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How to brew nice tea? | 如何泡出好茶?

How to brew nice tea?
 

How to brew nice tea?

In order to brew a cup of good tea in excellent color, fragrance and taste, selecting high-quality tea leaves and good quaity water are essential, one must also master certain brewing skills. Tea brewing technique should not only be scientific, but also being artistry and ornamental, so that people can enjoy the beauty of tea.

In addition to mastering the skills of making tea with water temperature, amount of tea, and the dipping time, it is more important to make this tea with heart. You should have the mentality of doing your best to make good tea and entertain others and cherish every opportunity to drink tea with others.

 

The tea making steps of any kind of tea basically have the following steps:

  1. Wash teaware

Wash the pots and cups with boiling water. This is not only for cleaning, but also for warming the pots and cups, which is conducive to promoting the aroma of tea.

  1. Take tea

Use a tea spoon or tea scoop to take out the required amount of tea leaves. Avoid taking tea directly with your hands, as the smell of smoke, powder, and greasy sweat on your hands will contaminate the tea leaves.

  1. Smell dry tea

Put tea leaves in the tea holder and enjoy the color, fragrance and shape of the dry tea.

  1. Throw tea

Put the tea leaves from the tea holder into teapot or gaiwan.

  1. Wash tea

Inject a small amount of boiling water to infuse the tea leaves. When brewing thick old green tea, oolong tea, or Pu'er tea, washing the tea by discard the first round of tea water. If it is high-grade and tender bud tea, it is not necessary to wash the tea.

  1. Water injection

Pour water, up and down three times in a row, commonly known as "phoenix three nods", which can not only make the water toss up and down, easily produce flavor and aroma, but also express welcome to the guests. When filling water, be careful not to stop the water flow. There is also the method of rotating counterclockwise or quietly pouring water on one side, so that the aroma of the brewed tea will not be easily lost in the air, and the connotation of the tea soup will appear richer.

  1. Serve tea

Pour the tea into a fair cup or serving cup after brewing in a teapot. Generally, only fill 70% of the tea cup capacity. Pour tea low, that the spout is close to the rim of the cup. to prevent the tea soup from cooling down too quickly, and also to prevent the aroma from being lost and foaming. When pouring tea out of the teapot, must pour it all out , otherwise the remaining tea soup left will become bitter and astringent, affecting the color and aroma of the next brew.

  1. Smell and drink

Smell the fragrance of the brewed tea, from far to near, repeat several times. Smell "the fragrance before tasting the tea soup, and then taste it in the mouth. When tasting the tea soup, do not swallow it abruptly, but let the tea soup fully stay in the mouth, and taste it slowly. Tasting good tea will leave your teeth and cheeks fragrant and sweet for a long time. The skillfulness and experience of tasting tea needs to be practiced and cultivated slowly. There are four levels of tea tasting, "fragrant, clear, sweet and alive". Beginners can easily taste the floral and fruity aroma on the surface of the tea, and then they will feel the unique fragrance of tea, and those who are more advanced will feel the aftertaste of tea , and the highest level of tea tasting, the word "living" is something that can be encountered but not sought after. It not only requires tea drinkers to have a keen sense, but also to have good tea, good water, good utensils, and good atmosphere to match.

 

How to master the dipping time while making tea

If the tea soup comes out too quickly, the color, aroma, and taste will not be leached out in time, and the tea taste will be weak; if the soup comes out too slowly, the tea soup will become bitter and unpalatable. It is indeed difficult for beginners to master the dipping time of making tea soup well, and only by practicing more can they master it properly. The tea soup making time is related to the water temperature and the amount of tea added. Generally, it takes 10 seconds to 1 minute, and the time can be slightly increased for each brew in the future. If the tea is not washed (soaking) for the first brewing, the time should be the same as or even longer than the second brewing time. The second brewing is the most likely to produce flavor and should not be soaked for too long.

Some types of white tea and yellow tea are not rolled, so the tea-making time can be extended to 3-5 minutes, otherwise it is not easy to taste. No matter what kind of tea, it is recommended to use another cup to make tea soup. If there are many people drinking, the fair cup is very practical. Every time the tea soup is made, must fully pour out, otherwise the next brewing will have a bitter taste and lose its fragrance. Soaking tea leaves in water for long time will cause the tea soup to lose its color, fragrance, and taste, so the traditional method of making tea in a large cup and adding water is unscientific.

 

如何泡出好茶?

要冲泡出一杯色香味俱佳的茶,除了选用高品质的茶叶及甘醇、清洁的水外,还必须掌握一定的冲泡技艺。这种技艺应既有科学性,能使茶的色香味得以最好的体现,同时也有一定的艺术性、可观赏性,给人以美的享受。

司茶者除了掌握好泡茶的技巧,比如水温、投茶量、出汤时间等,更重要的是要用心去泡好这杯茶。茶具不一定要精致,环境不一定要高贵,动作不一定要优美,但任何时候都要抱着尽心尽力泡好茶去款待别人的心态,要珍惜每一次和别人一起喝茶的机缘,珍惜每一杯来之不易的茶。司茶者通过冲泡过程中的一系列有节奏的慎重的动作,不但能使自己获得平和、宁静的心境,而且也能带动周围的人进入这种美好的境界,得到精神上的升华。从一杯茶中体现出美好、和平,这就是茶之道。

