Pu-ma's kung fu video shows how to teach pu-ma video. Cheng
The tea is a tea of great value to the chinese state and is hailed as the king of tea. It is important to pay attention to time and methods of making and eating pu-ma tea. Today i'm going to introduce you to pu ma's kung fu tea and help you to make better use of pu ma's tea through video talk。
Step one: buy your tea
It is important to choose a merchant with guarantees and conscience to buy tea of bad quality. In general, we can identify the merits of tea in the following ways:
First of all, it looks like the tea is in a good shape, and it's a very strong display of deep green or black. It's not good tea when there are big teas and lots of impurities。
There's a special fragrance in the smell of tea. It doesn't smell like anything。
Taste the tea. Good puppin's entrance. Go back to the long. The bitterness or irritation of the entrance suggests that tea is difficult。
Step two: hot water for pupmo tea
1. Add 3-6 grams of tea in the small teapot。
2. The water was then poured into the teapot, exposed for two to three seconds, and then dumped。
3. Thirdly, warm water is added again and the colours are pouring into the teapot, which is gradually becoming darker。
4. After waiting for two to five minutes, just pour the tea that has been made into the tea cup. If you prefer a strong mouthful of tea, you can immerse。
Step 3: concerns
1. The tea is made from purple sandpots or dragon springs。
2. Eliminate impurities in tea leaves to the extent possible before consumption, so as to avoid adverse effects on the stomach。
3. Do not drink the tea too early, so that it can be fully immersed。
4. Do not overcook boiling water, which may have a nutritional content that destroys the tea of pummi, but rather a taste of the tea。
The tea is a tea with a long history and cultural background. In order to buy high-quality tea and enjoy the health and taste it brings, it is very important to choose good business and scientific methods of bubbles. I believe that through this article, you have mastered the method of tea and expect you to better understand the context of this culture while eating tea。
The twilight kung fu tea's twit kung fu step pictures the twit kung fu tea's tea process
The tea, which is a strong feature, requires a series of fine steps during a bubble. As a packager with 10 years of experience, i will introduce you to the tea process of twit kung fu with pictures of the tea steps, with the expectation that it will help you to enjoy and taste better。
I'll be ready to introduce you to the material for the tea. We need to prepare the following materials before we can make the tea, water, teapots, tea cups and tea dishes. The preparation of these materials is essential as they will directly affect the quality and taste of the tea。
We're going to start the tea-making process of the guacamole tea. We'll put a little fluffy tea in the teapot. The size of the teapot depends on the number of people, generally using 150 ml-200 ml。
We need to wash the tea first with 80 degrees of water, a step that removes the impurities and dust of the tea and can turn on the scent of the tea. Gradually, 80 degrees of water is poured into the teapot, and the tea leaves are fully immersed in the water, waiting for about 10 seconds before water from the teapot is poured into the cup。
We'll flush tea again with 90 degrees of water. To pour 90 degrees of water into a teapot so that the tea is fully immersed in the water again, waiting for about 10 seconds before pouring water from the teapot into a cup. At that time, the scent of the twilight kung fu tea had gradually been released, making people glamorous。
We'll have a hundred degrees of boiling water for the last time. And pour 100 degrees of boiling water into the teapot, so that the tea will be fully spread, and wait for about 10 seconds before pouring water from the teapot into the cup. At this point, the aphrodisiac taste of the sturgeon tea will be fully demonstrated and intoxicated。
When the tea process is complete, we can pour the tea into the tea tray, and the tea will be fragrant. At this point, you can taste the unique taste and aroma of this tea, slowly gaining a taste for the beauty of the tea。
The tea-making process of the sturgeon tea is fine and each step needs to be perfect. It is only through continuous practice and experimentation that we will be able to present the well-developed tea of the tide. At the same time, the right amount of water and the right amount of bubble time are critical and will directly affect the taste and quality of tea。
The tea is a strong tea that needs to be washed through a series of fine steps. While making tea, we need to prepare materials and follow the right bubble process. Only then will we be able to taste the aroma and the taste of the tea of the tide. It is expected that this article will lead to a clearer understanding of the tea-making steps of the twilight tea and a better understanding of its unique features. You've had a good time with your taste
Pu-ma's kung fu video. Pu-ma's tea rush
The tea is a traditional chinese tea with a long history. It is known for its special fermentation processes and deep cultural foundations. A good cup of pu-ma tea requires the right skills and mindset to make a way to make pu-ma tea。
