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乌龙茶色香韵味
‍‍乌龙茶色香韵味
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普洱茶冲泡方法 普洱老生茶茶汤

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Issuing time:2022-02-28 13:21

普洱老生茶茶汤


藏品普洱,藏品牌好普洱,每天一篇专业原创文章,150多款明星老茶介绍,分享普洱茶品牌、老茶,以及买茶、存茶、泡茶、品茶的专业干货知识,尽在“藏品普洱”,欢迎交流!


首先我们要确定,什么叫老生茶?或者说,陈化多少年的普洱茶可以称之为老生茶?实际上,业界对“老生茶”的定义并不明确,所谓“老”只是一个相对概念,一般把15年陈期以上的茶品称为“老生茶”。


普洱茶老生茶的口感特点,与新制的普洱生茶不同。新制生茶的口感呈现出外放型特征,滋味清雅,花香迷人;老生茶的香气相对更加内敛,口感特征难以捕捉和表现。那么,应该如何去冲泡老生茶呢?




▲普洱老生茶茶汤


1、冲泡老茶,醒茶很重要。有一句行话叫:新茶怕闷,老茶要醒。普洱茶老生茶经过多年陈化,要经过充分醒茶的过程,才能最大化激发茶性,利于冲泡。


冲泡老茶之前,先把茶叶投入紫砂壶中,再把壶身放在烧水壶上蒸一下,时长在1分钟左右,这样能够达到醒茶目的,也可以去除茶叶里的仓味和杂味。近期各地气温较低,大家在醒老茶时,可以适当延长醒茶时间。




▲醒茶


2、普洱茶老茶对水的要求很高。老茶、新茶用不同的水冲泡会有不一样的口感。冲泡老茶的水,硬度越小越好,老茶追求的是顺滑感,这种特质用硬度高的水是泡不出来的。


尽量选择矿物质含量丰富一些的水,因为老茶茶质内敛,需要矿物质含量丰富的水,可以激发茶性,有利于茶香的发挥,冲泡出来的口感自然更加稠厚顺滑。




▲冲泡普洱茶


3、冲泡老茶的温度一定要高。这里的温度,不仅仅是指泡茶用水的温度,更是指壶内温度的保持。


泡茶用水的温度很高,每次都要烧开才冲泡。有条件的茶友,建议选用铁壶或者银壶冲泡,能保证壶内的水温到100℃,不会像随手泡那样,经常水不够开就跳掉。


壶内温度的保持相对不容易做到,可以采用热水淋壶的方式,让茶壶都保持着较高的温度,同时续水出汤的节奏要把握好,以免壶内温度降得太低,无法激发茶性。




▲淋壶


4、冲泡老茶时,注水要有力流畅。投茶注水时,高举烧水壶,出水利落有力。老茶需要有力的冲击,才能产生聚热效应,让老茶的效果发挥出来。

Pu'er old raw tea soup


Collection of Pu’er, Tibetan brand of good Pu’er, a professional original article every day, introduction of more than 150 star old teas, sharing of Pu’er tea brands, old tea, as well as professional dry goods knowledge of buying, storing, brewing and tasting tea, all in "Collection of Pu'er", welcome to exchange!


First of all, we have to determine, what is old raw tea? In other words, how many years old Pu'er tea can be called old raw tea? In fact, the industry's definition of "old raw tea" is not clear. The so-called "old" is only a relative concept. Generally, tea products aged more than 15 years are called "old raw tea".


The taste characteristics of old raw Pu'er tea are different from those of freshly made raw Pu'er tea. The taste of freshly made raw tea presents an extroverted feature, with elegant taste and charming floral aroma; the aroma of old raw tea is relatively more restrained, and the taste characteristics are difficult to capture and express. So, how to brew old raw tea?




▲Pu'er old raw tea soup


1. To brew old tea, it is very important to wake up the tea. There is a jargon called: New tea is afraid of boredom, old tea needs to wake up. After years of aging, the old Pu-erh tea needs to be fully awakened to maximize its tea properties and facilitate brewing.


Before brewing old tea, put the tea leaves into the Zisha pot, and then put the body of the pot on the kettle and steam it for about 1 minute. . Recently, the temperature in various places has been low. When you wake up old tea, you can extend the tea wake up time appropriately.




▲Wake up tea


2. Old Pu-erh tea has high requirements for water. Old tea and new tea will have different taste when brewed with different water. The hardness of the water for brewing old tea should be as small as possible. Old tea pursues a smooth feeling, which cannot be brewed with water with high hardness.


Try to choose water with rich mineral content, because old tea is restrained in quality and needs water with rich mineral content, which can stimulate the tea nature, which is conducive to the development of tea aroma, and the brewed taste is naturally thicker and smoother.




▲ Brewing Pu’er tea


3. The temperature of brewing old tea must be high. The temperature here refers not only to the temperature of the water used to make tea, but also to the maintenance of the temperature in the pot.


The temperature of the water for making tea is very high, and it has to be boiled every time before brewing. Conditional tea friends, it is recommended to use an iron pot or a silver pot for brewing, which can ensure that the temperature of the water in the pot reaches 100 °C, and it will not jump off when the water is not enough to boil.


It is relatively difficult to maintain the temperature in the pot. You can use hot water to pour the pot to keep the teapot at a high temperature. At the same time, the rhythm of refilling the soup should be well controlled to prevent the temperature in the pot from dropping too low. Tea can not be stimulated.




▲Pour pot


4. When brewing old tea, the water should be strong and smooth. When pouring tea and water, hold the kettle high, and the water is neat and powerful. The old tea needs a strong impact to produce the heat gathering effect, so that the effect of the old tea can be exerted.


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