Can you learn to make tea with tea artists?

丨 This article is original by Xiao Chen tea

丨 First of the People's No.: Xiao Chen Tea

丨 Author: Village Grandma Chen

"1"

Inadvertently brushed a few videos.

They are all about making tea.

It is really unintentional, after all, people engaged in the tea industry have long been touched by big data.

"Mobile phone" knows what I want to see, so I kept pushing.

At the same time, it was found that the shopkeeper in the tea circle recently has become more and more young.

Many good -looking women look at the age of twenty in their early twenties. They wear cheongsam and Hanfu.

The posture is dignified and elegant, and it is very eye -catching.

It is difficult to stay for a few seconds and enjoy it slowly.

In their profile, they often introduce themselves as tea artists.

Most of the content made is related to tea, perhaps because of more traffic.

But after looking at a few of them, I found a lot of obvious loopholes, which was too unprofessional.

I believe that many new tea friends, the usual habit is to go to the Internet to collect videos and learn tea knowledge.

As everyone knows, the threshold of the media is very low today.

The so -called tea artist actually does not know tea itself.

The content made will mislead the audience who do not understand tea, so that they will go further and further on the road that does not understand tea.

Therefore, the village aunt Chen collected some misunderstandings related to brewing and collected below.

I hope that you can learn it as soon as possible without being misleading.

"2"

Misunderstanding 1: Slowly making tea speed

Tea artists often say that making tea is a meticulous work, not to be fast, and take it slowly.

Immediately afterwards, a tea art will be performed.

The movement is slow and gentle, and each action seems to be perfect and standard like dance.

The wrist should be raised as much as possible, the water injection should be as light as possible, and the tea leaves must be rotated.

It is estimated that it takes 3 minutes or even longer from water injection to completely pouring clean tea soup.

The color of the tea soup is visible to the naked eye.

Of course, the tea artist does not drink it in person, but just attracts the attention of everyone to the performance of tea art.

As for whether it is delicious or not, no one cares.

But we drink tea every day, but we are not for performances. The tea posting posture that has worked hard, and there are basically no occasions to use it.

The purpose of drinking tea is to smell tea and taste tea.

When making tea, you need to understand how to make it better according to the temperament of each tea.

The soup is too slow, it will only delay time, soak the bitter tea soup.

If you want to make the essence of a tea, its original flavor is essential.

The so-called "fast water" refers to from water injection to most of the tea soup, which takes about 7-8 seconds.

It can ensure that the action is in place, but also shorten the time when the tea and water contact, avoid the bitterness of the tea soup, and restore the original taste.

It only pays attention to the chic, ignoring the most valuable time for one tea for a tea, which is undoubtedly upside down.

"3"

Misunderstanding 2: Hanging pot high rush

In many tea art performances, performers raised the kettle high, and when they were lifted to a certain position, they could not move.

Next, it is the angle of leaning, starting from high places to low places.

At the same time, we will find that the tea leaves start to rotate in a bowl, as if injecting vitality.

Until the water injection is over, there will be no extra water sprinkled out and dirty tea.

This stable technique must have been practiced hundreds of times.

Muscle memory is a terrible thing. Once you practice it, you will not make mistakes.

Just like selling the oil, without him, but he was familiar.

But in the hands of our ordinary people, either the kettle is too heavy, the arm strength is not enough, and it is easy to tremble after lift it to a certain height.

Either when the water injection is not to be found from the top, the water is not found.

This is what said on the Internet. At first glance, it will be abandoned.

It's better to lower the kettle and try to get close to the bowl.

Not only can it alleviate the pressure of the arm, but it can also better grasp the flow and freeze.

In addition, because the distance from the pot to the cover bowl is shortened, the water temperature will not decrease too much, and it is still high temperature when it is exposed to tea.

Therefore, the village aunt Chen usually made tea, and was more accustomed to injecting water from the low place.

