为大家透露几个国家级泡茶师泡茶的小技巧

茶与水的适当比例

不同茶的量是不一样的，这个量需要结合泡茶者的容量，不一定是3g，5g或者7g。当盖碗容量为110毫升时，加入3克红茶、绿茶、白茶、花茶、黄茶等。一般可以冲泡，而乌龙茶、红茶、普洱茶一般需要7克到8克才能冲泡一次。

如果你不能知道准确的体重，那么你的视力就要受到考验了。

红茶和绿茶只是盖碗的底部。

如果白茶没有压入饼中，一般会比较飘逸蓬松。像白芍，寿眉，都要占碗的二分之一。

银针约占四分之一，饼茶占盖碗的五分之一。

条形乌龙只需要一个盖碗体积的五分之一到三分之一。

坚实的球形乌龙一般较重，只要碗的底部被盖住。

普洱茶饼(紧压茶)一般密度较大，只需要占据盖碗五分之一的容量，就能轻松为你沏出一杯好茶。普洱茶饼也有不同的形式，如紧实饼，铁饼饼，石模饼，砖，坨，不同程度的硬度。茶叶的具体用量要在五分之一的基础上调整。

比例合适，冲泡出来的茶汤浓淡适中，口感鲜醇。记住量茶的原则，你可能就接近冲泡好茶的1/3了

泡茶对水质有要求

软水含其他溶质少，茶叶中有效成分的溶解度高。因此茶味浓郁；

硬水含有较多的钙、镁离子和矿物质，有效成分在茶叶中的溶解度较低，所以茶味较淡。

水中还有其他金属离子也会影响茶汤的味道。如果水中的铁离子过高，茶汤就会变成深棕色。

当水中的铅含量超过2ppm时，茶味变苦；镁含量超过2ppm时，茶味变淡；当钙含量超过2ppm时，茶味变涩。

不要反复烧水

反复煮沸，水中的铁、钙物质会不断增加，并与茶多酚发生反应，破坏茶叶的香气。

泡茶的水应该在第一次和第二次煮沸时煮沸。可以煮到水翻滚冒泡，但不能久煮。不要一次煮太多的水。建议用小一点的水壶。最适合烧开后用完，下次泡的时候再把水烧开。

温热的杯子和火锅激发茶香

温热的杯子和火锅，一方面尽可能的清洗茶具，去除异味，另一方面可以提高水温，有助于激发茶叶的香气。特别是在寒冷的冬天，烫洗茶具避免倒水入壶快速降温，减少环境室温对泡茶的影响，使茶的香气更明显，茶的味道更鲜美。

不要用手触摸茶叶

茶叶不应该被湿气或异味侵入，而人的手每天接触很多东西，必然会带来很多微生物和细菌，手非常容易出汗和沾水。茶，随着时间的推移，茶叶的香味不仅会消失，而且茶叶还可能变质得更快。

喝茶时间不宜过长

润茶舒展茶叶，特别是铁观音颗粒茶、压饼茶、沱茶等。通常情况下，第一次酿造很难品尝，它往往会被丢弃。等到第二次冲泡再喝，口感更好。

但是，润茶的时间不宜过长。一旦冲泡时间过长，会造成茶叶所含物质损失过多，正式冲泡时茶味会变淡。茶叶的保湿度伸展到70%左右。因为水满了，第二片茶叶会很快散开，茶味很快就出来了。

茶水长时间不分离，茶汤要复水。

如果茶叶冲泡时间过长，没有及时倒掉，茶叶中的茶多酚和芳香物质会自动氧化，降低茶汤的色、香、味；这样的冲泡方法会使茶的味道不好，太苦。，失去了茶本身的香气和口感的层次感。

一般来说，当茶喝完三分之二的时候，应该再加水。如果在水用完的时候重新加入茶汤，加入后的茶汤会变得淡而无味

Proper ratio of tea to water

The amount of different teas is different, and this amount needs to be combined with the capacity of the tea maker, not always 3g, 5g or 7g. When the capacity of the gaiwan is 110ml, 3g of black tea, green tea, white tea, scented tea, yellow tea, etc. can generally be brewed, while oolong tea, black tea, and Pu-erh tea generally require 7g to 8g to make a brew.

If you can't know the exact weight, then your eyesight will be tested.

