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铁观音纯雅礼和
铁观音纯雅礼和


乌龙茶色香韵味
‍‍乌龙茶色香韵味
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五种盖碗冲泡注水法,即学即会,秒变泡茶高手!

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Issuing time:2022-04-15 14:48

长寿是人们一直津津乐道的话题,自古以来就是人们一直追求的目标。长寿不是一蹴而就的,需要各种各样的因素积累起来,才能达到长寿的目的。


最近新公布了七大长寿行为,其中运动排名最后一位,你知道第一是什么吗?不妨猜一猜。



茶的包容性是极大的。一套盖碗,一个茶壶,最简单的一个杯子,抓上一撮茶叶用水沏开,这就是一杯茶。



茶又是挑剔的。不同的人、冲泡的手法都会影响最后茶汤的滋味,这也正是茶人孜孜不倦在练习的基本功之一。




今天给大家介绍五种盖碗冲泡注水手法,适用于不同茶类,一起来了解下吧!



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沿边,定点,高冲




适合铁观音、凤凰单丛、阿里山乌龙等香气高扬的茶。




悬高水壶之后进行注水,落水点在茶碗的边沿处,靠落下的水流使得茶叶在碗内上下翻滚,从高处落下的水流冲击力大,使茶叶在碗内上下翻滚。




茶和水在第一时间接触的相对高温下浸出融合度高,同时加大了和空气的摩擦,香气得到快速的激发,扑向鼻尖沁人心脾。



正心,定点,低斟




适合老白茶、普洱、漳平水仙等块状紧压茶。




水壶口尽可能的离盖碗近,落水点在中间茶上面,使得茶叶尽快舒展开 来,这样香气会从内部逐渐扩散开来。



沿边,定点,低斟




适合碎散茶或投放量多的茶。




水壶口稍离碗口,落水点固定在边缘一个地方,缓慢注水,这个方法也是最温柔的注水手法,可以让茶水慢慢融合,冲泡出来的茶叶会更温和一些。




这种方法是最轻柔的,一般是为了避免茶汤浸出过快过多而产生苦涩,如果茶量不小心投放过多,或者茶叶较碎可以使用单边定点注水,并且快速出汤。



定点,环绕,低斟




适合白毫银针、绿茶、茉莉花茶、金骏眉这类细嫩芽茶。




水柱沿着盖碗边缘流入,循环顺时针画圈。




如果水壶出水流量大就快速旋转,若是细口壶嘴流速慢,就慢一点旋转,保证最少一圈,茶叶都能得到润湿。热水经过盖碗壁流下,温度进一步降低,便不会烫伤嫩芽茶。



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中心螺旋,或覆盖低斟




适合散白茶、散生普等条索蓬松易浮起的茶。




将煮好的热水从盖碗中心向外螺旋的走向注水,此类茶叶容易漂浮起来,从上面螺旋冲淋可以让中间的茶也能充分接触茶水,令茶与水更好更快的融合。




或是注水时按照顺序循序画“N”,确保所有的茶叶都能被冲泡到。




所谓的定点,就是冲某一个位置进行注水,或者是水壶离茶碗的距离进行定点,点不变,变的是注水时手与茶杯的距离与注水的速度。




看起来很复杂的注水方法,其实本质上在于水冲击茶叶的力度和茶水接触融合的速度。




虽说注水的手法对茶汤口感的影响,相对来说没有水温和坐杯时间那么大,也是值得推敲练习一番的。




只有不断练习,才可以掌握到冲泡手法的精髓!

Longevity is a topic that people have been talking about all the time, and it has been the goal that people have been pursuing since ancient times. Longevity is not achieved overnight, and various factors need to be accumulated to achieve the purpose of longevity.


Recently, seven new longevity behaviors were announced, of which sports ranked last. Do you know what the first is? Take a guess.



The inclusiveness of tea is great. A set of Gaiwan, a teapot, the simplest cup, grab a handful of tea leaves and boil it with water, this is a cup of tea.



Tea is picky again. Different people and brewing techniques will affect the taste of the final tea soup, which is one of the basic skills that tea people practice tirelessly.




Today, I will introduce to you five ways of brewing and pouring water in a gaiwan, which are suitable for different types of tea. Let’s learn about it together!



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Along the edge, fixed point, high impact




It is suitable for teas with high aroma such as Tieguanyin, Phoenix Dancong, and Alishan Oolong.




After the kettle is suspended, water is poured. The water drop point is at the edge of the tea bowl. The falling water makes the tea leaves roll up and down in the bowl.




Tea and water have a high degree of leaching and fusion at the relatively high temperature that they are in contact with at the first time. At the same time, the friction with the air is increased, and the aroma is quickly stimulated, which is refreshing to the nose.



Right-minded, fixed-point, low-spirited




It is suitable for block pressed tea such as old white tea, Pu'er, Zhangping narcissus, etc.




The mouth of the kettle is as close to the bowl as possible, and the water drops on the tea in the middle, so that the tea leaves are stretched out as soon as possible, so that the aroma will gradually diffuse from the inside.



Along the edge, fixed point, low pour




Suitable for broken loose tea or tea with a large amount.




The mouth of the kettle is slightly away from the mouth of the bowl, the water drop point is fixed at a place on the edge, and the water is poured slowly. This method is also the most gentle water pouring method.




This method is the most gentle, generally to avoid the tea soup leaching too quickly and causing bitterness. If the amount of tea is accidentally put too much, or the tea leaves are broken, you can use unilateral fixed-point water injection, and the soup will be quickly released.



Fixed point, surround, low pour




It is suitable for delicate bud teas such as Baihao Yinzhen, green tea, jasmine tea, and Jinjunmei.




The water column flows in along the rim of the gaiwan, in a clockwise circle.




If the water flow rate of the kettle is large, rotate it quickly. If the flow rate of the spout is slow, rotate it slowly to ensure that the tea leaves can be moistened at least once. The hot water flows down through the wall of the bowl, and the temperature is further lowered, so that the tender bud tea will not be scalded.



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Center Spiral, or Covered Low Pour




It is suitable for loose white tea, loose raw tea and other teas that are fluffy and easy to float.




The boiled hot water is poured from the center of the bowl to the outside in a spiral direction. This type of tea is easy to float. Spiral showering from the top can make the tea in the middle fully contact the tea, so that the tea and water can be better and faster.




Or draw "N" in order when pouring water to ensure that all the tea leaves are brewed.




The so-called fixed point is to fill a certain position with water, or the distance between the kettle and the tea bowl is fixed.




The seemingly complicated method of water injection is actually based on the strength of the water impacting the tea leaves and the speed of contact and fusion of the tea water.




Although the effect of water injection on the taste of tea soup is relatively less than that of water temperature and cup sitting time, it is also worth scrutinizing and practicing.




Only with continuous practice can you master the essence of the brewing technique!


Article classification: 茶叶知识
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