Can you drink the first bubble of Da Hong Pao, and how to make it taste good in Da Hong Pao?

Wash it before drinking.

Reason: Oolong tea, Tieguanyin, Dahongpao and other teas take a long time to process and the process is complex, and dust and dirt will inevitably be mixed in the production process. It is best to wash it before drinking, which helps to remove impurities on the surface of the tea leaves, and the leaves of this type of tea are relatively thick, and in boiling water, substances beneficial to the human body will not dissolve immediately.

However, many relatively tender teas made from buds, such as green tea, white tea, yellow tea, etc., do not need to be washed. Because these teas have a high degree of cleanliness and low foaming resistance. When exposed to boiling water, the nutrients in the tea will quickly dissolve, and washing the tea will cause these beneficial ingredients to be lost.

The first bubble of the big red robe.

Actually, you can drink it! Generally after roasting.

When sipping tea.

You have to drink the first brew! (In this way, you can master the heat of this tea!) And tea drinkers generally don't like to drink the first brew!

Cause.. Some people think that the first bubble is not clean! (No food is absolutely clean during preservation and processing, and there will inevitably be fine dust.)

For example, the ashes of a charcoal fire! ）

The first brew of tea will be.

Tiny bubbles!

Bubbles are dust, tea powder and other fine particles!

The first bubble fire is also relatively heavy! In general, the water should be fed quickly.

Get out of the water fast! It is recommended that the first brew of tea can be washed off!

Use it for a soup cup! Wash the tea set.

First bubble. time.

Finish in 1-10 seconds! Flush.

Cover the bowl and hang the foam. Water.

Rinse the lid of the bowl with boiling water.

A second bubble!

Answers for you. Hope the above helps!

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.

1. Clean the cup.

Good tea is inseparable from a good cup, and we had better choose the best ceramic tea set to brew Da Hong Pao. Before brewing, wash the tea bowl and tea lid with clean water. Boil another pot of water, pour boiling water into the tea bowl, and use boiling water to clean the tea bowl and tea lid, which can kill the bacteria in the bowl and eliminate the odor.

2. Brew the big red robe.

First, scoop out an appropriate amount of Da Hong Pao with a teaspoon and put it into the cleaned tea bowl, and the amount of tea should preferably occupy one-fifth of the tea bowl. Then pour the boiling water into the tea bowl at a high altitude, soak it slightly, and then pour the tea water away. The first tea of Da Hong Pao is generally not drunk.

After pouring it out, add boiling water again to brew the tea leaves, and after this brewing, it is ready to drink.

The bubble method of the big red robe.

1. Pay attention to the control of water temperature.

The water temperature of Dahongpao is best controlled above 95 degrees, so that the nutrients and fragrance of Dahongpao can be completely soaked out by soaking at high temperature. Of course, don't use it to soak Da Hong Pao just after opening, it's best to wait two minutes before soaking.

2. Pay attention to the soaking time.

For the first three shots of the big red robe, the general soaking time should not be too long, between 20-30 seconds. And the next few brews, for each additional brew, it is best to add about ten seconds of soaking time. Da Hong Pao can generally brew more than ten bubbles, however, the soaking time of the subsequent brewing times should be extended accordingly to maintain the aroma of the tea.

Cup washing: Rinse the tea set with boiling water, wash the cup and warm the cup. 2.

Drop tea: Put the tea leaves into the tea set, the amount of tea is about 7-8 grams, accounting for one-fifth of the capacity of the tea set. 3.

Tea washing: Pour boiling water into the teacup, pour the water away before the tea leaves are complete, wash the surface of the tea leaves and wash the dust. 4.

Brew tea: Raise the boiling water and pour it into the cup to make the tea leaves. 5.

Pour the tea: Brew. After a minute or two, pour the tea into the teacups side by side. 6.Drink tea:

Take a hot sip, smell the fragrance first, then taste the taste, sniff while sipping, and drink lightly. 2. Da Hong Pao Simple Brewing Method: 1

Add a pinch (about 7-8g) of red robe dry tea to your taste, and put it in a cup. 2.Add a small amount of boiling water (90-95), shake and pour quickly to wake up the tea and wash away impurities.

3.Add boiling water and brew for 1-2 minutes before drinking; It can also be poured into a small cup. The most outstanding feature of the quality of Da Hong Pao is that the aroma is rich and orchid-scented, and the fragrance is high and long-lasting"Rock rhyme"Plain as day.

The big red robe is very resistant to brewing, brewing.

Seven or eight times it still smells. Tasting"Big Red Robe"Tea must be pressed"Gongfu tea"The program of tasting slow drinks in a small pot and a small cup can really taste the charm of rock tea.

