The brewing method of Baihao Yinzhen. The brewing method of Baihao Yinzhen.
Baihao Yinzhen, according to the type of tea, belongs to the white tea category. Baihao Yinzhen, because all the raw materials of fresh leaves are These are tea buds. After being made into finished tea, the shape is like a needle, the white hair is densely covered, and the color is as white as silver, so it is named Baihao Silver Needle. So what is the correct way to brew Baihao Yinzhen? The following is a detailed introduction to the brewing method of Baihao Yinzhen.
The tea set for brewing Silver Needle Pekoe is usually a straight cylindrical transparent glass with no color or flowers. This allows tea drinkers to appreciate the shapes and colors in the cup, as well as their appearance from all angles. The changes and beauty. The brewing procedure is as follows:
(1) Equipment: Glass cups are mostly used to make tea.
(2) Appreciating tea: Use a teaspoon to take out a small amount of white tea and place it on a tea tray for guests to appreciate the shape and color of dry tea to arouse interest in white tea.
(3) Place tea: Take 2 grams of white tea and place it in a glass.
(4) Soaking: Pour a little boiling water at 70℃ into the cup to soak the tea leaves (Zhentian Pavilion Tea Factory) for about 10 seconds.
(5) Make tea: Then use the high-flush method and pour 100 to 120 ml of boiling water in the same direction.
(6) Serve tea: Hold the cup with both hands politely and serve it to the guests.
The above is an introduction to the brewing method of Baihao Silver Needle. Because Baihao Silver Needle is warm in taste and cool in nature, it has the effect of strengthening the stomach and refreshing the mind, removing dampness and reducing fever, so it is extremely precious. It has the effect of reducing deficiency fire and detoxifying evil. Drinking it regularly can prevent epidemic diseases and is often used as medicine, so you must pay attention to details when brewing.
The ultimate weapon for drinking tea: Introduction to the Four Teahouse Treasures
If you want to do your job well, you must first sharpen your tools. If you want to make good tea, you must have the "Four Teahouse Treasures" , tea lovers must be familiar with the four treasures of the study, so have you heard of the four treasures of the teahouse? The so-called "four treasures of the teahouse" are the Chaoshan stove, the jade book (stone) simmer, the Mengchen jar, and the Ruochen Ou. For tea art lovers For us, both are indispensable. Equipped with the "Four Treasures of the Tea Room", start your own unique tea art life in your life!
Then follow me and unveil the mystery of the "Four Treasures of the Tea Room" together!
One of the four treasures of the teahouse: [Chaoshan stove]
Chaoshan stove is a stove used to boil water. The wind stoves produced in Chaozhou and Shantou, Guangdong, are either made of pottery or made of tin, so they are named "Chaoshan stoves". It is small and exquisite, can adjust the air volume, control the firepower, and uses charcoal as fuel. This furnace is also rarely used in modern times.
In the tea house, there are three types of water boiling utensils. A small stove also made of purple clay. A small solid alcohol lamp can be placed in the stove and used with a large purple clay pot to boil water. It seems that there are also some that burn wax. However, whether it is solid alcohol or wax, be careful not to smell or smoke; one is an insulated electric heater with a stainless steel kettle placed on an electric hot plate; the other is a magnetic induction water boiler with a glass kettle (the bottom is stainless steel) Can be placed on the induction plate. Of these three utensils, the purple clay stove and purple clay teapot are the most artistic and suitable for tea tasting. However, they are heavier and easily damaged, making it inconvenient to carry them far away.
The second of the four treasures of the teahouse: [Jade Book (Stone) Simmer]
The Jade Book (Stone) Simmer is a kettle for boiling water. It is an ocher-colored thin porcelain flat kettle. The amount of water is approximately 250 ml. When the water boils, the lid makes a "bu bu" sound, as if calling people to make tea. This teapot is rarely used in modern times. Generally, teahouses use the slightly larger purple clay teapots from Yixing, which are mostly pumpkin-shaped or Dongpo-shaped teapots with beams. There are also stainless steel teapots, which use electricity and can be kept warm.
The third of the four treasures of the teahouse: [Mengchen jar]
The Mengchen jar, the teapot for making tea, is a Yixing purple clay teapot, which is valued for its small size. The size of the pot varies depending on the number of people, but is generally a small pot with a capacity of less than 300 ml. Not all purple clay teapots are called "Mengchen jars", because in the late Ming and early Qing dynasties there was a master pot maker named Hui Mengchen. The small pots he made were very famous, and the bottom of the pot was inscribed with the word "Mengchen", " "Mengchen Can" is also called "Chong Can" or "Su Can".
