How to brew rock tea to taste better, how to brew rock tea?

1. Equipment: First of all, prepare the tea set that needs to brew rock tea, and the tea set selected is best used to brew oolong tea. The teapot is a purple clay pot of about 120 ml.

2. Throw tea: Put about one-third of the volume of tea into the teapot.

3. Flushing: It is advisable to use natural water such as mountain spring water and well water, so as to make the brewed tea more perfect. The water poured into it should be freshly boiled, so that the ingredients in the tea can be better dissolved.

4. Soaking: When brewing for the first three times, the time is generally controlled between ten and twenty seconds, and with the increase of the number of times, the time of soaking also increases, generally by ten seconds. Because the more you brew, the less dissolved matter there is in the tea, and the longer it will be brewed.

Generally, tea can be brewed about ten times.

5. Tasting: After the tea soup is brewed, it can be poured into the cup for tasting. The fragrance of tea is natural, the fragrance of tea and flowers are mixed, which makes people feel comfortable, taste a sip of mellow taste, drink carefully, and slowly aftertaste, which is a kind of natural enjoyment and a kind of intoxicating pleasure.

The friends upstairs basically replied completely, but I have a different opinion on the time to sit for the glass.

The first 5 brews should be quickly discharged, and the water in the first cup of tea should be discharged within 3 seconds. It is necessary not to make the tea soup bitter and astringent, and destroy the taste of the tea.

Wuyi rock tea, wash the tea should pay attention to wipe the tea powder clean, or it will not affect the beauty of the whole tea soup.

Pay attention to the high temperature of the water. Do not boil the water more than 3 times, otherwise the water will be old. Can't brew the rhyme of tea.

If you don't drink quickly, as long as it is heated and there is a mist of water coming out of the pot, about 3-5 seconds, you can turn off the induction cooker. The Wuyi rock tea brewed in this way is not easy to be bitter.

Huaheng tea.

Rock tea is a fine Chinese tea that is known for its unique flavor and concentration. Here's how to brew rock tea:

1.Choose high-quality rock tea: Choose rock tea with a tight appearance, calm color, and strong aroma.

2.Prepare a tea set: choose a purple clay pot or ceramic pot, wash the pot, and moisten it with boiling water. Boss.

3.Put the rock tea into the teapot: take an appropriate amount of rock tea and put it in the pot (it is recommended to use about 3-5 grams per 100ml of water).

4.Brewing rock tea: Brew rock tea with 85 -95 warm water, generally speaking, the first brewing time is 30 seconds; the second bubble for 20 seconds; The third steep is 15 seconds. The rock tea time can be adjusted according to the personal taste and the quality of the tea leaves.

5.Pour tea: Pour the brewed rock tea into the cup, do not pour it too slowly, so as not to affect the color and aroma of the tea soup.

6.Tasting: When drinking rock tea, smell the tea first, then taste the tea quality, and finally enjoy the aftertaste.

Please note: Each model has different tastes and preferences for rock tea, if you want to adjust the taste of rock tea, you can adjust it accordingly according to your preferences.

First of all, the choice of tools, be sure to use white porcelain to cover the bowl, so that you can smell the fragrance of dry tea, smell the fragrance of the lid, smell the fragrance of water, and smell the fragrance of the bottom of the leaves as you wish.

Secondly, the amount of tea. How many grams of tea leaves are put at a time is the key to whether you can make a good bowl of tea. If the number of grams of tea leaves is too much, the tea will become thick, bitter, and lose the original taste of the tea.

If you put less, the tea soup will be bland and tasteless, like boiled water, not fragrant and unwilling, but it will waste your mind to wash your hands and make tea soup.

The correct amount of tea varies from person to person. Usually 3-4 people drink tea, put 8 grams of dry tea, and directly cut a bubble of rock tea in the standard of Xiao Chen's house and pour it into a bowl. And if there are only 2 people drinking together, or drinking alone in the office, then put 4 grams, that is, Xiao Chen's rock tea, cut open the bubble bag, and pour half a bag into it to brew.

Third, the choice of water. Tea saint Lu Yu said that water is the mother of tea. It can be seen that if you want to drink a good cup of tea, the role of water is obvious.

No matter how good the tea is, if it is not brewed with good water, it will be disappointed. The first choice is mountain spring water. Pure natural mountain spring water.

