How long does Tieguanyin soak, and how many times can Tieguanyin soak it

The types of Tieguanyin are divided into many kinds, among which the brewing method of Anxi Tieguanyin tea is unique and self-contained. First of all, it is necessary to strictly control the three passes of water, tea set and brewing. "The water is better with the stone spring, the furnace is wonderful with the charcoal fire, and the tea set is small as the top", which means that the water is the best with the mountain spring water, and the tea set is small and convenient.

As for strong tea, if you drink less tea or just start drinking tea, it is best not to drink it, if you want to, eat some sweet food after drinking tea.

The grade of Tieguanyin can only be identified by drinking, and the fragrance is also slowly tasted.

Tieguanyin is best to use a bowl to soak, water as far as possible with pure water to soak, the water temperature is about 90 degrees is appropriate, the first water washes the tea and warms the cup, the second water is fragrant for fifteen seconds, and then each one is postponed for ten seconds, the third and fourth is the best, each brew is best not more than seven tea, if the spring tea is basically five, there is no obvious tea fragrance after the tea residue, although there is no health effect, Tieguanyin is not the longer the better, the tea aftertaste is unique to good tea, so the tea is better to taste new tea, and the good Tieguanyin has acidity, if it lasts for a long time, the acidity gradually loses.

When we brew Tieguanyin, we use freshly boiled water to make tea, and then we can cover the cup with a lid and simmer for a few minutes.

Tieguanyin's brewing time is 20 seconds.

Tieguanyin belongs to oolong tea, semi-fermented, under normal circumstances, it can be brewed about 7 times, generally the infiltration time of each brew is 20 seconds, the second brew is 30 seconds, the third brew is 40 seconds, and then each additional bubble can be postponed by 10 20 seconds, followed by the need to pay attention to the water temperature and the amount of tea when brewing, the water temperature is generally 100, and the amount of tea is 110ml in accordance with the cover bowl, and the tea needs to be cast 8g.

Tieguanyin introduced

Tieguanyin tea, a traditional Chinese famous tea, belongs to the category of green tea and is one of the top ten famous teas in China. It is native to Xiping Town, Anxi County, Quanzhou City, Fujian Province, and was found in 1723-1735. "Tieguanyin" is not only the name of tea, but also the name of tea tree varieties, Tieguanyin tea is between green tea and black tea, and belongs to the semi-fermented tea category.

Because of its excellent quality and unique fragrance, Tieguanyin imitates each other in various places, and has spread all over southern Fujian, northern Fujian, Guangdong, Taiwan and other oolong tea areas. In the 70s of the 20th century, Japan blew up the "oolong tea fever", and oolong tea swept the world. Jiangxi, Zhejiang, Anhui, Hunan, Hubei, Guangxi and other green tea areas have introduced oolong tea production technology to carry out "green to black" (that is, green tea to oolong tea).

China oolong tea has four major production areas in southern Fujian, northern Fujian, Guangdong, Taiwan, etc., with the longest production history in Fujian, the largest output and the best quality, especially Anxi Tieguanyin and Wuyi rock tea are famous at home and abroad.

Brewing Tieguanyin first covers a bowl of tea sets, as for the material, there is not much attention, the more popular are ceramic and purple clay pots. Mountain springs are the best brewing water, followed by mineral water and pure water. Generally, it is not too many times to brew with a gaiwan tea set, and it is generally better to master it about six times.

When brewing Tieguanyin for the first time, the soaking time is best controlled within 40 seconds. At this time, about 20% of the nutrients in the tea will be precipitated, and the aroma of the tea soup is strong, the taste is mellow, and the taste is good.

For the third brew, it can take a little longer, but it shouldn't take more than 60 seconds. At this time, the leaching rate of nutrients in the tea will exceed 50%, and the aroma, taste and taste of the tea soup are similar to those of the second brew.

For the fourth brew, the time should not exceed 100 seconds. At this time, the extraction rate of nutrients in the tea will exceed 50%, and the aroma, taste and taste of the tea soup are similar to those of the third brew, usually reaching a peak in the third way, and gradually declining in the fourth way.

The sixth time, the time is within 180 seconds, at this time, the nutrients in the tea have been basically leached, the aroma of the tea soup is low, the taste is thin, and the bitter and astringent components of the tea will gradually precipitate, so the taste is poor.

