Ming tea pay attention to brewing methods! As we all know, Mingqiancha is a relatively precious tea and belongs to the best in tea. For this type of tea, the taste of Mingchao Tea is full of taste, but it is best to drink the Mingqian Tea with the best taste. , is inseparable from the tea brewing method, the following small series will be detailed for you to introduce.
One is that it is best not to drink immediately after the Mingchao tea that has just been cooked. The new tea should be put on for one to two weeks and taste will be better. After proper storage, not only can the “fire†taste be removed, but also the moisture of dry tea can be reduced. For example, the newly fried Longjing tea should be dried in a cylinder with quicklime and set aside for fire. After about a week of storage, the Longjing tea can be soaked to achieve “green colorâ€, “tangqingâ€, “Xianggaoâ€, and “tasteâ€. Alcohol" quality requirements.
Second, do not use boiling water before brewing tea. Because the tea before the Ming Dynasty is relatively delicate, it is generally appropriate to about 80 degrees. The more tender and green the tea is, the lower the temperature of the brewing water is, so that the tea brewing can be bright green, bright and fresh, and the nutrients in the tea are less damaged.
The third is the best use of glass brewing. Mingchu tea not only requires Tangluo, delicious, fragrant aromas, but also requires form beauty. The shape of Longjing tea should be “flatâ€, “flat†and “straight.†The shape of Biluochun tea should be “crimped into a snailâ€. "Full of whiteness" and so on.
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