A cup of sweet tea soup can eliminate fatigue. Modern people's life pressure is getting greater and greater. Many people are exhausted when they work outside every day. Some people will make and drink tea at home during their spare time on the weekends, enjoy this fun, and after relaxing, they can adjust their mentality to face the work next week.
However, many people’s tea making process is very irregular, and the tea they buy is not cheap, they are all good tea, and the taste of the tea soup is not ideal, so good tea making techniques and techniques are particularly important.
A of the author's relatives and friends is an expert and an old tea lover for decades. He has been exposed to tea every day and has a lot of research on the way to make tea. The author has also learned a lot from it. The following 3 tea making tips are shared with you. Follow this method to make tea to make your tea soup sweet and sweet.
• "warm cup, wake-up tea " is indispensable
For the operating process of "warm cup wake-up tea" before making tea, many people do not care about it, and think it is optional, or they omit it if it is troublesome. In fact, this step is very important.
warm cup is to disinfect the tea set, remove the tea stains and dust impurities left in the tea set, and to use it cleanly and hygienic. Moreover, the tea set will become warm once it is washed with hot water, and there will be no cold inside the cup, which is more conducive to the fresh aroma of the tea when brewing tea.
wake-up tea means quickly cleaning the tea leaves with warm water, which can clean the dust and dirt on the leaves. When making tea, the tea soup will be clearer and free of impurities, and the taste will be more delicate. Therefore, it is very important to wake up the tea with warm cups before making tea, and it is recommended that you do not omit it.
• Moderate amount of tea pouring
anything pays attention to the word "moderate" , and the same is true for brewing tea. The amount of tea pouring should not be too much or too little. Many people like to drink tea with strong taste. Too much tea pouring will cause the tea soup to be too thick, so they can't drink the original fresh and fragrant taste of the tea leaves, and it is also very bitter. The best tea ratio is 1:50. The tea soup brewed in this ratio has the most mellow and sweet taste.
• The right water temperature
Because of the different fermentation levels of tea, different water temperatures are needed to brew with different water temperatures to give full play to the advantages of various types of tea. Let’s talk about the green tea with the highest sales volume in my country. This type of tea leaves are very tender and not fermented and easy to brew. This type of tea cannot be soaked directly in boiling water. It should be soaked in hot water at about 85 degrees for about 15 seconds. The tea soup tastes the most fresh, refreshing and mellow.
Black tea and oolong tea are fermented teas. This type of tea leaves are thicker and have a high maturity. You need to brew it with hot water above 90 degrees for about 20 seconds, and the tea soup will be more fragrant and sweet; black tea, white tea, and other aged tea must be brewed directly with 100 degrees boiling water to evacuate the leaves, and the soup tastes the best for about 25 seconds.
practical skills for making tea. I hope it can help you drink sweet and good tea soup. I don’t know what tea you like to drink in your daily life. Good tea making skills should also be accompanied by a good tea. Friends who love to drink tea can take a look at the following two teas. Tea customers in the industry prefer to drink it in daily life, with affordable prices and mellow taste.
Xianwu Fengming
Xianwu Fengming is the first-class quality "Alpine Black Tea" , an authorized product of Sichuan's famous brand "Tianfu Longya" . It is a people-friendly "Grain Tea" that everyone can afford. It is good and not expensive.
The production process of this tea is the founder after years of careful research and development, and the craftsmanship is very excellent. It has also been commended by the state and has been listed as " National Intangible Cultural Heritage " . It is authoritative and has trustworthy quality.
This tea is also very particular. The first batch of fresh and plump buds and leaves are selected in early spring. The fresh leaves are picked before Qingming Festival. The tea tree is surrounded by thick clouds on the mountains to avoid direct light. The sunlight diffuses on the tea tree through the clouds, which protects the leaves and forms a rich aroma factor, which gives birth to the alpine black tea with "high fragrance, strong flavor, rich nutrition" .
Quality features:
View the appearance of the tea leaves is tight and full, the cords are slightly tight and thin, and the whole body is gold hair , the color is brown and soft and bright. The tea leaves have a unique caramel aroma after special fermentation. After the soup is made, the soup is orange-red and soft, clear and free of impurities. The aroma of the tea soup is more rich and sweet, and it is very silky and refreshing when tasted carefully.
Jinshan Cuiya
Jinshan Cuiya is produced in Zhenjiang, Jiangsu Province. The picking period is around Guyu every year. The picking standard is that one bud and one leaf are first developed. The selection of tenderness, uniform, fresh and non-destructive leaves are made of fried as raw materials. The finished tea leaves have no residue and are of excellent quality, which has won the favor of many tea customers.
Quality features:
Dried tea has a flat and straight appearance, the leaves are plump and tender, the color is green and smooth, the aroma is high and fresh, the tea leaves are up and down after brewing, the soup is tender and green, the taste is fresh and mellow, the throat is smooth and cool, and the bottom of the leaves is plump and tender.
Quality features:
View the appearance of the tea leaves is tight and full, the cords are slightly tight and thin, and the whole body is gold hair , the color is brown and soft and bright. The tea leaves have a unique caramel aroma after special fermentation. After the soup is made, the soup is orange-red and soft, clear and free of impurities. The aroma of the tea soup is more rich and sweet, and it is very silky and refreshing when tasted carefully.
Jinshan Cuiya
Jinshan Cuiya is produced in Zhenjiang, Jiangsu Province. The picking period is around Guyu every year. The picking standard is that one bud and one leaf are first developed. The selection of tenderness, uniform, fresh and non-destructive leaves are made of fried as raw materials. The finished tea leaves have no residue and are of excellent quality, which has won the favor of many tea customers.
Quality features:
Dried tea has a flat and straight appearance, the leaves are plump and tender, the color is green and smooth, the aroma is high and fresh, the tea leaves are up and down after brewing, the soup is tender and green, the taste is fresh and mellow, the throat is smooth and cool, and the bottom of the leaves is plump and tender.
