Jasmine tea brewing method, jasmine tea brewing method

Jasmine tea brewing method: brewing method special jasmine tea brewing, should use glass, water temperature 80-90 degrees Celsius is appropriate. Other jasmine teas, such as silverquill, special grade, first grade, etc., should choose porcelain gaiwan teacups, the water temperature should be high, close to 100 degrees Celsius is better, usually the proportion of tea is 1:

50. The brewing time of each bubble is 3--5 minutes. Brewing jasmine tea, many people like to appreciate the appearance of jasmine tea first, usually take out the number of jasmine tea brewed in a cup, spread it on the white paper, the drinker first observe the colorful appearance of jasmine tea, and smell the aroma of jasmine tea, in order to add interest to jasmine tea. The method of brewing jasmine tea is to maintain the aroma without losing it.

and the principle of showing characteristic beauty, which should be taken into account when brewing. The specific brewing procedure is as follows: Equipment:

Generally, the tea set for drinking jasmine tea is white'Porcelain cups with lids, or gaiwans (with tea bowls, lids and saucers), such as special craft shaped jasmine tea and high-grade jasmine tea, should be made in transparent glasses to enhance the value of artistic appreciation. Ironing: It is to put the tea cup on the tea tray, use boiling water to flush the tea cup and saucer, and then dip the lid into the tea cup containing boiling water to rotate, and then remove the water, the main purpose of this process is to clean the tea set.

Placing tea: Gently remove the jasmine tea from the tea storage pot with a bamboo spoon and place the tea cup separately as needed. The dosage can be increased or decreased according to each person's taste.

Brewing: When brewing jasmine tea, the head brew should be low, and the brewing pot mouth should be close to the teacup, directly poured into the tea leaves, so that the fragrance is slowly leached; The second bubble is poured in the middle of the picking, and the mouth of the pot is slightly away from the mouth of the cup and injected with boiling water to make the tea blend; The three bubbles are made of high flushing, and the mouth of the pot is slightly far away from the mouth of the teacup and rushed into the boiling water, so that the tea leaves tumble, the tea soup reverberates, and the fragrance of flowers is overflowing. Generally, the water is flushed until it is full, and it is covered immediately after flushing to preserve the aroma of the tea.

Smell: After the jasmine tea is brewed and left for a while, you can lift the tea cup, open the side of the cup lid, smell the fragrance with your nose, and suddenly feel the fragrance coming to your nose. If you are interested, you can also take a deep breath of the aroma to fully appreciate the pleasant feeling of the aroma to people, which is called "nose taste".

Drinking: After smelling the fragrance, when the tea soup is slightly cool and palatable, drink it in small sips, and stay in the mouth for a while, and use the action of mouth inhalation and nasal exhalation to make the tea soup flow back and forth on the tongue surface 12 times, fully contact with the taste buds, taste the tea and aroma and then swallow, which is called "mouth taste". Therefore, the folk have a saying of "one sip is for drinking, and three sips are for the taste" for drinking jasmine tea.

Appreciation: Special craft jasmine tea and high-grade jasmine tea are soaked in a glass, and you can enjoy its graceful dance in the cup while tasting its aroma and taste. or up and down, dancing; or like spring bamboo shoots unearthed, silver spears stand up; Or like chrysanthemums blooming, it is refreshing.

When brewing jasmine tea, the head brew should be poured low, and the brewing pot spout should be close to the teacup, directly poured into the tea leaves.

In this way, the fragrance can be slowly leached out, the two bubbles are poured in the middle of the picking, the mouth of the pot is slightly away from the mouth of the cup to inject the limbs of the filial piety hall into the boiling water, so that the tea water blends, the three bubbles adopt high flushing, the mouth of the pot is slightly far away from the mouth of the teacup and rushes into the boiling water, so that the tea leaves tumble, the tea soup reverberates, and the fragrance of flowers is overflowing. Generally, the water is flushed until it is full, and it is covered immediately after flushing to preserve the aroma of the tea.

After the jasmine tea is brewed and left for a while, you can lift the tea cup, open the side of the cup lid, smell the fragrance with your nose, and suddenly feel the fragrance coming to your nose. If you are interested, you can also take a deep breath of the aroma to fully appreciate the pleasant feeling of the aroma to people, which is called "nose taste".

Types of jasmine tea

The so-called jasmine tea is processed from jasmine and green tea, and there are many different types of jasmine tea, with a wide variety of sub-flower teas. The common characteristics of jasmine tea are: the shape is tight and even, the color is black and brown and oily, the aroma is fresh and lasting, the taste is mellow and fresh, the soup color is yellow and green, and the bottom of the leaves is tender and soft.

There are also special green teas such as Longjing, Dafang, and Maofeng that are used as tea blanks to make flower tea, which are called Longjing, Huadafang, Jasmine Maofeng, etc. In recent years, it has sold well in Beijing and Tianjin markets, such as Su Menghao, Jasmine Spring Breeze and Silver Quill. Longdu fragrant tea and Wudu flower tea belong to this kind of products, collectively referred to as special jasmine tea.

Generally, the very famous tea leaves and representative colors are used to make tea blanks, and each has the characteristics of the famous tea, such as flat sheet shape, straight bar shape, curly shape, etc.

Any tea has a certain emphasis on the brewing method and the choice of tea utensils, and only by mastering the method of brewing tea can you brew a tea with aroma and nasal spray. State Wang.

Jasmine tea is usually brewed in a glass cup or a porcelain bowl with a lid, preferably a tea set with a tea bowl, lid and saucer. First of all, it is necessary to iron the tea, that is, rinse the tea set with boiling water. The main purpose of this operation is to clean the tea utensils by placing the tea cup in the tea tray, then boiling water to make the tea cup and saucer high, then dipping the lid into the tea bowl containing boiling water and turning it, and then pouring the water out.

Then use a bamboo spoon to gently take an appropriate amount of jasmine tea leaves and put them into the cup, as for the amount of more or less, you can increase or decrease according to your own taste, and brew the tea with boiling water at 80 or 90 degrees. Pouring water is also very particular, the head bubble should be low, that is, the spout of the water is close to the teacup, and then pour the water into the cup, so that the fragrance of jasmine tea can be slowly leached. The second brew should be poured in the middle, the spout of the pot is slightly away from the mouth of the cup, and then poured boiling water, which can make the tea blend.

The third brew must be rushed high to make the tea tumble. The ratio of tea to water is 1:50, and the brewing time is 3 to 5 minutes per brew.

I would like to remind everyone that the tea should not be poured full, because the custom in our country is, "The wine should be full, and the tea only needs to be eight points full". After pouring the water, immediately close the lid to prevent the fragrance of the tea from running away. After the brewed jasmine tea has been left for a while, you can drink it, remove the lid of the cup, smell it with your nose, and the fragrance of jasmine tea will come to your nose.

The brewing method of jasmine flower tea should be slightly boiling water. Pour it out and drink it immediately after brewing.

When brewing jasmine tea, wash the tea with hot water first, pour out the water, and then brew it again.