How to make tea delicious, how to make delicious tea?

How to make tea:

Boiling tea, like brewing tea, has a lot to pay attention to. The first is the water temperature, for the brewed old tea, it is suitable to use warm water when brewing, and the taste of the tea soup boiled in cold water will be greatly reduced; For unbrewed tea, it is easier to boil the tea by washing the tea leaves first and then boiling them in cold water.

The second is the tea set, the tea set for boiling tea must be clean, and the teapot should not be too small, otherwise it is easy to be troubled by the lack of water. When boiling tea, the ratio of tea leaves and water should be appropriate, and the tea leaves should not be too much, because it should be boiled at high temperature for a long time, and the average tea soup should always be paid attention to. Turn left, turn right.

The style of boiling tea arose in the Tang Dynasty and is an important part of the tea drinking culture. For a long time, the pros and cons of making tea and boiling tea have been a topic of discussion. Turn left, turn right.

In fact, whether it is making tea or boiling tea, as long as you master the scientific and correct method, it can play a beneficial role in people's health, and the purpose of drinking tea has been achieved.

1. Wake up the utensils. It is the process of wiping the tea vessel with wine, in order to avoid the tea soup from contaminating the taste of the utensils themselves. First, heat the utensils and wipe them down with wine.

After that, the utensils are heated to take away the taste of the utensils themselves by using the volatility of alcohol, so that the tea soup avoids the taste of wine; On the other hand, the wine itself has a disinfectant effect, and this process is also the process of sterilizing the tea utensils.

2. Burn tea. Burning tea is one of the most important processes in sencha, and the quality of moxibustion tea determines the tone of the entire tea brewing process. Boiling tea is actually the process of roasting the raw materials for boiling tea, and it is actually the process of waking up tea.

Because in the process of storing tea, the tea nature will gradually tend to be introverted and vigorous, and one of the purposes of burning tea is to awaken the tea nature.

3. Grinding tea. The purpose of grinding tea is to separate the tea meat from the tea stem, so you can't use brute force, but skill. In the process of moxibustion tea, some large tea stalks will be picked out, but those small ones cannot jump out, so it is achieved through the process of grinding tea.

Tea grinding mainly uses wrist strength, so every tea master has to practice Tai Chi to improve himself.

4. Sieve tea. The milled tea should be filtered through a sieve, and as long as the most delicate part is called tea powder, the rest should be discarded. Perhaps this is one of the reasons why it feels like a waste.

5. Frying and adjusting water. Water is the mother of tea, and utensils are the father of tea! The ancients:

10 points of tea and 7 points of water; Tea must be born in water, and eighths of tea is also very good when it meets ten points of water; Ten points of tea meet eight points of water, and eight points of water" shows the important role of water for tea! The water has three boils, its boiling is like a fish's eyes, the slight sound is one boiling, the edge is like a spring and the beads are two boiling, the Tengbo drum wave is three boiling, and the water is old and inedible. Therefore, before the whole tea soup is not formed, the water must be kept at one to two boils!

6. Tea making. Tea powder is used to make tea induction. Tea is like medicine, and there are some traditional Chinese medicine prescriptions that must have medicine in it, otherwise it will not be effective.

In fact, the medicine is to guide the effect of the medicine into the lesion area, and the tea introduction is to guide the tea qi to the meridians of the human body, so drinking sencha will have the effect of dredging the meridians!

7. Make incense. The incense is made in moonshine white. Moonshine white needs to be roasted, ground, filtered, and then completed by vibrating incense. Zhenxiang adopts the technique of Tai Chi, paying attention to one yin and one yang, and ninety-nine to one.

8. Tea soup is formed. There are three parts of sencha raw materials, the main ingredient, the tea introduction and the fragrance! Among them, the main ingredients and tea quotations are made of cooked pu.

When the water in the pot is about to boil, it is stirred counterclockwise to form a whirlpool, which is a very beautiful process of slowly pouring the tea into the pot. Immediately after the main ingredient is put in; After that, it is necessary to adjust the tea soup to make the main ingredient leaves sufficient; Finally, the fragrance is flicked in and is being blended. At this point, the tea soup is completed!

