Introduction to Dancong oolong tea brewing: four guidelines and reasons for correct water injection of tea in cover bowls

The brewing methods and guidelines for covering bowls there are generally four ways to irrigate bowls, depending on what kind of tea we make. The method of pouring tea is one of the most important factors that determine whether the true nature of tea can come out. The central fixed point is used to restore the aroma of highly oxidized tea. When the tea becomes tired, such as the fifth or sixth bubble, it is generally not necessary to soak the highly oxidized oolong tea in the first round. Such as Wuyi rock tea, traditional winter top, Pu'er tea, black tea (black tea) spiral fixed point is generally used for the first and second round of soaking to make the tea rotate clockwise in the cover bowl, so that the aroma is generally used for all flower bud teas, such as green tea and white tea silver needle. Some all flower bud black teas, such as Yunnan Dianhong and Jinjunmei, and spherical Taiwan oolong tea

The ring fixed point is generally used for the third or fourth round of soaking, such as all flower bud tea or lobular tea, such as green tea, white tea, black tea and big leaf tea, such as Taiwan alpine oolong tea, which allows the tea to rotate vertically in the cover bowl. to stimulate the aroma to prevent hot water from pouring directly on the tea leaves to make the tea astringent, the fixed point is usually used for any round of soaking, from the first round to the last round, it can be used for: Phoenix Dancong water immersion From the first to the last big-leaf tea, such as certain white tea (Hanlu, Yunnan Yuebai), for the first and second round of soaking, and then fixed 7-point big-leaf tea, such as Taiwan oolong tea, for old tea such as old white tea, Pu'er tea, black tea (black tea). For Pu'er tea and black tea, slowly and gently circle the water on the edge during the first and second round of soaking. In order to avoid excessive aging "soil" sudden emergence of temperature freshly harvested green tea, white tea, low-oxidation oolong tea (such as Alishan, Lishan, Shanlin Creek, etc.), the use temperature is about 80 ℃ to 85 ℃, 175 ℉ to 185 ℉. Old white tea, cooked Pu'er tea and black tea use high water temperature of 95 ℃ ~ 100 ℃, 203F ~ 212F. For raw pu'er tea, the water temperature should be about 90 ℃ / 195 degrees Fahrenheit. Black tea, high oxidation oolong tea (such as Wuyi rock tea, Phoenix Dancong oolong tea), using high water temperature 95C/203F. Soaking time generally speaking, for freshly harvested tea with green leaves, black tea with many buds (such as Yunnan Dianhong, Jin Junmei, etc.), and all oolong tea, the soaking time should be within 3-5 seconds. Old white tea, cooked Pu'er tea, raw Pu'er tea, soaking time can be longer, the longer the soaking time, up to more than 10 seconds. General guidelines for pottery pots pottery pots are usually easier. The water temperature of cover bowl is also suitable for casserole brewing, but the soaking time of aged tea is about 30 seconds, and that of oolong tea is about 5 seconds. According to the proportion, tea should account for about 3% of the teapot space.