The tools needed to prepare tea are teapots, cups, tea dishes, etc. And then we'll have pummi tea, which is a long, fermented tea, which looks dark and oily。
As a first step, the tea appliance was burned with water and the residual taste and impurities were removed. The tea is then put in the teapot, usually a cup of 5-7 grams of pumma tea。
The second step, which is called “tea wash”, is to remove the dust and impurities from the tea surface by pouring about 100 degrees celsius of hot water into pummi tea and immersing it for a bit (approximately 10-15 seconds)。
In the third step, hot water was once again used to flush out the tea and it was possible to inject water into tea pots at a slightly higher position than tea. Then wait until the water is darkened and the scent is released。
Step four, put the tea in the cup and shake it evenly. This step, known as the “crunch”, is intended to spread the tea evenly among the cups and to make them taste better。
The fifth step is to wait for tea to cool to the appropriate level of drinking (about 80-90 degrees celsius) and then to taste the small tastes, the smell and taste of her tea. It is also possible to taste the fineness of the tea by smelling the scent, watching the leaves and eating the tea。
That's the basic step for pup tea. The progress in making tea must also be adapted to individual populations, such as the amount of tea used and the amount of time spent on blowing. Friends who like pummi tea can adapt the way they make tea to their own preferences and experiences and explore the way they make tea。
I'll teach you a full video of the tea and kung fu tea. Cheng
I'll teach you a full video of the tea and kung fu tea. Cheng
Question 1: how do you choose the pumma tea for tea
Answer 1: the selection of the puppin tea suitable for tea requires consideration of the following aspects. Pay attention to the quality and year of tea. It's got a nice, clean, colorful, special fragrance. The older pulpai tastes softer and thicker. Take into account demographic and health needs. Some people like the strong smell, while others prefer the light taste. If you have special health needs, such as fattening, pressure relief, you can choose the appropriate puppa。
Question 2: how do we make the right tea? What are the steps
Answer 2: the correct tea-making step relates to the quality and taste of the tea. The following are the basic steps in making tea: 1. Preparation: choose a china or glass container, wash and preheat the tea. 2. Tea: put appropriate amounts of tea in a teapot or cup in accordance with the quality and personal taste of the tea. Rin: wash tea first with hot water and fall after a few seconds of immersion. This step allows tea to spread and release more scent. Bumping: injecting proper hot water, focusing on the amount of water that covers tea. The immersion time is typically 20 to 60 seconds depending on the characteristics of the tea. 5. Break-in: the amount of time spent on each break-in is gradually increased by pouring well-spreaded tea into tea cups. One cup usually has a short bubble time, the second one is slightly longer, the third one is longer and later. Taste: the cup of tea will be tasted in a way that adjusts the bubble parameters to the individual population sense for the taste。
Question 3: how do we maintain the new and preserved life of pumo tea
A3: in order to preserve the new and long shelf life of the pumo tea, the following recommendations are made. Select a well-ventilated tea pack to avoid the use of metal or plastic seals. It is important to maintain a dry, cool and clean environment in order to avoid the effects of direct sunlight and alienated tea. Tea may be stored in dry cans of china, bamboo or tea. Tea leaves are regularly checked and, if they are found to be moldy or odour, storage containers and tea should be replaced in a timely manner. The regular flipping and ventilating of tea has helped to placate and keep the tea fresh。
Question 4: the value of puppin's tea and collection
A4: the stereotyping of pumma tea refers to changes in the quality and taste of tea over time, which is unique to pumo tea. The process of stereotyping has gradually transformed the bitterness of the tea and the impurities in storage into a soft, filamental flavor. Tea pals who like tea in chen are allowed to keep the right amount of tea for a long time. The value of the tea collection lies in its unique taste and scarcity. In the development of the collection, attention should be paid to the humidity, degree and ventilation of the hidden environment in order to ensure that the process of curing tea is carried out。
Response: in order to be a good tanner, continuous learning and skills enhancement are needed. Their knowledge and skills can be continually enriched by viewing relevant teaching videos and participating in professional training courses. It is also actively involved in the exchange and sharing of experiences between the industry and other suntanners and in joint upgrading. Improved tea sensory training and improved ability to identify the quality of tea and better select suitable tea for customers。