泡茶前的步骤

穿上舒服不妨碍动作的衣服,过于紧身的衣服不合适,过于的宽袍大袖也不合适,因为容易带翻碰倒茶具。不要戴手表、手链、戒指或长项链,以免碰到磕坏茶具。洗干净双手,修短指甲,不要抹护手霜或鲜豔的指甲油,不要喷洒浓烈的香水以免干扰茶香,女性的长发要挽起,不要披散。

泡茶前,可以放上轻柔的音乐,笛声箫音、古筝古琴曲、评弹越剧都合适,静坐片刻或者坐下来慢慢整理茶具,叠好茶巾,让自己的心绪安静平复。

是否焚香

泡茶前的步骤,这个问题一直有争议,有人认为焚香会干扰茶香,不合适;有人则认为焚香可以帮助人平复情绪,容易进入“天人合一”的境界。窃以为双方都有理,解决的最好方法是选择淡雅温和的香料,比如沉香,而低劣化学合成的香,燃烧后会产生刺鼻令人不愉快的感觉,还是不用为好。

洗茶

泡茶前的步骤,“洗茶”这一概念出现于明代。《茶谱》(明钱椿年)载:“凡烹茶,先以热汤洗茶叶,去其尘垢、冷气,烹之则美。”也就是说通过“洗茶”达到“涤尘润茶”的目的。高级的芽茶,比如龙井、碧螺春、君山银针等,因为所用的原料都是刚萌发的芽头,非常洁净,制作中的高温又起到了杀菌消毒的作用,一般不用洗,但可以用少量热水润茶;而原料较粗老的茶叶,如乌龙茶,低档绿茶、红茶,还有普洱茶,则需要洗茶,尤其是陈年普洱茶,最好洗2~3遍。洗茶可以去除尘埃,同时也有唤醒茶香,浸润茶叶使其容易出味的作用,一些陈茶还可以去除“仓味”。

洗茶动作不能太拖遝,冲水盖过茶叶,略摇晃即可倒出,浸泡时间太长会使茶味流失;也不要用洗茶水去冲洗已经温暖清洁过的茶杯,毕竟里面有一些灰尘。

泡茶的步骤

上面的准备工作都做好后,我们可以开始泡茶了。任何一种茶的泡茶步骤基本都有如下几步:

1. 涤器

泡茶的步骤第一步就是涤器,用开水将所有的壶、杯冲烫一遍,既为清洁,又可温热壶杯,有利于促发茶香。

2. 取茶

泡茶的步骤第二步,取茶时用茶匙或茶则迅速取出所需分量的茶叶,避免用手直接取茶,手上的烟味、脂粉味、油腻汗渍都会沾染茶叶。

3. 品干茶
泡茶的步骤第三步,置茶于茶荷内,品赏干茶的色香味。

4. 投茶
泡茶的步骤第四步,将茶荷内的茶叶投入杯壶。

5. 润茶
泡茶的步骤第五步,先注入少量开水浸润茶叶,泡粗老绿茶或乌龙茶、普洱茶时,这第一遍茶水倒弃不喝,以做洗茶之用。如果是高级细嫩的芽茶,可以不洗茶。

6. 注水
泡茶的步骤第六步,注水,连续上下三次,俗称“凤凰三点头”的手法既能使水上下翻腾容易出味出香,又表示对客人的欢迎。注水时要注意不能让水流断掉。也有用逆时针旋转或者单边静静注水的方法,这样泡出的茶,香味不容易散失于空中,茶汤内涵会显得更丰富。

7. 斟茶(分茶)
泡茶的步骤第七步,用壶泡好茶后,可斟入小杯内饮用,中国人讲究“酒满茶浅”,一般斟茶只斟七分满,留得三分是人情。斟茶要低斟,也就是壶嘴凑近杯沿,一是为了防止茶汤降温太快,二是防止香味散失和起泡。出汤斟茶时,每一泡都要滤尽,否则残存的茶汤会把茶叶泡得又苦又涩,影响下一泡的色香味。

8. 闻香品饮
泡茶的步骤第八步,闻香在润茶后或茶汤泡好后进行,由远而近,反复几次。嗅闻“汤前香,杯面香,杯底香”,再入口品味,三口一个“品”。茶汤入口,不要遽咽,而要如咀嚼一样,让茶汤在口腔内充分停留,慢慢品味。品得好茶,会让你齿颊留芳,回甘良久。品茶的功夫需要慢慢培养练习,不是一蹴而就的。品茶有四个境界“香清甘活”,初饮者很容易嚐到茶表面的花香果味,进一步就会感觉到茶特有的清芬,再进阶者则会感觉到茶的回甘,而品茶最高境界“活”字则是可遇而不可求的,不但要求饮茶者有敏锐的感觉,还要有好茶、好水、好器、好氛围来配合。

泡茶出汤的时间如何掌握

出汤太快,色香味都来不及浸出,茶味偏淡;出汤太慢,茶汤会变得苦涩难喝。如何掌握好出汤时间,对初学者的确有些困难,只有多实践才能掌握恰当。出汤时间和水温、投茶量有关,一般都掌握在30秒~1分钟时间,以后每一泡可以略微增加些时间。第一泡如果没有洗茶(浸润泡),时间应该和第二泡相同甚至更长,第二泡是最容易出味的,不能泡得太久。

白茶、黄茶中的某些种类由于没有揉撚,可以适当延长泡茶时间至3~5分钟,否则不易出味。不管什么茶,都建议另外用一个杯子出汤,多人喝的话,公道杯非常实用。每次出汤都要滤尽茶汤,否则下一泡会有苦涩味,失却鲜香。长时间把茶叶浸在水里会使茶汤色香味俱失,所以传统的大杯泡茶续水的做法不科学。