The steps of making tea leaves, how to make tea leaves?

The correct steps for tea brewing are simple and clear, netizens: It turns out that the art of tea is so simple.

Tea. You have to ask about the steps of the night. The master who makes the tea knows how to step by step.

Many people like to drink tea, but few people really know the correct way to make tea, often the taste and taste of the tea are very bad, the following will introduce you to the correct way to make tea.

Like the glass stove late loss glass cup into the pouring of boiling water, is the capacity of the cup 1 3 or 1 4, the cup as horizontal as possible, the left hand to hold the bottom of the cup, the right hand to hold the cup body, the bottom of the cup as the center of the circle rotate around, warm the entire inner wall of the cup, and then pour water into the water two bowls with a tea towel to wipe the outer wall of the glass, the lower part of the middle and bottom of the slippery water droplets, and then the hot cover bowl, the bowl is filled with boiling water of 1 3 capacity, turn the cup body to blanch, pour water when the bowl is warmly scalded.

Placing tea is to put the appropriate amount of tea leaves into the cup, and generally choose the appropriate amount of tea leaves with the size of your tea set.

After the tea, the boiling water is flushed into the pot, usually the flush is eight points full, the water temperature can not exceed 80 degrees, if the temperature is too high, the vitamins in the tea will be destroyed, the content of tannic acid will be too much, the tea will have a bitter taste, so the temperature of making tea is usually between 70 degrees and 80 degrees.

The brewed tea should be poured into the sea of tea first, and then poured from the sea of tea into the guest's teacup.

When serving tea, it is necessary to hold it on a tea tray and place it in front of the guest's right hand and invite the guest to taste the tea. A form of hospitality that pays respect.

Don't be in a hurry to drink the tea after brewing, when you drink a sip of tea, taste the aftertaste of the tea, and then slowly drink the second sip of tea, the tea is really very good.

Things to pay attention to when drinking tea.

1.Tea should be drunk often, not too strong and excessive。Tea helps digestion, relieves oiliness, dispels heat and heat, and improves the spirit.

It can clear the leader, eliminate food stagnation in the middle, and benefit the two stools. However, excessive consumption of strong tea may lead to gastric dysfunction, so it should not be ignored.

2.Tea should be drunk at the right time, not frequently and blindly. "Tea after a meal to eat, afternoon tea to grow spirit".

It is more beneficial to drink some tea after meals and at noon, and it is not advisable to drink tea again during the period before meals and before going to bed, otherwise "I feel panic with tea on an empty stomach and it is difficult to fall asleep with evening tea".

3.Tea should be drunk warm, not hot. "Scalding tea hurts five inside". Eating hot food often has the risk of causing cancer. Therefore, it is generally believed that "weak tea is warmed to keep the age".

4.Tea should be drunk lightly, not strongly. In order to reduce fire and detoxify, those who are full of eggs, milk, fish and meat can drink some strong tea in order to eliminate food and get tired, and it is generally not suitable to drink strong tea.

Long-term drinking of strong tea will weaken the absorption of iron in food by the gastrointestinal tract, causing anemia or vitamin B deficiency.

1. Green tea. Green tea is brewed in a glass, the water temperature of the brewing is about 80, the water temperature should not be too high, the tea will be burned, soaked for about 3s can be drunk, the aroma is refreshing, the taste is better and tender.

2. Black tea. Black tea is brewed in a white porcelain white cup, the water temperature of the brew is about 90, the better the quality of the black tea, the higher the temperature of the brewed water, and it can be drunk after soaking for about 1 minute, with a mellow taste and rich aroma.

3. Pu'er tea, black tea. Pu'er tea and black tea can be brewed with a purple clay pot, which can make the tea more intense and aromatic by brewing in a purple clay pot, and can be drunk by soaking in boiling water for about 15 minutes, with a mellow taste.

The seven steps of making tea correctly are: 1. Boil water, preferably soft water such as mountain spring water, pure water and mineral water; 2. Wash the cup and raise the temperature of the tea set; 3. Throw tea, tea-to-water ratio 1:30 50;4. Inject water to brew; 5. Pour the tea, pour the tea soup into the tea sea first, and then pour it into the tea cup; 6. Serve tea to tea guests; 7. Smell the fragrance of tea and taste the taste of tea.

Soft water such as mountain spring water, purified water, and mineral water is the best way to make tea, and whether you need hot water at 80 degrees or 90 degrees Celsius to make tea, you must first boil it and then dry it to a suitable temperature. Inject hot water into the teapot, gaiwan, smelling cup, and tea cup, which is called a hot pot and cup washing, clean the tea set, raise the temperature of the tea set, and also help induce the tea aroma when making tea in the future. Note that water needs to be poured off quickly.

Generally speaking, the tea-to-water ratio is 1:30 50, that is, 3 grams of tea are thrown, and at least 150ml of water is injected. It can be determined according to personal taste, those who like to drink strong tea can throw more tea, and those who like to drink weak tea can add more water appropriately.

