Brewing method 1. Kuanliu Tea Root Bubbling Method: For the better quality of Guzhang Maojian, take the "wide pot with root scum bubble method". "Remaining root" is the portion of the teapot that has been soaked in teapots from beginning to end after "washing tea" and does not dry the tea. Generally take "four out of six" or "half out half". After each tea, fill the teapot with boiled water until the tea tastes lighter. "Buddha bubble" refers to a relatively long time, and the rhythm emphasizes on a "slow" character. "Remaining Roots" and "Buddha Bubbles" show the tea-tipped nature of Hunan's Guzhang Maojian. Taking root and stuffy bubbles can not only adjust the taste of tea soup from beginning to end, but also leave sufficient time and space for the formation of Guzhang Maojian's taste and achieve the best realm of “aroma of tea cookedâ€. 2, in the pot "kung fu tea" bubble method: is now rushed drink, each time dry, leaving no tea root. The volume of the teapot is determined by the number of tea drinkers. Using this method can also brewing Hunan Guzhang Maojian. For some of the more recent Guzhangmaojian or tea with light odor, use a medium-sized pot to flush the drink, remove the new odor from the first few blister, and increase the purity of the later blister. For some re-fermented teas, fast flushing is a convenient method to avoid blackening of the tea. For tea with a bitter and astringent taste, rapid flushing in the pot will reduce bitterness and astringency. For some of the Guzhangmaojian products that are mechanically rubbed and used to make sunburn, the leaching of tea flavors is faster, and it is better to use this method when brewing. In reality, we often see a portion of Guzhangmaojian, which is not well-stocked but has a good tea texture. It is either mildly damp or smelly. When the soup is opened, the tea taste is not pure enough, but the sweetness and thickness are acceptable. For this type of tea, brewing uses a wide-bottle suffocation method. Only the first and second blister do not leave roots. 3, cover cup brewing method: This method is conducive to increase the brewing temperature, improve the aroma of tea, more suitable for brewing rough old Guzhang Maojian. However, for some delicate teas, it is required that the brewing persons should be skillful, otherwise there will be "water sulking" or hot tea cooked. The brewing of the bowl reduces the beneficial effect of the dishware on the alcohol content of the tea soup to a certain extent, and is more suitable for evaluating tea. Brewing attention 1 When the amount of tea is poured and Guzhangmao is brewed, the amount of tea to be poured has a close relationship with the tea drinking habits, the brewing method, and the personality of tea. As far as tea drinking habits are concerned, Hong Kong, Taiwan, Fujian, Guangdong, Guangxi, and other places are accustomed to drinking wolfberry tea; Hunan is also mainly concentrated drinkers, but the amount of tea is slightly lower than before Guzhang Maojian By. Jiangsu, Zhejiang, and the North like to drink lightly. As far as Hunan people's drinking habits are concerned, when using the method of leaving roots and scumming, brewing tea with normal quality, the ratio of the amount of tea to the quality of water is usually 1:40 or 1:45. For consumers in other regions, this can be used as a reference to adjust the concentration of tea soup by increasing or decreasing the amount of tea. If "Kung Fu" foaming method is used, the amount of tea to be cast may be appropriately increased, and the concentration of tea broth may be adjusted by controlling the brewing rhythm. As far as tea sex is concerned, the amount of tea to be put in is also changing. For example, cooked tea and chen tea may be appropriately increased, and raw tea and new tea may be reduced appropriately. Do not be static. 2 tea water, warm water temperature control, has an important role in tea performance. The high temperature is conducive to the divergence of the scent and is conducive to the rapid leaching of the tea flavor. However, it is easy to rush out of bitterness and astringency, and it is easy to burn some high-grade tea. Determine the level of water temperature, must be different for tea. For example, the use of thicker cake brick tea, tight tea and Chen tea and other suitable boiling water brewing; use of materials more tender high-grade bud tea (such as the newer court Guzhang Maojian), high-grade green cake suitable for appropriate cooling brewing. Avoid high-temperature hot cooked delicate tea into "vegetable tea." Most parts of Hunan belong to the plateau and the temperature of boiling water is lower than that in the coastal and plain areas. For example, the temperature of boiling water in Kunming is about 94°C, and it is suitable for direct brewing of most cooked teas. For the green tea, most of them can also be directly brewed with boiling water, except some high-grade teas. When brewing some high-grade new green tea, in addition to direct cooling, it is also possible to reduce the temperature of the water by not adding a lid or boiling water, and to avoid the occurrence of “water stifling†due to hot tea leaves. 3 The brewing time and the length of brewing time are controlled so that the aroma and taste of the tea can be fully and accurately displayed. As mentioned earlier, due to the particularity of the production process and raw material selection of Guzhang Maojian in Hunan Province, the method of brewing and the length of brewing time are determined. The mastering of brewing time is based on the following rules: Chen tea, brewing time of long tea is long, and brewing time of new tea and delicate tea is short; manual brewing tea brewing takes a long time and mechanical brewing tea brewing time is short. 4 About "washing tea", the concept of "tea washing" appeared in the Ming Dynasty. "Tea Tea" (Ming Dynasty) contains "Where tea is cooked, hot tea is first used to wash the tea, to grind dirt, cold air, and cook it is beautiful." For Guzhang Maojian, the "washing tea" process is indispensable. This is because most of the Guzhangmaojian are consumed every other year or even several years. The longer the storage, the easier it is to deposit the shedding tea powder and dust, and to achieve the purpose of “purifying the tea with dust†through “tea washingâ€. For Guzhangmaojian, which is of relatively good quality, attention should be paid to the rhythm of "washing tea" and eliminate "washing of tea" or "washing of tea" for a long time and reducing the loss of tea. Blackout greenhouse ,Light dep greenhouse ,Auto light deprivation greenhouse,Blackout green house,film greenhouse JIANGSU SKYPLAN GREENHOUSE TECHNOLOGY CO.,LTD , https://www.engreenhouse.com
Guzhang Maojian's brewing method