The production of ginseng oolong tea, what is the brewing method of ginseng oolong tea

The processing method originated in Taiwan and belongs to reprocessed tea. The warmth of ginseng is combined with the purity of oolong tea to achieve the effect of yin and yang harmony and balance health.

Tea tasting feeling: unique taste, sweet and delicious, often drink can nourish qi and nourish the skin, quench thirst, calm the mind and clear the heart; Drinkers can enjoy the taste of oolong tea and ginseng at the same time. The prime number of ginseng oolong tea with high grade lies in the selection of oolong tea.

The first or second brew tastes the taste of ginseng, followed by the taste of oolong tea. Therefore, ginseng oolong tea with a high grade is more resistant to brewing, don't just taste one or two brews.

Tea fragrance: unique taste, sweet and delicious, often drink can nourish qi and nourish the skin, quench thirst, calm the mind and clear the heart.

Tea amount: It is recommended to put 5 grams of tea.

If you want to talk about the quality of ginseng oolong tea, you have to start with the preparation method: ginseng oolong is made by using the prepared oolong tea and ginseng powder and licorice powder; clumps. Most of the mechanical processing processes are similar, so the difference between the quality and badness of ginseng oolong is in this source material.

One of the differences: the best ginseng oolong uses the best oolong tea, while the general ginseng oolong can only choose the ordinary oolong tea. As the main source of ginseng oolong, the quality of oolong tea can affect the overall quality.

Difference 2: The dosage of ginseng powder and licorice powder. Needless to say, the amount of high-quality ginseng oolong will be relatively large.

Of course, the amount of flavor is not much, and you can't feel it when you drink it alone.

Ginseng oolong, the color and taste are fragrant, the aftertaste is long, and there is an inexplicable fragrance in the tongue after drinking, so it is also called "Lan Guiren", the origin is Taiwan Province, China, and can also be seen in Hainan Province today.

The best ginseng oolong is made with high-quality oolong tea, which is exquisitely made with Western ginseng, which retains the mellow aftertaste of oolong, and adds the tonic and sweetness of American ginseng.

Tea has the effect of nourishing the skin, quenching thirst, and refreshing people's spirits, which can not only absorb the nourishment of American ginseng, but also have the elegant fragrance of oolong tea, and the aroma is long-lasting, which is really a good product for modern tea drinks.

Processing technology: sun-dried - shaken - cool - finished - first kneading - re-drying - drying.

1. Pay attention to whether there is a strong astringency, the raw materials of ginseng oolong are generally low-grade colors, and the size and color of the particles should not be used as the standard for quality evaluation; Pay attention to whether it is ginseng or licorice;

2. The color of high-quality ginseng tea soup has no turbidity, less residue at the bottom of the cup, and no sediment;

3. Tea type particles are slightly larger, tightly knotted, and the particles that hang the powder should not fall off the powder too much, and the particles that do not hang the powder are complete. Dry fragrance has ginseng flavor, fire flavor is sufficient, fire fragrance is mellow, tea soup is red, one or two are mixed to drink, and the aroma is not sharp. Sweet and natural.

How to soak ginseng oolong:

1. Before making tea, rinse the tea set with boiling water, and continue to rinse it during the brewing process to keep the tea set hot.

2. Divide the tea into the pot, fill the bottom cover of the pot with broken pieces with thick strips, and the small and medium leaves are arranged on the top of the hidden base surface of the hailstone, so as not to block the mouth of the pot with the tea powder.

3. Brew tea first to follow the edge buffer, so as not to break through the "tea gall". When flushing, make the tea roll and add ginseng slices.

4. When the water overflows the tea leaves and ginseng, discard immediately.

5. The second flush to ninety percent, cover the body of the pot with boiling water, then the water in the tea tray rises to the middle of the pot, about 2 minutes later, the ginseng and potato oolong tea will be brewed.

Introduction: Ginseng oolong tea is not a pure natural oolong tea, it is a tea made by people who have been trapped in the work. Ginseng oolong tea combines the effects of ginseng and oolong tea, which has very good benefits for the human body.

Not only that, ginseng oolong tea also has the characteristics of mellow and sweet taste, strong throat rhyme, and strong ginseng flavor, which is deeply loved by the majority of tea lovers. So, how to brew ginseng oolong tea? Let's find out!

How to brew ginseng oolong tea?

Prepare boiling water, oolong tea for water temperature requirements are generally around 95 degrees. You just boil the water anyway. Prepare two more cups (one of which has a lid).

Blanch the two cups with boiling water, generally pour one-third of it, and pour the water after the cup is hot, so that the temperature of the cup can be increased and disinfected, so as not to wait for the tea to be brewed. At that time, the water temperature drops due to the cup, and the oolong is very affected by the temperature, and the taste is too different.

Put an appropriate amount of tea in a cup with a wide lid, generally 5 grams, in fact, you can spread the bottom of the ordinary teacup and a little more is enough.

