brewing method
"The tea is in water, the water is in the device, and the soup is in the fire." Tea, water, utensils, and fire are necessary for making tea. If you want to make a good cup of tea, you must also have brewing skills. The brewing techniques include understanding of the tea leaves, the water temperature and time required to make tea, and the brewing techniques and procedures. Different tea leaves have different brewing methods. The following is a summary of the brewing methods of Huoshan yellow shoots as follows:
Brewing
1. Prepare: brewing yellow buds should use colorless transparent glass, in order to better appreciate the tea in the water up and down, dance and dance cents, ornamental yellow bud soup, antler. In addition, kettles, ovens, cup holders, etc. must be provided.
2. Water selection: Lu Yu's "Tea Sutra" cloud: "Mountain water, river water, well water punctuality." Tea water is spring water, stream water, snow water and rainwater, followed by river water. If tap water is used, it needs to stand for 24 hours to volatilize the chlorine gas. To brew yellow shoots, choose soft water that is light and sweet.
3. Waiting for the soup: "The living water must be live and fry," and the boiling water must be boiled over high heat. The water temperature for brewing yellow shoots should be around 80 degrees, which is what the ancients called "crab eye soup."
4, clean cup: clean tea cup.
5. Cast tea: The proportion of tea and water is moderate, and the tea that comes out of it will be pleasant and pleasant. For brewing yellow shoots, the ratio of tea to water is roughly 1:50, which is about 2 grams of tea leaves per cup and 100 milliliters of flush water.
6. Infiltration: When the crab eyes are picked up and the wind is blowing, use the “spin water injection method†to gently swirl the water around the cup and fill it with about 1/4-1/3 of the cup capacity. Infiltration time 20-60 seconds, the purpose of the yellow buds water swelling, easy to precipitate the content.
7. Brewing: Increase the kettle, let the water rush down from a height, and use the power of the wrist to lift the kettle from top to bottom three times repeatedly. This action is called "Phoenix Three Nods". About 70% of the cup is poured, which means "seven-point tea and three-point love." The role of Phoenix Three Nods is to allow the tea in the cup to roll up and down under the impulse of water, prompting the active ingredients in the tea to leach quickly. The second is to pay tribute to the guests and the three-pointed head symbolizes humility and sincerity. The ceremony.
8. Drink: Before tasting, enjoy the tea soup first, watch the color, smell the incense, enjoy the shape, and then enjoy the taste of hot tea soup. The yellow buds resemble buxus tongues, green shyness, lasting fragrance, strong mellow taste, returning to sweet, yellow, green, clear and bright soup. The first bubble tea tastes fresh alcohol and fragrance; the second bubble tea has the strongest flavor and the best taste. It needs to fully experience the characteristics of tea soup, Ganze throat, cheeks and fragrant flavors, and has a long aftertaste. When the third bubble is used, the tea is light and the aroma is reduced. . After three bubbles, they no longer drink.
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