When pouring water into the brewing, pay attention to the "phoenix three nods", that is, the teapot is tilted down and lifted up three times, "nodding" to the guests, and at the same time, it can also make the tea soup evenly concentrated. Note that the tea is poured seven points full, and it is easy to burn when the tea is poured too full. The brewed tea soup is generally poured into the tea sea first, and the tea sea is also known as the fair cup, which means that the tea is fair.

Then pour the tea cup from the sea of tea, which means to taste tea. The teacup needs to be placed on the tea tray and then handed to the tea customer, taking care to place it in front of the tea customer's right hand. After handing the tea, you also need to make a gesture with your right hand to invite the tea.

After picking up the teacup, don't be in a hurry to drink, smell the tea first, and then taste it. Take a small sip of the tea soup, let the tea stay in your mouth for a few seconds, feel the aftertaste and sweetness of the tea soup, and then slide it into your throat to swallow.

Gaiwan is now the most used tea set to make tea.

Mr. Lu Xun said in the article "Drinking Tea": "To drink good tea, you must use a bowl."

Among the many bowls, cups, pots, and cups, why only praise the bowl, among them, there is a reason.

The gaiwan method of making tea was a popular way to make tea in the Qing Dynasty.

Gaiwan is a kind of tea set with a lid on the top, a tray on the bottom, and a bowl in the middle. It is also known as "Sancai Bowl" or "Sancai Cup".

The cover is the sky, the support is the earth, and the bowl is for the people, which is confirmed by the concept of "heaven, earth and man" in traditional Chinese culture.

The cover bowl is large and small, the lid can be put into the bowl, the lid is not easy to slip off when drinking tea, there is a support will not be hot, and the lid will not run fragrant.

One person can drink alone, and many people can be used as a pot; At home, you can drink and soak at any time, go out, and it is easy to carry. Gaiwan can be called a "universal tea set".

When tasting tea with a bowl, hold up the bowl with a saucer, scrape the lid a few times at the mouth of the bowl, so that the tea rolls up and down, the light scrape is light, and the heavy scrape is thick, as you like, this is the benefit of the bowl compared with other tea utensils.

Chinese tea tasting pays attention to "observing the color, smelling the fragrance, observing the shape and taste" is indispensable.

Making tea with cups and teapots is not conducive to color observation and shape, and it is also not conducive to the adjustment of the intensity of tea soup.

And making tea with a covered bowl is convenient for viewing and smelling the fragrance, and it is simple and easy to learn, and it also avoids the trouble of plugging the cup and spitting, which is favored by tea guests.

Originally, the gaiwan was a single-use tea vessel that could be brewed and served directly to guests or for oneself to drink, and the gaiwan was used as a cup.

The gaiwan can also be used as a teapot, and it has become another form of tea combination with a fair cup, where the tea in the fair cup is poured into a small teacup and can be drunk by yourself or served to guests.

First, the steps for personal use of gaiwan brewing.

1. Warm bowl: Pour boiling water into the bowl, and then pour the water into the small teacup, the purpose is to keep the bowl and teacup clean and hot when in use.

2. Tea: Take a 120ml gaiwan as an example, 3 grams of green tea and black tea, 7 grams of oolong tea, and 5-8 grams of Pu'er tea.

It can also be adjusted slightly according to personal preferences.

3. Water injection: brew with hot water at the appropriate temperature.

The water temperature of the old tea leaves is high (100), and the water temperature of the young tea leaves is low (80-90).

The method of water injection: high flush fragrant, low hanging into soup.

Try not to fill too much when pouring water, it is advisable to fill seven points, fill too full, the heating area along the bowl is large, and it is easy to burn your fingers when pouring tea.

4. Soaking: After pouring water, cover the cup lid and soak for a while, before that, you can also use the cup lid to turn the tea leaves, so that each tea leaf is fully comfortable.

However, attention should be paid to heat preservation during the whole brewing process, and the tea leaves will be affected by the taste after drying.

The speed of the soup is from fast to slow, and the brewing is lengthened.

Oolong tea should not be stuffy, stay for 5 seconds after pouring water to make the soup, the technique should be stable and fast, the bowl should be flat, don't hesitate when it comes to the time to make the soup, it must be fast, drain as soon as possible.

After draining the water, the lid can be opened slightly to allow the tea leaves to ventilate, so that the tea soup will taste better.

There are five conditions necessary for making tea: water quality, mood, time, tea volume, and water temperature.

The basic points of making tea: four sayings for drinking kung fu tea.

Quality: Identify the quality of tea.

Embellishment: Generally brewed in a small pot and tasted in a small cup.

Drink: Take a few small sips in life.

Drink: To quench your thirst, drink a large bowl.

The characteristics of Ruochen out of kung fu tea: "hot".

Warm and moisturize: Rinse the dry tea and let the tea absorb a certain temperature, so that the color and fragrance of the tea can be brought into play more easily.

