Old white tea is a unique existence in Fuding white tea, it is based on high-quality white tea, after the precipitation of time, the contents become calm, the taste becomes warm and mellow, and finally deserves the name of old white tea.
Everyone is very fond of old white tea, and when tasting old white tea, they usually use three methods: boiling tea, making tea and stuffing tea.
What is the difference between them?
Which method can better show the high quality of old white tea?
Rungu and modern white tea today take [Shanyan Liangyu 2015 Shou Mei] as an example, full of dry goods, it is recommended to collect it.
Put a piece of trapezoidal brick into the health pot, add 100ml of hot water to moisten the tea for 15s, then add 500ml of cold water and boil until it boils to make the soup, you can repeatedly boil and drink, it is recommended to change the tea after boiling the soup 4-5 times.
After boiling according to the above steps, you can pour the tea soup into the tea cup and drink it at any time.
The tea boiling method can release the endoplasm of old white tea more fully, and the high temperature can also stimulate the deeper endoplasm of tea, so that tea lovers can taste the richer taste of old white tea.
Boiling tea can also make the tea aroma of old white tea more fragrant. When boiling tea, the tea soup can maintain a higher temperature, continuously stimulate the aromatic substances contained in the tea, so that the tea aroma is released faster, and the aroma is rich and multi-layered.
Add a small trapezoidal brick (5g) into the bowl.
Step 1: Pour water to warm the brew, inject water into the tea, so that the tea can be pressed and stretched, and the tea soup will be poured out after 15s of moistening.
Step 2: Adopt the method of "fixed-point low pouring", the first brewing time is controlled at 10-15s, the second brewing is flushed and poured, and the third brewing time is gradually increased, which is controlled at 5-10s, 10-15s, and 20-25s respectively, and can also be appropriately adjusted according to their own drinking habits.
Gaiwan brewing takes longer than boiling tea to fully activate the contents of old white tea, because the water temperature is limited when brewing, and the temperature cannot be continuously raised.
Brewing old white tea, you can better feel the difference in taste of old white tea in different states. From the first brew to the last brew, the taste of the tea soup is constantly changing, becoming more and more fragrant and flavorful.
In addition to the taste, the tea aroma level is better when making tea in a bowl. The white porcelain bowl brews the soup, which can more comprehensively display the aroma of old white tea. After scalding the bowl, put in the dry tea while it is hot. Gently shake the gaiwan, quickly** stimulate the aroma of dry tea, and you can smell and enjoy the fragrance when you uncover the corner.
Before brewing 2015 Shou Mei old white tea, you can use boiling water to wake up the tea, and then fill the stuffy pot with boiling water, cover the lid and wait for 30 to 40 minutes, you can start the first drink, about half of the volume of the stuffy pot, you can also fill it with boiling water again, and drink it as you pour.
Stuffy tea is a very convenient and practical way to drink tea, especially for those who want to drink tea when they go out, or office groups who have little free time to make tea.
Stuffy tea can amplify the advantages and disadvantages of tea at the same time, and the high temperature in the pot is maintained for a long time when stuffy tea, so the contents of the tea are released very fully.
At the same time, most of the substances in the tea are retained, and the aroma and taste are rich, and the stuffy tea can not only stimulate the "mellow sweetness" of the tea soup, but also lock the "fresh fragrance and sweetness" of the tea.
The three brewing methods have their own characteristics and strengths, and if you want to choose one of them, you should choose according to your preferences, and palatability is the most important thing.