乌龙茶铁观音冲泡口诀

铁观音、大红袍、单丛这些乌龙茶中含有某些独特的芳香物质，冲泡用水必须要用滚烫的沸水，才能让茶叶特有的高沸点香气充分地释放出来。

如果冲泡的水温不够，乌龙茶中的高沸点香气物质就难以释放出来，泡出来的茶香味就会不全！

所以说，冲泡用水要以滚烫的沸水为佳（水温至少要达到95℃），冲泡时再搭配采用悬壶高冲的方法，这样泡出来的铁观音、大红袍、单丛才会高香又好喝。

冲泡茶叶，标准的茶水比例是1：50，也就是1克的茶叶注入50毫升的水（如果是注水150毫升的话、投茶量是3克）。

而铁观音、大红袍、单丛此类乌龙茶呢，它跟绿茶、红茶的茶水比例有所不同。

一般说来，铁观音、大红袍、单丛的投茶量是1：30，也就是1克的茶叶只注入30毫升的水（如果是注水150毫升的话、投茶量是5克）。

所以说，冲泡乌龙茶，同样的注水量，投茶量就要大一些，这样冲泡出来的茶汤才能满足喝茶人心目中所想要的高香浓郁！

润茶，是指冲泡时向盖碗（或壶）中注入少量热水并迅速倒出，这有利于茶叶的舒展、茶香的发挥和茶味的浸出。

温馨提示：

1、润茶这个过程宜快不宜慢，一慢下来会使得茶叶中的物质过分释放，从而破坏后几泡的口感。

2、润茶时的这泡茶水倒出后不饮用，但是也不要浪费了，可以拿来冲洗茶具、品闻香气。

通常情况下，乌龙茶茶叶物质容易被沸水浸出，所以不宜久泡，出汤要快，茶汤才能好喝。

不过，铁观音、大红袍、单丛这三类乌龙茶由于茶叶形态的不同，出汤时快的程度也有所不同。

像长条形的单丛茶，出汤时要比颗粒型的铁观音还要快一些。

长条形的单丛茶，第1泡（除开润茶外的第1泡）5秒出汤；2~4泡，10秒出汤；5—7泡，20秒出汤。

颗粒型的铁观音，由于是裹起来的形状，为了能让茶叶充分舒展开，所以第1泡的浸泡时间要久一些，第1泡10秒出汤；后面的几泡，出汤时间就跟长条形的差不多了。

小壶

冲泡铁观音、大红袍、单丛此类乌龙茶，最专业的莫过于用小壶，通常选用紫砂壶中较小的款型。

乌龙茶茶香高扬，用紫砂壶吸附香气、长久使用能让茶香更为浓郁醇厚（但切勿一壶侍多茶）。

白瓷盖碗

用白瓷盖碗冲泡乌龙茶是明智的选择，其一白瓷此类剔透的茶具能衬托茶色，可以清晰地看出茶水颜色的好坏；其二，盖碗相较于小壶，更有利于茶叶的舒展，有利于茶人鉴赏叶底；其三，白瓷盖碗不夺茶味，冲泡后能品尝到真实的茶滋味。

冲泡铁观音、大红袍、单丛，按这5句口诀来，高香又好喝！

Oolong teas such as Tieguanyin, Dahongpao, and Dancong contain certain unique aromatic substances. The brewing water must be scalding boiling water to fully release the unique high-boiling aroma of tea leaves.

If the temperature of the brewed water is not enough, the high-boiling point aroma substances in the oolong tea will be difficult to release, and the brewed tea will have incomplete aroma!

Therefore, the best brewing water should be scalding boiling water (the water temperature should reach at least 95°C). When brewing, it should be combined with the method of hanging pot and high flushing, so that the brewed Tieguanyin, Dahongpao and Dancong will be highly fragrant. And delicious.

For brewing tea, the standard ratio of tea to water is 1:50, that is, 1 gram of tea is poured into 50 milliliters of water (if it is 150 milliliters of water, the amount of tea is 3 grams).

As for oolong teas such as Tieguanyin, Dahongpao, and Dancong, the ratio of tea to green tea and black tea is different.

Generally speaking, the dosage of Tieguanyin, Dahongpao, and Dancong is 1:30, that is, 1 gram of tea is only injected with 30 ml of water (if it is 150 ml of water, the amount of tea is 5 grams).

Therefore, to brew oolong tea, the same amount of water injected, the amount of tea should be larger, so that the brewed tea soup can meet the high fragrance and richness that tea drinkers want!

Run tea refers to injecting a small amount of hot water into the bowl (or pot) during brewing and pouring it out quickly, which is beneficial to the stretching of the tea leaves, the development of the tea aroma and the extraction of the tea flavor.

Tips:

1. The process of moistening the tea should be fast rather than slow. Slowing down will cause the substances in the tea to be released excessively, thereby destroying the taste of the next few bubbles.

2. Don't drink the tea water after pouring out the tea, but don't waste it. You can use it to rinse the tea set and smell the aroma.

Under normal circumstances, the substances in oolong tea leaves are easily leached by boiling water, so it is not advisable to soak for a long time.

However, the three types of oolong tea, Tieguanyin, Dahongpao, and Dancong, have different degrees of rapidity when they come out of the soup due to the different shapes of the tea leaves.

Like the long-shaped Dancong tea, the soup is faster than the granular Tieguanyin.

For long-shaped Dancong tea, the first brew (the first brew except Kairun tea) will make soup in 5 seconds; 2-4 brews will make soup in 10 seconds; 5-7 brews will make soup in 20 seconds.

Granular Tieguanyin, because of its wrapped shape, in order to allow the tea leaves to fully stretch, the soaking time of the first brew should be longer, and the first brew will take 10 seconds to make the soup; Almost long.

small pot

The most professional way to brew Tieguanyin, Dahongpao, Dancong and other oolong teas is to use a small pot, usually the smaller one among the purple clay pots.

The aroma of oolong tea is high, and using a purple clay pot to absorb the aroma and long-term use can make the tea more rich and mellow (but do not serve more tea in one pot).

white porcelain bowl

It is a wise choice to brew oolong tea with a white porcelain cover bowl. First, a clear tea set such as white porcelain can set off the color of the tea, and you can clearly see the quality of the tea color; second, the cover bowl is more conducive to tea than a small pot. The stretching of the tea leaves is beneficial for the tea person to appreciate the bottom of the leaves; thirdly, the white porcelain bowl does not take away the taste of the tea, and the real tea taste can be tasted after brewing.

Brew Tieguanyin, Dahongpao, and Dancong, follow these 5 formulas, the fragrance is delicious and delicious!