Black tea and green tea just cover the bottom of the gaiwan.

If the white tea is not pressed into the cake, it is generally more elegant and fluffy. Like white peony and longevity eyebrows, they have to account for one-half of the bowl.

Silver needles account for about a quarter, and cake tea accounts for one-fifth of Gaiwan.

Bar-shaped oolongs only need one-fifth to one-third of the volume of a gaiwan.

Firm, spherical oolongs are generally heavier, as long as the bottom of the bowl is covered.

Pu-erh tea cakes (pressed tea) are generally denser, and only need to occupy one-fifth of the capacity of the gaiwan to easily brew a good tea for you. Pu-erh tea cakes are also available in different forms such as tight cakes, discus cakes, stone mold cakes, bricks, and Tuo, with different degrees of firmness. The specific amount of tea should be adjusted on the basis of one-fifth.

The proportion is right, the brewed tea soup is moderate in thickness, and the taste is fresh and mellow. Remember the principle of the amount of tea, you may be 1/3 close to brewing good tea

Tea brewing water quality has requirements

Soft water contains few other solutes, and the solubility of active ingredients in tea is high. Therefore, the tea taste is strong;

Hard water contains more calcium, magnesium ions and minerals, and the solubility of active ingredients in tea is low, so the taste of tea is weak.

There are other metal ions in the water that also affect the taste of the tea soup. If the iron ions in the water are too high, the tea soup will turn dark brown.

When the lead content in the water is more than 2ppm, the tea taste becomes bitter; when the magnesium content is more than 2ppm, the tea taste becomes weak; when the calcium content is more than 2ppm, the tea taste becomes astringent.

Do not boil water repeatedly

Repeatedly boiling, the iron and calcium substances in the water will continue to increase, and they will react with tea polyphenols and destroy the aroma of the tea.

The water for making tea should be boiled at the first and second boils. It can be boiled until the water is tumbling and bubbling, but it cannot be boiled for a long time. Do not boil too much water at a time. It is recommended to use a smaller kettle. It is most suitable to use up after boiling, and re-boil the water in the next bubble.

Warm cups and hot pots stimulate tea aroma

Warm cups and hot pots, on the one hand, wash the tea set as much as possible to remove foreign odors, and on the other hand, can increase the water temperature and help stimulate the aroma of the tea. Especially in the cold winter, scald and wash the tea set to avoid pouring water into the pot to quickly cool down, reduce the impact of ambient room temperature on tea brewing, and make the aroma of the tea more obvious and the taste of the tea more delicious.

Do not touch the tea leaves with your hands

Tea leaves should not be intruded by moisture or odor, and people's hands touch many things every day, which will inevitably bring many microorganisms and bacteria, and hands are very easy to sweat and get water. Tea, over time, the fragrance of the leaves will not only fade away, but the tea may also deteriorate faster.

The tea time should not be too long

Run tea to stretch the tea leaves, especially Tieguanyin granulated tea, pressed cake tea, Tuocha, etc. Usually, the first brew is difficult to taste, and it is often discarded. Wait until the second brew to drink, and the taste is better.

However, the time for moistening the tea should not be too long. Once it is brewed for too long, it will cause too much loss of substances contained in the tea, and the tea flavor will become weaker when it is officially brewed. The degree of moisturizing the tea leaves stretches to about 70%. Because the water is full, the second tea leaves will spread quickly, and the tea flavor will soon come out.

The tea water will not be separated for a long time, and the tea soup should be rehydrated.

If the tea is brewed for too long and not poured out in time, the tea polyphenols and aromatic substances in the tea will be automatically oxidized, reducing the color, aroma and taste of the tea soup; such a brewing method will make the tea taste bad and too bitter. , lost the aroma of the tea itself and the layering of the taste.

Generally, water should be refilled when two-thirds of the tea has been consumed. If the tea soup is refilled when the water is exhausted, the tea soup after refilling will be bland and tasteless.

The method of pouring water and soup should be smooth

When pouring water, it is best not to collide with the tea directly, which will make the tea soup smoother. Secondly, the thick water line is conducive to the stimulation of aroma, and the thin water line can make the inner quality of the tea soup better.

The soup time is actually very important. Here comes the key point: the soup time is counted from when the lid of the bowl is covered, not from the first injection of water.