The problem of kung fu tea, please teach the younger brother a master

Depending on the tea to be brewed, the water temperature, cup, tea dosage, and brewing method are all different

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To buy a good tea set, it is best to use one tea set to make a kind of Pu'er tea, which will have the best effect. You can go into Shouyixuan to take a look, Shouyixuan's Pu'er tea set, that effect is also very good. You can find it on the major **. Shou Yixuan.

The question is still a bit general, what is the machine for making tea? How do you wash a cup? It also depends on what kind of cup it is.

How long you want to brew tea also depends on what kind of tea you make. It also depends on the type of tea making tool. You can try anything on your own with the mentality of trying, or learn more online.

A lot of resources.

It will be soaked for seven seven forty-nine days.

Kung Fu tea. The eight steps: the treatment of the utensils, the tea, the soup, the tea, the scraping, the drenching, the hot cup, the tea, etc.

Fixture - preparation before brewing tea;

Tea - the tea leaves are divided into thick and thin, and put them into the teapot, the thickest tea leaves are placed at the low end of the teapot, and then go up, the top is the thinnest tea leaves, and the teapot can be filled into seven or eight percent;

Waiting for tea - the first boiling water is the best for tea;

Foam - boiling water is rushed from the side of the teapot, do not go straight to the center of the pot;

Scraping foam - the white tea foam that overflows when brewing tea, first scrape off with the teapot lid, and then cover the teapot;

Drizzling pot - after the teapot is covered, rinse the lid with boiling water, which can not only wash away the overflowing tea foam, but also heat it outside the pot;

Hot cup - before sieving tea, hot the cup, one can be sterilized, the other can make the tea cup warm, the tea is not easy to cool, but also make the tea fragrant;

Sieve tea - pay attention to "low sieve", this is Chaozhou Gongqiao Li Huaifu tea.

The unique method of sieving tea, the teapot spout is close to the filial piety teacup that has been neatly placed, and then the tea is continuously and evenly sprinkled in each cup, not a full cup at a time, but a pot of tea must be circulated to sieve the wine to the end.

The kung fu of tea is all in the cooking method of tea, although there are good tea leaves and tea utensils.

If you are not good at rushing, you will also be in vain.

Kung Fu tea brewing tips

Gongfu tea is divided into Fujian and Chaoshan.

There are three factions in Taiwan, and Fujian drinks Tieguanyin.

more, Chaoshan drinks big red robes.

There are more single fir teas, and Taiwan drinks more frozen oolongs, but in terms of brewing methods, the three are common and inclusive.

1. The third class of moisture.

Gongfu tea has specific requirements from water quality, utensils to brewing methods. The water is divided into three categories: heavenly water, earth water, and spring water. Of course, Tianshui is the best, referring to snow water, dew, etc. Earth water refers to mountain spring water.

According to the different soil quality, it is also divided into soil, sand, mud, etc.

2. High punch and low pour.

"High and low pour" refers to the method of brewing tea and pouring tea.

To brew tea, boiling water should be rushed into the inner edge of the teapot mouth, and the water column should not rush straight into the center of the teapot, because that will "break through the tea gall" and destroy the taste of the tea.

When pouring tea, the teapot should be as close to the teacup as possible, so as to prevent the heat from dissipating, and the water may not be hot enough, so that the tea fragrance volatilizes prematurely. At the same time, the low pour does not stir up foam and does not emit a tick.

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3. Tea etiquette.

The first cup of tea must be given to the first guest on the left, regardless of their status, age, or gender. After each cup of tea, wash the cup with piping hot tea and then give the cup with heat to the next one.

To taste tea, you should smell the fragrance first, and then look at the tea soup.

The color, and finally the taste, a cup of tea should be just divided into three mouthfuls. The aroma spreads from the tip of the tongue to the throat, and the final drink is delicious.

The above content reference:Encyclopedia - Kung Fu Tea

The main steps in making gongfu tea.

In China, as long as friends and relatives come to the house, the first step of hospitality is to serve tea, and when you drink kung fu tea together, you can naturally take the opportunity to show off your skills. Skillful techniques, you can brew "color, fragrance, taste" of kung fu tea, so that you can show your hand in front of friends, but also without losing etiquette. Here is a brief introduction to the main steps of making kung fu tea.

