People who like tea should know the brewing method of this camellia. This kind of camellia has good taste and fragrance. And affordable, it is the best substitute for tea lovers who love Tieguanyin. But some Taoist friends who have just come into contact with tea still don't know the brewing method of this camellia. Here is a detailed introduction to the brewing method of this camellia, hoping to help everyone.
Camellia brewing method 1 Camellia brewing method.
1, the amount of this camellia tea is 7 grams, and the bowl is covered 100CC or the purple sand teapot 100 to150cc; The first water and the second water are up and down for 30 seconds, and then increase moderately after the third water. Look for incense first, then taste it, and you will feel that your mouth is full of incense, and your meaning is still unfinished.
2, tea set can cover a bowl or teapot, take 7 grams of dry tea, brew with 98 degrees boiling water. The first bubble is usually washed, not eaten, and thrown away immediately after the water is released. Then the soaking time depends on my taste, which can generally be brewed for more than 7 or 8 times; Among them, 2 or 3 bubbles are the best; Tieguanyin tea is suitable for hot drinking in winter. After cooling, it is generally not as delicious as hot tea, and it will have a little astringency.
3. If you drink Tieguanyin tea with glass teacups and other products in the office, put the appropriate tea according to your own taste, which will have less taste and fragrance than Kung Fu tea sets. Tieguanyin tea has certain effects of reducing weight, blood sugar and cholesterol.
The efficacy and function of this camellia.
1, stimulate nerves
Caffeine in tea can excite the central system, help people improve their vigor, logical thinking, relieve fatigue and improve efficiency.
2, conducive to urination.
Caffeine and aminophylline in tea have beneficial diuretic effects and are used to treat edema and stagnant tumors. Using the detoxification and diuretic effects of green tea and red bean syrup, subacute icteric hepatitis can be treated.
3. The effect of clearing brain and relieving spasm
4. Inhibition of myocardial infarction
Theanine and vitamin C in tea often have the function of promoting blood circulation and removing blood stasis to avoid myocardial infarction. Therefore, the prevalence of hypertension and myocardial infarction is low among people who often drink tea.
5, bacteriostatic, bacteriostatic effect
Theanine and tannic acid in tea are effective for bacteria, which can coagulate the protein of bacteria and kill them. It can be used for treating digestive tract diseases, such as cholera, treatise on febrile diseases, acute enteritis, colitis, etc. Skin sores, festering pus, trauma and broken skin, washed with strong tea water, have the effect of detumescence and bacteriostasis. Tea is also effective in treating inflammation, ulcer and sore throat in stomatology.
6, slimming effect
Several chemicals in tea, such as caffeine, inositol, folic acid tablets, pantothenic acid, aromatic compounds, etc., can regulate fat decomposition, especially oolong, which has a very good dissolving effect on protein and human body fat. Theanine and vitamin C can lower cholesterol and blood sugar, so drinking tea can lose weight.
7, insect tooth effect
Tea contains fluorine, the ionization of fluorine and the high-quality protein of incisors are very attractive, and it can become a kind of "fluorapatite" which is insoluble in acid, just like adding a protective layer to incisors, which improves their ability to resist acid and alkali and prevent caries.
8. Inhibit tumor cells.
It is reported that flavonoids in tea have different anti-cancer effects in vitro, and the most effective ones are vitexin, mulberry melanin and catechin.
Brewing method of camellia 2. Brewing method of camellia
The first is boiling water, and the water temperature is "one boiled water" (that is, just boiled water). After the water boils, rinse the cover bowl (or teapot) and the teacup once, which is sanitary and warm, and then put the oolong tea into the cover bowl (or teapot). The amount of tea used to cover the bowl is 5- 10g, depending on the size of the teapot. Small teapot accounts for about four or five points of teapot capacity, medium teapot accounts for about three or four points, and large teapot accounts for about two or three points. These movements include three procedures: "boiling spring water", "white crane bathing" and "oolong entering the palace".
