Kung fu tea for tea step
Kung fu tea is a method of making tea. It is called kung fu tea because it is a very sophisticated way of making tea, and it takes a certain amount of effort to operate, and since it is first enjoyed by the guannan and guangdong regions, more and more people are now in love with this culture of tea. Here are the steps of kung fu tea and tea。
Tea step:
First bubble: pour hot hot water into the teapot。
Timed: a kettle covers, one minute (different tea times)。
Hot cups: pour warm water into a tea cup, or rotate it in a tea boat, heat it in a tea boat and then take it out and put it on a tea plate。
Dry pots: water is collected from the tea towels placed in the teapot, or the teapots are skating on the edge of the teaboat and the bottom drops are scraped。
The proper concentration of tea soup in the teapot is poured into the teapot, and the teacup is pouring into the teacup about eight points. This step is known as the split tea: a teacuper who uses a fragrance cup, holding a small amount of tea directly back into the teacup, with the aim of saving the trouble by using the teacup in order to keep the concentration of each teacup comparable。
Tea: tea served。
Tea: smells the smell of tea and then drinks tea and soup, tastes it in the mouth and then tastes change slowly. A cup of tea would be better to drink more than three times and never finish it。
Second bubble: action with first bubble, 15 seconds for tea, 1 minute, 15 seconds。
Third bubble: action with second bubble, 25 more seconds for tea, 1 minute, 40 seconds。
(b) go to the slag: remove the scavenged scavenging from the tea with a tea key and clean up the tea。
Revert: collapse all tea appliance。
Tea temperature:
When making tea, the weight of the fermentation level of the tea is determined by the weight of the fire:
Green teas: no more than 75 degrees, because of the abundance of mononoxidic acid in the green teas, the high temperatures can produce bitter odor and vitamin destruction, so high temperatures are not appropriate。
Vanillas: 85°c, this is the best temperature for flowers and tea。
Raw tea: up and down at 95°c, the top product is better served by 100 degrees。
Half-life tea: 100°c top-down
Tea cooked: 100°c
Black tea, red tea: 100°c
In general, the temperature at which the water is opened is 100°c, and the temperature at about 95°c for 1/2 minutes after the water is opened, if the pot is opened for about 5-10 minutes, the water temperature is reduced to about 85°c, or the boiling water is deposited in a hot water bottle, and should remain above 85°c for 1 and 2 hours。
Water for tea:
The ancients used mountains, rivers, springs, wells, etc. To make tea, while the moderns used piped water to make tea. However, because the piped water contains disinfectant agents and occasional odors, it is required to be filtered and stored in a clean and appropriate container, before the above water is taken for use。
In addition, when burning water, it should not be used for long periods of time, because of excessive vapour evaporation, the presence of minerals and chlorinated compounds in the water and the heavy cylindrical nature of the water, which reduces the taste of fresh tea, so that bubbles should be taken within a few seconds, or the temperature should be maintained with vinyl fire。
Time to make tea
The time taken to make tea should be properly managed, given the fact that insufficient time for making tea would allow premature life to float over water, long and bitter. If a cup is used to make tea, a five-minute immersion of 150 ml of water should be used. If semi-fermented tea is used for euphoria, it takes between three seconds and one minute for a half-life tea to be cooked, and between one and three minutes for a raw tea。
Tea selection should be made for shorter periods of time, especially for pre-cooked tea, with the first bubbles coming out in three to five seconds, with a slight delay, and the tea lost its fragrance and suffering, with less water, and with fewer bubbles. In any case, the immersion time of the subsequent bubbles should be increased slightly to allow the tea to become fully visible, usually by adding each one to extend by about 10 to 30 seconds。
The fragrance of tea is short and the fragrance of tea is long. For those who are well-pleased, make more time; and for those who are well-pleased, make less time。
Attention
One, when the tea is ready to fall out of a low position, it's better to close your mouth to the cup so that the scent doesn't slip away, which is very different from the way the water was washed up。
When water is rolled into the pot, a layer of foam will appear, so it shall be “scratched” with a kettle over it, and it shall be glued all over it。