High flushing, is to raise the position of the water ruler bright pot to flush into the cup, so that the tea rolls, wash the tea, because oolong belongs to semi-fermented tea, in the production process is inevitably some floating dust sticky, to wash the tea and make the tea pre-stretch, not to the outside of the hot inside is not. Then use the lid to scrape off the floating bubbles on the water surface as quickly as possible, and then pour out the tea washing water after lightly covering the lid. Don't cover it to death, as long as the tea leaves don't flow out and the water can be poured out.

Be careful not to burn your hands. At this time, you can already appreciate the aroma of tea.

After the above work is completed, it can be really ** tea. You flush again, about 20 seconds later, according to the way of pouring water in step 4, pour the tea soup into another scalded cup, do not carry it very high, pour a little low, try to stick to the cup that receives the water (high flush and pour low, so that the tea is not easy to cold, and the fragrance does not disperse). Then let the tea leaves sit alone in a cup with a lid and wait for it to brew.

Generally, try not to wait for the cup to be cold before soaking, to drink it while it is hot, oolong cold to drink cold.

After the brewing method, the water immersion time of each tea can be slightly extended, which is convenient for the tea to play. But it depends on the degree of fermentation. The fermentation time is slightly shorter for the deep fermentation and the brewing time is a little longer for the shallow fermentation. The specific problems are analyzed in detail, and you will know it naturally when you drink too much.

Tea leaves, commonly known as tea, generally include the leaves and buds of the tea tree. Also known as tea, 槚, tea, 荈. Tea ingredients include catechins, cholesteenone, caffeine, inositol, folic acid, and pantothenic acid, which are beneficial to health.

Ginseng oolong tea, also known as Lan Guiren, is processed by high-grade oolong tea and high-grade ginseng powder, which not only retains the mellow aftertaste of oolong, but also adds the tonic and sweetness of American ginseng.

It has the functions of refreshing the mind, beauty and fat reduction, prolonging life and preventing coronary heart disease. It is a natural and healthy drink that cannot be obtained from a lot. It has a sweet and unique taste that is evocative.

Oolong tea tastes sweet and mellow, coupled with the nourishing effect of ginseng, often drinking this tea can not only taste the fragrance of the tea next to the land, but also achieve the effect of health care and longevity.

Brewing ginseng oolong tea is very particular about kung fu. The first three bubbles can be soaked well, and the key is the feeling after the three bubbles. It should be said that any tea is brewed and faded.

A good tea master can increase the number of tea brews, and the taste of the tea soup will not deteriorate significantly. This is a matter of knowing the ratio of water temperature to soaking time.

Usually, after passing through the warm pot, the tea leaves can maintain a relatively stable temperature in the purple clay pot, and the tea leaves can be smoothly stretched and the tea juice can be poured out. However, often the tea juice comes out. At the same time, it also exposes the poor qualities of tea, such as:

Astringent, numb, bitter and other flavors inherent in the tea itself. It is commonly known as "soaked dead". In order not to soak to death, but to retain the fragrance, usually use 1 2 or 2 5 amount, after warming the pot, the first brew high flush, so that the tea leaves tumble in the pot, low watering so that the foam on the surface of the tea leaves overflow out of the pot, and then rinse the surface of the pot after covering.

I feel that the aroma overflows in the rising heat, and the water stains on the surface of the pot are close to drying, and before the aroma is at its peak, about 10 to 15 seconds, the tea soup is about to be released. If you wait until the tea soup is at its peak, it will be too late, and there is no need to say bitterness, the fragrance will also leak and be paste. Tea is also old.

The feeling of freshness is gone, and the tea soup cannot be drunk.

1. Make the breath more refreshing, and also prevent tooth decay, because oolong tea itself contains a lot of polyphenols, which can effectively prevent the occurrence of tooth decay.

2. Oolong tea tastes sweet and mellow, coupled with the nourishing effect of ginseng, drinking this tea often can not only taste the fragrance of tea, but also achieve the effect of health care and longevity.

3. It has a strong antioxidant function, eliminates reactive oxygen species, and can also make ** smoother and has the effect of whitening.

4. Improve the function of protein lipase and achieve the best effect.

1. Prepare water and tea sets. Before brewing, prepare 5 7g of tea, a gaiwan (or glass), a pot of boiling water, preferably natural mineral water, if not, you can also replace it with pure.

2. Ironing the cup. Before brewing ginseng oolong tea, first rinse the tea set with boiling water to let the temperature of the cup also rise, and then put in the tea leaves, taking a gaiwan of about 110ml as an example, generally about 5g of tea.

3. Brew. The most suitable water temperature for ginseng oolong tea brewing is a high temperature of more than 95, and then pour water into the cup, and then pour it into a high flush to stimulate the aroma and contents of the tea. After the flushing is completed, cover the cup lid, and the soup can be made in 10s, and it is not advisable to soak for a long time.

4. Tea tasting. After straining out the gaiwan tea soup, it is the brewed ginseng oolong tea, you can smell the tea with your nose before drinking, appreciate the unique aroma of ginseng oolong tea, and then you can start to taste the tea quietly. Ginseng oolong tea put in at one time can be brewed 5 to 8 times repeatedly.