The correct way to brew tea is the specific steps of making tea

1. Rinse the teacup with water, pour an appropriate amount of boiling water into the warm cup, and pour out the water.

2. Put the tea leaves into a hot scalded teacup and soak them in boiling water until the tea leaves stretch.

3. Close the lid of the teacup and pour out the water from the cup.

4. Pour boiling water into the cup again, and pour the water from top to bottom.

5. The temperature of the freshly brewed tea is too high, wait for 5-10 minutes, the tea will no longer be hot, and you can taste it slowly.

1. Prepare a tea set. The tea maker sits upright, concentrating and calming, with a towel for making a pot on the right thigh and a white towel on the left thigh. On the table is a two-sided square scarf, and in the middle of the square scarf is a teaspoon of medium depth.

2. Warm pot, warm cup. Pour boiling hot water into the teapot and then into the teacup.

3. Dry pot. Hold the pot and pat it on a towel cloth, wait until the water is dripping out, and then gently shake the pot, like a fan, and the wrist should be softer, until the water in the pot is completely dry.

4. Set up tea. Grasp the tea by hand and decide the length of time to roast the tea according to its dryness.

5. Roast tea. After putting the tea into the teapot, if you feel that the tea leaves are not damp when you grab the tea, then it is okay not to bake. If the tea leaves are damp, they can be roasted a few more times.

Roasted tea is not roasted in a stove, but at the temperature of water. Doing so will allow the crude aged tea to remove the musty smell, have a freshness, and allow the aroma to rise, and the flavor will quickly overflow.

6. Wash the cup. When roasting tea, pour the water from the cup into the cup.

7. Flush. After the tea has been baked, the teapot should be lifted from the teapot, wrapped in a kettle cloth, shaken, so that the temperature inside and outside the teapot is evenly matched, and then the teapot should be put into the teapot, and then the water at the right temperature should be poured into the teapot.

8. Shake the kettle. After filling with water, quickly lift the teapot and place it on a tabletop towel, hold down the air hole, and quickly shake it from side to side, the purpose of which is to make the tea extract more evenly distributed. If the first bubble is shaken four times, then the second and third bubbles are reduced in order.

9. Pour tea. After holding down the hole of the pot and shaking, pour the tea immediately. After the first tea soup is poured, wrap it in a cloth and shake it vigorously to make the humidity up and down the pot even.

Note that the number of shakes is the opposite of the number of shakers, the first bubble shakes more and shakes less, and the later shakes less shakes.

10. Divide the cup. The Teochew-style brewing method usually ends with three brews, and its requirements are: the tea soup of the three brews must be consistent, so it is absolutely not distracted in the process of making tea. Only after the completion of the three brews, can you share a cup of tea with the guests with a sense of relief.

1. Warm utensils. Rinse the teapot with hot water, including the spout and lid, and rinse the teacup at the same time, then drain the teapot and teacup. The purpose of the warmer is to increase the temperature of the tea set, so that the temperature of the tea is relatively stable after brewing, and the temperature does not drop too quickly, which is particularly important for the brewing of coarser old tea.

2. Set up tea. Depending on the size of the teapot or teacup, place a certain amount of tea leaves into the teapot (cup). After placing the tea leaves, you can see the shape and color of the tea leaves in the pot (cup).

If you are using a white gaiwan to make tea, the brown color contrasts with the white, which is very ornamental.

3. Brew. After putting the tea into the pot (cup), pour the boiling water into the pot according to the ratio of tea to water. When flushing, except for the oolong tea flush must overflow the spout and spout, it is usually advisable to flush eight points full.

If you use a glass or white porcelain cup to brew, you can pay special attention to the delicate tea leaves that you appreciate, and the flush is also seven or eight minutes full. When flushing, there is a "phoenix three nods" to pay attention to, that is, the kettle is tilted down and lifted up three times, which is not only the host nodding to the guests, but also can make the tea and tea turn up and down, so that the tea soup consistency is consistent.

4. Pour the tea. 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 (tasting cup). The sea of tea is also known as the fair cup, which means that the tea is fair.

5. Serve tea. When serving tea, it is necessary to hold it on a tray and place it in front of the customer's right hand. When serving tea, the host must also make a gesture of inviting tea with his free hand, and the guest can use the index and middle fingers of his right hand to bend together and gently tap the table to express his gratitude.

6. Tea tasting. After the tea is brewed, you should not rush to drink, but should first look at the color and shape, then hold the cup and smell the fragrance, and then sip the soup to enjoy the taste. When appreciating, the tea soup should flow from the tip of the tongue along the sides of the tongue to the root of the tongue, and then back to the tongue, and so on two or three times to leave the sweet aftertaste of the tea soup.

1. Scalding kettle: Before making tea, you need to use boiling water to scald the kettle, which can remove the peculiar smell in the pot; In addition, the hot pot helps to volatilize the aroma of tea.

