With the efficacy of Green tea are more and more people know, people gradually began to like to drink green tea, green tea, which raises different brewing.
I made green tea is the largest selling tea, the most varieties, origin and most extensive. Green tea also known as “non-fermented tea.” After fermentation is not due to production, dry leaves, soup, bottom leaves are green, so called “green.” According to the final drying and fixing the different divided Roasted green tea, Hong Qing green tea, green tea drying, steaming green tea four categories, as well as in between the “half-baked half-fried green tea.” Most of the best green tea quality to spring, the higher the level the more delicate. Green tea products are mainly a prominent product of its “fresh”, which product its unique aroma, followed by green tea color and shape products of the United States. Food, medicine, tea was initially homologous, then people will be medicine, tea and food separately, and then later separated from Tea and medication has become the daily drink. The original varieties of tea, just green tea, drink green tea so the human history of the oldest. Early ancient tea brew is not such as we are now, but the same as the treatment of drug use boiling method. The earliest recorded method of pots of green tea is said to Zhang Yuan Ming Dynasty “Tea recorded,” a book. The inside was more detailed description of the method of brewing green tea with a teapot. Chen Shih-Ming a “tea test” a book recorded the first cup of hot green tea Method: Hangzhou customs make tea, tea set tea cup with a fine, to Fei Tang points, named: group of bubbles. Now, the standard product with a white porcelain cup or bowl, because the only way to accurately look at soup. Daily tea can also use transparent glass in order to fully appreciate the ups and downs stretch in green tea in tea, whipped up and down the scenery, or use the purple sand pot. As for the other tea, such as large pot, travel mug, etc., used to make tea to quench their thirst is OK, but tea is not good to show the quality of green tea, it is not recommended.
Green tea brewing method of many, the choice of which method is brewing, not only depends on the varieties of tea, also depends on the extent of the fresh tea leaves. Tea master volume and the ratio of water and water temperature, brewing time, is the key to brewing green tea (in fact, all tea is the key to brewing). If handled badly, the tea is not only easy to lose the unique aroma and delicate taste, and there will be bitter feeling. Delicate brew the famous green tea high tea and water standard ratio is 150 ㏕ water / 3g of tea, that is, 50 / 1. Based on tenderness of tea, the water temperature from 70-95 ℃. Quality of tea brewing time and water due to different methods, generally ranging from 15 seconds -2 minutes.
Now describe several common brewing method:
1 vote on the law: the first one to the cup (bowl) in the Note enough hot water until the water temperature again when put in proper tea. This method is suitable for delicate Roasted (such as Super Dragon, Super Biluochun, super Xinyangmaojian, Tea, generous old bamboo, etc.), delicate Hongqing (such as Zhuxi Long Feng, Ting River Orchid, Huangshan Mao Feng, Taiping Houkui, Jingting green snow, etc.) and an excellent degree of delicate green tea. This method is very accurate water temperature to master, good tea, the more tenderness, lower temperature requirements, and some tea can wait to run again at 70 ℃. Therefore, normal operation of drinking more difficult, not very convenient.
2 CIC method: put the tea after the first injection of one-third of hot water (especially out of the refrigerator for just tea), to be absorbing enough water tea, unfold, and then filled with hot water. This method is suitable for development, although delicate but very loose or very tight (such as the British mountain clouds, Trimeresurus, Wuyuan Ming Mei) of green tea
3 The following investment method: put the tea, then off to the cup (bowl) full of hot water injection. This law applies generally poor degree of delicate green tea.
4 after the first cold heat method: put the tea, the first with a little cold water immersion potable about three minutes at room temperature, absorbing enough water to make tea, full stretch, a note in the hot foot. At this point the hot water temperature requirements can be slightly higher ,85-95 ℃. Winter water temperature at 100 ℃ can be. This law applies to all levels of tenderness brewing tea, but just right to master.
The above method every brew tea water should be 3-5 minutes in the finished product, or to taste the first cup of tea after leaching of drinking, so drinking while brewing side, the concentration of each tea soup uniform, the taste will be better. The tea in the tea soak for too long, as the temperature decreases tea, soup and the taste will deteriorate.
Highlights:
1 to see the tea: a. dry to see: what the water brewing green tea, thanks to dry to see when the judge. In addition to determine the look of Roasted green tea, Hong Qing, steaming green, drying green respective categories, but also to focus on observation to determine the degree of delicate tea are whole degrees and cleanliness. Finally, leaned his nose to smell. b. soup seen: up and down to see ups and downs, stretch whipped, with or without soup cents Xu, shoots and so on. C. Finally, take a look at the bottom leaves.
2 brewing time: Once the tea leaves and tea, to see water and brew temperature control, especially the brewing time to grasp. This requires repeated practice, and accumulated experience.
3 temperature: temperature of the most difficult to grasp. Because we are not doing scientific experiments, not tea, they also bring a thermometer, and different needs of different green tea is the water brewing temperature, the temperature more accurately, the better. This also requires repeated practice, and gradually master.
Divided into Chunmee Tea and Gunpowder Tea.
Use their own method of brewing green tea bubble out of their own, so they receive pleasure.