Friends with conditions can drive to the mountains on the outskirts of the city where they live on weekends, within 2 hours of driving back and forth, find a place where you can get pure and pollution-free mountain spring water, use five liters of barrels to pack two barrels down, drink tea every day, and drink it for half a month. If you don't have time to fetch mountain spring water, then it is also a good choice to choose bottled mineral water at the nearest supermarket. But remember, it's mineral water, not pure water, space water, or whatever.

Fourth, the temperature of the water. Wuyi rock tea must be brewed with boiling water at 100 degrees in order to precipitate its true taste. In addition, when pouring water into rock tea, it is necessary to hang the pot and flush it high, lift the kettle high, and let the water rush into the bowl in a column from a high place.

Due to the force of the water, the tea leaves on the bottom will roll up, and the tea leaves on top will be covered on the bottom. In this way, in the process of flushing, the tea leaves achieve the purpose of tumbling, from top to bottom, evenly absorb the water, and heat evenly, so as to perfectly precipitate the substance of the tea, so that the tea releases the best aroma, taste and charm.

Fifth, the time to sit in the cup of tea per brew. Wuyi rock tea, for beginners, because of the fresh taste buds and high sensitivity, try to drink it lightly. For the first 5 bubbles, please pour out the water every 3 seconds.

So as not to be stuffy for a long time, it will affect the aroma of the tea, and also make you feel bitter, which will affect the comprehensive evaluation of the tea. From the 6th bubble, sit in the cup for 5-10 seconds per bubble. From the 8th bubble, sit in the cup for 20 seconds per bubble.

To the 10th bubble, sit in a cup for 1 minute per bubble.

If you can't tell the time to sit in the cup, there is an easy way, which is to look at the color of the tea. Gently remove the lid of the cup a little to see the color of the tea inside, and if it is very light, then sit in the cup for a while. If it is thick, it will quickly come out of the water.

Rock tea brewing after several steps such as preparation, tea, soaking, brewing, tasting, etc., brewing Wuyi rock tea, using boiling water of about 90 degrees to brew, and the amount of tea should not be too much, otherwise it is easy to affect the taste of tea soup.

1. Tea making utensils: prepare a set of special tea sets for oolong tea.

2. Tea volume: about 1 2 of the volume of the brewing pot (1 3-2 3).

3. Water for making tea: mountain spring water is the top, clean river water and pure water are medium, and tap water with high hardness or obvious chlorine is not available; The water temperature should be freshly opened and soaked; Water with a temperature below 95 degrees Celsius or a continuous boil of water with a long ridge is slightly inferior. It is better to equip it with a "handy bubble".

4. Soaking time: 1 to 3 soaks for 10-20 seconds, and then increase the soaking time by 10-20 seconds for each additional brew. The principle of adjusting the soaking time is that the color of the soup from 1 to 7 bubbles is basically the same, and more than 10 bubbles can be brewed. The number of brews is related to the soaking time.

5. Adjustment of shade: use the amount of tea to be thrown. If you need to dilute the cherry, the amount of tea is less than 1 3-1 2 of the volume of the brewing pot, and if you need to be stronger, the amount of tea is more than 1 2-2 3 of the volume of the brewing pot.

6. Essentials of tea tasting: rock tea has a mellow taste, rich connotation, and a special "rock rhyme". The characteristics of tea varieties can be reflected from the taste; The aroma is high or long, high is rich, long is remote, and the fragrance is diverse, such as floral, fruity or frankincense, dense fragrance and so on.

1. Warm pot and warm cup:

You can use a gaiwan or a purple clay pot, first use boiling water to scald the gaiwan (pot), tea sea and teacup, so that the utensils reach a certain temperature, which is conducive to the better play of tea properties when making tea in the future, and can be cleaned and sterilized, and eliminate the peculiar smell of tea sets.

2. Warm bubbles:

Put about 7-8 grams of tea leaves into a gaiwan (pot), pour in boiling water and only need to soak the tea leaves, quickly pour out the tea soup to the sea of tea, and scald the cup again. This step is a warm brew, and the purpose is mainly to awaken the tea nature.

3. Xiangxiang and brewing:

Pour boiling water into the bowl (pot) again for 10 to 20 seconds. Time. According to the personal preference for the tea soup, the tea soaking time can be appropriately increased or decreased, and then poured out to the tea sea, and then the tea soup in the tea sea can be poured into the tea cup, and you can drink it; The next brewing time can be shortened to 10 seconds, because the tea leaves have been brewed with boiling water twice at this time, and then each brew can be extended by 10 seconds.