2. Warm the cup: pour hot water into the tea cup with a hot pot, and then warm the cup.

3. Tea: Generally, the teapot spout used to make tea is small, and the correct way to make tea needs to first put the tea leaves into the tea lotus, appreciate the appearance of the tea leaves, and then use the teaspoon to dial the tea leaves in the tea lotus into the pot, and the amount of tea is one-third of the pot.

4. High chong: To brew tea, you need to lift the kettle high, and the water is bet from the high point, so that the tea leaves roll in the pot and spread out, so as to brew the tea flavor more fully, commonly known as "high chong".

5. Scraping: Scrape off a layer of foam on the surface of the tea leaves, and then cover the pot lid and let it stand for a while.

6. Low pouring: pour the brewed tea into the cup, and the distance between the spout of the teapot and the teacup should be low, so as to avoid the ineffective dissipation of the aroma in the tea soup, commonly known as "low bubble". This way it won't foam and it won't spill.

7. Smell the fragrance: Before tasting tea, you need to look at its color and smell its fragrance before you can taste its taste.

8. Tasting: The correct way to make tea is to raise a glass to send the tea soup to the nose to smell the fragrance; Then press the rim of the cup with your thumb and index finger, hold the bottom of the cup with your middle finger, raise the cup and pour a little tea soup into the mouth, and taste the soup on the tip of the tongue. Once the tea soup enters the stomach, the nose and mouth are fragrant, and the throat is "two armpits and wind", and the aftertaste is endless.

1. Before making tea, the tea set is particular, what tea leaves make what tea, for example, Da Hong Pao, which is very suitable for drinking tea in this season, the best tea set for this tea is a purple clay pot or porcelain bowl, and the most suitable tea set for green tea is a glass.

2. When making tea, the water temperature is also particular, green tea is relatively tender, so boiling water can not be used, boiling water of 85 degrees is OK, and black tea is best with water temperature of more than 90 degrees.

3. When brewing tea, you should be calm, a person is impetuous and impetuous, and he will never be able to drink the true taste of tea. Allow yourself to sit quietly, slowly wash the tea, pour the water, make the tea, pour the tea, and then taste the tea, this process is the most nourishing for the body and mind.

4. In addition, the time of making tea should be mastered, don't let a cup of tea run for too long, the time of green tea brewing should not exceed one minute, the brewing time of black tea with a water temperature of more than 95 degrees should not exceed 30 seconds, and the brewing time of various flower teas should not exceed three minutes.

1. Warm cup sanitary ware: pour boiling water into the teapot, rinse the teahouse in turn, fair cup, teacup warmer The purpose of the teacup warmer is to improve the temperature of the tea set, so that the temperature of the tea is relatively stable after brewing, and the temperature does not drop too quickly.

3. Make tea. According to the ratio of tea and water, the boiling pure water is poured into the pot, usually the flush is eight points full, and the brewed tea should be poured into the fair cup first, and the meaning of the tea is fair and dusty. After laughing, he poured it from the fair cup into the guest's teacup.

<>1, warm cup sanitary ware: pour boiling water into the teapot, rinse the teahouse in turn, fair cup, teacup warmer is to improve the temperature of the tea set with He Zhengdu, so that the temperature of the tea after brewing is relatively stable, not to make Wen Peisong fall too quickly, 2, put the tea in the teapot, wash the tea, when washing the tea, pay attention to the temperature should not be too high, the soup speed should be fast.

3. Make tea. According to the ratio of tea and water, the boiling pure water is poured into the pot, usually the flush is eight points full, and the brewed tea should be poured into a fair cup first, and the meaning of the tea is fair. Then pour it from the fair cup into the guest's teacup.

1. Warm the cup, warm the cup with boiling water, this process is the same as all other tea making procedures, but you should pay attention to the inner tank of the floating cup, the big outer cup and the lid are all hot. Before making tea, it must be scalded and cleaned to ensure that there is no peculiar smell, and that all parts are flexible and easy to use - mainly to control the downward pressure button of the water dispenser.

2. Set the tea, take the tea leaves and put them into the elegant cup with an ultra-fine filter and a water button. The amount of tea in the fluttering cup can be relatively arbitrary, according to personal taste.

3. To wash the tea, directly inject the boiling water into the inner cup, and quickly press the water button, because the process of the water out of the floating cup is from top to bottom, if the speed is slow, some impurities that were originally aroused will be attached to the tea again, and the purpose of tea washing cannot be achieved. The tea is strained into an outer cup, and the strained tea soup is discarded.

4. For brewing, also pour boiling water into the inner cup, and pour the water gently to ensure the evenness of the tea soup. Close the lid of the cup, let it stand for 3 seconds, press the water button on the lid of the cup, and the tea is filtered to the outer cup.

5. Out of the soup, making tea with a fluttering cup needs to be out of the soup quickly, and it must be exhausted. Press the button on the water lever and wait for all the tea to leak into the cup.