The classification of Kung Fu tea can be roughly divided into three categories. Among them, the detailed categories are not easy to count. The first one is: the upward throwing method. First put the tea leaves into a cup such as a glass cup, and then pour it with high pressure. When water rushes in, the water temperature should be about 85 degrees. In fact, it represents: Junshan Silver Needle! You can watch the tea dance! It’s been too long and I can’t remember clearly, haha. The second one: the medium-throwing method is for, like Tieguanyin, it needs to moisten the tea first, and then add water to brew it. The third one: the lower-throwing method is for pouring water. , and then add the tea leaves, which is the method of dropping. I can’t remember the tea represented by this, sorry! Let’s just talk a little bit about tea! Tea making technology includes three elements: tea amount, tea water temperature and brewing time.

There is no unified standard for the amount of tea used each time when making tea, but it depends on the type of tea, the size of the tea set, and the drinking habits of the consumer. There are many types of tea, with different tea types and different dosages. If you are brewing ordinary red or green tea, add about 3 grams of dry tea per cup and add 150-200 ml of boiling water; if you are drinking Pu'er tea, add 5-10 grams per cup. The largest amount of tea is oolong tea, and the amount of each input is 1/2-2/3 of the teapot.

For high-end green tea, especially various famous teas with delicate buds and leaves, it cannot be brewed with boiling water at 100 degrees. Generally, it is suitable to brew at around 80 degrees (referring to boiling the water and then cooling it). The tea soup produced must be green and bright, with a fresh taste, and the vitamin C of the tea leaves will be less destroyed. To brew various scented teas, black teas and medium and low-grade green teas, boiling water of 100 degrees should be used for brewing. If the water temperature is low, the permeability will be poor, the active ingredients in the tea will be less leached, and the tea flavor will be weak. When brewing oolong tea, Pu'er tea and Tuo tea, a larger amount of tea is used each time, and because the tea leaves are thicker and older, they must be brewed with 100-degree boiling water. Sometimes, in order to maintain and increase the water temperature, it is necessary to scald the tea set with boiling water before brewing, and pour boiling water outside the pot after brewing. ●Tea brewing sequence

1. Boil the pot: Boil the pot with boiling water before making tea. Firstly, it can remove the odor in the pot; secondly, heating the pot will help evaporate the aroma of the tea.

2 Warm the cup: Pour hot water from the kettle into the tea cup, and then warm the cup.

3. Put the tea: Generally, the spouts of teapots used for making tea are small. You need to put the tea leaves into the tea lot first, appreciate the appearance of the tea leaves, and then use a teaspoon to transfer the tea leaves in the tea lot into the pot. The amount of tea is one third of the pot.

4 High brewing: Brewing tea requires a high-lift kettle, and the water is poured from a high point, causing the tea leaves to roll and spread in the pot to fully brew the tea flavor, commonly known as "high brewing".

5 Scrape off the foam on the surface of the tea leaves, then cover the teapot and let it sit for a while.

6. Pour low: Pour the brewed tea into a cup. The distance between the spout of the teapot and the teacup should be as low as possible to avoid ineffective dispersion of the aroma in the tea soup. This is commonly known as "low brewing". This way there will be no foaming or splattering.

7 Smell the aroma: Before tasting tea, you need to observe its color, smell its aroma, and then taste its taste.

8 Drinking: First raise the cup and bring the tea soup to your nose to smell the aroma; then press the rim of the cup with your thumb and index finger, hold the bottom of the cup with your middle finger, raise the cup and pour a little tea soup into your mouth, and hold the soup in your mouth. Swirl the tip of your tongue and taste it carefully, and you will suddenly feel the lingering sweetness in your mouth; once the tea enters your stomach, you will feel the fragrance in your nose and mouth, and feel "wind in your armpits" in your throat, leaving you with an endless aftertaste. ●Brewing methods of different types of tea

To brew tea, you generally only need to prepare utensils, prepare tea, and prepare water, and then brew it with boiling water before drinking. However, it is not easy to fully bring out the inherent color, aroma and taste of tea and brew it well. This can only be achieved by applying different brewing techniques and methods according to the different characteristics of tea. 1. Brewing of green tea

The brewing of delicate green tea requires clean tea sets (cups or bowls). Usually, glass cups (pots), porcelain cups or tea bowls with good transparency are used for brewing. The porcelain inside the cup and bowl is white, which is convenient for setting off the green tea soup and tea leaves. The water for making tea should be of good quality. Usually clean high-quality mineral water is used, or purified tap water can be used. The pH of water is neutral or slightly acidic. Do not use alkaline water to avoid darkening the tea soup.

