Issuing time:2022-04-05 14:56
Black tea pays attention to fast in and fast out, so using a teapot, you can put the tea into the filter, and take out the filter 5 seconds after pouring water to drink. The sitting time of the cup can be determined according to the number of bubbles, and each subsequent bubble can be appropriately extended by 3-5 seconds according to the sitting time of the previous bubble.
Premium black tea needs to be brewed with 100-degree boiling water in order to brew out the rich substances contained in it.
Black tea is generally brewed for 5 minutes, and the aroma will come out. Compared with tea cakes, loose tea is easier to taste. "The older it gets, the more fragrant it gets" is recognized as the biggest feature that distinguishes dark tea from other teas.
First check whether the tea has a damp smell. If there is, pour the tea to be used on an odorless tissue paper and put it in a ventilated and dry place for a day; if it is too dry, put it in a damp place.
The old white tea can be boiled in a teapot, and only 2/3 of the water is needed for the first time. When it boils, add 1/3 of the water to boil again, so as to ensure the pure and delicious taste of the boiled white tea.
The red clay pot is the first choice for soaking Tieguanyin. Because cinnabar has the characteristics of high shrinkage, brewing Tieguanyin with it has a higher and clearer fragrance, and the tea soup is also firm and smooth, with a strong sweetness and a long rhyme. The red clay pot is very suitable for brewing lightly fermented, high aroma oolong tea.
Keeping fresh and tender is the foundation. The most easily extracted substances during brewing are amino acids and vitamin C, followed by caffeine, tea polyphenols, and soluble sugars.
West Lake Longjing, Biluochun, Taiping Houkui, Xinyang Maojian, etc. are relatively tender and famous teas, with all shapes, colors and fragrances. Glass is the best choice for brewing. The water temperature is also about 80 degrees, and the ratio of tea to water is generally 1:50, which is more tender Older tea leaves can also use the upper-casting method, while the coarser and older tea leaves generally use the middle-casting method or the lower-casting method.
Article classification: 茶叶知识