How to make matcha delicious, how to brew matcha

1. Japanese matcha:

Wash the bowl or glass, pour in a level spoon of matcha, pour in about 150 ml of warm water (60 degrees Celsius), and mash the matcha with a matcha brush (as shown in the picture) to taste the original Japanese matcha ceremony. (Figure 1).

2. Bee Matcha:

Pour one level spoon of matcha into a bowl or glass, pour in 150ml of warm water, brush the matcha with a whisk, then pour a little honey according to your sweetness, stir it to make a cup of "Bee Matcha" with tea fragrance and honey flavor! You can also add ice cubes to your liking to make an iced "Bee Whisper Matcha" with cold drinks!

3. Matcha Ice Fruit:

Pour a level spoon of matcha into a bowl, pour in freshly squeezed apple juice (supermarket can be purchased instead), brush the matcha with a whisk, pour it into a glass, add ice cubes, and make a cup of natural emerald green, tea and fruity aroma, with Japanese flavor.

Matcha Ice Fruit"!

Fourth, iced matcha:

First pour a level spoon of matcha into a bowl or glass, then pour in sugar, pour in a little (about 20ml) of hot water, mash the matcha with a matcha brush, add about 150ml of cold water, add ice cubes, stir it, and it becomes a cup of graceful and sweet, ice and tea fragrant "matcha ice water"!

It's more troublesome, first put a little cold water to make the paste, in the hot water, I take a very small white wine glass to make the paste, or it's like Japan with a bamboo brush.

How is matcha brewed? Let's learn together.

Warm the tea bowl with boiling water. Put about 2 grams of matcha and about 1 spoonful of coffee in a bowl. Crush the cubes of matcha with a sieve and spoon.

It can be omitted depending on the situation) According to personal preference, sugar and milk can be added. After stirring with a small spoon, matcha is ready to drink! Of course, if it's convenient, you might as well use a tea whisk, which can make your matcha foam more uniform and delicate.

Drinking method: Warm the tea bowl with boiling water and remove the matcha pieces with a tea sieve.

Pour in about 2 grams of matcha, tea spoon about 1 and a half spoons.

Pour in boiling water (about 90 degrees), the amount of boiling water is about 1 4 1 5 of the tea bowl, and drink it in 3 and a half sips.

Pinch the whisk with five fingers and stir quickly, and the stirring trajectory is m-shaped.

Oh! Beautiful matcha, heart-warming matcha!

Introduction to the brewing method of Phoenix tea

There is a certain difference between brewing single fir tea and other teas, and the brewing difficulty is greater, and the technique is more exquisite.

The biggest feature of brewing single fir tea can be summed up by the word "fast": fast tea throwing, fast tea washing, and fast soup.

The amount of tea for a single fir should generally be controlled at 6-7 minutes, and the water should be boiled after the pot is blanched, and then the tea should be thrown. After the tea is thrown, do not shake the incense, and cover it slightly. Washing tea should be fast, which can be described as "urgent".

Decocting water to make tea is like making an essay, and it is also necessary to pay attention to the beginning and the end; Just like splashing ink and making empty judgments, we should also pay attention to the shade of dry and wet; Just like playing the piano, it is also important to pay attention to priorities; Just like Zen meditation, it is also necessary to pay attention to the clarity of the mind.

When brewing single fir tea, the tea must be thrown and washed quickly and lightly, so that the tea can be fragrant, the tea taste, and the tea can be smoothed and the tea love.

The single fir tea should also be out of the soup quickly. The first water should not exceed 3 seconds, the second water should not exceed 5 seconds, and the sixth water should not exceed 30 seconds. The tea soup brewed in this way is neither bitter nor astringent, and it is pure to drink.

Because the soup comes out quickly, from one water to seven or six water, there is no need to change the water or reheat it in the middle, and a pot of water can be washed to the end, which can be described as enjoyable.

In addition, after three waters, you can turn over the tea pot, if you brew it properly, the tea gall is hugged into a ball, and the aroma of the bottom of the ou is the most elegant and pure.

1. Matcha, also known as the end of tea, originated in the Sui and Tang dynasties of China, and its practice is to collect tender tea leaves in spring, kill them with steam, and then make them into cake tea (i.e., group tea) for preservation. When it is time to eat, first put the cake and tea on the fire to bake and dry, then grind it into powder with a natural stone mill, then pour it into the tea bowl and flush it into boiling water, and stir the tea in the bowl fully with a tea whisk to make it foam, and then it can be drunk.

2. Since ancient times, literati and writers have left a large number of poems about matcha, "the blue clouds lead the wind to blow continuously, and the white flowers float and condense the bowl noodles" is the praise of the Tang Dynasty poet Lu Tong for matcha.

3. The basic method is to warm the bowl and blanch the tea bowl with boiling water.

4. Mixing ointment (this is the experience of the ancient Chinese in practice, and there is no such procedure in the Japanese tea ceremony.) 5. Put 2 grams of matcha in the bowl, first add a small amount (a few grams) of water, and mix the matcha into a paste, which can prevent 6. The phenomenon of holding together is caused by very delicate matcha.

7. Use a whisk to brush and stir the bottom of the bowl according to the trajectory of W, so that it is mixed with a large amount of air to form a thick foam.