Just boil the water for the first time, so that the tea brewed in this way will be fresher. The most suitable water temperature for making tea is around 80°C, because the chlorophyll of high-quality green tea is easily destroyed and turns yellow at too high a temperature. At the same time, the tea polyphenols in the tea leaves will also be oxidized at high temperatures, causing the tea soup to turn yellow quickly. Yellow, many aromatic substances also evaporate quickly at high temperatures, causing the tea soup to lose its fragrance.

The ratio of tea to water should be appropriate. Usually the ratio of tea to water is 1:50~1:60 (that is, 1 gram of tea requires 50ml~60ml of water). The tea soup brewed in this way Moderate intensity, fresh and mellow taste.

The brewing technique is very particular. It requires holding a kettle to pour water into the tea cup, using the "three nods of the phoenix" gesture, so that the injected hot water affects the tea leaves, floating up and down, and the tea juice is easily brewed. In addition, when brewing, always pour a small amount of hot water first to soak the tea leaves, and then pour water until it is 1 cm to 2 cm away from the edge of the cup. If you are entertaining guests, you can put the tea cup or tea bowl in the tea tray, hold it in front of the guests, signal with your hands, and invite the guests to have a drink. 2. Brewing of black tea

The drinking methods of black tea can be roughly divided into two categories: clear drinking method and mixed drinking method.

The clear drinking method is to put tea leaves into a teapot, add boiling water to brew, then pour it into a teacup and drink slowly. Good Gongfu black tea can generally be brewed 2 to 3 times, while broken black tea can only be brewed 1 to 2 times.

The way to prepare the drink is to put the tea leaves into the teapot, add boiling water to brew, then pour out the tea soup and add milk or sugar, lemon juice, honey, champagne, etc. to the teacup. According to personal preference, You can choose any combination with different flavors. Most of the black tea used in the brewing method is tea bags made from broken black tea. The tea juice is leached quickly, has a high concentration, and is easy to remove tea residues. Generally speaking, when drinking black tea, it is also important to choose tea sets, and coffee tea sets are more suitable.

In recent years, a kind of Taiwanese bubble black tea has become popular on the market. Its preparation method is to pour the tea soup into a cocktail shaker after brewing, add honey and other ingredients, and then shake it up and down, left and right for a few dozen times. Next, pour it into a transparent glass to drink. Because the tea soup contains saponin, it forms bubbles with distinct layers in the transparent cup, which is very beautiful. Drinking bubble tea is very interesting, especially among young people.

Bubble black tea originated in Taiwan and was recently introduced to the mainland. 3. Brewing of Oolong Tea

The characteristic of Oolong tea is to focus on the aroma and not on the shape. First smell the aroma and then taste the taste, so the brewing method is very particular. There are certain requirements from the amount of tea used, the temperature of the tea brewing water, the tea brewing time, to the frequency of brewing and the method of pouring the tea. (1) Amount of tea leaves

When brewing oolong tea, the amount of tea leaves used is more than famous tea, bulk scented tea, black tea, and green tea. It is appropriate to fill 1/2 of the volume of the purple clay pot, which weighs about 10 grams. .

(2) Tea brewing water temperature

Oolong tea is picked from mature tea shoots, and its water temperature requirements are different from those of delicate famous tea. It is required that the water is boiled and brewed immediately, and the water temperature is 100 degrees. The water temperature is high, the tea juice leaching rate is high, the tea has a strong flavor and aroma, and the unique charm of oolong tea can be tasted.

(3) Brewing time and frequency

Oolong tea is more resistant to brewing. Generally, it can be brewed 5 to 6 times and the fragrance will still remain. The soaking time should be from short to long. The first brewing time should be shorter, about 2 minutes. As the number of brewing increases, the soaking time will be relatively longer. The concentration of the tea soup is basically the same every time, making it easy to drink and appreciate. (4) Brewing and pouring

There are special tea sets for brewing oolong tea. People in Guangdong and Fujian like to use the "four treasures for cooking tea"--Chaoshan oven, jade book, Mengchen jar, and Ruoshenou.

