Brewing of green tea
The brewing of delicate green tea requires that the tea set (teacup or teacup) is clean, and it is generally brewed with transparent glass (pot), porcelain cup or teacup. The porcelain in the cup and bowl is white, which is convenient to set off the soup and tea of green tea. The quality of tea is better. Usually choose clean and high-quality mineral water, and purified tap water is also acceptable. The pH value of water is neutral or slightly acidic. Do not use alkaline water and avoid dark tea soup. Boil the water for the first time, so that the brewed tea is fresh and refreshing. The water temperature of making tea should be about 80℃, because the chlorophyll of high-quality green tea is easy to be destroyed and turn yellow at too high a temperature, and the tea polyphenols in tea will be oxidized at high temperature, which will make the tea soup turn yellow soon, and many aromatic substances will be lost by volatilization at high temperature, which will make the tea soup lose its fragrance. The proportion of tea should be appropriate. Usually, the ratio of tea leaves to water is 1: 50 ~ 1: 60 (that is, 1 gram of tea leaves uses 50 ml ~ 60 ml of water), so the brewed tea soup has moderate strength and fresh taste. The brewing technology is very particular. It is required to hold a kettle and fill the teacup with water. Using the gesture of "Phoenix nods three times", the injected hot water pushes the tea leaves to float up and down, and the tea juice is easy to soak out. In addition, when brewing, a small amount of hot water is often injected to soak the tea leaves first, and then water is injected to the distance from the cup edge 1 cm ~ 2 cm. If you are entertaining guests, you can put the cup or bowl with good tea in the tea tray, hold it in front of the guests, and signal with your hands to invite them to drink.
Brewing of black tea
The drinking methods of black tea can be roughly divided into two categories: clear drinking method and mixed drinking method. The clear drinking method is to put tea leaves into a teapot, add boiling water to brew, and then pour them into a teacup to drink slowly. Kung fu black tea can generally be brewed 2 ~ 3 times, and red broken tea can only be brewed 1 ~ 2 times. The method of mixing wine is to put tea leaves in a teapot, add boiling water for brewing, pour out tea soup and add milk or sugar, lemon juice, honey, champagne and so on. In the teacup. According to personal hobbies, you can mix different tastes at will. The black tea used in the mixed drinking method is mostly teabags made of broken black tea. Tea juice is quick to leach, high in concentration and easy to remove tea residue. Generally speaking, it is also important to choose a tea set for drinking black tea, and it is more appropriate to choose a coffee tea set. In recent years, a desktop foaming black tea has become popular in the market. The making method is as follows: after brewing black tea, pour the tea soup into a wine shaker, add honey and other ingredients, then shake it up and down for dozens of times, and then pour it into a transparent glass for drinking. Because the tea soup contains saponin, it forms foam, which is very organized and beautiful in a transparent cup. Drinking foamed tea is very interesting, especially for young people. Foamed black tea originated in Taiwan Province Province and was recently introduced to the mainland.
Brewing of oolong tea
Oolong tea is characterized by its heavy fragrance and light shape, so it pays great attention to the brewing method. There are certain requirements from the quantity of tea, the temperature and time of making tea, the times of making tea and the method of pouring tea.
(1) dosage of tea
When brewing oolong tea, the consumption of tea leaves is more than that of famous tea, bulk scented tea, black tea and green tea, and it is appropriate to fill the teapot with the volume of 1/2, weighing about 10g.
(2) the water temperature of making tea
The raw material for picking oolong tea is the new shoots of mature tea branches, and the requirements for water temperature are different from those for delicate and famous tea. It is required to brew immediately after the water is boiled, and the water temperature is 100 degrees. High water temperature, high extraction rate of tea juice, strong tea flavor and high aroma can better taste the unique charm of oolong tea.
(3) Time and frequency of brewing
Oolong tea is relatively resistant to soaking, generally soaking for 5 ~ 6 times, and still has a lingering fragrance. The soaking time should be from short to long, and the first brewing time is short, about 2 minutes. With the increase of brewing times, the soaking time is relatively prolonged. Make the concentration of tea soup basically the same every time, which is convenient for tasting and enjoying.
