How to Steep Mingqian Tea?

The tea before the Ming Dynasty has tender buds, tender green leaves and a fragrant fragrance. Before the Ming Dynasty, tea must be slow, fine, and quiet before drinking its color and fragrance to realize the beauty of the tea ceremony. And making a good pot of Mingqian tea is an art, it is also a cultivation of state of mind. How to brew it?

It ’s best to drink tea before two weeks before Ming Dynastyr
Drinking spring tea is not as new as possible. It is best not to drink it immediately after the freshly fried tea. It should be put for a week or two before it tastes better.

New tea generally has a "fire" flavor. If you brew it immediately, your throat will dry after drinking, and the taste will not be delicious. Freshly fried tea leaves still have moisture left, which is not conducive to preservation. After proper storage, not only can the "fire" smell be removed, but also the moisture of dry tea can be reduced.

What water is best for making tea?
Good tea uses good water, both hard water and soft water. Where the content of calcium and magnesium ions in each liter of water exceeds 8 mg, it is called hard water, and less than 8 mg is called soft water. Use soft water to make tea, the soup is bright, the aroma is refreshing, and the taste is mellow; while using hard water to make tea, the soup becomes darker and loses the fresh taste.

At present, the water in our city is a little bit hard, which is used for making tea, which will damage the taste of tea. The tap water contains chlorine ions for disinfection, etc. It stays in the water pipe for a long time and also contains more iron ions. When the iron ion content in the water exceeds five ten thousandths, it will make the tea soup brown. The action of chloride and polyphenols in tea will form a layer of "rust oil" on the surface of the tea soup, which tastes bitter and astringent.

Make tea with pure water, good clarity, high transparency, no peculiar smell. Through the test, 100 ml of bubble tea water and 1 g of green tea soup dissolve amino acids, proteins, vitamins and other beneficial substances in the tea, which is more than double that of other packaged drinking water.

Do not use boiling water for brewing Mingqian tea.
As Mingqian tea is relatively delicate, it is generally suitable to be around 80 degrees Celsius. The younger and greener the tea leaves are.
The temperature of the brewing water should be low, so that the brewed tea soup can be green and bright, the taste is fresh, and the nutrients in the tea are not easy to be destroyed.

As usual, the temperature of the water is high, and the tea is "cooked". It is best to pour boiling water into a cup and then pour it into a tea cup to brew, so that the water temperature can be easily controlled. Biluochun tea should be flushed first, and then cast into tea.

It is best to use glass to brew.
The Mingqian tea not only requires green soup, fresh flavor and rich aroma, but also beautiful appearance. The dry tea shape of Longjing tea should be flat, flat and straight, and the shape of Biluochun's dry tea should be "curled into a snail". After brewing, the bud leaves of the tea slowly spread out in the glass and float up and down, which is also a special enjoyment.

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