Question 2: Is it better to drink tea soaked or boiled? Most tea leaves are brewed, and the brewing methods vary according to different types. Tea making methods can be divided into three types: top pouring method, middle pouring method and bottom pouring method. Top-down method: first pour seven parts of water into the cup, and then put the tea leaves into the cup. For example, Biluochun Xinyang Maojian tea method: first soak the tea leaves, then pour seven parts of water or inject a small amount of boiling water, and then pour the tea leaves into the cup.
Question 3: How to cook tea eggs in Longjing Tea Practice: Wash and cook the eggs. After the eggs are cooked, take out the eggs and knock out the cracks on the surface of the eggs with the help of a spoon. 2? Put cold water in the pot, and put 1 star anise, 1 small piece of cinnamon, 3g of pepper, 3g of fragrant leaves, 5g of fennel, 1 herbal medicine:15g of ground jing tea in the pot to boil. 3? When the soup is boiled, add soy sauce and salt, add eggs and cook together. 4? Cover the pot, simmer 10 minutes, turn off the fire, soak for more than 8 hours, and then eat eggs.
Question 4: Can tea be boiled and drunk? No harmful substances are produced, only a proper amount of vitamins are destroyed.
I took part in a general tea activity at Haiyun Temple in Guangdong, that is, making tea, which is also the most fragrant, delicious and unforgettable tea I have ever drunk in my life.
Question 5: Tea, is it better to make tea or tea? 20 points 1 Generally speaking, tea is suitable for brewing, not for "boiling". Ethnic minorities generally use boiled milk tea, butter tea and so on.
The brewed tea can better maintain the flavor of tea, especially tender and famous green tea, such as Longjing Biluochun Huangshan Mao Feng.
2 Disadvantages of boiled tea: Because the contents of boiled tea are completely leached, including some bad substances, such as fluorine, it is not recommended! Also, cooking tea at high temperature for a long time has a bad influence on the flavor and contents of tea!
If you really want to use boiling method, it is more appropriate to add tea leaves when boiling water, which is better for maintaining the flavor of tea leaves. Specifically, we can look at the tea-making method in Tang Dynasty and the tea-ordering method in Song Dynasty.
Question 6: How much is West Lake Longjing (tea-making theory), depending on the production level? Before the Ming Dynasty, the price of tea farmers in Longjing nuclear producing area was about 65,438+0,000-2,000 RMB Jin. As for customers, the price is low. It depends on whether each seller has the ability to quadruple and sell Ming Wan before it rains.
Question 7: Is it healthy to make tea? To cook tea, it is generally better to choose old tea leaves to brew with boiling water, such as old white tea, Pu 'er tea, aged Tieguanyin and so on. "
Tea boiling can be divided into two ways: direct boiling and brewing before boiling. Health products such as Tieguanyin, which tastes light, are suitable to be boiled directly in a boiling water pot, while tea leaves with strong taste such as Pu 'er tea are suitable to be brewed in a bowl for five or six times before cooking. This can prevent the boiled tea soup from being too strong.
Let's take a look at how the ancients played.
There is also an escape in winter to restrain the snow on plum blossoms. The most famous allusion is the story of A Dream of Red Mansions (4 1), in which Miaoyu offered tea to Chai Dai. There is a description: Daiyu asked, "Is this also the rain of the old year?" Miaoyu sneered: "You are a layman, you can't even taste water. Five years ago, I lived in a temple and announced the tomb. I collected plum blossom snow. * * * got a jar of flowers, with a blue face, which I have been reluctant to eat. It was buried in the ground and only opened this summer. I've only eaten once, and this is the second time. Why can't you taste it? The rain next year is so frivolous, how can I eat it? " Miaoyu's leisure can be seen one or two, and it is not a special case of snowflake tea. Bai Juyi wrote a leisurely life in a cold day in his poem Getting Up Late. Melt snow and stir-fry fragrant tea, stir-fry and cook chyme. "There is an oncoming heat when reading. Snow boiled tea, I don't know what it tastes like, maybe it tastes nothing unusual. Imagine collecting a handful of jade-like ice cream and throwing it into the teapot. The charcoal fire is burning at the bottom, and the tea leaves are waiting by. It's strange to watch the snow turn into water and burn out smoke. No wonder Su Shi can imagine this scene in his dream: "On December 15th, the snow began to clear up, and the dreamer boiled a small group of tea with snow water".
