铁观音茶艺师

This is because tea masters have undergone professional training and practiced for a long time.

However, tea masters also have some small secrets. When ordinary people master these little skills, the tea soup they brew can be comparable to that of tea masters.

01. When there is no scale, how to determine how much tea leaves to put?

Without an electronic scale, I can't weigh tea, what should I do? It doesn't matter, as long as you follow the shape of the tea leaves and the volume of the teapot, you can roughly determine how many tea leaves to put!

Green tea: Flat-shaped green tea, bamboo leaf green, etc., the amount that covers the bottom of the pot with a thin layer is almost the same. The slightly fluffy green tea such as Maofeng and melon slices accounts for about 1/5 of the volume of the pot.

Black tea: Similar to Qi Hong and Jin Junmei, which are tighter and thinner, the amount of tea that takes up 1/5 of the volume of the pot is almost the same. For thicker black teas such as Dianhong, the volume is about 1/4 of the pot.

Oolong tea: Oolong tea has a large amount of tea. If it is in the shape of Tieguanyin, about a dozen pieces should be put in. If it is a thick-striped cable tea like Dancong and Yancha, add about 1/3 to 1/2.

Pu'er tea: About 1/3 of the loose Pu'er tea in strip shape is put in, and the amount of pressed Pu'er tea is about enough to cover the bottom of the pot.

White tea: White tea with silver needles accounts for about 1/3 of the volume of the pot, while white teas such as white peony, Shoumei or Gongmei are thicker and older, which are very fluffy and need to be put in about 1/2 of the volume.

02. How to choose a tea set for different teas?

Different teas have different properties, shapes, colors, and required temperatures, and different tea sets have different functions and characteristics. As the saying goes, utensils are the father of tea. There are many spare tea sets, prepared for different teas.

Green tea: It is better to choose a glass cup or a glass pot, which is convenient to watch it dance in the water. It is not advisable to choose a purple clay pot, because the water temperature required for green tea is low, and a purple clay pot with strong thermal insulation will suffocate the green tea.

Black tea: Use glass tea sets or white porcelain tea sets to easily observe the color and golden circle of black tea.

Oolong tea: If you want to show the high aroma of oolong tea, you can use a porcelain cover bowl, which is convenient for smelling and will not absorb the smell; if you want to show the deep flavor of oolong tea, you can choose a purple clay pot, which can stimulate the tea. And purple sand has good heat preservation, and can be heated by pouring the pot to ensure the brewing temperature.

Pu-erh tea: Especially old Pu-erh tea, it is suitable to use Zisha teapot. Zisha teapot has a unique double pore structure and good air permeability, which can reduce some foreign and miscellaneous gas generated when Pu'er tea is stored, and the tea has a better layer and flavor.

White tea: The raw material of Baihao Yinzhen is very tender, and the brewing temperature should not be too high, so use a large bowl to brew tea to avoid suffocating the tea leaves; and white peony, Shoumei or Gongmei, etc., there are not many restrictions on the use of tea sets, and old white tea is still It can be boiled in a clay pot.

03. What is the point of the method of brewing tea and pouring water?

Common water injection methods include hanging pot high flush, swirl low flush, fixed-point water injection, etc. When using these methods, you must first know what the principle of water injection is, why some teas need high flushing, and some teas need low flushing.

●High rush, low pour

High flushing and low pouring is a relative term, which means that when brewing tea is higher than when pouring tea, it is conducive to the aroma of the tea soup, and when pouring tea from the pot, it should be placed as low as possible as close to the justice cup as possible. , to reduce the dispersion of the aroma, so that it is beneficial to retain the tea aroma during the whole process of brewing the tea.

● Fragrance depends on flushing, soup depends on hanging

The meaning of this sentence is that the aroma of tea needs to be impacted. If you want to stimulate the high aroma of tea, you should use high temperature and high pressure to stir the water and tea leaves to produce a distinct aroma.

If you want to taste the delicate and layered tea soup, you need to lower the pot and use a gentle flow of water along the edge of the pot to slowly leaching the tea leaves.