Duck shit fragrant Phoenix single fir should be how to soak it to taste good? An article teaches you Kungfu Tea tea set and how to use it.

Kungfu Tea is a brewing method, which is said to have originated from the hometown of Dancong oolong tea, a small city called Chaozhou in eastern Guangdong. Although this style is a far cry from the traditional method, it still retains some standards, and once implemented, anyone can get the greatest benefit from tea. First of all, there are a few things to consider: tea container water temperature time

When deciding to practice kung fu tea, it is important to consider tea. Some teas, such as green tea, taste very good if brewed in kung fu, but they have a shorter lifespan than some oolong or black teas that are baked, shaped and oxidized. Other teas may look rough and bitter when brewed in Western methods, but in a controlled kung fu brewing process, they can become bright, sweet and fragrant gems. In other words, basically every kind of tea can be soaked in Kungfu Tea; however, we find that we most often use kung fu to enjoy oolong tea and Pu'er tea.

Choosing the right utensils to brew kung fu wine is also the key to the style of kung fu wine. Since Kungfu Tea's idea depends on the huge ratio of tea to water (about 2 grams of tea to 1 ounce of water), you can already see that using a 16-ounce Western-style teapot can consume quite a lot of tea. Therefore, when selecting a container, you should first consider the size of the container. We prefer to use smaller lid bowls or teapots, usually between 3 and 4 ounces. If you are interested, we have a lot about common kung fu containers and their uses.

Water quality has always been a controversial topic in Chinese tea culture, which can be traced back to Chasheng Yun Road, where the best water comes from melting snow, followed by mountain springs, the third is the depths of the river, and finally the well water. In the modern world, most of these resources are either destroyed or no longer available. In other words, in modern terms, the best water is spring water, followed by distilled water (and remineralized water), and finally tap water. (note that the use of fully purified water, such as distilled water, can create mild-flavored tea because hungry water is artificially deprived of all minerals and naturally occurring nutrients.

A simple decomposition goes like this (but remember, these temperatures are not fixed, so be sure to try every kind of tea): green tea-80 degrees water black tea-85-95 degrees water oolong tea-90-100 degrees water aged white tea-100 degrees water Pu'er-100 degrees water is the last thing to consider the time of each brew. As mentioned earlier, kung fu brewing is defined as brewing quickly and drinking a few cups of tea over a long period of time. Therefore, although a person can only make 4 ounces of tea at a time and drink from a 2-ounce cup, two people can each drink up to 24 ounces of tea during the 12 brewing process. So much good tea! With the accumulation of experience, the timing of the steep kung fu will certainly become more and more accurate, here are some guidelines. The first half of a dozen is usually brewed quickly, which means pouring water, breathing a few times, and then pouring tea into Gongbei. Once the intensity of the tea reaches its peak and weakens slightly, we begin to increase the time for each tea brewing, and we usually start to add 10 seconds to each tea brewing until we reach one minute of tea brewing time, and then the time will be further extended. So, according to our model of Chaozhou Dancong Oolong, the list is as follows: tea-duck shit fragrance Dancong oolong tea (8 grams) utensils-glazed Ru kiln cover bowl (4 ounces capacity) and a cup of water-spring water (4 ounces) temperature-90-100 degrees water time-after about 5 rapid brewing, add 10 seconds each time