不同茶叶的冲泡方法

红茶

红茶讲究快进快出，所以使用泡茶壶可将茶叶放入滤网中，注水后5秒后将滤网拿出即可饮用。坐杯的时间可根据泡数而定，后面的每一泡可根据前一泡的坐杯时间适当地延长3-5秒。

品优的红茶，要用100度的沸水冲泡，才能把内含的丰厚物质给冲泡出来。

黑茶

黑茶一般泡5分钟，香味就出来了，与茶饼相比，散茶更容易出味。“越陈越香”被公认为是黑茶区别其他茶类的最大特点。

老茶

先看茶有没有潮味，如果有的话，把要用的茶倒在无味的棉纸上，放在通风干燥的地方一天;如果太干涩，则放较阴湿的地方。

老白茶可以用茶壶煮沸，第一次只要2/3的水量，等到煮沸时，再注入1/3的水再次煮沸，这样可以保证煮出的白茶味道纯正鲜美。

铁观音

朱泥壶是泡铁观音的首选。因为朱泥具有高收缩的特点，所以用其冲泡铁观音扬香力更高、更清，茶汤也紧结柔滑，回甘强、回韵悠长。朱泥壶很适合冲泡轻发酵、高香气的乌龙茶。

绿茶

保持鲜嫩是根本，冲泡时最容易浸出的物质是氨基酸和维 生素C，其次是咖啡碱、茶多酚、可溶性糖等。

西湖龙井、碧螺春、太平猴魁、信阳毛尖等比较嫩的名优茶，形色香味皆具，玻璃杯是最佳的冲泡选择，水温也是80度左右，茶水比一般是1：50，较嫩的茶叶还可以使用上投法，较粗老的茶叶一般使用中投法或下投法。

black tea

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

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.

old tea

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.

Tieguanyin

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.

green 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.