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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
News Detail

盘点铁观音泡茶中,一定要注意的小细节!

  1
Issuing time:2022-04-22 12:00

取茶用茶则


现在铁观音泡茶,很多人都讲究一切从简。尤其自己泡茶的时候,会省略很多细节。


很多人为了图方便,就直接上手取茶,但是在给客人泡茶的时候,从茶叶罐、茶袋中取茶,包括整个泡茶的过程,都不可用手接触到茶叶。同理,也不可以把用手接触茶具内壁。手上带有的汗、油脂、污渍等会影响茶味,即使洗了手,也不可大意。养成好的习惯,不仅干净卫生,对客人来说也是一种尊敬。


温杯烫壶


温杯烫壶是泡茶前很重要的一步。“温杯洁具”顾名思义,除了清洁茶具,温杯也是使茶汤更好喝的一个前提。冲泡任何一种茶叶时,都需要先用开水将所有器皿都烫一遍,如果直接将茶汤倒进没有烫过的杯子里,茶汤温度就会迅速下降,从而影响茶汤的滋味。除此之外,用第一泡洗茶水再烫一遍茶具,茶味也会更纯正!




泡茶用水不能反复煮沸


有的人用开水壶煮水,一次性煮得太多,等到泡下一泡水温又不够了,于是又继续加热,其实这样反复沸腾对水质不好。水中含氧量过低,活性不够,泡出的茶口感也不佳。


泡茶用水,以初沸、二沸为宜,煮到水翻滚冒泡即可,不可等到波涛汹涌或长时间沸腾。一次煮水不可过多,建议用小一点的煮水壶,煮完用完最合适,下一泡重新煮水,就可避免水质对茶的影响。


水温是关键


水温是首当其冲的泡茶关键。比如:用高于90℃的水冲泡绿茶,茶汤的活力就会降低且容易烫坏茶叶;冲泡铁观音要用沸水,否则香气不扬,阳刚的风格也表现不出来;红茶则要用85℃至90℃的水冲泡,以保持最香甜的口感,过高容易烫坏茶叶。


单说普洱茶,不同的普洱冲泡水温都不一样,像滋味醇厚的古树茶要用沸水冲泡,才能使其茶香充分释放;冲泡熟茶的水温要求更高,在注入沸水前后还需要“淋壶”,保持壶温不降,这样冲泡出的茶汤滋味强、汤感厚;而特殊的普洱茶,例如独芽茶,冲泡水温在90℃至95℃即可。


可以说每种茶都有最适合它的温度,这个问题有个很好的解决方案,现在有专门烧泡茶水的壶,其底盘上一般都会显示当前水温,根据需要的水温来烧水就可以啦!




水线的影响


“水线”就是注水方式。水线的高低、快慢、疾缓、走势、粗细都会影响茶汤的口感,分别影响着茶汤的温度、浓淡、协调度、均匀度和饱满度。


注水方式常见的有四种:高冲、高吊、低冲、低吊;


注水点又分:螺旋形注水、环圈注水、单边定点注水、正中定点注水等。


一般来说:香靠冲,汤靠吊。如果希望让茶汤高香,就快水猛冲,让茶叶在容器中翻腾激荡,充分和水摩擦;如果希望让茶汤绵密柔软,就让水流在一个点上稳定而缓慢地注入泡茶器皿。注水方式是需要一个长期练习的过程,对于刚刚学习泡茶的茶友来说,会有一定的难度。


冲泡时间有讲究


冲泡时间对茶汤的影响是毋庸置疑的,但很多细节的地方常常容易忽略。冲泡时间要根据不同茶类而定。比如,冲泡黑茶、青茶,因为第一泡只是醒茶,茶叶经过第一泡的浸润之后,第二泡的内含物质析出速度要比第一次快,所以要缩短一些时间。


另外茶叶如较松散,或碎末较多,则内含物质浸出速度较快,需要适当减少冲泡时间,防止茶汤滋味苦涩。茶饼压制较紧时,醒茶不容易将茶叶完全泡开,则需要适当延长冲泡时间。

tea for tea


Nowadays, when making tea, many people pay attention to keeping everything simple. Especially when making tea by yourself, many details are omitted.


