How many steps are there to enjoy life and taste tea?

Tea tasting: appreciating the color of the soup, smelling the aroma, tasting the taste, and evaluating the bottom of the leaves, probably like this.

The steps of tasting tea are probably to look at the color of the tea first, then smell the aroma of the tea, and then taste the tea.

When tasting tea, the tea set should first be boiled and rinsed, the color of the tea leaves should be observed, and the taste of the tea leaves should be tasted

When tasting tea, you need to pick it up to see the color of the tea soup, and then smell the aroma of the tea before drinking the tea.

Tea tasting is to taste the fragrance of life and virtuous tea. Observe the color of the tea, and finally savor the taste of the tea.

This should be based on the color of the tea leaves and the taste of the tea slowly and carefully.

Watching others make tea, it feels really a kind of enjoyment, so temperamental, but I just can't learn it.

There are generally 4 steps to tasting tea, the first is to appreciate the tea, its color is to appreciate the color of the tea, then to smell the taste of the tea, and then slowly taste the taste of the tea, and finally to look at the bottom of the leaves. Because tea contains tea polyphenols, it will be oxidized quickly when the tea polyphenols in the tea soup are finished with the air, so it is easy to change color for 10 minutes, so when appreciating the color of the tea, it is necessary to observe the chromaticity of the tea and its brightness.

When we watch costume dramas, we actually see that when some adults are drinking tea, they will use the lid of the pot to make a cup of tea first, and then quietly embroider this fork with their nose close to the back eye in the middle of the night, this is because they are appreciating the aroma of this tea, so when appreciating this tea, they generally appreciate this tea, whether it is fresh or not, fresh or tender or strong.

Then for the taste of the tea, when the tea leaves are in the mouth, don't be in a hurry to swallow this tea, slowly turn it three or two times with the tip of the tongue, and then swallow it after the tour to taste the taste of the tea, so this one needs to be tasted slowly. <>

And after this series of steps, and then slowly look at the liquid, its brewed tea leaves are poured into the lid of the cup, to appreciate its tenderness, as well as symmetry and color in this night, this is the last step of tasting tea.

To taste tea, you need to understand tea first, and there are eight elements of tea tasting.

Take Pu'er tea as an example: Pu'er tea is different from other teas, and there are many differences between Pu'er and Pu'er, such as: the difference between raw tea and ripe tea, the difference in hail and grip (the production will be different from the mountain), the difference in storage age (the storage location, temperature, and humidity are different), the difference between ancient trees and the platform, including the difference in the conditions of the tea drinkers themselves, and so on.

There is often a saying about tea tasting, how can it be considered a good tea? In this simple way, the eight elements help you identify a good Pu'er tea from the taste.

The key element of tea appreciation is the color of the soup and the viscosity of the tea soup.

Because of the lack of endoplasm of terrace tea, the tea soup is yellow-green, and the tea soup in the mouth is relatively thin, and the ancient tree tea is full of quality, and the new tea of the year can show a golden and transparent soup color, and the entrance has a very obvious viscosity, in fact, this is very easy to understand, if the tea is brewed, the tea itself contains less, then the overflowing tea inner quality is less, the soup color is not golden and transparent, and the viscosity of the entrance is low; Just like rice soup, the more starch you have, the more sticky it will feel in your mouth.

The key element of tea appreciation is two: fragrance.

The performance requirements of a good tea in the fragrance are very high, and it must be unique, showing the regional style and characteristics of the tea mountain where the tea is picked, which is the characteristics of the mountain we commonly call it, so when you taste the tea, the aroma of the tea from different tea mountains must be to smell the unique tea aroma; Because the structure of the soil mineral composition of each hill is different, so the tea will show distinctive characteristics, for example, the dense fragrance of the former return and its fine tea soup is because his soil contains unique brick red soil, red soil, red soil and other unique mineral elements, but to make the tea show a strong personality needs tea trees, the tree is old, the trunk is high, and the root system is deep, so that the mineral components in the deep soil can be ingested and show a unique tea aroma, so this unique fragrance can only be produced in the ancient tree tea; Due to the lack of nutrients and poor internal quality, artificially cultivated terrace tea can only rely on blending to improve the taste, as well as cultivation and fertilization behavior, which can only reflect a single fragrance, and this fragrance will disappear after 1-2 years of aging in the later stage, and slowly turn into aged fragrance; The ancient tree tea can obtain the mineral components deep in the soil, and can reflect the uniqueness of each mountain in the best state of rich internal quality, such as the dense fragrance and delicate and smooth soup of the past, and the perfect tea properties of both rigidity and softness. A good tea: the choice of fragrance must choose a strong and lasting aroma, with a unique fragrance, and the fragrance is calm, the fragrance can be calm when making tea, the first tea soup can be poured out after the smell of its fair cup of fragrance, whether it is rich and sinking, the fragrance of terrace tea is difficult to present in the fair cup, the more calm this kind of fragrance means that its inner quality is sufficient, the older the age; And this kind of fragrance can not be blended in the production, can only use a mountain, the average age of the tea tree picked tea green in the way of pure one mouthful, the ancient method of production.