There are 4 tips to share for this problem.

Technique 1: Make rock tea and control the proportion of tea.

To brew rock tea, we usually use a 120ml white porcelain gaiwan with 8 grams of rock tea.

This tea-to-water ratio can allow Wuyi rock tea to release its innocent taste, and the tea soup is moderately thick.

If the 180 ml gaiwan is used to make tea, it is difficult to control in the hand, there is a lot of water, and the wrist needs to use greater strength, which is easy to affect the speed of the water, which may make the rock tea strong.

Technique 2: Make rock tea and learn to warm the cup.

Warm the cup, that is, before the brewing begins, blanch all the tea utensils (especially the white porcelain bowls) with 100 boiling water. Although the operation is simple, it is often overlooked by tea lovers.

Skill 3: Wash rock tea, and the speed of tea washing must be fast.

The purpose of tea washing is to make rock tea taste better, rather than consuming the flavor substances in the tea in advance.

When washing tea, we should pay more attention to the speed, after pouring water, immediately cover the lid, quickly out of the water, before and after the time is best to grasp within 5 seconds, so that we can live up to the rock tea.

Skill 4: Make rock tea, and control the water time.

The water time is one of the important factors affecting the taste of tea soup.

From water filling to water discharge, the time is not too long, generally it takes 5 seconds to complete.

The rules of rock tea brewing are as follows (applicable to narcissus, cinnamon, Da Hong Pao, golden peony, yellow Guanyin, yellow rose, Ruixiang, etc.):

Flush 1: After the water boils, fill the water immediately, add the water to the same height as the bowl mouth, immediately close the lid and remove the water. It takes about 5 seconds before and after.

2nd Flush: Continue to brew with boiling water, after filling the water, also close the lid immediately and remove the water. The time is about 5 seconds.

Punch 3: Pour 100 water into the bowl, close the lid immediately, and then remove the water. The time is about 5 seconds.

The fourth flush: brew with boiling water, after filling the water, you can sit in the cup for 10 seconds. The method is simple, after filling the water, the heart is silent for dozens of numbers, and then cover the lid to get out of the water.

After each brew, the sitting time can be adjusted according to the concentration of the tea.

Let me answer: How to soak the big red robe to make it delicious? Generally, Da Hong Pao belongs to ripe tea, it is more particular to drink Da Hong Pao in winter, generally Da Hong Pao will be very good with a little jujube, generally drinking tea is particular, it is better to drink Hahua tea in spring, it is better to drink green tea in summer, and Da Hong Pao is the most particular about drinking Da Hong Pao in winter.

First clean the tea set, put the big red robe in, then boil the water, wait for the water to cool to about 90 degrees to make tea, the first brew is to wash the tea (the water for washing the tea is poured into the drinking cup to clean the cup), and the second brew can be drunk.

1.Add a pinch (about 7-8g) of red robe dry tea to your taste, and put it in a cup. 2.

Add a small amount of boiling water (90-95), shake and pour quickly to wake up the tea and wash away impurities. 3.Add boiling water and brew for 1-2 minutes before drinking; It can also be poured into a small cup.

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.

The first bubble of Da Hong Pao has the best nutrients and taste, and it will lose its original flavor after pouring it out, so it is not recommended to pour it out. Da Hong Pao is a historical tea, which has been processed and made through multiple processes, so there is no need to worry about quality and hygiene. The temperature of the water should be above 98 degrees, and the brewing time should be controlled at about 1 minute, so that the aroma of the tea brewed is pure.

The first brew of Da Hong Pao is very important, the nutrients and taste contained in the first brew are the best, and generally people who taste tea will drink the first brew. If it is poured out, the tea will lose the original taste of the bent key, not only the nutrients will be lost, but also will affect the quality of the tea, the tea taster can not taste the original tea aroma, so it is not recommended to pour it out.

If you want to pour out the first brew, it is nothing more than worrying about its hygiene, tea in the production process, after high temperature killing, baking and winnowing, vacuum packaging and other processes, relatively clean, as a high-quality famous tea Da Hong Pao, there will be no such problems.

Da Hong Pao belongs to the semi-fermented oolong tea, the initial brewing water temperature should be above 98 degrees, especially in the first brewing, if the water temperature of the first brew is low, it will not only affect the concentration and aroma of Da Hong Pao tea, but also affect the taste of the next few bubbles. The brewing time of the first brew is recommended to be about 1 minute, so that the tea brewed before the balance looks clear and the tea fragrance is overflowing in the mouth.