Kung Fu tea is brewed only four times in one brew.

One is skin; two and three for meat; Four is the pole. Because after the four flushes, the tea is basically gone.

Four-word formula for sprinkling tea: low, fast, even, and exhaustive.

Low: Sprinkle the tea can not be high, high the fragrance is lost, the foam is everywhere, the guests are not respectful, fast: the fragrance is not easy to lose, and the heat of the tea can be maintained.

Even: The most important thing is to treat guests equally.

Exhaustion: Tannic acid will not be dissolved, and the tea will not be bitter.

Hanging pot high flush: let the boiling water is conducive to stirring the tea leaves, so that the tea fragrance is easier to play, due to the rapid play of tea flavor, the tannic acid has no time to dissolve, and the tea soup will not be bitter.

Rewash the fairy face: (**Tea ripe).

1. Make the hot air attack inside and outside, and force the tea flavor to play quickly.

2. After a short pause, the water on the body of the pot is completely dry, that is, the tea is ripe.

3. Rinse off the tea foam outside the pot.

Guan Gong patrols the city: evenly distributes the tea soup.

Han Xindianbing: Didi is the essence.

Taste the good tea: the entrance of the tea, the tea soup swirls in the mouth, you can distinguish its aftertaste, the mouth and nose are fragrant, the throat is moistened, and the body is comfortable and refreshing.

Features: The props are simple, and the freedom to make tea is very suitable for the public to drink.

Zen Tea Brewing Eight Songs".

Raising eyebrows and hundreds of cranes bathing in Yao Chiqing, Guanyin enters the palace Shao Lening, hanging pot high and flying white waterfall, spring breeze blowing sail light;

Guan Gong patrolled the city and the generals stood up, Han Xin ordered the rest of the troops to clear, appreciate the soup and listen to the dusk drums, and taste the sweet rain in his life.

Brewing steps. Soup pot: Pour boiling water into the pot until it overflows.

Pour water: Pour the water from the pot into the teacup.

Tea: This is a more elaborate way to place tea, put a tea funnel at the spout of the pot, and then use a teaspoon to pluck the tea into the pot.

Fill: Pour boiling water into the pot until the foam overflows the spout.

Pour tea: 1The first teapot is turned in a retrograde circle along the teacup, with the intention of scraping off the water droplets at the bottom of the pot, commonly known as "Guan Gong patrolling the city." Pay attention to the direction of grinding the pot, when holding the pot in the right hand, when you welcome to drink tea, you should grind it in the counterclockwise direction, and when you send off the guest, you should grind it in the clockwise direction, if it is a left hand pot, it is the opposite.

2.Pour the tea in the pot into a fair cup to make the tea soup even. Another way to evenly spread the tea is to pour tea into several cups at the same time in a teapot, and when it is about to be poured, the remaining tea soup is poured into each cup separately, commonly known as "Han Xin Dianbing".

Note that when pouring tea, you can't pour a full cup at a time, and it is better to fill it at seven points.

Divide the tea: Pour the tea soup from the tea into the teacup, and it is advisable to fill it with seven points.

Serving tea: free to drink, or served by a special person.

Slag removal: Use a slag spoon to remove the tea dregs from the pot.

For later use: After the guest leaves, wash the cup and wash the pot for the next time.

1. Equipment: Prepare tea sets and Pu'er tea.

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

3. Moisten the tea: Pour in the 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 and wake up the tea leaves.

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

5. Divide tea: the first way. Pour boiling water and brew for about 10 seconds, put the tea into the 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.

Three ways to brew green tea:

There are 8 steps, which are equipment, sanitary ware, tea appreciation, tea throwing, tea washing, tea serving and ware.

1. The tea that needs to be prepared has a pot bearing, a covered bowl, a purple clay pot, a fair cup, a filter screen, a tea lotus, a tea towel, a tea clip, a tea scrape, a tea cup, a cup holder and a hand-made brew.

2. Clean the lid bowl Purple clay pot, fair cup and tea cup, cover bowl and fair cup can be directly rinsed with boiling water, and the tea cup can be washed with boiling water with the assistance of tea tongs.

3. Pour the tea leaves into the tea lotus for guests to enjoy the appearance of dry tea.

4. Use a tea scraper to gently transfer the tea leaves in the tea lotus to the purple clay pot in the gaiwan, the action should be light, and do not move the tea leaves outside the gaiwan purple clay pot.

5. Pour boiling water into the purple clay pot filled with dry tea, then put the filter on the fair cup, and pour the tea soup in the bowl into the fair cup. It should be noted here that the tea should be brewed immediately, not stuffy, otherwise it will affect the taste of the tea soup.

6. After washing the tea, you will start to make the tea officially.

7. After the tea is brewed, the tea maker needs to pour seven points of full tea into the tea cup, and then serve it to the guest with both hands, and the guest also needs to bow to express his gratitude.

8. After finishing making tea and tasting tea, you need to put away the tea set and clean and dry it.