With water
Water quality can be straight
Influence the quality of tea soup, the ancients Zeng Yun "tea was made in water, 8 points of tea, met ten times of water, tea is also very embarrassing; Eight-point water, met ten tea, tea only eight." The water quality is very important to the taste of tea soup, and the color of it is still inferior. With slightly poorer water, even brewing oolong tea would be unpleasant. Most ancient tea books deal with water. The so-called "mountain water, river water, wells underwater" and so on, it is finally required that the water is sweet and clean, live and new. The hardness of water directly affects the color of the tea soup and the solubility of the active ingredients of the tea. The hardness is high, and the color is yellow and brown, and the taste is severe and astringent. In addition, poor quality water not only fails to brew good tea, but it also generates severe scale for a long period of time and can damage the tea set. Therefore, water for tea should be soft water or temporary hard water. In general, springs are preferred, clean rivers and rivers are also available, and well waters are based on groundwater sources. As for rain and snow, the pollution of today's environment, I am afraid no one dares to drink. The water in the teahouse is also mostly made of mineral water or distilled water. In those places where there is water in the mountains, the springs on the mountains, such as the tigers running in Hangzhou, and the springs in Baiyun Mountain, Guangzhou, can be tapped. The water filtered by the water filter in the average home is also barely available.
Water temperature
The ancients pay attention to the water temperature of the tea, especially in the period of the cake tea, the control of water temperature seems to be the key to making tea. To sum up, it is appropriate to boil water and make it boiled. The old and tender water is taboo. Water temperature affects tea flavor and tea aroma by its effect on the degree of dissolution of tea ingredients. The water temperature of green tea depends on the quality of the tea. High-grade green tea, especially a variety of green tea with tender green leaves, is suitable for about 80C. The greener the tea, the lower the water temperature. The water temperature is too high, and it is easy to burn cooked tea. The tea soup turns yellow and the taste is bitter. When the water temperature is too low, the flavor is low. As for middle and low-grade green tea, use 100C boiling water. If the water temperature is low, the permeability is poor and the tea taste is light. In addition, it should be noted that the water temperature of 80C used for high-grade green tea usually refers to boiling water and then to the temperature; if the treated sterile water, it only needs to burn to the required temperature.
Tea consumption
There is no uniform standard for tea consumption, depending on the size of the tea set, the type of tea, and the preferences of each person. In general, the ratio of tea to water is about 1:50 to 60. In a strict tea review, green tea is used to brew 3g of tea leaves in 150ml of water. Tea consumption mainly affects the shade of taste, which is entirely determined by everyone's habits. Beginners can try different amounts and find their favorite tea scent.
Tea set
Brewing green tea, more elegant glass or white porcelain bowl. The large porcelain cups and teapots used by ordinary people are only suitable for brewing middle and low-grade green tea. Glasses are more suitable for brewing tea, such as Xihu Longjing, Biluochun, Junshan Yinzhen and other delicate green tea, can be observed in the water slowly stretching, swimming, changing. In particular, some kinds of silver needles, after brewing buds rushed to the surface of the water, vacant upright, and then slowly sinking, such as spring bamboo shoots unearthed like golden guns. The good Junshan silver needle can be three to three, and it is wonderful. Therefore, in general teahouses, more use of glass brewing green tea. The ancients used a bowl. Compared with the glass, the lid has better insulation. In general, brewing cords are more tightly bound green tea, such as Zhu Tea Tea. Good white porcelain can fully bring out the bright green and bright tea, and the bowl is more elegant, and the touch is not comparable to the glass. In addition, because good green tea is not brewed with boiling water, tea leaves float on the surface of the water, and it is easy to eat tea when drinking tea. If you use a bowl, you can use the lid to pull the tea to the side. In general, whether it is a glass or a bowl, it should not be too large. When the water is large, the tea is always old.
The brewing of green tea is very simple compared to oolong tea. According to the degree of tightness of a line, it should be divided into two types. However, regardless of the method used, the first step needs to be a hot cup in order to facilitate the development of tea color and flavor. 1. Closely packed heavy tea 1) After the cup is hot, first flush the water with the appropriate temperature into the cup, then take the tea into the cup without capping. At this point the tea slowly sinks, dry tea absorbs moisture, leaves unfold, emerged budding leaves of the original color, buds like gun leaves such as the flag; soup surface steam clip tea rose, such as cloud steam Xia Wei. Such as Biluochun, at this time it is like snowflakes flying, the bottom of a flower, fresh life. The beauty of the leaves falls on the reputation of “dyeing in the seaâ€. 2) After a period of time, the tea soup is cold and palatable. This is a bubble. In the assessment of tea, with a standard of 5 minutes, the temperatures of tea drinking and smelling are both 45-55C. If it is higher than 60C, the hot mouth is also hot; lower than 40C, the aroma is lower and the taste is more astringent. This time is not easy to control. If you use a glass, usually hold the cup with your hand, feel the temperature is right to drink; if you use a bowl, then a little tea soup to the back of the hand to check its temperature. Rely on experience completely, so practice is the most important. 3) The first bubble of tea soup, still more than one-third, you can continue to water. This is two bubbles. If the tea is fat and strong, two tea soups are thick, the tongue will return to the sweet after drinking, and the teeth will be cheeky, with a long aftertaste. Drink to three bubbles, the general tea flavor is already light. This brewing method, in addition to Biluochun, is also suitable for Pingshuhuicha tea, Chungxi Huoqing, Duyun Maojian, Junshan Yinzhen, Laoshan Yunwu and other tightly packed teas. 2. Teas that are loosely displayed, these teas, if used in the above method, the tea floats on the soup noodles and is not easy to soak. The following method should be used: 1) After hot cup, take tea into the cup. At this time, the higher cup temperature has faintly baked tea. 2) Pour in warm water to one-third of the cup capacity (or less, but cover tea). At this time, attention should be paid to the method of water injection. In tea houses, it is generally the direct impact of water on tea. This method is not appropriate. This kind of tea itself stretches rather than using the momentum of water, but it can easily scald young leaves. If you use a glass, fill the water along the edge of the cup, and then put the lid on the side of the cup in reverse. Fill the lid with water and let it fall along the edge of the cup. Then shake the tea cup slightly to fully infiltrate the tea leaves. At this time, the fragrance of tea is high and it is impossible to drink, but it is the best time to smell it. 3) Stop for about two minutes until the dry tea has absorbed and stretched, then flush until it is full. The flushing method is as before. At this time, the tea or tea floats, or swims between sinking and floating, and is uniquely tea-like.
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