Tea art has a history in China for thousands of years. In
the ancient times, from ordinary people to the emperor of the palace, they all
enjoyed tea. It is said that the Emperor Qianlong particularly liked to make
Puer tea in a Zisha pot.
1. Warm cup: rinse the prepared clean utensils again with boiling water, one is for sanitation, and the other is to warm the bowl, fair cup and cup. In order to flavor the tea.
2. Casting tea: Put Pu-erh tea to be brewed into a purple tea pot. The amount of tea or the ratio of tea to water has a great influence on the whole tea. It is recommended to put about 5 grams of tea in a teapot of about 100cc. Be sure to remember that "Tieguanyin is afraid of lightness and Pu-erh tea is afraid of thickness." Special reminders of Pu-erh beginners who have the habit of making oolong kung fu tea, do not use oolong tea to make Pu-erh, it will be too thick, because the Pu-erh tea producing area has higher altitude and richer contents.
3. Run the tea: Inject boiling water into the pot where the tea is put, wash the tea once or twice (raw tea once, cooked tea twice), and let the tea fully wake up and stretch out. It is not recommended to drink the tea soup of the moist tea, warm the cup and pour it out.
Pay attention to the speed and angle of water injection. The speed of water injection will affect the temperature of the water. The faster the water is, the higher the temperature, the slower the water injection, and the lower the water temperature, the lower the water temperature. It is necessary to make appropriate adjustments according to the characteristics of the tea leaves. The angle of water injection will affect the impact of water on the tea leaves and the tumbling of the tea leaves.
4. Making tea: Pay attention to the timing of soup when making tea. If the soup is too fast, the tea soup is too thin, and if the soup is too slow, it will be too thick.
5. Dividing cups: Divide the cup of tea soup brewed through the strainer into the tasting cup for everyone to share. Be careful not to pour the tasting cup too full, "full of tea and half", and do not exceed seven points at most. This is a courtesy of the Chinese tea ceremony. As the saying goes, "Wine is full of respect and tea is full of deception."
6, tea: three mouthfuls for the sake, which means to drink slowly. If it is hot, a thin layer of tea soup is on the top surface of the cup, and the surface of the cup of Pu-erh tea has the lowest temperature.
Chinese tea culture is much more than that. In the ancient times, tea tasting was a state of affairs. Today, with the rapid development of science and technology, tea culture is also an elegant expression.
1. Warm cup: rinse the prepared clean utensils again with boiling water, one is for sanitation, and the other is to warm the bowl, fair cup and cup. In order to flavor the tea.
2. Casting tea: Put Pu-erh tea to be brewed into a purple tea pot. The amount of tea or the ratio of tea to water has a great influence on the whole tea. It is recommended to put about 5 grams of tea in a teapot of about 100cc. Be sure to remember that "Tieguanyin is afraid of lightness and Pu-erh tea is afraid of thickness." Special reminders of Pu-erh beginners who have the habit of making oolong kung fu tea, do not use oolong tea to make Pu-erh, it will be too thick, because the Pu-erh tea producing area has higher altitude and richer contents.
3. Run the tea: Inject boiling water into the pot where the tea is put, wash the tea once or twice (raw tea once, cooked tea twice), and let the tea fully wake up and stretch out. It is not recommended to drink the tea soup of the moist tea, warm the cup and pour it out.
Pay attention to the speed and angle of water injection. The speed of water injection will affect the temperature of the water. The faster the water is, the higher the temperature, the slower the water injection, and the lower the water temperature, the lower the water temperature. It is necessary to make appropriate adjustments according to the characteristics of the tea leaves. The angle of water injection will affect the impact of water on the tea leaves and the tumbling of the tea leaves.
4. Making tea: Pay attention to the timing of soup when making tea. If the soup is too fast, the tea soup is too thin, and if the soup is too slow, it will be too thick.
5. Dividing cups: Divide the cup of tea soup brewed through the strainer into the tasting cup for everyone to share. Be careful not to pour the tasting cup too full, "full of tea and half", and do not exceed seven points at most. This is a courtesy of the Chinese tea ceremony. As the saying goes, "Wine is full of respect and tea is full of deception."
6, tea: three mouthfuls for the sake, which means to drink slowly. If it is hot, a thin layer of tea soup is on the top surface of the cup, and the surface of the cup of Pu-erh tea has the lowest temperature.
Chinese tea culture is much more than that. In the ancient times, tea tasting was a state of affairs. Today, with the rapid development of science and technology, tea culture is also an elegant expression.
Visit us at http://www.naturalpuerh.com
Whatsapp: +8615587209382
No comments:
Post a Comment