The correct way to boil tea1Before preparing the tea set to boil tea and drink, first of all, we must prepare the matching tea set, choose the tea set according to the type of tea, it is best to match a set of transparent glass teapot, tea lotus, teaspoon, tea sea, tea cup and tea filter, etc., first boil a pot of hot water, and then rinse all the tea sets used, so that the tea set remains clean and odorless. 2.

Take the tea and wake up the tea according to the number of people who drink the tea to take out the appropriate amount of tea, take the tea can not be directly by hand, it is best to use a teaspoon to take out the tea from the tea can, first put it on the tea lotus, and use the tea to distinguish the dry tea leaves according to the thickness and size, in the case of not being able to control the amount of tea, you can weigh it with the help of gram scales, and 3-5 people can put about 5 grams of tea when drinking tea. 3.After the boiling water is divided and weighed, boil the water in a transparent glass teapot, preferably with mineral water or pure water, wait for the water to heat to bubbling and boiling, and then dial the tea leaves in the tea lotus into the boiling teapot, at this time, you can see the tea leaves in the teapot tumbling in the boiling water, and the tea leaves will gradually stretch when rolling, and the tea soup will begin to change color.

4.After boiling the tea soup out of the soup of the tea soup, place the tea filter on the sea of tea, pour the tea soup in the teapot into the sea of tea through the tea filter, it should be noted that the tea soup in the teapot can not be poured out completely, and it is necessary to retain one-third of the amount of tea soup, and the tea soup in the sea of tea is evenly poured into the tea cup, first smell the tea soup, watch the tea color, and finally drink it in the mouth. 5.

When boiling tea and refilling water, one-third of the tea soup is retained in the teapot, if you want the taste of tea soup to become rich, you can continue cold water or room temperature water, if you use boiling water to make tea, then the time of the second boiling tea soup should be appropriate to ensure that the taste of the tea soup basically does not change.

The correct way to boil tea1Before preparing the tea set to boil tea and drink, first of all, we must prepare the matching tea set, choose the tea set according to the type of tea, it is best to match a set of transparent glass teapot, tea lotus, teaspoon, tea sea, tea cup and tea filter, etc., first boil a pot of hot water, and then rinse all the tea sets used, so that the tea set remains clean and odorless. 2.

Take the tea and wake up the tea according to the number of people who drink the tea to take out the appropriate amount of tea, take the tea can not be directly by hand, it is best to use a teaspoon to take out the tea from the tea can, first put it on the tea lotus, and use the tea to distinguish the dry tea leaves according to the thickness and size, in the case of not being able to control the amount of tea, you can weigh it with the help of gram scales, and 3-5 people can put about 5 grams of tea when drinking tea. 3.After the boiling water is divided and weighed, boil the water in a transparent glass teapot, preferably with mineral water or pure water, wait for the water to heat to bubbling and boiling, and then dial the tea leaves in the tea lotus into the boiling teapot, at this time, you can see the tea leaves in the teapot tumbling in the boiling water, and the tea leaves will gradually stretch when rolling, and the tea soup will begin to change color.

4.After boiling the tea soup out of the soup of the tea soup, place the tea filter on the sea of tea, pour the tea soup in the teapot into the sea of tea through the tea filter, it should be noted that the tea soup in the teapot can not be poured out completely, and it is necessary to retain one-third of the amount of tea soup, and the tea soup in the sea of tea is evenly poured into the tea cup, first smell the tea soup, watch the tea color, and finally drink it in the mouth. 5.

When boiling tea and refilling water, one-third of the tea soup is retained in the teapot, if you want the taste of tea soup to become rich, you can continue cold water or room temperature water, if you use boiling water to make tea, then the time of the second boiling tea soup should be appropriate to ensure that the taste of the tea soup basically does not change.

The teas suitable for boiling and drinking include old white tea, Fu brick tea, Qianliang tea, border tea, aged Tieguanyin, etc.

