Brewing method of white tea
Baihao Yinzhen, Bai Mudan, Gongmei, Shoumei and Laobai Tea.
Bai Hao Yinzhen
1 water temperature
Baihao Yinzhen is full-sprouted, with high tenderness. The brewing water temperature should not be too high, and the water temperature of 85~90 degrees is the most suitable.
2 brewing
When brewing, heat the vessel first, do not wash the tea leaves, and slowly inject water along the vessel wall, and do not go straight to the tea buds. Washing tea buds directly will not only destroy the appearance of silver needles, but also cause a large number of tea hairs to fall off, resulting in turbid tea soup and bitter tea taste.
3 Early Tang Dynasty
The bud head of Baihao Yinzhen is fat, the withering process is not distorted, the leaching speed of the contents is slow, and the soup can be slowly produced. From the beginning of water injection, the soup can be served after the first soaking for 30 seconds, and then the brewing time of each soaking can be extended by 5 seconds.
White peony
1 water temperature
Bai Mudan holds a heart with one bud and two leaves, which has both the freshness of tender buds and the fragrance of mature leaves. The optimum brewing temperature is 90~95 degrees.
2 brewing
When brewing, the tea leaves are heated first, and Bai Mudan can pour water at a fixed speed by leaning against the bowl without washing the tea, so that the tea soup is mellow, sweet and refreshing, with long tea rhyme and more mellow taste.
3 Early Tang Dynasty
Bai Mudan has a strong aroma, and soup should be served soon. From the time of water injection, the first soup is served for 20 seconds, and the second soup is served for 15 seconds. After that, the brewing time can be extended by 5 seconds each time.
Miyami and Shoumei
1 water temperature
Fresh leaves with better maturity are used for industrial beauty and longevity beauty, mostly leaves, with fewer tea needles and relatively rough and outdated raw materials. The optimum brewing temperature is 95~ 100℃.
2 brewing
When brewing, warm the vessel, wash a cup of tea when the soup comes out soon, and then brew it formally. First, surround the wall of the vessel to soak all the tea leaves, then inject water at 6 o'clock, let the water column hold the tea leaves, make them rotate and contact with boiling water, and slowly separate out the substances contained.
3 Early Tang Dynasty
Sugar in Gongmei and Shoumei is rich in substances. The first soaking takes 30 seconds, and the second soaking takes 20 seconds. After that, the brewing time can be extended by 5 seconds.
Old white tea
1 water temperature
It is suggested that when brewing alcoholic tea, 100 degree high temperature boiling water can be used to give full play to its taste.
2 brewing
Old white tea has been stored for a long time. You need boiling water to moisten tea 1~2 times when brewing. After the tea leaves are unfolded, they can be brewed formally, which can give full play to their tea properties. After the brewing taste becomes weak, the tea leaves can be moved to the pot and boiled with 220ml of water. Old white tea aged 5 to 10 can be boiled with a little tangerine peel, which tastes sweeter.
3 Early Tang Dynasty
Old white tea, tea soup feels full and smooth, the first soaking time is 10 second, and the later brewing time can be extended by 5 seconds; Boiling time: boil for 20~30 seconds, and the soup can be served.