Then lift the kettle and rush into the bowl or teapot from a height to make the tea in the bowl (kettle) rotate and make the tea fragrant; Immediately after the boiling water is filled, cover the bowl (pot), wait a moment, and gently scrape off the white foam floating on it with the bowl (pot) cover to make the tea fresh and clean. This is the fourth and fifth procedure, which is called "hanging pot high flush" and "spring breeze stroke" After soaking for a minute or two (the soaking time should be appropriate, too short, and the color, fragrance and taste can't come out; Too long, it will produce bitterness. Cover the bowl tightly with your thumb and middle finger, press the lid with your forefinger, and pour the tea into the small cups in parallel. Pour the tea low, so as not to lose its fragrance and taste. Pour it to the thickest part at the bottom of the last bowl and drop it evenly into each teacup. In this way, a uniform color tone and consistent fragrance are achieved, which also contains the deep affection of the owner. These are the sixth and seventh procedures, which are called "Guan Gong patrolling the city" and "Han Xin ordering troops". Once the tea leaves are poured into the cup, they should be carefully sucked dry by the hot air so as not to affect the color and fragrance. When drinking, smell it first, then taste it, and smell it while drinking. Although the amount of drinking is not much, it can leave a fragrance on the teeth and cheeks, and the bottom of the throat is sweet, refreshing and refreshing. This is the eighth procedure, called "Taste the Rain".
Camellia production technology
1, withered
(1) heating and withering
It is faster and more efficient to rely on electric heating and firewood for manual service, but if the maturity is not well grasped, the quality is not guaranteed.
(2) Of course, the room withered.
The key is to do it in a room with natural ventilation and light transmission. That is to say, it takes 15-20 hours to spread the tea evenly with bamboo mats, and it will be rolled evenly for many times to volatilize 50%-60% of the water, and then it will wither after the leaves, stems and buds become soft. This method is slow to volatilize and easy to master.
(3) Mild withering
Spread the tea green on a bamboo mat or put it in the sun. It only takes 30 minutes on a sunny day, and it depends on its softness on a rainy day. In short, the standard of withering is: leaf shape contraction; Thick stems are soft and lack of water, and are not easy to break; The taste of green is reduced.
2, fixed
Fixing green tea is an important countermeasure to improve tea quality. The general principle is to be balanced and thorough, and grasp the standard of "high temperature and less leaves, throwing and frying". Manual de-enzyming generally uses a wok with a large diameter and width. The temperature of the wok should be between 150-200℃, first high and then low. The leaves in the wok are fried for 2kg at a time, and the manufacturing and processing of the equipment should be doubled. Green criteria: the color of tea leaves changes from light green to dark green. When held by hand, the tea leaves are slightly sticky, the thick stems are broken and continuous, the green gas fades, and there is tea fragrance.
malaxation
This kind of camellia usually has thick leaves and big stems, so it is often rubbed by heat. When kneading, knead with warm fire and stir-fry with strong fire. Warm kneading should also be carried out on a hot stove, and cold kneading is generally used less. The method of hot rolling is to fold the tea leaves into low echo areas when the adhesion is high, take them out of the pot and shape them, or grab the main stem of each bud and roll one leaf or several leaves at a time to form strips. You can also roll a few leaves into a square ring or triangle to make them elegant and smart, and restore emerald green after brewing, showing an excellent, fragrant, beautiful and shapely appearance. It is stipulated that the rate of leaf formation is above 80%, and the rate of brittle bud tip formation is only 60%-70%.
4. Dry and impetuous
After withering, deactivating enzymes, rolling and shaping, the tea leaves should be shaken up immediately and scattered on bamboo mats, dustpans or threshing floors for shade to avoid exposure to the sun. When leaves can be mashed and thick stems are intertwined, the water content of tea is expressed as 3%-5%. At this time, the tea has dried up. If it rains continuously during collection, it must be dried slowly at ultra-low temperature after production and processing until it is dry.
This storage method of camellia
1, short-term storage (within 20 days), sealed in a cool and dry place to prevent sunlight;
2. Long-term storage. After sealing, it should be kept fresh in the freezer (note: ensure the sealing of tea leaves, and don't put anything with strong smell in the cabinet), and the temperature should be -5 degrees Celsius.