1. Equipment: pots, fair cups, tea cups, and smelling cups are placed on the tea tray, tea sets and tea cans are placed on the left side of the tea tray, and the kettle is placed on the right side of the tea tray.

2. Tea appreciation: Open the tea canister and let the visitors appreciate the color and shape of the tea.

3. Hot cup: Pour boiling water into the teapot, then pour the water into the fair cup, and then pour it into the tea cup.

4. Throw tea: Put the tea into the pot at a ratio of 1:18.

5. Tea washing: add water to the right-hand pot, scrape off the foam with the lid with the left hand, cover the lid with the left hand, and pour the tea into the fragrant cup.

6. The first bubble: add boiling water to the pot, soak for a minute, take the opportunity to wash the cup, pour the water out, take the pot in the right hand and pour the tea into the fair cup, and then pour it into the smelling cup from the fair cup, only pour.

Seven points full. 7. Carp jumping dragon gate: use your right hand to cover the tea cup in turn, put the thumb of your right hand on the bottom of the tea cup, and put your index finger on the bottom of the glass and flip it around.

8. Sightseeing: Hold the bottom of the tea cup with your left hand, lift the fragrant cup from the tea cup with your right hand, and turn around along the mouth of the cup.

9. Smell the fragrance: Put the fragrance cup in the left palm, the mouth of the cup is facing down, rotate 90 degrees, the mouth of the cup is facing yourself, cover the mouth of the cup with your thumb, put it under the nose, and smell the fragrance.

10. Sipping sweet tea: Three mouths are a product, you should make three sips to drink, taste carefully, and explore the sweetness in the tea.

11. The second and third bubbles: the operation is the same as above.

If we have mastered the above main steps of making kung fu tea, we can make kung fu tea with "color, fragrance and taste", and we can also get praise among friends, so why not do it.

What are the six steps to making gongfu tea.

I saw many netizens drinking Tieguanyin on the Internet, but the brewing method was wrong, and they couldn't taste the wonders of Tieguanyin, and sometimes they drank the bitter Tieguanyin. Therefore, please refer to the ugly article.

Tieguanyin's brewing method is more exquisite, it is best to have a special tea set, brewing method: 6-8 grams each time into the Ou cup (must use the kung fu tea set to drink Tieguanyin: 100cc of the lid Ou, cover the bowl), brew with boiling water, 2 to 6 brewing water brewing time is generally:

15 seconds, 20 seconds, 20 seconds, 25 seconds, 30 seconds, 35 seconds, the first brew mainly plays the role of warming tea, so that the temperature of the bowl and the tea is the same, it is best to pour it out quickly, you can continue to brew about 10 times, do not soak for a long time. As the saying goes, the first is light, the second is water, the third, the fourth and the fifth is tea. (Don't soak it for a long time, otherwise it will be bitter and hard to drink, and no matter how good the tea is, it will be wasted).

1. Use gas stoves, hand bubbles, induction cookers and other tools to boil water first, and soak them immediately. Because the temperature of making tea is high, it is generally 100 degrees, and the water quality of Tieguanyin must be good. It can be used as well water, bottled water, mountain spring water or mineral water.

Relatively no tap water. The better the water quality, the better the foaming effect. Assuming that the effect of using water in a hot water bottle is also greatly reduced, we are all ready to burn and soak.

Many academic articles say that it is best to use 80 degrees of water to make tea, which must not taste good. No one who understands Tieguanyin would do that.

2. Prepare tea-making tools. The most suitable stainless steel tea pool, pure white porcelain tea set, the middle is the cover bowl, we also call it "stuffy Ou", and some are called "jie bowl", generally using medium, diameter 75mm, just bubble standard gram bubble, as shown in the figure. There are also small teacups, and that's all.

There are also small clips. More than 98% of the people here use these tools. The red porcelain tea set can be a good observation of the color of the tea leaves, don't choose those colorful ones.

There is an article that says that it is best to use pottery tea utensils, but people who only understand tea rarely use pottery. After boiling water, blanch these tea utensils.

