How to make the brewing method, and what is the correct process of brewing black tea?

In one is to boil tea: it refers to putting the tea directly into the container, and then heating the tea directly on the heating equipment, and rinsing the tea leaves half-open (many people rinse the tea after they are fully opened, so that the taste of the tea leaves is lost, which is wrong). Rinse and heat the tea leaves until they boil and drink.

This way of making tea:

Brew out the tea.

The advantage is that the taste of the tea is strong enough, and the overall taste of the tea is brought into play. The tea leaves have a sweet feeling after reaching the throat.

The disadvantage is: boiling tea, it is easy to make the tea bitter if you are not careful, and it is extremely difficult to eat. It can't achieve the fragrance effect of making tea. This method is more suitable for northerners.

The tea artifact makes it easier for you to make tea, which is this shape.

One. Equipment, that is, the utensils needed to prepare tea. Each type of tea set has a specific placement, which is closely related to the aesthetics of the tea ceremony and the brewing process.

1.Water Injection: Designed for boiling water. The water quality of water boiled with ceramic water injection is smoother than that of water boiled with metal water.

2.Tea canister: used to store tea leaves. Tin and pottery are ideal materials, while plastic and glassware are not suitable for use.

3.Tea rules: The rules are also used when taking tea, and there is a purpose for measuring the amount.

4.Teaspoon: Helps sweep the tea leaves into a teapot or teacup. It is usually made of bamboo, cow bones, and horns.

5.Tea cup: It is the main vessel in the process of making tea. The function is the same as that of a teapot, and the volume is limited to four people.

6.Tea Pool: Placed under a teapot or teapot to hold the excess water that flows out of the tea brewing process.

7.Tea Sea: Used to hold tea soup. Make the tea soup even, and avoid the bitter and astringent taste of the remaining tea soup in the tea cup after soaking for too long.

8.Water bowl: commonly known as waste water tank, which is used to store waste water and tea.

9.Teacups: There are two types of cups: large and small, for drinking tea with different aroma concentrations. Two. Scrubbers.

Before making tea, the cup must be warmed, and the tea set must be thoroughly cleaned with boiling water to sterilize and sterilize at high temperature. Three. Set tea.

With tea, put an appropriate amount of tea leaves in the tea cup and pat the tea cup a few times to make the tea leaves evenly distributed. Four. First bubble.

Fill the tea cup with water. The pouring angle is 90 with the tea cup, and the boiling water is poured around the edge of the cup, and the more times it is swirled, the higher the fineness of the tea. After the tea leaves have been steeped for a few seconds, the tea broth is poured out.

The first brew of tea soup is called warm brew, the purpose of this brew is to let the tea first attract water and temperature, and volatilize the peculiar smell absorbed during storage, because the taste is not good, so pour it out and do not drink. Five. Positive bubble.

Repeat the initial brewing process, increasing the steeping time to 30 seconds to 1 minute (depending on the tea variety), and then infuse the tea into the sea of tea. Six. Divide the glass.

Divide the tea soup from the sea of tea into the teacups. The so-called "tea is full of deception", and each cup is required to be about eight points full when dividing the tea soup.

The tea brewing technique consists of three elements: the amount of tea used, the temperature of the tea brewing water, and the brewing time. There is no uniform standard for how much tea to use each time when making tea, but it depends on the type of tea, the size of the tea set, and the drinking habits of consumers.

There are many types of tea, different types of tea, and different dosages.

1. Boil water; 2. Scalding tea sets; 3. Put the tea leaves into the utensils; 4. Flush water into the utensils to wash tea with water; 5. Pour out the tea just now; 6. Fill the utensils with water; 7. Pour out the tea and pour it into a small cup and drink.

There are three brewing methods for kung fu tea, which are divided into three types: the upper casting method, the middle casting method, and the lower casting method.

1. Throwing method: It refers to injecting about seven minutes of hot water into the cup first, and then throwing tea, especially suitable for delicate and compact tea such as Biluochun, and this method should not be used for loose tea leaves.

