The correct brewing method of black tea, the brewing method of black tea

1. Black tea is fermented tea, suitable for brewing tea aroma at a higher temperature, and can be directly used to brew tea after boiling, and the water is about 95° when it enters the teapot.

2. When pouring water, the kettle should be lifted to a certain height, so that the water column can be poured down, and the tea can be fully soaked.

3. Also pay attention to the time and technique of making tea, tea and water according to the ratio of 1:30, 1 to 3 brews to soak for 10 to 20s, and then add a brew, the soaking time increases by 10 to 20s.

Fourth, the best time for the first bubble is about 45 to 55s, and the brewing time for the second bubble is about 1 minute 15s to 1 minute 20s.

5. The brewing time of the third brew is 2 minutes, according to the tenderness and variety of tea, so that you can drink a different charm, and you can also feel the different charm of black tea.

Qi Hong

Tea appreciation. Dry tea: The cord is tight, the sharp seedlings are good, and the color is black and moist.

Tea soup: The soup is red and bright, the aroma is rich and long, like flowers, fruits and honey, sweet and smooth.

Tea. Tea set: white porcelain tea set.

Temperature: about 90

Tea-to-water ratio: 150ml water, 5g tea.

Brewing method: Put the tea leaves into the teapot or bowl, slowly fill the water, about 5 seconds after the lid is added, and then extend each brew by 5 seconds.

Yunnan red

Tea appreciation. Dry tea: The rope is fat, the body bones are heavy, and the gold is exposed.

Tea soup: The color of the soup is red and bright, the gold circle is obvious, the aroma is fresh and long, and the taste is thick and fresh.

Tea. Tea closed shooting liquid set: white porcelain tea set.

Temperature: 85

Tea-to-water ratio: 150ml water, 5g tea.

Brewing method: Put the tea leaves into the teapot, slow in and fast out, that is, slowly fill the water, and immediately put out the soup sedan after covering, and extend each brew for 5 seconds in the future. Yunnan red is rich in endoplasm and has a fast leaching speed, so the soup is produced quickly and is very resistant to foaming.

Note that the soup must be dripped clean, and the roots should not be left in the field, otherwise the tea soup will have a sour and astringent taste.

Zhengshan small speciesTea appreciation. Dry tea: The cord is thick and straight, the body bones are heavy, and the color is dark and shiny.

Tea soup: The tea soup is amber, with pine smoke and fruity aroma, and the taste is mellow, like longan soup.

Tea. Tea set: white porcelain tea set.

Temperature: 100

Tea-to-water ratio: 150ml water, 5g tea.

Brewing method: Zhengshan small species can be directly brewed with boiling water, that is, flushed out, and then extended each brew for 5 seconds, be careful not to leave roots.

1. Set up a cleaner

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 holding tea, etc. At the same time, it is also necessary to clean them one by one with clean water to avoid contamination.

2. Measure the tea into a cup

Usually, in combination with needs, only 3-5 grams of black tea are put 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.

3. Cook water and make tea

After the equivalent amount of tea is put into the cup, then it is poured into boiling water. If it is a high-grade black tea, then it is advisable to choose a white porcelain cup in order to see its color. Usually flush until it is full. If boiling in a pot, then the water should be boiled first, and then the tea ingredients should be added.

4. Smell the fragrance and look at the color

After the black tea is brewed, it is usually 3 minutes later, 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.

5. Taste and taste

When the tea soup is hot and cold, you can raise a glass and taste it. Especially for drinking high-grade black tea, tea drinkers need to work the word, 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.

If the black tea you drink is a strip tea, it can generally be brewed 2-3 times. If it's a black crushed tea, it's usually brewed only once; The second time I brew it, the taste will be weak.

The brewing methods of black tea include glass brewing method, gaiwan brewing method, thermos cup brewing method, etc., and the specific methods are as follows:

1. Glass bubble method

Throw 3 4 grams of tea, brew with hot water at 90 95 degrees. Generally, the method of green tea is used, the tea leaves are put first and then the water is refilled, and it can be drunk after brewing for about three minutes. In order to ensure the continuity of the concentration of tea soup, it is necessary to refill the water in time when each drink reaches 1 3 capacity.

The glass brewing method can be brewed more than 5 times repeatedly, and the amount of tea can be appropriately increased or decreased according to personal taste. Generally, you don't need to wash the tea for the messy shirt, if you have to wash it, quickly rinse it with hot water and pour it out.

2. Gaiwan brewing method

To brew with a covered bowl, you need to warm the cup first, put in 4 5 grams of tea, quickly pour hot water and rinse it, and it is best to control the soup within 10 seconds.

When brewing, the water temperature should be controlled around 95 degrees, and if it is a high-grade black tea, the water temperature can be lowered to 90 degrees. Many people say that they don't know how high the water temperature is, so you can use a kettle with a temperature display, or pour boiling hot water directly into a cup and leave it for about 30 seconds (depending on the room temperature).

