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铁观音纯雅礼和

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乌龙茶色香韵味
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铁观音的泡法

  1
Issuing time:2021-09-15 20:52

一、潮州泡法 潮州泡法的特点就是能将普通的铁观音茶叶泡出不平凡的味道。这种泡法主要讲究一气呵成,在泡茶过程中不能说话,尽量避免干扰,使精、气、神,三者达到统一的境界。 备茶具:泡茶者端坐,静气凝神,右边大腿上放包壶用巾,左边大腿上擦杯白巾,桌面上放两张方巾。 温壶、温盅:将滚沸的热水倒入湖内,再倒入茶盅。 干壶:持壶在包茶壶的方巾上拍打,擦干水滴后轻轻甩壶,甩干为止。 置茶:以手抓茶,视干燥程度,定烘茶时间长短。 烘茶:置茶入壶后,若感觉到为受潮,不烘也可以;如果受潮,则多烘几次。 洗杯:烘茶时,将茶盅内的水倒入杯中,并逐一清洗。 冲水:烘茶后,把壶从池中提起,用壶布包裹并摇动,使壶内外温度配合均匀。 摇壶:冲水满后,迅速提起,置于桌面巾上,按住气孔,快速左右摇动,使茶叶浸出物变得均匀。 倒茶:按住气孔摇晃,随机倒入茶海。第一泡完事后用布包住,用力抖动,使湿度均匀。 分杯:泡三泡为止,三泡茶汤必须一致,三泡完成后才可如释重负与客人分杯品茗。


二、安溪泡法 安溪产茶,自古闻名,安溪的式泡法是用铁观音、武夷茶之类的轻火茶。 备茶具:要求与潮州泡法相同,安溪泡法以烘茶为先,另准备闻香杯。 烘茶:与潮州相比,时间较短。 置茶:置茶量依茶性而定。 冲水:冲水大约15秒后倒茶,可利用这段时间将温杯水倒回池中。 倒茶:不用公道杯,直接到入闻香杯中。 闻香:将品杯以及闻香杯一起放置在客人面前。 抖壶:每泡之间,以布包壶,用力摇三次,使壶内外得温度变得均匀。


三、传统泡法 传统铁观音泡法的特点是所需道具简单,泡法自由且十分适合大众饮用。 其中步骤有以下几步: 烫壶:将沸水注入壶中至溢满为止。 倒水:烫洗完茶壶和品杯之后,将壶内的水倒出至茶船中。 置茶:将一茶漏斗放在壶口处,然后用茶匙拨茶入壶,这是比较讲究的置茶方式。 注水:将沸水注入壶中,至泡沫溢出壶口。 倒茶:先提壶沿茶船沿逆行转圈,用意在于刮去壶底的水滴。送客时按照逆时针方向磨,如是左手提壶,则反之。然后将壶中的茶倒入公道杯中,可使茶汤均匀。 分茶:将茶中的安溪铁观音茶汤到入茶杯中,以七分满为宜。 奉茶:自由取饮,或将茶放在茶托上,由专人奉上。

英语翻译

1. Chaozhou Brewing Method The characteristic of Chaozhou Brewing Method is that it can make ordinary tea leaves with extraordinary taste. This kind of brewing method is mainly about making it in one go. You can't talk during the tea brewing process, try to avoid interference, so that the three of the essence, qi, and spirit reach a unified state. Tea set: The person who makes the tea sits upright, calmly, puts a pot towel on the right thigh, wipes a cup of white towel on the left thigh, and places two square towels on the table. Warm pot, warm cup: Pour boiling hot water into the lake, and then pour it into the tea cup. Dry pot: Hold the pot and tap on the square towel that wraps the teapot, dry the water droplets and gently shake the pot until it dries. Set the tea: Grasp the tea with your hands, depending on the degree of dryness, determine the length of the tea baking time. Baking tea: After putting the tea in the pot, if you feel that it is damp, you can not bake it; if it is damp, bake it several times. Wash the cup: When baking the tea, pour the water in the teacup into the cup and wash them one by one. Flushing: After baking the tea, lift the pot from the pool, wrap it with a pot cloth and shake it to make the temperature inside and outside the pot evenly matched. Shake the pot: After the water is full, lift it up quickly, place it on a table towel, press the stomata, and shake it left and right to make the tea extract uniform. Pour tea: Press and hold the stomata and shake it, and pour it into the tea sea randomly. After the first soak, wrap it with a cloth and shake it vigorously to make the humidity even. Divided cups: The three teas must be the same until the three teas are brewed. After the three teas are completed, you can share the tea with the guests in a relieved cup.


2. Anxi Brewing Method Anxi produces tea, which has been famous since ancient times. The Anxi brewing method uses light-fire teas such as Tieguanyin and Wuyi tea. Tea set: The requirements are the same as the Chaozhou brewing method. The Anxi brewing method takes roasting tea first, and prepares a cup for smelling fragrance. Baking tea: Compared with Chaozhou, the time is shorter. Set tea: The amount of tea set depends on the nature of the tea. Flushing: Pour the tea after flushing for about 15 seconds. Use this time to pour a warm cup of water back into the pool. Pour the tea: You don't need a fair cup, but directly into the smelling cup. Smell the fragrance: Place the tasting cup and the fragrance cup together in front of the guests. Shake the pot: between each soak, wrap the pot with cloth and shake three times vigorously to make the temperature inside and outside the pot become even.


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3. The traditional brewing method The traditional brewing method is characterized by simple props, free brewing method and very suitable for the public to drink. The steps are as follows: Hot pot: Pour boiling water into the pot until it overflows. Pour water: After scalding the teapot and tasting cup, pour the water in the pot into the tea boat. Putting tea: Put a tea funnel at the mouth of the pot, and then use a teaspoon to poke the tea into the pot. This is a more exquisite way of putting tea. Water injection: Pour boiling water into the pot until the foam overflows the mouth of the pot. Pour the tea: first lift the pot and make a retrograde turn along the tea boat, the intention is to scrape the water droplets on the bottom of the pot. When sending guests off, grind it in a counterclockwise direction, and vice versa for the left hand pot. Then pour the tea in the pot into a fair cup to make the tea soup even. Distribute the tea: Put the tea in the tea into the teacup. Serving tea: free to drink, or put the tea on the saucer and be served by someone.


Article classification: 铁观音
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