(4) Brewing and filling
There is a special tea set for brewing oolong tea. People in Guangdong and Fujian like to use the "four treasures of making tea"-Chaoshan stove, Yushu, Chenmengtanzi, Ruoshenou and Chaoshan stove are charcoal stoves for boiling water; Jade book is a pot for boiling water, generally a flat and thin porcelain pot, which can hold about 20 grams of water; Chen Meng jar is a teapot; Ruoshen Gull is a miniature and delicate small white porcelain cup. Tea sets (teapots, teacups and saucers) are washed with boiling water before brewing, which can keep the tea sets clean and raise the temperature of the tea sets themselves. When the tea leaves are put into the pot, the boiling water slowly pours in along the inner wall of the pot. When the water overflows the tea leaves, it is immediately poured out, which is called "tea washing" to wash away the floating dust and foam in the tea leaves to facilitate the taste. After washing the tea, you should rush into boiling water for the second time, and the amount of water will be subject to overflowing the edge of the pot cover, and cover the pot cover. The washing method should be from high to low, and the pot body should be washed with boiling water frequently during the whole soaking process to maintain the water temperature in the pot and fully soak the tea fragrance.
The method of pouring tea is as exquisite as making tea. The traditional method is to hold the pot handle with thumb, food and middle finger. When you pour tea, you should pour it lower so as not to lose the flavor and taste. Tea soup should be poured into several small cups in turn, not too full. It is advisable to gradually increase the volume of 1/2 per cup to 80% to make the fragrance of each cup of tea soup uniform.
Brewing of scented tea
Scented tea is a kind of tea with both floral and tea flavor. Although the taste of scented tea is more important than the aroma, the appearance of high-grade Mao Feng scented tea still has high appreciation value. Drinking high-grade and famous scented tea is usually brewed in a transparent glass. The ratio of tea consumption to water is 1:50 (that is, 65438+50ml of water for 0g of tea). It should be brewed with boiling water at about 85℃ for 3 ~ 5 minutes. It is advisable to brew for 2 ~ 3 times. Through the glass, you can appreciate the delicate and unique shape of the tea embryo. For example, when you brew Super Jasmine Mao Feng scented tea, you can enjoy the vivid scene of Mao Feng's bud leaves unfolding slowly and standing upright in the glass. After soaking, first uncover and smell the fragrance, which is fresh and pure. Have another taste, and the fragrant tea is refreshing. Middle and low-grade scented tea is mainly used for smelling and tasting. Generally, it is brewed with a clean white porcelain cup or a white porcelain teapot, and the water temperature is required to be 100℃. It can be poured after 5 minutes of brewing. In northern China, it is convenient and hygienic to drink scented tea in a teapot. Family reunion and drinking a pot of tea will add a warm atmosphere to the family. Sichuan people drink scented tea, which has local characteristics. A three-piece tea set (tea bowl, saucer, tea lid) is often used to make tea, and it is leisurely to have a "dragon gate array" while drinking.
Brewing of pressed tea
The brewing of pressed tea still uses ancient traditional methods. The pressed tea produced in China is mostly brick tea, which is relatively solid and the raw materials are coarse and old, so it is difficult to leach the strips with boiling water. When drinking, brick tea must be mashed first, boiled in iron pot or aluminum pot, and sometimes stirred constantly during the boiling process, so that the tea juice can be fully leached. Most people who drink pressed tea are brothers in Tibet, Inner Mongolia and Xinjiang, where the air pressure is low and the water boils when it is less than 100℃. If brick tea is brewed by brewing method, the tea juice is not easy to leach out, so the pressed tea needs to be cooked before drinking. Due to different regions, nationalities and customs, the production methods of pressed tea are also different.
From the tea drinking customs of ethnic minorities in various regions, we can see that there are at least three differences between the making method of pressed tea and the brewing method of many other teas: first, pressed tea must be broken before drinking; Second, it is not suitable for brewing, and it is necessary to use cooking to extract tea juice; Third, when cooking, most of them add condiments and drink tea.
