I want to make Da Hong Pao with what pot is good, and what kind of tea is suitable for Da Hong Pao p

Tea set for making big red robes:

1. Cover the bowl. Da Hong Pao is heavily fermented and has a strong flavor. You can also use a gaiwan to bring out the delicious taste of Da Hong Pao.

2. Purple clay pot. A better purple clay pot is the best, a good purple clay pot can help tea, and at the same time it can also increase the interest of tea.

3. Red clay or vermilion pot. If purple sand is used, it is best to choose red mud or vermilion mud, because red mud and vermilion mud generally have a higher mesh and firing temperature, more iron content, and higher density, and the adsorption loss of this high fragrance tea fragrance is less.

4. Antique pots. In terms of vessel type, it is easy to choose small and medium-sized pots with low barrels and large mouths, such as antique, virtual flat, lotus seeds, horizontal, etc.

5. Purple mud section mud. The mud in the purple mud section is loose and the firing temperature is lower than that of red mud, which is suitable for the brewing of Pu'er and black tea.

6. Pottery and porcelain pots. Because from the point of view of tea tasting, pottery and porcelain are the best, with good warmth, tea can achieve better color and fragrance, and the shape is good-looking, with artistic appreciation value.

7. Foreign porcelain. The big red robe can be soaked with porcelain, which is very suitable. Molecular compound plastic tea sets, although they have the advantages of being light and not easy to use, are generally convenient to use when you are thirsty.

8. a thermos cup. A thermos mug is also available. In winter, some people often like to use a kind of thermos cup, but this kind of cup is generally only suitable for ordinary tea, such as oolong tea and black tea, green tea is not so suitable.

Don't use the green clay pot of Benshan to soak the big red robe. There is a secret that cannot be said, the landlord can use a purple clay pot and a porcelain bowl.

Benshan, Duan these brewed black tea can be, but it is easy to flower, it must be registered and maintained, and it must be cleaned after use, otherwise it will not look good if there is tea dirt.

Zhu Ni Da Hong Pao is a perfect match, if from the perspective of raising pots, Benshan Green and Duan Ni are good choices.

Zhu mud is good, but if the landlord likes the green, the real green and tender mud is good, and it is OK to hold the tea fragrance carefully

We usually use ceramic bowls here, which is very good

Dahongpao purple clay pot is suitable for making oolong tea, black tea, and black tea.

Dahongpao purple clay pot refers to the teapot made of Yixing's Dahongpao mud, the teapot lid is relatively tight, and the inner wall of the pot is relatively rough, so it has strong air permeability and adsorption, and is used to brew Tieguanyin, black tea, and ripe tea can also store the tea fragrance well, and the tea soup brewed is also more rich and mellow.

Advantages and characteristics of purple clay pots:

1. Because the spout of the Dahongpao purple clay pot is relatively small, the lid is relatively tight, and the inner wall of the pot is relatively rough, which can store the tea fragrance well, so the Dahongpao purple sand pot is used to make tea, and the tea soup is rich and mellow.

After a big red robe purple clay pot is used for a long time, the inner wall of the pot will appear brown-red tea rust, the longer it is used, the more tea rust will be on the inner wall, so the more mellow the tea soup will be. And the purple clay pot that has been used for a long time, only pour boiling water without adding tea, it will still exude a good smell of tea, and other tea sets will not appear in this situation.

2. Because the surface of the purple clay pot is not glazed, there are small pores, so it has strong air permeability and adsorption, which is also something that ordinary tea sets can't do.

The purple sand pot can make the substances in the tea continue to volatilize when exposed to heat to produce a rich tea fragrance, and the purple sand pot has the reputation of "the summer is not rancid", it has a certain bactericidal effect, can delay the deterioration of the tea soup, and maintain the color and taste of the tea soup.

Big Red RobeThe purple clay pot is not very suitable for making white tea, which belongs to micro-fermented tea, and it stands to reason that it is not suitable for brewing with a purple clay pot.

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 transmitted from 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.

In 1823, a major of the British invading army discovered a large tea tree in the wild in India, and some people began to believe that the birthplace of tea was in India, or at least in India. Of course, there are also records of wild tea trees in China, all of which are concentrated in the southwest region.

The records also include individual areas in Gansu and Hunan. Tea tree is a very old dicot plant.

Closely related to people's lives.

1. Black tea. Antique pots with a small mouth and a big belly, such as laughing cherry pots, Shih Tzu pots, stone scoop pots, etc., are suitable for making black tea.

2. Tieguanyin. The bottom groove green, Duan mud, vermilion mud and other antique pots are suitable for soaking Tieguanyin.

3. Black tea. Suiyu Nai's antique pot with a relatively heavy body is suitable for brewing black ruined tea.

4. Green tea. The antique pot with a small capacity is suitable for making green tea.

5. Pu'er tea. Antique pots of ordinary purple mud and dark purple mud are suitable for making Pu'er tea.

6. Oolong tea. The antique pot with a slightly lower sound is suitable for the bubble spring system of oolong tea.

Of course, the antique pot of the big red robe is the best to soak the big red robe or Jin Junmei.

Generally, it is best to make a teapot at all times, don't make green tea today and black tea tomorrow, because the teapot should be well maintained.