Although it is not as "dazzling" as high as the hanging pot, it can fully stimulate the tea and tea flavor while successfully achieved the fast out of water.

Do you get more than one fell swoop?

"4"

Misunderstanding 3: Washing tea/wake -up tea/Run tea

Village aunt Chen found that there are still many tea friends who are moisturizing tea.

The most often appeared in drinking old tea and drinking tightly tea, worried that there was dust or soaking, so I used warm water or boiling water to pour the tea soup.

After that, boil water separately and start official tea.

Because the purpose of this step is different, there are also differences.

I feel that the tea is too dirty, and the part of the tea friends who want to be washed to rest assured that it is called "washing tea".

I think that the old tea is stored for too long and enters the sleep state. The part of the tea friends who want to wake it up with water and better release the internal quality are called "wake -up tea".

I thought it was difficult to make tea tightly. Before drinking, a part of the tea friends who had to make pine can make the tea flavor.

But the same goal is to pour the head of tea soup.

Every time I see the abandoned tea soup, I feel distressed.

It is a pity that so many nutrients in tea soup have been abandoned.

Unfortunately, few people listen to me.

Because I do n’t care about this nutrient at all, it can still satisfy the hurdle in my heart. Back to the past, this habit was left when it was popular when drinking black tea and pressing Pu'er tea.

For process, severe fermentation, and the reasons for storage conditions in the later period are indeed necessary to wash or moisturize.

But for most of today's tea, it has long been out of date.

Good quality tea, such as old white tea cakes, do not need to wake up, wash or moisturize tea at all.

Clean, clean and refreshing, the first tea soup is fresh and smooth, the taste is wonderful, and it is really a heavenly thing.

"5"

Misunderstanding 4: violent pry tea cake

I once watched a live broadcast, and it was a small fresh meat performed to pry tea in person.

At that time, the number of online people glanced at nearly 10,000.

Sure enough, this is an era of looking at the face.

Even if there is nothing that can get a hand, you can earn a lot of traffic on your face.

The anchor performed a few methods of pry cake online. The simplest and direct is that the brute force was in half.

Hold half of them, decompose with bare hands, peeling like a thousand layers of cakes.

After watching it for ten minutes, the remaining half of the remaining white tea cakes were always lying quietly on the table without asking for it.

No one hurts it and wraps it with white cotton paper.

I didn't pay attention to it, because the eyes were all attracted by the handsome face of the anchor.

Presumably among these audiences, most of them are here to make fun. They really love tea and few.

Otherwise, how can you see the white tea cake exposed to the air instead of reminding?

How could it be willing to be treated violently by white tea cakes, making the table crushed tea?

Professionals will inevitably prepare tools, tea knives or tea needles.

Do not rely on brute force, but pry the tea cake along the texture, try to keep the integrity as much as possible, and reduce the production of broken tea.

Therefore, do n’t learn blindly.

"6"

Tea art was born for performance.

In order to do every action, a specific angle, a specific posture can get the applause.

But ordinary people are serving tea for tea.

What are the characteristics of this tea in front of us and what kind of brewing method is best to treat, and the best flavor can be the problem that we need to consider.

In a large time, how beautiful and beautiful the posture of tea brewing tea is not beneficial to tea.

It is better to calm down, turn it into simplification, and make tea in the most simple way.

Inject boiling water, injection of the ring wall, quickly produce soup, drain tea soup.

Although simple, it is also a test method.

The most important thing is that you can complete the original aroma and taste of the tea.

Compared to showing the teal brewing techniques of flowers, tea, and learning tea with heart.

It is not easy to create. If you think this article is helpful to you, please like it.

Follow [Xiao Chen Tea], learn more about white tea, rock tea!

Chen Chen, the aunt Chen of Xiao Chen, the columnist, the original innovative media of the tea industry "Xiao Chen Tea" the main pen, and has published the Bai Tea monograph "White Tea Taste". From 2016 to 2020, more than 4,000 original articles have been written.

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