Many people pick up tea directly for convenience, but when making tea for guests, they cannot touch the tea leaves with their hands when picking tea from tea cans and tea bags, including the whole process of making tea. Similarly, do not touch the inner wall of the tea set with your hands. Sweat, oil, stains, etc. on your hands will affect the taste of tea. Even if you wash your hands, you should not be careless. Develop good habits, not only clean and hygienic, but also a kind of respect for guests.


hot cup


Warming a cup and a hot pot is an important step before making tea. "Warm Cup Sanitary Ware" as the name suggests, in addition to cleaning tea utensils, warm cup is also a prerequisite for making tea soup taste better. When brewing any kind of tea, it is necessary to scald all the utensils with boiling water. If the tea soup is poured directly into the cup that has not been scalded, the temperature of the tea soup will drop rapidly, thus affecting the taste of the tea soup. In addition, use the first brew to wash the tea and then scald the tea set again, and the tea taste will be more pure!




Do not boil tea water repeatedly


Some people boil water in a boiling kettle, and they boil too much at one time. When the temperature of the water is not enough for the next soak, they continue to heat it. In fact, repeated boiling is not good for the water quality. The oxygen content in the water is too low, the activity is not enough, and the taste of the brewed tea is not good.


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 one time. It is recommended to use a smaller kettle. It is most suitable to use up after boiling, and re-boil the water for the next brew to avoid the influence of water quality on the tea.


water temperature is key


The temperature of the water is the first key to brewing tea. For example: brewing green tea with water higher than 90°C will reduce the vitality of the tea soup and easily scald the tea leaves; brewing Tieguanyin should use boiling water, otherwise the aroma will not be strong and the masculine style will not be expressed; black tea should be used Brew with water at 85°C to 90°C to maintain the sweetest taste. Too high temperature will easily burn the tea leaves.


Just talking about Pu’er tea, the temperature of brewing water for different Pu’er tea is different. For example, the mellow ancient tree tea needs to be brewed with boiling water to fully release the tea fragrance; It is also necessary to "sprinkle the pot" to keep the temperature of the pot from falling, so that the brewed tea soup has a strong taste and a thick soup feel; and special Pu'er tea, such as Duya tea, can be brewed at a temperature of 90°C to 95°C.


It can be said that each type of tea has a temperature that is most suitable for it. There is a good solution to this problem. Now there are kettles for boiling tea, and the current water temperature is generally displayed on the chassis. Just boil the water according to the required water temperature. it is okay!




waterline effect


"Waterline" is the way of water injection. The height, speed, slowness, trend, and thickness of the water line will affect the taste of the tea soup, and affect the temperature, thickness, coordination, uniformity and fullness of the tea soup respectively.


There are four common water injection methods: high-flushing, high-hanging, low-flushing, and low-hanging;


Water injection points are divided into: spiral water injection, ring water injection, unilateral fixed-point water injection, central fixed-point water injection, etc.


Generally speaking: incense depends on red, soup depends on hanging. If you want the tea soup to be fragrant, rush the water quickly, let the tea leaves stir and stir in the container, and fully rub against the water; if you want the tea soup to be dense and soft, let the water flow steadily and slowly into the tea brewing vessel at one point. The water injection method requires a long-term practice process, and it will be difficult for tea lovers who have just learned to make tea.


Brewing time is important


The influence of brewing time on tea soup is undeniable, but many details are often overlooked. The brewing time depends on the type of tea. For example, when brewing dark tea and green tea, because the first brew is just to wake up the tea, after the tea leaves are soaked in the first brew, the content of the second brew will precipitate faster than the first, so the time should be shortened.


In addition, if the tea leaves are loose or broken, the content of the material will be leached faster, and the brewing time needs to be appropriately reduced to prevent the tea soup from being bitter. When the tea cake is pressed tightly, it is not easy to fully brew the tea leaves when the tea is awakened, so the brewing time needs to be extended appropriately.


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