Normally, it is made of oolong tea or black tea.

The brewing of Da Hong Pao requires certain skills, as the saying goes, "three points of tea and seven points of brewing", Da Hong Pao is the most taboo to brew with the method of brewing green tea; So how to brew Da Hong Pao in order to give full play to the taste of tea:

There are usually two kinds of pot bubble method and cup bubble method, when there are many people, it is appropriate to use pot bubble, and when there are few people, it is appropriate to use cup bubble.

1. Sanitary ware. Rinse the tea set with boiling water, and warm the soup pot is more conducive to the tea properties.

2. Set the tea. Quickly put the tea leaves into the gaiwan or teapot to maintain the temperature of the utensil as much as possible, and the amount of tea is generally half of the capacity of the utensil; The specific amount of tea needed still needs to be determined according to the specific number of tea drinkers, and the amount of tea should not be too much, because drinking strong tea is not good for the body.

3. Wash the tea. Pour boiling water into the tea making utensil, the water is full until it overflows slightly, scrape off the foam on the surface of the bowl or teapot, and pour out the tea quickly when the tea leaves are not opened; This step is a must, and every tea is to be washed before drinking. Because tea leaves are more or less contaminated during processing and transportation.

The main purpose of washing tea and waking up tea is to make tea better, not to let the taste of tea slip away, so the action should be fast. Don't let the tea leaves stay too long in the tea washing step.

4. Brewing. Da Hong Pao needs to be brewed with boiling water, and only high temperature can soak out the contents of the tea leaves; If the water temperature is not enough, you can make the brewing time longer.

When brewing Da Hong Pao, a high flush is generally used, which is to directly flush the hot water on the tea leaves and let the tea roll over, so that the taste of the tea will be released more thoroughly.

The time of the first brew is about 1-2 minutes, and the time can also be adjusted according to the age of the tea and the amount of tea, and each brew can be extended by 5-10 seconds in the future.

Da Hong Pao is resistant to brewing and can be brewed 7-8 times repeatedly.

5. Soup. The brewed tea is poured into the teacups side by side.

6. Tea tasting. The mood is calm, first smell its fragrance, and then slowly inhale the tea soup, slowly taste it, sniff while sipping, and drink it lightly.

Da Hong Pao will not cause harm to the stomach if it is drunk correctly, and Da Hong Pao is not suitable for drinking before bedtime, otherwise it may cause insomnia. So what are the nutritional values of Da Hong Pao? How is it delicious to soak in Da Hong Pao?

The nutritional value of Da Hong Pao.

Drinking Da Hong Pao tea can supplement the protein and amino orange pat or acid that the human body needs, and the water-soluble protein content that can be directly absorbed and utilized by drinking Da Hong Pao tea is about 2%, and some of the protein of Da He Jin is a water-insoluble substance. There are more than 25 kinds of amino acids in Dahongpao tea, including isoleucine, leucine, lysine, phenylalanine, threonine, valine, and six of the eight amino acids necessary for the human body. Da Hong Pao can also supplement a variety of vitamins needed by the human body, which can be divided into water-soluble vitamins and fat-soluble vitamins according to their solubility.

Among them, water-soluble vitamins (including vitamin BC) are directly absorbed and utilized by the human body by drinking tea. Therefore. Drinking Da Hong Pao tea regularly can supplement the body's need for a variety of vitamins.

How to soak the big red robe to taste good.

1. It is best to choose ceramics with good air permeability, such as purple sand teapots, which can retain the original taste of tea.

2. Blanch the teapot with boiling water, drain the water, and put the tea leaves into the cup.

3. Pour in 100 boiling water until the tea leaves are submerged, pour out the tea soup within 5 seconds, then pour in the boiling water again, soak for 5 seconds and then drink, this is the first brew.

4. Pour 100 boiling water into the same place, the second brewing time is 8 seconds, and the third brewing time is 15 seconds. The amount and quality of soluble matter in the tea soup are also different depending on the length of time to brew tea, so the length of time to brew tea directly affects the quality of tea soup.

How many grams of Da Hong Pao put at a time.

Generally, it is 8 grams at a time. Da Hong Pao tea is most suitable for 8 grams of one brew, and most of the bubble bags are packed with 8 grams. If the taste is lighter, you can put 6 grams and grams, and the water will come out faster, like Yunxiao and Chaoshan, where you can drink 10 grams and 12 grams.

In addition, Da Hong Pao is an out-and-out semi-fermented oolong tea, not black tea.

The big red robe can be brewed several times.

8 times. The leaves of Da Hong Pao are relatively thin and thin, so the water temperature should not be too high when brewing, and it is better to grasp it at about 85 degrees. The amount of tea brewed in an ordinary size bowl is between seven and eight grams, if the amount of tea is too large, especially the varieties such as narcissus and other roasted varieties will lose color in the charm, and the water holding time of the first three brews of tea is generally mastered between 10 and 15 seconds, and the four to six brews are extended to 20 seconds.

The first brew of Dahongpao does not drink the tea, the three bubbles and four bubbles are the essence, the seven bubbles have a residual fragrance, and the tea soup is clear and not turbid.