The brewing method of rock tea narcissus is a kind of health tea with particularly high nutritional value, so we must master its correct brewing method. Here is a detailed introduction to the brewing method of rock tea narcissus, which can be carefully understood before making tea.

Brewing method of rock tea narcissus 1 How to brew rock tea narcissus?

1, you must pay attention to the choice of water quality when making rock tea narcissus, because good water matches good tea, and only when the water quality is suitable for this kind of tea can you make inferior and attractive tea soup. Rock tea narcissus is most suitable for using natural mountain spring water with soft water quality when brewing. If not, you can also brew it with bottled mineral water, but try not to use tap water at home, because the water quality of tap water is hard, and brewing rock tea narcissus with it is not conducive to the precipitation of its effective components.

2. It is also important to choose the gap when making rock tea and daffodils. If a person drinks at home, he can directly choose a purple sand bowl or a purple sand cup. If many people drink together, he can choose a full set of purple sand kung fu tea sets. After choosing a tea set, be sure to heat it with boiling water, and then put a proper amount of tea into the tea set. Tea soup brewed with boiled water can be drunk slowly.

Brewing method of rock tea narcissus

1, rock tea narcissus can be brewed with hot water, and the water temperature should be controlled at 95~98 degrees, because it is a kind of tea with particularly strong foam resistance. When brewing, first warm the tea set with hot water, then take 5-7 grams of tea leaves, put them directly into the prepared tea set, pour them into the prepared hot water, cover the cup and soak for one minute. After soaking, take out the tea soup, observe the color of the soup, and then smell the tea.

2. Rock tea narcissus can be brewed with hot water or cold water, which is a good raw material for making herbal tea. It is best to use mineral water or pure water to make rock tea daffodils with cold water. Prepare a large tea set, put the prepared tea leaves into the tea set, and then put the prepared pure water and mineral water. The ratio of tea to water should be about 1:40. After washing, soak in a cool and ventilated place for five or six hours. At this time, the tea soup inside can be soaked, and it will feel sweet, refreshing and especially delicious when taken out.

Brewing method of rock tea narcissus No.2

Rock Tea Narcissus is one of the famous rock teas in Wuyi, Hua Dan, with unique quality: "Narcissus tea is beautiful in quality and strong in taste" and "the fruit is the highest among all teas". Narcissus tea varieties are suitable for oolong tea, but because of different producing areas, the names are different. Of course, there are some differences between different tea-making methods. The specific brewing method is as follows!

Brewing method of rock tea narcissus

1, warm cup: first scald the tea set with boiling water to make it evenly heated (enhance the fragrance of tea);

2, tea: generally take 5~8 grams of narcissus tea and put it in a cover cup (personal taste quantitative tea);

3. Making tea: pour in a proper amount of boiling water (8 minutes full), immediately cover the cup and let it stand for 5- 10 second;

4. Soup: Pour the brewed tea soup into a fair mug through a filter tea ware (pour it clean);

5. Divide cups: evenly pour the fair cup of China tea soup into the teacup (7 minutes full);

6. Tea tasting: smell its fragrance, observe its color and taste the tea taste of narcissus rock tea.

Matters needing attention in brewing rock tea narcissus

1, tea

When brewing Wuyi daffodil tea, the water used for making tea should be selected, which has a great influence on the taste of the brewed tea. So if you want to make a good cup of tea, of course good water is indispensable. Wuyi narcissus is best brewed with natural water such as well water or mountain spring water, so the color of Wuyi narcissus tea soup is the best.

2. Tea consumption

When brewing Wuyi daffodil tea, the amount of tea should be put right, too much and too little is not enough. Then, the amount of Wuyi daffodil tea can be determined according to the capacity of the tea set, and there should not be too much tea, otherwise it will appear that the tea soup is too strong, too little is inappropriate and too light. When Wuyi daffodil tea is brewed, the ratio of tea to water is about 1:: 20.

3. Water temperature control

When brewing Wuyi daffodil tea, the water temperature should be controlled well, and it is not easy to brew if it is too high or too low. Then the temperature of the water for brewing Wuyi narcissus should not be too high. If the water temperature is too high, it is easy to destroy the nutrients in tea. It's too low, and the taste of tea won't come out. Generally, the temperature of brewing Wuyi daffodil tea can be controlled at about 70 degrees.

4. Brewing time

The brewing time of Wuyi daffodil tea is the key. Bad control of time depends on the quality of your tea. At the same time, with the change of brewing times, the soluble substances in tea will be less, so the time will be relatively longer.

Characteristics of rock tea narcissus

Narcissus tea belongs to oolong tea and is semi-fermented tea. Narcissus tea is a famous tea created by Fujian tea farmers. It belongs to one of the excellent varieties of tea in China, with tall crown and wide and thick leaves. This is one of the oolong teas in Fujian. Originated in northern Fujian. One thousand years ago, this kind of tea tree existed in Jianyang and Jian 'ou areas of Fujian, but it was cultivated artificially in Kangxi period of Qing Dynasty (1662- 1722) more than 300 years ago. According to legend, daffodil tea was found under Zhuxian Cave, so it was originally named Zhu Xian. Because the locals pronounced "Zhu" and "water" exactly the same, it was later called daffodil tea.

Narcissus tea is plump, green, brown, oily and precious in color, and some leaves have sand grains on the back. The main pulse width at the bottom of the leaf is obviously flat, fragrant and sharp, with a unique "blue fragrance", rich and mellow taste, obvious throat rhyme, sweet and refreshing, thick black and orange soup color, resistant to brewing, soft and bright at the bottom of the leaf, and bright red at the leaf edge.