"Chong Can" may be because Chaozhou dialect only talks about "making tea" and not "making tea"; the word "Su" in "Su Can" should refer to "Suzhou" or "Jiangsu".
The fourth of the four treasures of the teahouse: [Ruochen Ou]
Ruochen Ou is a tea cup. It is a small white porcelain cup with a flip-top. The cup is small and shallow, with a water capacity of about 10- 20ml. There are two types of commonly used drinking cups (different from aroma-smelling cups). One is a white porcelain cup, and the other is a purple clay cup with white porcelain on the inner wall. There are also pure purple clay drinking cups, but they are not good for the color of the tea.
"Ruochen Ou" is a thin porcelain cup, as thin as paper, as white as snow, small and exquisite, resembling half a table tennis ball and a miniature rice bowl. 3 small cups can be stacked and held in the mouth. Not exposed. The ancient authentic Ruochen Tea Ou was produced in Jingdezhen, Jiangxi. The bottom of the cup has the words "Ruochen Collection". Legend has it that in ancient my country, there was a man named Ruochen Ou who was from Jingdezhen and was famous for making tea sets. The tea sets he made were beautiful and durable. . But when a vicious wizard found out, he cast a poisonous spell and destroyed the tea set. To undo the spell, a young man must be thrown into the tea-making fire. So Chen Ou bravely threw himself into the blazing fire. The spell was lifted and the tea set returned to its original state. In order to commemorate him, people called the first tea "Chen Ou Washing Dust".
Nowadays, "Chen Ou Washing Dust" is one of the "Eighteen Ways of Kung Fu Tea". Later generations use the word "washing dust" more often to express respect for guests.
The best choice for brewing herbal tea in clay pots
The biggest benefit of herbal tea is that it can help us relieve heat and detoxify on hot days. It also has the effect of clearing fire and improving eyesight. So how do you drink herbal tea? In the beginning, people put herbal tea in a cauldron and boiled it in the same way as decoction. As the years progressed, the method of sencha was changed to brewing tea directly into a tea bowl.
From ancient times to the present, the experience of brewing herbal tea has concluded that the best way to brew herbal tea is to brew it in a clay pot. In fact, they are containers such as glasses and porcelain bowls. Clay pots are chosen because they will not damage the raw materials. And it doesn’t go rancid easily. Furthermore, the clay pot has a cooling effect. It can make herbal tea everywhere cooler and more refreshing.
Random Thoughts: Those who are impatient should wait patiently. Although it only takes five to ten minutes to brew herbal tea, it takes longer to cool it down. If you want to save time, it’s best to use cold boiled water for soaking.
Where does the foam come from when making tea?
When many people brew tea, they will find that a layer of white foam floats in the first tea water. Where does the foam that appears when brewing tea come from? I personally think that as long as the tea leaves have more hair, the tea brewed will easily have foam.
Tea industry experts believe that there are three reasons for foaming in tea. One is caused by tea saponin in tea. The second is caused by the pekoe in the shape of the tea leaves. The third is that the tea contains more ginseng or tea crumbs.
But it is certain that the appearance of foam when tea is brewed has nothing to do with the quality of the tea. This is because the tea saponin contained in tea has strong bubble ability. However, it will not have any impact on its color, aroma, taste and quality, so it cannot be used to judge its quality.
Drinking tea that is too hot may lead to esophageal cancer
When making tea, I personally feel that the most important thing to pay attention to is the temperature of the water. The temperature of the water used to make tea will directly affect people's health. Experts say that drinking tea with too high water temperature can easily induce esophageal cancer.
As early as 2011, the World International Agency for Research on Cancer pointed out such a problem. If the temperature of the tea you drink is higher than 68.8 degrees Celsius, it is classified as hot tea. If the temperature of the tea exceeds 70 degrees, it may induce esophageal cancer. And the chance of getting it is eight times that of ordinary people.
So I would like to remind you that for the sake of your health, you should drink less water or food that is too hot.
What are the requirements for brewing Liubao tea?
As the saying goes, water is the mother of tea. The water used to brew Liubao tea is also very particular.
The water used when making tea is best to use spring water in the mountains, but since spring water is generally not easy to find in our big cities, pure water is also acceptable. Compared with the choice of water, it is also very important to control the water temperature when making tea.
It is best to choose boiling water of 100 degrees for brewing Liubao tea. This is because Liubao tea contains more coarse and old tea leaves. Only high-temperature boiling water can absorb the aroma of the tea inside. Show it out.
It is important to note that Liubao tea is a post-fermented tea. The substances contained in the tea leaves can easily dissolve into the water. Therefore, if the brewing time is too long, the bitter effect will be easily lost. to the entire taste. ;