Taste: Bacillus tea with fragrant wild flowers and the aroma of high long , but flavored tea colorless , non- bitter taste , entrance sweet , slightly sour, tea gas lighter . With slimming beauty effect, the majority of women love .
Features: wild tea spores germinate because at this before the beginning of spring , hence the name of spring buds. After a wild opening Bacillus tea soup , the aroma quickly spread, that those who make the tea garden flowers Pro , drunk in which it is also known drunk buds, potpourri . Paowan tea, open tureen look , the bottom water Lingling , like most of the girls just out of the bath , so there are people called it the moon goddess. Spore germination of wild Pu’er tea with other different , to not curled the leaves is issued, but a bag of white buds , leaves bud is hidden in the package inside. When the blade is not long out of the entrance and sweet , and then leaves grow , the entrance are more sour , a bit like lemon tea flavor. Bacillus wild tea refreshing summer drink up more , so welcomed by female white-collar workers .
[ Tea ] on
Yunnan Province, Yunnan large leaf tea is certainly within the region drying green Maocha as raw material, after the fermentation process and pressed into the loose tea
Tea . “Tea” harvest : Usually in spring , summer, autumn and winter seasons . Spring and harvested from February to April , 15 days after mining to festival
Spring and received the top grade , much more expensive than a bud , bud core thin and white ; summer tea harvested in May-July , said the rain tea, such as the production of properly,
Quality tea approximate spring ; autumn tea harvest in August-October , said the valley tea , tea quality inferior to the spring, summer tea ; Dongcha little harvest, farmers only
The amount of harvest their own drinking.
[How to brewing tea ]
1 large selection of brewing tea pot belly to avoid tea too thick , the proposed material should choose clay pots , purple sand pot ;
2, with about 5-10 grams of tea brewing , it is appropriate 95-100 degrees boiling water . Brewing time 1-3 minutes , watching his soup , class red
When the wine is better . For longer is black, is not good. According to personal preferences can be determined shades brewing time ;
3 , moist bubble tea is brewing indispensable program . Warm bubble tea can remove dust , wake up tea “Jervis ”
Infusion rate should be fast ;
4 , drink hot tea smells required before the toast nose , you can feel the smell of aromatic nostrils Chen , a sense of elegance Qinxin leisurely ;
5 , sipping tea intentions fine chemicals entrance , before they can really rhyme lent feelings tea penetrate teeth , bleeding gums Qin , full of fragrant , sweet
Dew ” fluid ” , refreshing , lingering thirst, this is the best feeling of Pu’er “back rhyme .”
One , ready to brew
Water: 100 cooked tea with boiling water , the water temperature is about raw tea master at about 90 , with mineral water , spring water , purified water brewing Pu’er
Tea taste very good . Should not use tap water, so as not to destroy the tea chlorine nutrients affect the taste of tea .
Tea : Teapot , tureen , a variety of products can be elegant cup cup , purple , tureen brew tea can fully enjoy tea
Mellow taste aloes, cream cups , elegant tea cup suitable for easy use in the workplace . Select the teapot, tureen should use big belly
The easy stretch of tea and nutrients leaching .
Second, untie tea
From the traditional tea , and a variety of forms such as tea cakes ways , brick , Tuo so , pry Pu’er tea requires special knife or tea
Cone to take tea, tea is the correct operation of the cone from the edge of a knife or tea and tea side inserts, thumb pressed tea with a clever force
Pry tea was massive . Recent need to drink tea all easy to pry open the store with purple tea pot after the dissolution of the best , professional terminology
The nickname given to “wake up tea ,” said.
Third, the brewing step
Cast Tea: According to the characteristics of tea and tea leaves to determine the number of investment yields, Pu’er investment volume of about 4-5 grams of tea , because tea flooding
The material is rich , so choose to adapt tea brewing skills standards , generally a tea brew can be repeated more than 10 times.
Wash the tea : Put tea , tea with boiling water into the boiling water about 1 /3 of the rapid wash tea, tea to wake up , shower Chen Xiang , wash Pu
Er of dust .
Brewing : brewing tea after the fair to be separated into a cup or container products cup of tea , use separation tea strainer, filter broken tea ,
Used office productivity elegant tea cup itself is functional separation , it is more convenient to use . When brewing tea in the soup
Among the more exquisite, large tea pale and tasteless , too late to cause heavy stew bitter taste of tea , only slowly realized in practice , according to Pu’er
The water extract features, the soup can be divided into time slower first half , the second half of the fast , the slow second half to practice to master.
When drinking problem , the reason may be as follows :
When cooked tea brewing , tea was dark red , possible reasons : brewing time is too long , or throw tea excessive .
Health brewing tea, teawater in general , possible reasons : Water is not enough, the soup is too fast, not enough tea water temperature is not
Bubbles out of the inner quality . General drinking water temperature is about 85 , suggested in the soup a little bit slower, after more practice to master ,
Or recommend the use of professional brewing tea to brew .
When brewing began as brewing a long time, or temperature control is not good , resulting stew of tea , will also affect the subsequent brewing times less
Less and taste change , the only way to solve only more practice to master, the same tea brewing different people have different taste changes , technical
The more strange coincidence , it does not matter how good the tea tastes better .
Before making Pu’er , if you can calm down , calm tea will smell, only adjust the mood to Chen Xiang Pu’er sentiment .
Fourth, the tea store
1 , stored in a dry and ventilated place saying: ” Hi Jelly tea leaves and fragrant fear drugs, thermophilic dry and avoid cold and wet .” Family tea must be kept
Dry and ventilated place , but not directly by blowing wind. Although the transformation is slow , but it can keep the tea ‘s true .
2, to avoid odor savor tea easiest to absorb odor in the air , so it should seek to save the environment clean without savor . Preferably every
Day morning windows open for ventilation , allowing the home smell dissipated quickly.
3 , the use of traditional bamboo bamboo bamboo bamboo packaging packaging helps tea after fermentation , has filtered savor , to ensure the efficiency of pure
Fruit . If you would have been apart of tea , use plastic wrap dense , weather and humidity changes , prone to mildew and
Odor, destroyed the tea ‘s flavor.
4 , purple pot , clay pot purple clay pot and Yunnan folk tea pots are suitable for storage can also be disassembled tea cakes
Add purple tank storage , one for easy access , and second, to Chen tea has a natural wake up process.
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