1, green tea taste: sweet, bitter, slightly cold, efficacy: clearing away heat, detoxifying, diuresis, whitening, improving anemia, preventing cancer and reducing side effects of drugs. When making green tea correctly, the water temperature should be controlled at about 80℃ ~ 90℃. If green tea powder is brewed, it can be brewed with warm water of about 40℃ ~ 60℃. The serving size is 2g of green tea powder and 450ml of boiled water. Don't drink the first tea, just shake it after pouring hot water. 3. The brewed tea should be drunk within 30 minutes to 60 minutes, otherwise the nutrients in the tea will become unstable. 4. Green tea powder should not be soaked too thick, otherwise it will affect the secretion of gastric juice, and it is best not to drink it on an empty stomach. Now introduce several common brewing methods: 1. Pouring method: First, pour enough hot water into the teacup (tea bowl) at one time, and then add the tea leaves when the water temperature is moderate. This method is mostly applicable to tender roasted green tea (such as Super Longjing, Super Biluochun, Super Xinyang Maojian, Luan Guapian, Lao Zhu Dafang, etc.). ) and tender roasted green tea (such as Zhuxi Feng Long, Tingxi Lan Xiang, Huangshan Mao Feng, Taiping Monkey Kui and Jingting Lv Xue). ). This method needs to master the water temperature very accurately. The more tender the tea leaves are, the lower the requirements for water temperature are. Some teas can wait until 70℃ before you put them in. Therefore, ordinary drinking water operation is difficult and inconvenient. 2. Investment method: After putting the tea leaves in place, first inject one third of hot water (especially the tea leaves just taken out of the refrigerator), and then inject hot water after the tea leaves have absorbed enough water and dispersed. This method is suitable for tender but loose or compact green tea (such as Yingshan Wu Yun, Zhuyeqing and Wuyuan Mingmei). 3. Drop method: put the tea leaves first, and then fill the cup (bowl) with hot water at one time. This method is suitable for ordinary green tea with poor tenderness. 4. Method of cooling before heating: After putting the tea leaves in, soak them in a little drinkable cold water for about two or three minutes at room temperature, so that the tea leaves can absorb enough water and fully stretch, and then inject enough hot water at one time. At this time, the temperature of hot water can be slightly higher than 85-95℃, and the water just boiled in winter can also be used. This method is suitable for brewing various grades of tender tea, but it should be mastered properly. Every sip of tea soup brewed by the above method should be tasted within 3-5 minutes, or drained into a tasting cup before drinking, so that the concentration of each sip of tea soup will be uniform and the taste will be better. However, if the tea leaves are soaked in the tea soup for too long, the color and taste of the tea soup will deteriorate with the decrease of the temperature of the tea soup. Key points: 1. Look at the tea: A. Dry look: What water temperature is used for brewing green tea depends on the judgment when it is dry. Besides judging the category of fried, baked, steamed and sun-dried green tea, we should also focus on observing and judging the tenderness, uniformity and cleanliness of tea. Finally, get close to your nose and smell it. B. Look in the soup: Look at its ups and downs, stretching, flying, whether there are flocs and buds in the soup. C. Finally, look at the next page. 2. Brewing time: Once the tea and tea set are determined, it depends on the mastery of water quantity and brewing temperature, especially the brewing time. This requires repeated practice and accumulated experience. 3. Water temperature: Water temperature is the most difficult to grasp. Because we are not doing scientific experiments, it is impossible to bring a thermometer when drinking tea, but different green teas need to be brewed with water at different temperatures. The more accurate the temperature, the better the effect. This also requires repeated practice and gradual mastery. It is said that tea ceremony is an introduction, that monasticism is not necessarily just tea tasting, and even that tea tasting is not necessarily just tea drinking, which is all good. The most important thing is tea brewing. It is said that you don't even pay attention to brewing, and you don't take tea according to the method of making tea, that is, you take tea improperly, and you have a little disrespect for tea. Some people are sorry for those who have paid so much effort for it. No honey. Suitable for people: people with internal heat constitution.