After years of precipitation, some old teas will have odor due to improper storage, which can be eliminated as much as possible through high temperature and repeated tea washing. The choice of teapot brewing also has a good corrective effect on odor.
Wake up the pot with boiling water before brewing, which has the same effect as a warm cup with a bowl. Fill the teapot thoroughly with boiling water, and put the tea leaves into the teapot. Because the pot is bigger, put 8 grams of tea. If the pot is small, the amount of tea should be reduced appropriately. For example, if one or two people drink it, four or five grams of tea can be put into the small pot.
Wash the tea twice, and the boiled water will go in and out. To brew old tea, the first thing is high temperature, and the water temperature must be high. After more than ten years of precipitation, old tea has entered a stable transformation state, and high temperature can stimulate hidden endoplasm. Therefore, in order to ensure the water temperature, when boiling water enters the pot, it should be poured at a low speed, and the lid of the pot should not be opened except for water, so as to maintain the temperature in the pot and inhibit the tea smell.
After soaking in water every time, pour boiling water into the pot once to keep the temperature high. In addition, when filling water, let the water overflow the pot mouth slightly and let the tea soup penetrate into the pot body, which has a good pot-raising effect.
When brewing, the first six bubbles can enter and exit immediately. This is also the advantage of making old tea in teapot. The smell and fragrance of tea are more concentrated, which can keep the aroma high and rich. The soup at high temperature can be served quickly, which can stimulate the taste and reduce the astringency.
After soaking for six times, start to increase the duration of the stuffy bubble one by one, without increasing too much each time, 5 seconds-10 seconds-15 seconds -20 seconds, and so on. It depends on the fullness of the tea soup and whether it has the taste of water. From the twelfth brew, one-third of the tea soup can be left in the pot, and the soup can be left with the next brew, commonly known as "leaving roots", which can also maintain the fullness of the subsequent tea soup and increase the foam resistance of the old tea.
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Ji Yun Pu 'er [Starry Cooked Tea-Classic Dress] Official Price: 1999.00
Developed for the busy elite.
Rare Pu 'er tea that can be easily shared.
A tea pill, four patents.
Source: One in a million, selected Pu 'er tea, an ancient tree aged between 300 and 2000, at an altitude of1700-2000m on both sides of Lancang River. Stay away from the sea of clouds all the year round, close to the sun, the moon and the stars, and fundamentally stay away from all pollution, for the sake of the starry sky.
Gender: Experienced, not ashamed, soft with hard, long rhyme.
Features: It is really made of Pu 'er, an ancient tree on the market, through heap fermentation. The core fermentation technology lasted for 13 months in Chenfang, completely eliminating the smell of heap fermentation and having the best taste. Because of the precious origin of tea, it has become an ancient Pu 'er cooked tea with excellent taste and excellent stomach nourishing effect, and also has the sweet-returning and anti-aging effects of ancient Pu 'er raw tea. Its internal quality, taste and efficacy are unique in the world. Long-term drinking has a good body shaping effect, improving the circulation in the body to be alkaline, enhancing immunity, nourishing and protecting the stomach, and preventing cancer. ? The entrance is long, moist and smooth, slightly fragrant, warming the heart and nourishing the stomach, promoting fluid production and quenching thirst.
Suitable for people: all kinds of physique are suitable for drinking, especially those with cold stomach. They are natural leaders and will not be humiliated.
Specification: 5g× 16 pieces = 80g.