The Tang Dynasty tea art “recovery” lost for thousands of years

How does "Tea St." Lu Yu brew tea? This lost-thousand-year-old Tang Dynasty tea art, after nearly a year of scientific experiments by experts from the Tea Research Institute of the Chinese Academy of Agricultural Sciences, finally got scientific “recovery”.

According to research, the Chinese drink tea from the fresh leaves to eat and chew, and then turn into raw leaves to boil, forming a relatively primitive method of boiling tea. "Rehabilitation" Lu Yu boiled tea method and Tang Dynasty tea art should grasp three key points: First, you must first bake tea before cooking tea. Roasted tea should pay attention to the distance, brown color and length of time to ensure that the tea is high and delicious. The second is to moderate the amount of tea. After drying the cake tea, it is knocked into small pieces, then poured into a mash and crushed, and the tea granules with moderate thickness are screened out with sputum, so that the tea soup cooked is clear, the tea tastes mellow, and the bitter taste is not bitter.

"The most important thing is to master the heat when cooking tea, and coordinate the relationship between the amount of tea, water and salt." Experts say that when the water temperature reaches 86 degrees Celsius to 88 degrees Celsius, it will be "one boiling". Proportion of salt; when the water vapor increases, the "two boiling" of the edge of the rim is like a spring, and a boiled water is used for use, and the water is stirred in the same direction with rhythm. When the center appears vortex, press Put the amount of tea into the tea, until the "three boiling" of the tea "Tengbo Gulang", add a scoop of water when boiling into the "two boiling", then boil the tea pot, and divide the tea into 3 to 5 bowls. .

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