“Chai Rice Oil Salt Sauce Vinegar Tea”. As a necessities of life, tea is inclusive and simple. A pinch of tea, a cup, a pot of water is enough.
“Qin, Qi, Calligraphy, Painting, Poetry, Wine and Tea”. As a spiritual and cultural product, tea is discerning and delicate. The same pinch of tea, a cup, a pot of water, different people use different methods to brew, the tea will show different colors and flavors of life.
Culture is the sublimation of life, and making a good cup of tea is also a beautiful thing that tea people yearn for. Below, I will share with you the five methods of brewing and pouring water in a gaiwan that are suitable for various types of tea.
1, edge, fixed point, high impact< /span>
Suitable for tea with high aroma such as Qimen black tea, Tieguanyin, Phoenix Dancong, etc.
The water is filled after the kettle is suspended, and the water drop point is set at the edge of the tea bowl. Rolling up and down inside.
Tea and water are fully integrated at the first time, and at the same time, the contact between tea water and air is increased, so that the inner quality of tea can be fully leached, and the aroma.
2. Right heart, fixed point, low pour
Suitable for block pressed tea such as old white tea, Pu’er, narcissus, etc.
The mouth of the kettle should be as close as possible to the gaiwan, and the drop of water should be in the middle of the tea, so that the tea leaves will spread out as soon as possible, and the inner quality and aroma of the tea will be removed from the The interior gradually stimulates diffusion.
3, edge, fixed point , low pour
suitable for broken loose tea or tea with a large amount.
The mouth of the kettle is slightly away from the mouth of the bowl, the water drop point is fixed at a place on the edge, and the water is poured slowly. This gentle pouring method can make the tea water slowly. Slowly blended, the brewed tea soup is milder.
This method is gentle and gentle, generally to prevent the tea soup from leaching too quickly or too much, resulting in bitterness. If the amount of tea is too much, or the tea leaves are broken, you can use unilateral fixed-point water injection, and the soup can be quickly produced.
4, fixed point, surround, low pour< /span>
Suitable for Baihao Yinzhen, green tea, jasmine tea, Jinjunmei and other delicate bud teas.
The water column flows along the sides of the bowl in a clockwise circle.
If the water volume of the kettle is large, it should be rotated quickly. If the spout is narrow, it should be rotated slowly to ensure that the tea leaves can be moistened at least once. wet. The hot water flows down through the wall of the bowl, and the temperature is further reduced, so that the tender bud tea will not be scalded.
5, center spiral, or cover low pour
Suitable for loose white tea, loose raw tea and other fluffy teas that float easily.
The hot water is spirally poured from the center of the bowl to the outside, so the tea leaves are easy to float, and the spiral flushing from aboveThe drizzle can make the tea in the middle fully touch the tea water, ensure that all the tea leaves can be brewed, and make the tea and water blend better.
The so-called fixed point, one refers to the fixed position of the water injection point, and the other refers to the fixed point. The distance between the water inlet and the tea bowl is fixed. The essence is to control the distance of water flow and the speed of water injection, so as to control the strength of water impacting tea leaves and the speed of tea and water fusion.
Although the effect of water injection on the taste of tea soup is not as great as that of water temperature and sitting time, it is still worthwhile for tea drinkers who pursue perfection. Deliberately learn.
“Being particular about and being able to follow through” is a kind of life ability and life wisdom. Maybe you can learn from the details of making and tasting tea. Gain a deeper understanding and experience.