2. Casting method: It refers to injecting 1 3 hot water into the cup first, and then throwing tea, gently shaking the tea and then filling the cup with water for seven minutes, and the green tea with loose cords is generally brewed with this method.

3. Casting method: It refers to putting the tea leaves into the cup first, then injecting 1 3 hot water to soak the tea, gently shaking the tea, and then injecting boiling water into the cup until it is full. This method is suitable for teas with flat cords and light weight, such as Longjing tea.

Step 1 - Tea viewing: pearlescent light.

Step 2 – Boil water: float lightly.

Step 3 - Clean cup: soak the kettle.

Step 4 - Place the tea: The prince enters the palace.

Step 5 – Into the water: Plummeting.

Step 6 - Tea Ceremony; Serve guests in a cup.

Step 7 - Smell the tea: the fragrance is around the nose.

Step 8 - Soup appreciation: Viewing the leaves and soup.

Step 9 - Drink: Taste the freshness.

Step 10 – Continuation of the aftertaste. In the product.

Step 11 - Three drinks to make fun. Red.

Step 12 - On Tea and Greetings.

Brewing can be divided into eight courses according to its procedure: 1Crane bathing (cup washing):

Wash the tea set with boiling water; 2.Guanyin enters the palace (falling tea): put Tieguanyin into the tea set, and the amount of tea accounts for about five points of the tea set's capacity; 3.

Hanging pot high flush (tea): Raise the boiling water into the teapot or lid to make the tea turn. 4.

Spring breeze blowing (chaotic foam): Gently scrape off the floating white foam with a pot lid or ou lid to make it fresh and clean; 5.Guan Gong patrols the city (pouring tea):

Put the bubble. After one or two minutes, the tea is poured into the teacups side by side; 6 Han Xin Dianbing (tea): When the tea is poured to a little, it should be evenly dripped into each teacup little by little; 7.Appreciating the color of the soup (watching the tea):

Taste the color of the tea in the cup; 8.Lu Sip Ganlin (drink tea): Take the hot sip, first smell its fragrance, then taste its taste, sniff while sipping, and drink it lightly.

Although the amount of drink is not much, it can leave a fragrance on the teeth and cheeks, only the bottom is sweet, the heart is relaxed, and there is no fun; [Note: If Tieguanyin chooses Gongfu tea set to drink, the time is as follows: the first and second courses are about 30-40 seconds, the third course is about 50 seconds, the fourth course is about 60 seconds, the fifth course is about 80 seconds, the sixth course is about 120 seconds, the seventh and eighth courses are grasped according to personal taste, and the water temperature is better to 90OC 100OC boiling water, and the drinking effect of mountain spring water is better!] ]

What are the six steps to making gongfu tea.

Black tea brewing method.

The brewing method is basically the same as that of other teas, and the specific process of black tea brewing method is as follows:

Step 1 of the black tea brewing method, measure the tea into the cup: the usual version, combined with the need, only put 3-5 grams of black tea into each cup, or 1-2 bags of tea. If you use a pot to boil, add tea to the pot according to the ratio of tea and water.

Step 2 of the black tea brewing method, smell the fragrance and look at the color: After the black tea is brewed, usually after 3 minutes, you can smell the fragrance first, and then observe the soup color of the black tea. This practice is especially fashionable when drinking high-end black tea. As for low-grade teas, there are generally few smells and looks.

Step 3 of the black tea brewing method, taste and taste: When the tea soup is hot and cold, you can raise a glass and taste. Especially for drinking high-grade black tea, tea drinkers need to work the words, sip slowly, taste carefully, taste the mellow taste of black tea in the slow observation and appreciation, understand the true interest of drinking black tea, and obtain spiritual sublimation.

Step 4 of the black tea brewing method, set up a cleaning utensils: Generally speaking, before drinking black tea, no matter what kind of drinking method is used, you must first prepare a tea set, such as a pot for boiling water, a cup or cup for tea, etc. At the same time, clean water is also needed.

Generally speaking, Biluochun uses the upper casting method; Longjing, Mao Feng, Mao Jian, Zhu Yeqing with the middle casting method; The melon slice can be cast in the bottom or in the middle.

