Boiling water is needed for the brewing of eight-treasure tea, so that the taste of each tea bullet will change slightly when drinking, because each ingredient releases a unique taste at different times.
When it comes to the brewing of eight-treasure tea, the most noteworthy thing is the brewing method of Sichuan teahouse. Tea makers in Sichuan are very particular about making tea. They are holding a special copper pot with a mouth more than one meter long and two trembling red balls in it. When the pointed spout is less than 4 cm away from the tea bowl, the boiling water is aimed at the bowl quickly and accurately, and there are artistic movements such as "Su Qin holding the sword" and "playing the pipa", which can be called the unique skill of the door. The water turned up along the bottom of the bowl. After the ingredients are wetted evenly, cover the tea cover and soak for five minutes before drinking. Sichuan Babao tea is slightly different from Hui tea, mainly in the choice of ingredients. Usually put rock sugar in the room first, then put Siraitia grosvenorii, and then put American ginseng, licorice, medlar, red dates and raisins. After cooking, cover the ingredients with scented tea and put two chrysanthemums in. The tea soup made in this way is astringent and green, which can better show the elegance of chrysanthemum. When drinking, you should poke the chrysanthemum floating on it gently with the tea cover, and then sip it gently. The first taste is a shallow taste. There is a faint fragrance after swallowing, which makes people feel relaxed and happy. That special taste makes people feel very satisfied.