Oolong tea brewed into tea

Oolong Tea is one of China's six major teas. It is called special tea. It is known as a wonderful flower in China's Tea Industry Garden. It has the aroma of black tea, fresh green tea, and the fragrance of flower tea, and is deeply loved by consumers. Tasting Oolong Tea not only thirst but also is an art enjoyment.

Oolong tea brewing technology three elements, namely tea water, tea utensils and soaking skills, and master the "water to Shiquan better, the stove to charcoal fire is wonderful, the tea set to the small" principle.

First, tea with water

Since ancient times, people who are good at drinking tea have put famous tea and good water in an equally important position, compared to each other, and tasted it. The relationship between tea and water is like safflower and green leaves. "The fish gets active and the tea is brewed by the water." The precious tea, without the luscious water to brew, is difficult to exert its unique fragrance and taste. Therefore, Wang Anshi of the Song Dynasty had a sentence of “sweet tea and string of tea”, and Li Zhong also said that “Qingmei tea was fragrant”. There are springs, rivers, wells, lakes, rain, snow, and tap water. The water quality is different, and the tea that comes out is different. The "Tea Sutra" talks about water, saying that "mountain water, river water, and well underwater" are quite reasonable. In general, mountain spring water, rain and snow water are “soft water”, and river water, well water, and tap water are “hard water”. If you can take natural springs, streams and other natural "soft water" to make tea is the most ideal. Second, there is no contaminated well water or tap water. In short, tea water requires no source of water pollution, no industrial pollution, water sensory traits are good, that is, colorless, odorless, transparent, no smell, no suspended matter, the tongue tastes a cool and sweet feeling, the water PH value For neutral 7, the permanent hardness after boiling does not exceed 8 degrees, so that the water is suitable for tea.

Second, tea making appliances

Famous tea and tea sets are always in perfect harmony. Fan Zhongkai's "Golden Rolling Green Dust Flying, Green Jade Flying in the Green Jasper, and Jade Ball in the Green Jade Lake"; Mei Chenchen's "Little Stone Cold Spring, Tsui Taste, and Purple Clay New Pan Chunhua" are all used to appreciate the goodness of the tea set. The gracefulness. In the history, the tea set for tasting oolong tea was very elegant, with a set of exquisite tea sets called “four treasures in the tearoom”, namely the tidal oven—the ceramic air stove or tin stove produced by Chaozhou and Shantou in Guangdong; Flat thin magnetic kettle, water capacity of about 250 ml; Meng Chen cans - Yixing, Jiangxi produced with a teapot made of purple sand, water capacity of about 50 ml; Ruojiao - Jingdezhen, Jiangxi small white porcelain cup,

A set of four, each containing about 5 ml of water. Today's tea brewed with Oolong tea still cannot break away from the “four treasures in the tea room”, but it has changed, and it has become more practical and convenient. At present, the commonly used "Tea House Four Po" includes a small electric stove, a steel kettle (also called an "Electric Kettle and Kettle"), a steel tea tray (or a plastic tea tray), and a "white porcelain bowl" (bell-shaped, 5.5 cm high, caliber 8.2 cm, bottom diameter 4.5 cm; this kind of lid put tea, sniff aroma, open water, pour tea slag is very convenient) and a small cup, so that they have to drink oolong tea conditions.

Third, drink technology

Oolong tea drinks have unique skills and they have a special taste in the process of drinking. There are 8 procedures for its brewing skill.

The first is to boil water, and the water temperature is preferably "one boiling water" (ie just boiling water). When the water is boiled, it is necessary to rinse the bowl (or teapot) and the teacup one by one, so that it is both hygienic and warm, and then put the oolong tea in a cover bowl (or teapot). The amount of tea is 5-10 grams. The size of the teapot depends on the size of the teapot. The small teapot accounts for about four to five teapots, the teapot accounts for about three to four minutes, and the large teapot accounts for about two to three points. These actions include the Landau procedure, which is called "Snow Spring Boiling," "White Crane Bathing," and "Oolong Entrance."

Then lift the kettle and rush from the height to the lid of the bowl or teapot to make the tea in the bowl (pot) rotate to promote the dew of the tea. Immediately after the boiling water is full, cover the bowl (pot) lid and wait for a while. The bowl (pot) lid gently scrapes off the floating white foam to make the tea fresh and clean. This is the fourth and fifth procedure, which is called "hanging pot high flush" and "spring breeze smashing noodles."

After a bubble for two minutes (the bubble time should be appropriate, too short, the color and flavor will not come out; too long, will produce a bitter taste), use the thumb and the middle finger to tightly cover the bowl, press the index finger against the bowl lid, and turn the tea in sequence. Break into the juxtaposition of small cups. When tea is low, it should be low, so as to avoid aroma smell. The thickest part of the last bowl should be dropped evenly into each cup. In this way, the shades are even and uniform, and the owner's affectionateness is also contained. This is the sixth and seventh procedures, which are called "Kuangong City Tour" and "Hanshin Point Soldier."

Once the tea has been poured into the cup, it should be absorbed by heat so as not to affect the color and flavor. When drinking, first sniff the incense, then taste its taste, smell while licking while drinking, although not much, but the teeth can stay cheeks, throat back sweet, refreshed, relaxed and happy. This is the eighth procedure, which is called "pink tea".

When you rush for the second time, you still have to use hot cups of boiling water and soak for two or three minutes. The third round and the fourth round of brewing are basically the same as the brewing process, but the time for making tea is longer by the road, but it depends on the quality of the tea. Good oolong tea is like Tieguanyin. There are still fragrances after brewing seven or eight times.

Although people's pace of life has accelerated, if we can work in spare time, leisure time, along the tradition of learning, good drinking, not only can adapt to fast-paced modern life, but also can cultivate sentiment, increase the infinite joy of life, to achieve Great art enjoyment.

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