At this point, there is no point in brewing, and individual high-quality ones are not needed to be brewed once or twice at most. And after many brewing, pesticide residues, heavy metals and other harmful substances in tea are easy to leach.

Whatever you want, you can soak until it tastes bad.

This depends on the method of making tea, and it can be brewed until there is no taste.

Tieguanyin can be soaked seven times.

Tieguanyin is a semi-fermentation process, belongs to oolong tea, has the characteristics of bubble resistance, under normal circumstances, it can be brewed seven times, one bubble soup and two bubbles of tea, three bubbles and four bubbles are the essence, five bubbles and seven bubbles are light and fragrant, the first brew is to wash the tea when brewing, the second bubble begins to brew normally, the ratio of the amount of tea to the water is 1:20, after brewing, after the tea is soaked, you can drink the delicious tea soup.

To brew Tieguanyin, you can choose tea utensils such as gaiwan, purple clay pot, etc., of course, there are also times when it is not very convenient, such as travel, business trips, etc., you will also use glasses. Of course, the brewing times are different depending on the material.

Tieguanyin's fragrance classification:

1. Fragrance type

It is a popular lightly fermented tea, and "clear soup and green water" is the most representative of the fragrant Tieguanyin, and it is also a tea suitable for the taste of the market.

2. Fresh flavor type

It belongs to the popular lightly fermented tea, and the fresh flavor tea emphasizes the umami and freshness of the tea and the "drag acid" and "fresh acid" in the market are the representatives of this fresh flavor tea.

The color of the leaves is good, the leaves are green, so that the cotyledons are very appreciative, the tea leaves can smell a fresh and fragrant taste, the color looks brighter than other teas, brewed out of the clear soup green water, no juice and no foam, the fragrance is high and the taste is pure, it is very suitable for appreciation.

Tieguanyin has a certain effect, because the tea polyphenols and tannic acid in Tieguanyin help the body's metabolism, thus helping to **. So how many times can Tieguanyin generally be soaked?

How many times can Tieguanyin be soaked.

Tieguanyin can be brewed seven times, Tieguanyin is a semi-fermentation process, belongs to oolong tea, has the characteristics of bubble resistance, can be brewed seven times under normal circumstances, one bubble soup and two bubbles of tea, three bubbles and four bubbles are the essence, five bubbles and seven bubbles are light and fragrant, the first brew is to wash the tea when brewing, the second brew begins to brew normally, the ratio of tea amount to water is 1:20, after brewing, after the tea is infiltrated, you can drink delicious tea soup.

How to soak Tieguanyin is correct.

1. Warm the cup, clean the cup with hot water, so that the temperature of the cup is consistent with the water temperature of the hot water, so as to achieve the effect of sterilization and tea awakening.

2. Take the tea and select an appropriate amount of tea for brewing, generally one-fifth of the utensils.

3. Brew tea, pour out the tea brewed twice before, and taste the tea brewed for the third time, the taste can be fully exerted, the taste is more mellow and sweet, and the lips and teeth are fragrant after swallowing.

Anxi style Tieguanyin bubble method.

1. Prepare the tea set, of course, these steps are indispensable for warming the pot and warming the cup, and the tea is also grasped by hand, but the warm cup should be hot inside and out. The time for roasting tea is shorter than that of Chaozhou brewing, because Anxi Tieguanyin tea is generally better preserved.

2. When flushing, wait for 15 seconds before pouring tea, and you can use a smelling cup if you don't need a fair cup. The first brew of tea is poured for a third, the second brew is still the same, and the third brew can be poured to the full. After brewing, you can choose to shake the pot, and you can shake the pot before pouring each tea.

Wrap the pot in a cloth and shake it vigorously three times, shaking the pot can make the temperature inside and outside moderate, and don't shake it after the boiling water is flushed in, in order to increase the amount of material that bubbles out.

Can Tieguanyin make milk tea.

Tieguanyin can make milk tea, but generally use black tea, black tea, or ripe Pulai Chong, in Taiwan, use baked oolong tea to make fruity tea, milk tea Tieguanyin is also OK in principle, but not the best. Compared with heavy fermentation, heavy roasting tea is more suitable for brewing milk tea.