, you should choose different tea sets according to different types of tea, for example, fragrant green tea is suitable for purple clay pots, while black tea is suitable for glasses.

Second, pick good tea leaves. The most important thing in making tea is to choose the right tea leaves. It is necessary to choose fresh, good quality, and properly stored tea, rather than buying cheap and inferior tea.

The amount of tea should also be moderate, not too much or too little, generally 3-5 grams per cup of tea.

Next, preheat the tea set. Rinse the tea set with hot water to preheat it, so that the tea leaves can better diffuse their aroma. The water in the teapot should also be scalded to the right temperature.

Then, fill with water. When pouring water, you should first inject a little hot water to preheat, and then control the water temperature moderately between 80-95 degrees, and choose different water temperatures according to different tea types, such as 80-85 degrees of water for green tea and yellow tea, and 95 degrees of water for black tea and Pu'er tea.

Finally, the soaking time. The time of tea soaking is also crucial, different types of tea are soaked in the morning and Kai are also different, generally green tea takes 2-3 minutes, black tea takes 3-5 minutes, Pu'er tea takes 5-8 minutes, the steeping time is too short and the taste will be light, too long will be bitter.

In conclusion, making tea is a delicate art that needs to be taken seriously at every step. The correct way to make tea can allow us to taste the best taste of tea, and it can also make us better feel the breadth and profundity of Chinese tea culture.

1. Take water. Before making a good tea, the rubber is the first to find the most suitable water, and the first choice for making tea is pure water, mineral water and other soft water. 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 let it cool to the desired temperature and water temperature.

Tea leaves with high tenderness should be brewed at low temperature to avoid scalding the tea leaves; Coarse old tea leaves can be brewed at high temperatures to bring out the aroma and taste of the tea.

2. Choose utensils.

The tea utensils should be combined with the selection of brewed teas, and the gaiwan and teapot are suitable for a wide range of teas. Usually practice using it more, and you can be handy in brewing ordinary teas, but note that green tea is usually brewed in glassware. Other auxiliary utensils, such as fair cups, tea cups, etc., also need to be used depending on the occasion.

3. Wash the glass.

Rinse the teapot and cup with water, including the spout and lid, and quickly discard the water. In this way, the temperature of the tea set can be increased, so that after the tea is brewed, the temperature of the tea soup will not drop quickly, but is relatively stable, so that the water-soluble substances in the tea can be more fully leached.

Fourth, 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 1:50 to 80.

5. Soaking time.

The mastery of steeping time requires comprehensive consideration of factors such as the type, form and number of brewing times of tea. The sitting time can be determined according to the number of bubbles, and each subsequent brew can be appropriately extended by 3-5 seconds according to the sitting time of the previous brew.

6. Pour 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. The teacup is also called the tea cup, which has the meaning of tasting the tea beam. And the sea of tea is also known as the fair cup, which means that the tea is fair.

7. Serving tea.

The teacup is held in front of the guest on a tea tray and placed in front of the guest's right hand. When serving tea, you also need to use your free hand to make a gesture of asking for the tea to be missed.

8. Tea tasting.

Freshly brewed tea, don't rush to drink it. You should first look at its color and observe its shape. Then pick up the teacup, smell the soup, and taste the taste. When sipping the soup, let the tea soup flow from the tip of the tongue along the sides of the tongue to the root of the tongue, and then back to the tongue, and repeat this two or three times to feel the aftertaste and sweetness of the tea soup.

Tea is a product of labor and is a beverage. Tea culture is based on tea as the carrier, and through this carrier to spread various cultures, is the organic integration of tea and culture, which contains and embodies a certain period of material civilization and spiritual civilization. The following is an introduction to the tips for making tea, welcome to read!

Tips for making tea

1.Warm the kettle and let the kettle preheat.

2.Wash the cups and wash all the cups once with boiling water.

3.Put the tea leaves. Put the tea leaves first, and observe the quality, of the color, age, and shape of the dry tea.

4.Tea washing. The first time you brew the tea, you don't drink it, but you can use the tea powder to cover it, and you can smell the fragrance of the tea leaves (including the "cover incense" left on the lid).

5.Tea viewing. Appreciate the process of tea churning up and down and stretching during brewing, the dissolution of tea leaves and the posture of tea after brewing.

6.Tea. There are two ways to taste the tea. One is to lick with the tip of your tongue and let the tea spread back and forth in your tongue. The second is to use the throat product, drink it in the mouth, do not rush to swallow it, and taste the taste of tea.

7.Aftertaste. After taking the first sip of tea, you can also smell the tea cup while reminiscing'Aftertaste.

An Introduction to Japanese Tea Ceremony Culture

Extended reading: How to examine and discover the beauty of the purple clay pot

Pure purple sand material is an important prerequisite for creating a purple sand pot design, making full use of the characteristics and colors of the material, and expressing the beauty of purple sand's material, plastic art, and daily functions. This is the effect that a good purple clay pot should achieve.

Whether it is traditional or modern, the shape of the purple clay pot is very particular about the three-dimensional beauty of its points, lines and surfaces. Pay attention to the overall design of the pot body, novelty, which requires the production staff to be people-oriented, with humanized design, in order to achieve such an effect. The purple sand pot body pays attention to the bearing, and the function of the spout, pot handle, and pot button is coordinated.

Whether the structure of the pot is coordinated, this is the key, if the surface of the light goods is smooth, whether the transition of the nozzle is natural, whether the workmanship is fine, clean and neat.

Secondly, observe whether the water is smooth and clean, whether the handle is labor-saving, and whether the lid is tight. In the traditional concept, the same shape outer contour curve is a millimeter different, and it is said that it is a thousand miles away. The shape of the light goods is plump, delicate, rough, or resolute, giving people a feeling"Round, steady, even, positive"。

The teapot made by modern pottery techniques pays attention to the artistic taste of the shape, seeks stability in the irregularity, and seeks the law in the change, fully shows the aura of the work, pays attention to the artistic effect of the work, and pursues the artistic conception of returning to simplicity. From the original rules of pot art to the impossible, fully enjoy the sense of beauty.

The tools needed to make tea are extensive:

Hot water, tea leaves, tea sets.

1. Rinse the tea cracks with hot water and drain the tea set. The tea leaves are then placed according to the size of the tea set.

2. Wash the tea, pour in an appropriate amount of boiling water, and then pour it out quickly.

3. According to the ratio of tea and water, the boiling water is flushed into the tea bowl, and there is a saying of "Phoenix three nods" when flushing, that is, the kettle is tilted down and lifted up three times, which is not only the host nodding to the guests, but also makes the tea and tea turn up and down, so that the concentration of the tea soup is consistent.

4. The brewed tea should be poured into the fair cup first, and then poured from the fair cup into the guest's teacup.

The origin of tea.

As a drink, tea has spread to various ethnic minority areas in northwest China since the Tang Dynasty and has become a necessity for local people's lives. China is the origin of the tea plant. However, China's contribution to mankind in the tea industry mainly lies in the earliest discovery of the tea plant, the first use of the tea plant, and the development of it into a splendid and unique tea culture in China, the East and even the whole world.

Tea drinking and tea production in all countries in the world, except for Korea, Japan, Central Asia and West Asia, which were introduced from China before and after the Tang Dynasty, the others were mostly introduced and developed after the 16th century, especially in the past 200 years.