Two days ago, the author drank tea with a friend and talked about the question of making tea. My friend asked me: Why do you make tea much better than me? The tea I make at home is always almost the same. Is your tea better?
I smiled and said, that's not necessarily true!
In fact, if you want the tea to taste good, you only need to pay attention to two aspects. First, the tea should be of high quality, and second, the tea should be of skills . If the quality of the tea is fine, it is that there is something wrong with the method of making tea.
How do you make tea on your daily basis?
I believe many people like to drink tea, or even drink tea every day, but they don’t know how to make tea.
What they understand as making tea is to pour boiling water directly to soak the tea leaves, and the tea soup will change color, which is considered to be brewing; in fact, the first step is wrong, no wonder the tea brewed is not delicious!
Make tea is a science and requires skills. Today I will teach you three tea making techniques. I have learned that no matter what tea is brewing, it will be delicious!
. "Wake up the tea" before making tea
Wake up the tea is an important step when making tea, but many people ignore it in life when making tea.
tea leaves are sometimes placed for a long time after they are made, especially aged tea . Before making tea, you need to "awake the tea" to wake up the tea leaves so that the tea leaves will taste the best.
For green tea, yellow tea , because it is relatively tender, before making tea, you can blanch the tea set with boiling water, and then put the dry tea into the cup, which is conducive to the residual heat of the tea set to "awake the tea", which can inspire the tea fragrance without wasting the tea.
Black tea and oolong tea can be quickly passed through the tea with warm water to achieve the purpose of " wake-up tea ".
fermented old white tea and Pu'er tea after long-term storage. Because the tea leaves are pressed tightly and are not easy to soak, you need to wash the tea with boiling water to facilitate the precipitation of the contained substances.
2. Control the amount of tea poured
The amount of tea poured is also a point that everyone is more likely to ignore, but it determines the taste of the tea soup.
Too much tea, the tea soup will definitely be very strong. Although it smells fragrant, the taste is very bitter and not delicious. If there is less tea, you will get a cup of light tea, which has no tea flavor at all, and it will not be enough to drink it!
According to experts, for most tea leaves, the most suitable tea to water ratio is 1:50. The tea soup brewed in this way will be fresh, mellow and delicious, with appropriate thickness and light.
. Water quality is very important
There is a saying circulating in the tea circle: Water is the mother of tea! So when making tea, the importance of water is obvious.
If you use hard water with poor water quality to make tea, it will ruin a cup of good tea and the flavor will be greatly reduced.
When the ancients made tea, they would collect dew, snow and rain. The tea made from rootless water tasted very good; but now we don’t have this condition, so we can choose mountain spring water or mineral water to soak it.
As the saying goes: Hard work pays off! If you want to drink good tea, you have to spend some time, not only on the skills of making tea, but also on the selection of tea. It is late autumn now. When you drink tea, you can drink more black tea and oolong tea. Only by following the season can you drink tea and be good for your health.
Black Tea - Xianwu Fengming
Black Tea is a fully fermented tea. Because the tea is very mild, it is the first choice for many old tea lovers to drink tea in autumn and winter.
And Xianwu Fengming is a specialty black tea in Sichuan. Its quality is outstanding, and it is affordable and has a high cost performance. Therefore, many people like to drink it and are the best in ration tea.
This tea has a relatively exquisite production process and has been listed in the national "Intangible Cultural Heritage " list. The black tea made from it has a unique taste, with both the mellow black tea and the freshness of green tea, and has a unique "orange candy fragrance". It is a nationally certified "Chinese geographical standard product", which shows that its quality is different.
Moreover, it is also an alpine tea . The raw materials of tea are picked from the mountains at an altitude of 800-1000 meters. The air here is fresh, clouds and mist, the soil is fertile, and the rain is abundant, so the tea grows very vigorously, the leaves are thick and tender, the taste is delicious and dry, and the nutrition is rich. After making dry tea, the natural fragrance is retained, and the tea strips are evenly sized and clean, with black and soft color, embellished with gold slim ; after brewing
, the tea soup is orange-red and bright, the tea fragrance comes with the heat, the fruity and honey fragrance is very obvious, which makes people feel refreshed; the taste is mellow and sweet in the mouth, without bitterness, the tip of the tongue is full of the fragrance and sweetness of the tea, which is very silky when entering the throat, and it is sweet and sweet to bring saliva. After drinking, the body is warm and comfortable, and it is very suitable for drinking in autumn and winter.
Oolong Tea - Dahongpao
Speaking of oolong tea, we have to mention Dahongpao. This tea was once a representative of top-quality tea. It was produced in Wuyishan, Fujian and is a top-quality oolong tea.
Fujian Wuyi Mountain is a paradise for tea. It has a long history of growing teas, and the excellent natural environment has nurtured many famous teas.
The reason why Dahongpao is expensive is mainly because of its relatively small output, so it is very precious. However, as the scale expanded, everyone also had the opportunity to taste it.
Its dry tea is relatively fat and black and oily. After it becomes a soup, the tea soup is clear and bright, exuding the rich fragrance of orchid , the taste is fresh, mellow and refreshing, and it is relatively brew-resistant, with a unique " rock tea " charm.
