Novice making tea, 5 common sense terms that must be known, don’t make fun of jokes anymore

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"

When I went out to drink tea yesterday, I made an oolong.

I feel quite interesting, some of the details are worth sharing with you new tea friends.

This is the case. The friend of a friend came from the distance to drink tea together.

At the age of 20, he was curious about tea culture.

Before the tea is officially made, the pot warm cup is hot as usual.

When it comes to the "Win Cup", the little sister grabbed the closest cup away from her, holding it in the palm of her hand, and seemed to warm it.

While raising his face to show his innocent and simple expression, ask us: "Do you do this?"

The people present could not help but can't help it.

Fortunately, she had a good personality. Although we were laughed at, they also knew that it was not ridicule, but was funny by her cuteness.

Therefore, there was no annoyance.

Also ask us to ask us what is Wen Cup and why do you want to do this.

Perhaps because he was born in Fujian, he was naturally interested in tea, and he liked to drink tea in his bones.

Even if you ask for learning in the North China Sea, you will always miss a cup of good tea from your hometown.

The village aunt Chen also thought that many new tea friends were in the stage of half -knowledge.

In front of outsiders, it is easy to make such a similar joke.

Therefore, five terms of making tea are summarized, it is also a reference for new people.

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Term 1: Hot pot warm cup

Many old tea guests refer to this step as "warm cup", but the meaning is unchanged. They are warm tea sets.

On the tea table, there is a rules that make a vulgar, that is, before making tea, the tea set must be washed with hot hot water.

Of course, these tea sets have been washed with water in advance, which is clean.

There are two main reasons why the pot is hot cup.

The first is to play a role in secondary cleaning, removing the water taste and odor of the tea set.

The second is to increase the temperature of the tea set, especially to cover the bowl, which is conducive to the smell of tea when smelling tea.

Generally speaking, after the hot pot warm cup is over, it is necessary to call the dry tea with a good weight in advance and put it into a bowl.

Then, stretched it up gently, then unveiled the lid to open a small mouth, and closer to the nose.

At that time, due to the remaining temperature in the cover bowl, the aroma of tea was inspired, which was more convenient for appreciation and tasting.

If the quality of tea is defective, you can smell obvious odors and odors from dry tea, and brake in time.

Therefore, don't treat this step as more.

The old words say that the details determine the success or failure.

When smelling tea and taste, it can play an important role.

"3"

Terms 2: Sitting Cup

Literally, it is difficult to understand.

Is the so -called cup, do you let something sit on the cup?

How much can a small cup be able to withstand?

No, no.

In fact, sitting in a cup refers to letting tea "sit in" the bowl for a long time, and its other expression, everyone is more familiar, called stuffy bubbles.

Therefore, the bubbles of sitting cups are often lifted together.

At the scene of the major tea review competitions, people have been commonplace for a long time.

Professionals can quickly find the advantages and disadvantages of the tea in front of the face through a cup of bitter tea soup.

But if it is an ordinary tea guest, when making a bowl with tea, you still have to grasp the rhythm and slowly.

If you take a cup in the first few rushes, it is easy to release the bitter substances overdose, causing the soup to feel too strong and bitter.

I believe that for most people, they accept incompetence.

However, there are also some tea guests who love to drink strong tea. It is not bitter, exciting, and rich in soup, which cannot be satisfied with the taste buds.

In their eyes, it is not good or good.

However, the real good tea should be mild, sweet, smooth, full, mellow, mellow, paste ...

In short, it cannot be bitter and astringent, making it difficult to swallow.

"4"

Term three: Exit the water

Fast water and sitting cup can be understood as antonyms.

If you say that the cup is contacting the tea for a long time with water, it will release too much internal quality.

Then, the fast water is to shorten the tea time as much as possible and release the nutrient evenly.

In this way, the tea soup will not be too thick or too light.

At the same time, Chunhe was full, but did not feel bitter, but highlighted the layered sense of soup.

The "fast out of water" under the definition of the village aunt Chen is from water injection to most of the tea soup, which takes about 7-8 seconds.

But as far as we know, there are very few people who can really reach this standard.

After all, everyone treats drinking tea only as a pastime during the break.

It won't be regarded as a job like us, and takes a second in seconds, and strictly treats every second.

In this case, it is also possible to lower some standards.

If you just start to make tea, try to do it in place as much as possible.

After you can make a coincidence, improve your own requirements and continue to approach the standard of "getting out of the water".

After practicing, no matter what kind of tea is encountered, it can make its most perfect and true state.

"5"

Terms 4: Water injection of the ring wall

As the name implies, it is surrounded by the edge of the bowl to make water injection.

In the impression of many people, the tea artist raised the kettle high and fixed it in one place to fill in the water.

When taking water injecting water, the arm should be moved with a kettle and moved rhythmically.

Find a position first, starting here, inner rotation circle, just like writing the word "の". In addition, when water injection, we must constantly narrow the range and try to let the last water flow in the center of the bowl.

You will find that the original dry tea has been wet evenly.

Although it is not completely infiltrated, it is enough to release sufficient taste.

Even the first and second rushes can experience rich aroma, Chunhe's soup.

Imagine that if we use fixed -point water injection and only fix it in one position, the tea is likely to float on the water because it is too dry and light.

At that time, only the part of the tea that came into contact with the water was slowly released its own internal quality.

Most of the remaining tea leaves are still in a "strike" state.

Therefore, the brewed tea soup is slightly faint, and the plumpness of the soup is not enough.

It is better to get water in the wall.

"6"

Term 5: Leave roots

In the past, there has been a method of making tea called "Leaving the Roots" in the rivers and lakes.

Simply put, from beginning to end, the tea soup is not cleaned, but it deliberately leaves a part of the soup in the bowl.

It is said that making tea in this way will help regulate the taste of a brewed tea from the beginning to the end.

In addition, the taste of each tea soup is not abrupt, which appears smoothly and relaxed.

However, hearing is true.

In real life, the ending method is often bleak with the root method.

The reason is that leaving roots are actually in disguise.

The remaining soup underneath constantly contacts tea, and it constantly stimulate it to release the internal quality.

After that, it became a "medicine attraction" existence.

No matter how soaking it, I feel that the tea soup has a lingering bitter feeling.

What's more, isn't it that the delicate aroma of tea is looking forward to every rush?

Therefore, according to the actual situation, the tea is drained well.

When most of the tea soup flows out of the bowl, don't rush to put down the cover bowl immediately, continue to tilt the wrist angle, and strive to let the soup in the bowl in the bowl left without a drop of water.

In this way, it will not affect the flavor of tea soup when the subsequent brewing.

"7"

As a newcomer, it is not terrible to understand anything.

The terrible thing is that they are unwilling to move their brains.

If you want to understand one thing, you need to deduce a few more steps and look at the relevant content.

Perhaps the brain will be worked hard, just like the muscles are much more painful, it will sore.

But the more muscles are practicing and tighter, and the brain should be used more.

Only by repeating the problem and trying to understand it from different angles, can finally be completely absorbed.

If you just install it, or wait for others to feed your knowledge in your mouth.

If you do n’t know how to distinguish between true and false, you will only get farther and farther away from “understanding tea”.

It can be seen that if people do not face the problem, they will be killed by the problem.

Moving your brain, thinking more, it can be solved with more difficulties.

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

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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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