Tea tasting method

When tasting tea, first smell its fragrance, and then try its taste, and taste it carefully in turn after each brew.

Smell the fragrance of dry tea, cover incense, water incense, cup bottom incense, leaf bottom incense and so on;

When tasting, the tea soup must be fully in contact with the mouth and various parts of the tongue, and repeated several times, carefully feel the mellow and various characteristics of the tea soup, and comprehensively judge the characteristics and grades of the tea pairing, among which the mountain flavor is more profound.

Each brew of rock tea has a variation, before.

The third and fourth courses are the most important.

The brewing method of rock tea is: first boil a pot of water, clean the tea set with boiling water, and then put the prepared 8g Yiyan tea into the bowl, pour boiling water into the bowl, the proportion of tea 1 15, the first brew is to wash the tea and pour it out without drinking, and then pour 7 minutes of boiling water into the bowl, cover the lid, wait for 8 seconds to get out of the soup, and pour the tea soup into the teacup with a fair cup, and you can drink.

The water temperature needs to be freshly opened and soaked (mountain spring water is preferred); The water temperature is 100 °C. Another important factor in brewing rock tea is people. It is important for the tea maker to understand the characteristics of a tea brew and choose a suitable brewing method.

The brewing time of the tea leaves is also particular, and the brewing time of the first two courses of rock tea should not exceed 20 seconds, and it is advisable to control the traveler within 10 seconds. After that, with each additional brew, the sitting time is increased by 10 to 30 seconds.

Habitat of rock tea production area

Rock tea is distributed in the Wuyi Mountain Tea Area, the northwest of Fujian Province. The climate is mild, with warm winters and cool summers, and abundant rainfall. According to the different growth conditions, there are regular rock, semi-rock, and continental tea. Zhengyan is produced in Huiyuan Pit, Niulankeng, Dakengkou and Liuxiangjian and Wuyuan Stream at high altitude.

It is produced in the Qingshi Rock, Jasper Rock, Matou Rock, Lionkou and Jiuqu Creek at a low altitude below the three major pits of the infiltration area. And Chongxi and Huangbaixi, relying on the tea produced in the sand tea garden on both sides of Wuyi Rock, are Zhou tea.

The geology of Wuyi Mountain belongs to the typical Danxia landform, with many cliffs, and the tea farmers use the rock concaves, stone gaps, and stone cracks to plant tea along the side masonry stone bank, which is called the "potted plant" tea garden.

The brewing method of rock tea

Tip 1: Brew with boiling water.

This is the common criterion of all rock teas.

Rock tea, whether light or high, is roasted with charcoal, and after being shaped by high temperatures, rock tea has also become very resistant to high temperatures.

To brew rock tea, you must use a water temperature of 100 °C to brew it, so that the contents can be released, and you can feel the true taste of rock tea, whether it is strong and mellow, or light, or bitter, or soft.

If it is not brewed with boiling water, the taste of these rock teas will not be fully revealed.

Tip 2: Prepare the review with a gaiwan.

To brew rock tea, the most commonly used tea set is a white porcelain bowl, and some tea lovers will use a purple clay pot to brew.

These two tea sets will inevitably be compared together, and it is estimated that it will become a world problem about which tea set is better to make rock tea.

Regardless of the situation, there is no doubt about the benefits of using a white porcelain bowl to make tea, especially when it comes to reviewing, you must choose to use a white porcelain bowl.

One of the biggest reasons is that the gaiwan is fair and impartial, and will not absorb the aroma and taste.

Unlike the purple clay pot, it also has a little "deceptiveness", after the soup is absorbed, it loses its purest side, which will inevitably affect the overall judgment.

Tip 3: Grasp the time to sit in the cup.

Many people make tea, very casually, especially some more talkative people make tea, often forget the time of the water, if they encounter a topic of interest, directly ignore the tea in the bowl.

When the topic is happy, I remember to go out of the water, and the tea soup at this time is like traditional Chinese medicine.

There are also some people who drink tea, just like the strong taste, and have to sit in the cup from the beginning.

Drinking tea with such people also requires twelve points of courage, and the tongue is not rough enough to drink these teas.

But the real tea is not only to know the cup, but to adjust according to the fire attack, variety, and process of the tea.

When you first start brewing, the water time is faster, and the water time will be delayed after brewing a few times.

Only by watching tea make tea can you make good tea.