According to Lu Yu's statement in the Book of Tea, you have to wait for three sores. "Its boiling, like fisheye, is boiling; The edge is like a spring bead, which is two boiling points; Make waves and drum waves, let three people boil. The water on it is too old to eat. " At this level, it will inevitably be criticized as labor stereotypes, so the current tea making is the practice that began in the Ming and Qing Dynasties. No matter what always makes way for people, the heavy ceremony will gradually decrease, although the ceremony was originally invented by people.
When people in the Tang and Song Dynasties cooked tea, they would add seasonings such as onion, ginger, jujube, dried tangerine peel, dogwood and mint, just like cooking a bowl of hot soup. In books and movies, we can often see pictures of snowflakes floating in the outside world and coals swaying in the room. It depends on a small fan of the tea maker and a pot boiling in a charcoal fire in cold weather-a pot of tea that the host entertains guests or drinks alone. Every time I see this picture, I feel that no matter what other coolies are, this kind of fortifications should be pleasing to the eye, at least not a kind of hard work. The heat is from beginning to end, and the process of heating people and tea together is beyond the understanding of the person who is only waiting for tea in the hall.
See what modern people say?
Xu Yahe (author of Reading Pu 'er)
Viewpoint: You can't say "good" or "bad" in general when cooking tea. Judging from the health function of drinking tea, it is not recommended to cook tea.
Cooking tea, from the perspective of diet, is a different way of eating, which depends on the living environment and habits. First of all, in terms of convenience, there are plenty of water sources, many springs and good water quality in Jiangnan area, mostly for brewing tea; There are many saline-alkali land on both sides of the Yellow River, and the water quality is not very good, so it is impossible to make good-tasting tea, and sometimes it will obliterate some advantages of tea, so drinking scented tea at ordinary times increases the aroma of tea;
Inner Mongolia, * * *, Xinjiang and Gansu have less surface water, less convenient access to water and less population density. Most of them live on water and live a nomadic life. Only when they are stationed can they enjoy tea, water and food, and it is difficult to get fuel. So there was butter tea, which produced a kind of boiled tea culture.
Secondly, functionally, I still recommend using bowls, teapots and other utensils for drinking and brewing. Because tea is boiled and water has a high boiling point, high temperature will destroy some beneficial components of tea, such as vitamins. And there are certain conditions for cooking tea. Tea must be resistant to boiling, but tea with high tenderness is not resistant to boiling, like tea with one bud and one leaf and one bud and two leaves.
Boiling-resistant leaves are generally the third and fourth leaves, which have a high degree of lignification. Tea with one bud and one leaf and one bud and two leaves contains the most abundant substances and has extremely high nutritional value; The third and fourth leaves, leaves with leaf age 15~20 days, have lower nutrients. Cooking in this way is time-consuming and does not yield the greatest health care effect of drinking tea, so "cooking" is still not recommended. >; & gt
Question 8: Can you teach me how to cook tea shrimp? What's the correct name? Look at two kinds. I feel that the first one is easier to operate and the second one tastes better.
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1. Wash the shrimp, remove the head and the back line. I cut the shrimp back with scissors and washed it directly with water.
2. make a cup of tea. Longjing is fine. I didn't. I'll use something else instead. ) When it's almost ready, take out the tea to dry.
The water is drying out. Don't pour out the tea, save it for later use.
Marinate the shrimp with tea and cooking wine for more than ten minutes.
4. Fry the tea slowly with a small torch. Take it out for later use.
5. Turn the wok with chopped green onion. Then put the shrimp in and stir fry. Add salt. At this time, if there are crumbs, you can put some in and stir fry slowly with low fire.
6. Finally, just put the tea leaves into the pot and mix well.
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1, prepare about half a catty of prawns, wash them, and cut them in the middle.
2. make a pot of fragrant tea, and the tea leaves are ready for use. I prefer green tea-Tieguanyin and West Lake Longjing (both are delicious to copy). A little garlic and ginger.
3, adjust the ditch juice. Mix soy sauce, a little wine, a little sugar, monosodium glutamate and a little starch
4. Put more oil in the pot. When the oil is hot, throw the shrimp and the brewed tea in and fry them. It's best to pour the shrimp and the soaked tea into the water first, or be careful, so you have to put it a little farther away, because the oil will spill out at once. )
5. Stir-fry the tea until it is a little burnt, and fish the tea and shrimp together. Leave a few pots of fried oil, and the remaining oil can be put away for reuse (very fragrant)
6. After the oil is hot, stir-fry the shrimps and tea twice, and then stir-fry the prepared sauce several times.
The fresh shrimp meat also has a fresh smell of tea:) Don't forget to eat the tea in your stomach. Absorbed the taste of fresh shrimp, extremely crisp tea, the taste is very special. It's fragrant and sweet after eating.