Tea boiling method
Boiling tea directly in a pot was the most common method of drinking tea in China before the Tang Dynasty. Lu Yu's craft has been introduced in detail in Tea Classic. Generally speaking, cakes and tea leaves should be ground for use first. Then start boiling water. Put the selected water into the kettle and boil it with charcoal fire. But it can't be boiled completely. Add tea powder. Tea and water are integrated, and foam appears when boiling, which is a small camellia and a cake is a big flower, both of which are the essence of tea. At this time, scoop out the foam cake and put it in a cooked jar for later use. Continue to cook, the tea and water further merge, and the waves roll and surge, which is called three boiling. At this time, the water and tea in the tea will be poured together with the second boiled foam cake, and the amount will be strictly measured according to the number of people. After the tea soup is cooked, it is evenly poured into everyone's bowl, which means both rain and dew and sharing joys and sorrows.
Tea ordering method
This method was used to fight tea in the Song Dynasty, and it was also used by tea drinkers themselves. At this time, tea is no longer boiled directly, but the cake tea is crushed first and put in a bowl for later use. Boil the water in the kettle. When it is slightly boiling, make a bowl. But tea powder and water also need to be mixed together. So I invented a tool called "tea basket". Tea baskets are tools for making tea. They are made of gold, silver and iron, and most of them are made of bamboo. Scholars call them "stirring tea seeds". When the water rushes into the tea bowl, it needs to be hit hard with a tea basket. At this time, water and milk blend together, Zhejiang foam is flying everywhere, and it is like a pile of clouds and snow. The quality of tea is judged by whether the bubble appears quickly and whether the waterline appears slowly. The foam is white, and the water feet are exposed late and do not come loose. Because of the fusion of tea and milk, the water quality is sticky, and drinking it is naturally called "biting the cup".
Maocha method
That is, add dried fruit to tea, soak it in boiling water directly, and drink tea and eat fruit. Tea people make their own tea and pick their own fruits, which is very interesting.
Refreshment method
Created by Zhu Quan and others in Ming Dynasty. Put plum blossom, sweet-scented osmanthus, jasmine and other buds directly into the bowl with the last sip of tea, and the hot tea will evaporate, so that the tea soup will make the flowers bloom, and you can not only see the beautiful flowers, but also smell the flowers and tea fragrance. Enjoy the color and afternoon taste at the same time, which is beautiful.
Brewing method
This method has been widely used by the people from Qing Dynasty to modern times, which is naturally well known. However, the accuracy of tea-making varies greatly from place to place in China. Due to the variety of modern tea, the brewing methods of black tea, green tea and scented tea are also different. Generally speaking, the main idea is to make tea taste, color and fragrance. The shade also varies according to local conditions. In recent years, hotels have used bags to make tea, which smells fast and avoids the entrance of slag leaves. It is also a creation. Drinking and resting is both a spiritual activity and a material activity. Therefore, tea art should not stick to the rules, thinking that only complex ancient methods are beautiful. But no matter how it changes, we must always maintain the essence of tea, that is, health, friendship and beauty. Therefore, it is necessary to make some improvements under the guidance of health thought. The pace of contemporary life is constantly changing, and the method of drinking tea should be more and more reasonable. The method is simple, but simple popular books are interesting. The ancient law is not easy to popularize, but it is a good adjustment to the overly tense life in modern industrial society. Therefore, it is very important to explore the ancient tea art and make it reappear. It is said that Fuzhou Teahouse has resumed the tea fighting method, which makes Mobo and Zhong Hua take a look again. It is really an elegant move. Talking about drinking means not only how to cook tea soup, but also how to "divide tea". Tea soup in the Tang Dynasty was boiled in a pot. After the soup was cooked, the tea was divided into five bowls with a spoon. Usually a pot of tea is divided into five bowls, and the foam is evenly distributed. In the Song Dynasty, you could order a bowl of tea by ordering tea. You can also use a big soup bowl and a big tea basket, order them at once, and then divide the tea. The standard of dividing tea is the same as that of Tang Dynasty. After the Ming and Qing Dynasties, there was much more direct brewing, and the pot became a must for tea tasting. Of course, there are not only small pots that can be brewed and eaten by yourself, but also one of my teapots that can pour at least four or five bowls. So this pot is called "Tea Lady" and the teacup is also called "Tea Son". Five to a dozen cups have been watching for weeks, and they are called "Guan Gong running around the city" by the common people. If the skill is a little poor and it is difficult to notice the challenge, it is necessary to patrol the cups, but one by one, and divide the tea and soup evenly in each bowl several times. This is the so-called "Han Xin point soldier".