1. Old white tea

White tea is a micro-fermented tea, which is made of delicate and hairy buds and leaves on the back of the leaves, which are dried in the sun or simmered. Because the old white tea is not kneaded during processing, the aroma is more mild and natural after aging, so the leaves are complete and stretched after boiling, the tea is mellow, and the soup color is light.

2. Black tea

Black tea is a post-fermented tea, because the raw materials used are relatively coarse and old, and the processing process requires a long time of accumulation and fermentation, so the aged fragrance is rich, the taste is mellow, and the tea soup is mostly dark brown.

3. Oolong tea

It belongs to the category of semi-fermented tea. Oolong tea has both the strong umami taste of black tea and the fragrance of green tea, and has the unique characteristics of "green leaves and red borders". High-charcoal roasted oolong tea is suitable for boiling and drinking, but it should not be cooked for a long time. Otherwise, the tea juice is too strong, which will affect the taste of the tea soup.

Generally, the tea with a long year, full fermentation or heavy fermentation, and the tea with a strong mellow tea is more suitable for tasting by boiling. These teas may be due to the process relationship, but after the time to concoct the travel, fade away the initial green and cold, and the tea tends to be warm.

The origin of tea drinking

There is a long record of tea drinking in Chinese history, and it is impossible to find out exactly what age it was, but there is a theory about the approximate era. And evidence can also be found that the habit of drinking tea in many parts of the world was indeed transmitted from China.

Therefore, many people think that tea drinking was pioneered by the Chinese, and the tea drinking habits and tea planting habits in other parts of the world are directly or indirectly passed from model China. But there are also people who can find evidence that the habit of drinking tea was not only invented by Chinese, but also invented in some other parts of the world, such as India and Africa.

It can be boiled with old white tea, black tea, and oolong tea. White tea is a lightly fermented tea, the aged white tea is full of substance, the jujube is mellow after boiling, and the soup color is fresh and mellow; Because the raw materials of black tea are coarse and old, and after a long period of accumulation and fermentation, boiling and drinking can release its rich contents; Oolong tea is not easy to brew due to roasting reasons, and boiling tea is more conducive to the precipitation of its substances, and the tea soup is more full.

Tips for boiling teaThe proportion of tea used in the tea brewing method is generally controlled at about 5 6 grams of tea in 1000cc, and tea lovers can find out the tea ratio that suits them on this basis. Because boiling tea is not as strict as making tea, if the tea soup is too light, add tea or extend the cooking time; If the tea soup is too thick, add an appropriate amount of water and boil.

It is recommended to add tea leaves to the pot in cold water, and then change to low heat after boiling (try to reduce the power, so that the tea soup is always in the state of being opened), and at the same time open the lid (or side cover), which can disperse the peculiar smell in the tea (such as the pile smell of ripe tea), and the tea will be warmer.

1 .Old white tea

White tea is a slightly fermented tea. After harvesting, the tea is dried or dried over low heat and then processed, without finishing or rolling. At this stage, the popular white tea mainly comes from Fuding and Zhenghe in Fujian.

The key species are Baihao silver needle, white peony, Gongmei, Shoumei and so on. Old white tea refers to white tea that has been stored for many years, and "many years" refers to a scientific and reasonable storage period, such as 10 to 20 years.

In the process of storage of white tea for many years, the internal composition of the tea leaves slowly changes, the aroma components slowly volatilize, the tea soup slowly turns red, the taste is mellow, and the tea properties gradually change from cool to warm.

2 .Black tea, ripe Pu'er tea.

Black tea is a post-fermented tea, because the commonly used raw materials are coarse and old, and the production process must be accumulated and fermented for a long time. Therefore, the aroma is rich and mellow, and the tea soup is mostly dark brown. Black tea can be brewed and can also be boiled.

The application of ceramic tea sets can remove the miscellaneous flavors formed during tea fermentation and storage with the help of the better adsorption force of the tea utensils, so that the fragrance of black tea is more prominent. Ripe Pu'er tea is a purely human-catalyzed tea, which is basically made by fermenting in Wudui. The hygienic conditions of small brands are worrying.

If there's no reliable way, it's best not to try.