The Chaoshan oven is a charcoal stove used to boil water;

The Yushu is a kettle used to boil water, usually a flat thin porcelain kettle, which can hold about 20 grams of water;

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The Mengchen jar is a purple clay pot; the Ruoshenou jar is a miniature refined white porcelain cup.

Rinse the tea set (teapot, tea cup, tea tray) with boiling water before brewing to keep the tea set clean and to increase the temperature of the tea set itself.

When tea is placed in the pot, boiling water is slowly poured in along the inner wall of the pot. When the water covers the tea leaves, the water is poured out immediately. This is called "tea washing" to wash away the floating dust in the tea leaves. and foam for easy tasting of its true flavor.

After washing the tea, pour boiling water into it for the second time. The amount of water should overflow the edge of the pot lid, and cover the pot lid. The flushing method should be from high to low, and the body of the pot should be rinsed with boiling water frequently during the entire brewing process to maintain the water temperature in the pot and fully brew the aroma of the tea.

The method of pouring tea is also as particular as making tea. The traditional method is to hold the handle of the pot between your thumb, index and middle fingers. The tea should be poured low to prevent loss of aroma and flavor. Pour the tea soup into several small teacups in sequence. The amount should not be too full. It should be 1/2 of the volume of each cup. Gradually add it to 80% full to make the tea soup in each cup evenly fragrant. 4. Brewing of scented tea

Scented tea is a type of tea that combines the aroma of flowers and tea.

Although the taste of scented tea is more important than the aroma, the shape of high-grade Maofeng scented tea still has high appreciation value. To drink high-end and famous scented tea, it is usually brewed in a transparent glass cup.

The ratio of tea consumption to water is 1:50 (that is, 1 gram of tea requires 50 ml of water).

It is advisable to use boiling water around 85℃ for 3 to 5 minutes.

The appropriate number of brewing times is 2 to 3 times. You can appreciate the exquisite and unique shape of the tea embryo through the glass. If you are brewing special-grade jasmine Maofeng tea, you can enjoy the Maofeng buds and leaves slowly unfolding in the cup, standing upright, rising and falling, a lifelike scene, which is very interesting. After soaking, open the lid and smell the fragrance. The freshness, richness and purity will hit your nose. Taste it again, the scent of floral tea is refreshing.

For medium and low-end scented tea, the main thing is to smell and taste it. Generally, a clean white porcelain cup or white porcelain teapot is used for brewing. The water temperature is required to be 100°C. It can be poured after 5 minutes of brewing.

To drink scented tea at home in the north, the teapot is often used to brew and drink separately. It is convenient and hygienic. Family members can gather together, brew a pot of tea, and drink while doing homemaking. It will add a warm atmosphere to the home. Sichuan people drink scented tea with local characteristics. They often use a set of three-piece tea sets (tea bowl, saucer, tea lid) to make tea, while drinking, while setting up the "Dragon Gate Formation", leisurely and contentedly. 5. Brewing of pressed tea

The ancient traditional method of brewing pressed tea is still used today.

Most of the pressed tea produced in my country is brick tea, which is relatively solid. In addition, the raw materials are relatively coarse and old, so it is difficult to extract the tea sticks when brewed with boiling water. When drinking, you must first mash the brick tea and cook it in an iron or aluminum pot, and sometimes stir constantly during the cooking process to fully extract the tea juice.

Most of the people who drink compressed tea are brother ethnic groups in Tibet, Inner Mongolia, Xinjiang and other places. Most of them are plateau areas with low air pressure and water boils at less than 100°C. If you use the brewing method For brick tea, the tea juice is not easily leached out, so the tightly pressed tea needs to be cooked before drinking. Due to different regions, different ethnic groups, and different customs, the brewing methods of compressed tea are also different. From the tea drinking customs of ethnic minorities in various regions, it can be seen that the brewing method of compressed tea is different from many other tea brewing methods in at least three points:

Firstly, the pressed tea must be broken into pieces before drinking;

Secondly, it is not suitable for brewing and the tea juice must be leached out by cooking method;

Third, when cooking, most seasonings are added and tea is drunk in a prepared way.