But it also depends on the specific age and tenderness of the tea, such as Longjing sometimes needs to use the upper casting method.

Casting method: Pour hot water into the cup until it is seven minutes full, and then put in the tea leaves. Generally, it is suitable for high-grade green tea with tight cords and delicate buds and leaves.

Casting method: After throwing tea, first pour a small amount of hot water into the cup to immerse the tea, and at the same time, you can also use the cup to gently shake it to fully stretch the tea leaves, and then flush it to seven points full. You can also pour a small amount of water into the cup first, then add tea, and finally rinse until it is seven minutes full.

It is suitable for delicate high-grade green tea, such as flat, single bud, straight bar, curved bar, orchid, bead, etc.

Bottom casting method: first throw tea, then flush.

Basic steps of flower tea brewing:

1.Equipment: Prepare tea sets and flower tea.

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

3.Tea: Carefully place the flower tea into the pot.

4.Moisten the tea: Pour 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 leaves and wake up the tea leaves;

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

6.Tea: the first way. Pour boiling water and brew for about 10 seconds, put the tea into a 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.

a.Every time you brew it, you should pour it into a fair cup and drink it slowly, and you can't soak it in the pot for too long, otherwise it is not good to stew the tea leaves.

b.Flower tea is still full of flavor even after it gets cold, so you can make it cold in the summer, or drink it after it has been iced.

c.The soaking time of tea leaves depends on the situation of the tea, generally pressed tea can be slightly shorter, loose tea can be slightly longer, more tea can be slightly shorter, less tea can be slightly longer, just start brewing can be slightly shorter, brewing for a long time can be slightly longer.

Can you describe what flower tea you are exactly?

Jasmine tea? Rose tea? Chrysanthemum tea?

I recommend a flower tea that you can drink in summer.

Put lemon slices (1 piece) + roses (5 flowers) + fetal chrysanthemum (10 flowers) into a cup, brew with boiling water at about 90 degrees, cover the lid and simmer for 5 minutes, and drink it when the tea is cold, and you can flush it repeatedly.

1. Pour 100 degrees Celsius of boiled water into the glass, 1 3 places, slowly rotate to heat the cup evenly, and then pour the water off (the purpose is to warm the cup and wash the cup to remove the odor).

2. Pour the tea into the cup, and it is recommended to throw the tea in an appropriate amount according to personal preference.

3. Pour 80-90 degrees Celsius boiled water into the glass, just cover the tea leaves, and then shake the cup to make the tea fully absorb the water to achieve the purpose of complete infiltration, and quickly pour the tea soup completely (the core of this step takes 3 to 8 seconds to complete).

4. At this time, you can smell the fragrance of tea; The chestnut fragrance is rich, the bottom of the leaf is tender and green in its appearance, the emerald green is lifelike, and a bubbling aroma comes to the nose, refreshing and refreshing.

5. Pour water into the cup to 1 2, and those who like to drink strong tea can enjoy the delicious sweetness by waiting for 2-3 minutes; A fragrant tea broth.

6. For those who often taste weak tea, you only need to add boiling water to continue 1 3, and then you can enjoy the appropriate tea soup.

Supplement the tea set for you: the appreciation and selection of the tea set, including the type, texture, age, size, weight, thickness, form, color, color, luster, sound, calligraphy, pictures, supporting and other aspects. The oldest tea set I have ever had is clay, similar to the roasted tea pot in Sichuan and Yunnan now, which can be used to boil tea, can also be used as a container, the shape is simple, bulky and rough, and the types that have appeared after many aspects of development include tea stoves, teapots, tea bowls, tea cups, tea cups, and other special tea sets, according to Lu Yu's "Book of Tea" in the Tang Dynasty, the generalized tea set includes more than 20 kinds of tea storage, tea grinding, moxibustion tea, tea boiling, tea blending, tea drinking, etc

Clay, porcelain, bronze, tin, gold, silver, jade, agate, lacquerware, cloisonné, etc. At present, it is mainly pottery and porcelain tea sets, as well as glass and enamel tea sets.