3. Vacuum cup foaming method

When brewing, the tea can be washed or not, depending on personal preference. The water temperature for brewing tea is around 90 to 95 degrees, and there is no need to use boiling water to brew. If you are in a hurry to drink, you can open the lid of the thermos cup and let it quickly lower the temperature, or pour out the tea soup after brewing for 5 to 10 minutes.

If it feels stronger, you can choose to mix it with hot water.

The thermos cup is simmering with black tea, and the water can be refilled more than 5 times, provided that it is not drunk dry at one time, and the soup base should be left. Doing so can make the tea soup more uniform each time, and you can feel the change process of the taste of black tea.

Precautions for the storage of black tea

1. Drying

The existence of water is a necessary condition for the decomposition of many organic matter, and it is also a necessary condition for bacterial activity, so if the water of tea is too large, not only the tea is easy to lose nutrients, but also easy to mold and deteriorate. Therefore, the tea leaves must be dried and preserved.

2. Low temperature

The increase in temperature will speed up the speed of chemical reactions, which will also promote the decomposition of the active ingredients of tea and reduce the nutritional value of tea. Therefore, tea leaves should be stored at low temperatures.

The brewing method of black tea is as follows

The first step is to use boiling water to blanch the bowl and the cup again, flush the boiling water into the empty bowl, pour the tea soup from the bowl to the fair cup, pick up the fair cup and shake it gently, and then divide the hot water into the teacup, and use the tea clip to pick up the cups one by one and pour them out in the tea cup.

The second step, to make black tea to use boiling water, instead of 85 degrees Celsius warm water, in addition to making good tea does not need to wash the tea, you can rest assured that boiling water brewing, high-quality black tea does not exist will be scalded by boiling water to brew sour and astringent taste, the ring wall quickly injected water to brew black tea, in the water injection is also very knowledgeable, first of all, the wall is filled with water, like painting a snail shell.

The third step, the boiling water is evenly poured on the dry tea cord, which is conducive to quickly wetting the dry tea, so that the tea flavor can be released by 100%, otherwise the use of fixed-point water injection can only be one side of the dry tea is wet, and the other side of the dry tea is not stained with water at all, due to the light weight of the black tea strip, the slender body is easy to float on the water surface, it is difficult to leach the tea flavor.

The fourth step, close to the bowl and then fill the water, that is, the spout of the kettle, close to the bowl, or directly hang the pot high on the high, it will inevitably cause splashing, the countertop is messy and difficult to clean up, and finally quickly fill the water, when the ring wall is filled with water, the action can not hesitate to be fast.

The correct brewing method of black tea requires procedures such as choosing the right tea set, boiling the purified water to boiling, weighing the tea, pouring water, pouring out the tea soup, and draining the tea soup.

1. Choose the right tea set

The advantage of the white porcelain bowl is that it is light and dexterous, it is effortless to use, the width of the bowl is not easy to burn, it can accommodate most types of slippery tea strips, and the soup outlet can be controlled. The most important thing is that it does not absorb fragrance and taste, so that the taste of the tea soup can be completely preserved. At the same time, let people who drink black tea feel the original and unmodified tea soup.

2. Boil purified water until it boils

It is recommended to use distilled or purified water to make black tea. It is characterized by good clarity, high transparency, less impurities and no miscellaneous taste. Before making tea, bring the water to a boil and bring it to a boil.

Whether it is a hot pot in the early stage, or a formal brew of black tea, boiling water must be used. When the kettle is warmed, the boiling water can remove the water smell and play a role in secondary cleaning.

3. Weigh the tea

Generally speaking, a 110ml standard white porcelain bowl with 5 grams of black tea is sufficient. If you buy black tea in a bubble bag and let you sleepy, it has been divided into packs, and you can skip this step if you brew 5 grams at a time. But if you buy canned or large bags of bulk black tea, you should pay attention.

4. Water injection

Try to lower the teapot with the spout close to the bowl. When the tea leaves are still dry, it is recommended to use the ring wall to inject water, that is, the water flow along the inside of the bowl and quickly draw circles. Let the black tea dry tea be evenly infiltrated, so that the tea flavor can be better released.

Wait until the cord absorbs water and stretches slightly, and then use the fixed water injection (filling water in a fixed desperate position).

5. Pour out the tea soup

After the water is filled, you can put the kettle back in a hurry, and the top priority is to pour the tea soup out of the bowl first. If the black tea in the bowl is in contact with water for too long, the inherent tea polyphenols and caffeine will be released in excess. The balance of tea flavors is broken, and the tea soup becomes bitter and astringent.

6. Drain the tea soup

At the last moment of the water, you should flip your wrist so that the remaining tea soup in the gaiwan flows down the opening of the gaiwan into the fair cup. Finally, I have to shake it a few more times, and try not to leave a drop. And without draining the tea soup, a situation will occur.

That is, the black tea that you drink next, the taste will become stronger and stronger, and the bitterness will become more and more bitter.