3. Put the tea leaves in a bowl.

4. Pour in boiling water, close the lid, and pour out each brew of tea. The means is to remove some dust and other impurities outside the tea leaves, which plays a hygienic role.

5. Flush in boiling water again, cover and stuff for a while, the time can be controlled by yourself, and you can wait a while if you want not to be thicker. Next, you can open the lid and smell the fragrance. The aroma of the lid is a major aspect of tea quality.

6. After smelling, pour the tea soup into the tea sea, and put the tea filter on the tea sea to filter impurities. It can also be poured directly into a small cup.

7. Pour the tea soup from the sea of tea into a small teacup, and then enjoy the color of the tea soup.

8. Use a clip to hold the teacup and deliver it to the guest.

9. Finally, appreciate the smell and taste of the tea soup. Sip tea.

10. The second and third bubbles are brewed according to the following method. The details of how many brews depend on the brewing resistance level of the tea and the preferences of the group. For example, when we identify the quality of tea during the tea season, sometimes it is only brewed.

The first and second bubbles were poured out.

Step 1: The preheater, also known as the thermostat, first flushes boiling water into the empty teapot.

Step 2: Hold it for two or three seconds and then pour the water out of the state.

Step 3: Place the tea leaves in the teapot with a teaspoon.

Step 4: Fill with boiling water.

Step 5: Warm the cup, that is, when the tea is brewed, pour the warm pot and the tea water into the teacup.

Step 6: Lift the lid of the tea and stagger it slightly to reveal a small crack in the bridge.

Step 7: Pour out the first cup of tea.

Step 8: Refill the teapot with lead and boiling water.

Step 9: Pour out the warm cup of water.

Step 10: Pour the tea from the second pass into the teacup.

Step 11: When pouring, the warm-washed small tea cups are lined up and poured back and forth in turn, which is called "cruising the river". Pour the tea and you're done.

Gongfu tea is a traditional tea drinking custom of the Han people, and it is also the first custom of people in Chaoshan, Guangdong. The so-called gongfu tea pays attention to the skills of making tea and the time of drinking, so it requires a certain amount of effort to operate. Gongfu tea is made of oolong tea, such as:

Tieguanyin, Narcissus, and Phoenix tea, the concentration is usually relatively high, and it is a little bitter when you first drink it. Oolong tea is a semi-fermented tea, and only this type of tea can make the color and aroma required by gongfu tea.

Gongfu tea'Full introduction of tea sets

A big reason why Gongfu tea is special is the tea set. The tea utensils required for kung fu tea are:

1: Teapots

Using the local dialect of Chaozhou, the teapot is called Chong Jar, and there is also called Su Jar, which comes from Yixing, Jiangsu, and is the smallest purple clay pot in Yixing. The criterion for choosing a teapot for Kung Fu tea is "it should be small but not big, and it should be shallow but not deep", because big is not "work".

2: Teacups. The requirements for choosing a teacup for gongfu tea are: small, shallow, thin and white. The cup is small, can be sipped, shallow can make the water not leave the bottom, the color is as white as jade, can set off the color of the tea, the quality is thin, so that the tea can fully exude the aroma.

3: Tea wash. Gongfu tea needs to prepare three tea washes, one for soaking the teacup, one for soaking the pot, and one for the water for washing the cup and the tea leaves that have been brewed.

4: Tea tray. The tea tray is used to hold the tea cup, and the tea tray prepared must be wide, flat, light and white.

The plate is wide, which is convenient for the number of guests, and the teacups can be appropriately increased or decreased. The bottom of the plate is stable, so that the teacup can be placed steadily without shaking. The color of the edge of the plate is light white, which is to set off the teacups and teacups and add beauty.

5: Tea mat. Tea mats are used to hold teapots with the purpose of protecting the teapot.

6: Water bottle. The function of the water bottle is to store water to cook tea, and it is usually best to choose a plain porcelain blue and white water bottle with a neck and shoulders, a flat bottom, and a handle.

Now you know what gongfu tea is. If you want to make a good gongfu tea, you need to work a little harder.