Making tea seems very simple, it seems that you only need to boil the water, take some tea leaves and put them in a cup, and then brew them with boiling water.

However, this is just the most common tea-making technique, not even a skill, just a way to drink tea.

If you really want to make a good pot of tea, you must pay attention to the tea set, water, water temperature, environment, mood, and even dress (dress) and so on...... In this regard, the country of the foot basin is particularly revered for the culture of the tea ceremony.

As the hometown of tea, making tea is an invention of the Chinese, and it is also an inflection point in the development of Chinese tea culture, which has led to the development of tea utensils, tea ceremony, tea art and tea culture.

The tea saint Lu Yu made the "Book of Tea", which summarized all kinds of knowledge about tea and tea art, which can be regarded as the best summary and summary of tea ceremony culture.

Before the invention of the tea brewing method, people would only put the tea leaves in their mouths and chew them. After the advent of tea, tea really became popular and became the favorite of Chinese and tea people around the world. Tea-related classic sayings: "A device is famous only for tea, and Yuelai is full of tea." ”

Now Yang Weiguo wants to use the incense pot of Master Chen Mingyuan's work sent by Jinyang to make tea, so he must be particular.

The incense pot is a purple sand pot, using this pot to make tea is indeed a lot of benefits, using the purple sand pot to make tea, the fragrance is mellow and the heat retention is good, there is no cooked soup taste, and the essence of the tea can be preserved, but due to the characteristics of the purple sand pot, use it to make tea, especially when you use it for the first time, there are many things that need to be paid attention to.

Uh, of course, this incense pot has been handed down for a long time, and it must not be the first time it has been used, but it is indeed the first time it has been used by Yang Weiguo, so it is still necessary to follow the steps of the first use and do it step by step.

Even from a psychological point of view, this is very necessary...... After all, it's second-hand goods.

Before use, the pot should be boiled first.

Cook in plain water for at least 1 hour. The specific method is to separate the lid from the body of the pot, put it in a pot of cold water, place the pot on the stove, and slowly heat it to a boil over a simmer. Turn off the heat after 1 hour. This step can expand and shrink the heat and cold to release the earthy smell and impurities contained in the pores of the pot body.

Then put the pot of boiled water and a piece of old tofu into clean water to boil in the same way as above, at least 1 hour. This step is called de-ignition and is designed to remove the heat from the high-temperature calcination during pot making.

Then put the pot above and a piece of tender sugarcane head into the water and boil in the same way as above. At least 1 hour.

Finally, put the pot above and the tea leaves into clean water and boil for at least 1 hour.

To make a cup of tea or a pot of tea, you must first master the amount of tea you use. There is no unified standard for how much tea is used each time, mainly according to the type of tea, the size of the tea set and the drinking habits of consumers.

There are many types of tea, different types of tea, and different dosages. For brewing red and green tea, the ratio of tea to water is roughly 1:50-60, that is, about 3 grams of dry tea per cup, and 150-200 ml of boiling water.

For example, if you drink Pu'er tea, put 5-10 grams per cup. If you use a teapot, you should grasp it appropriately according to the capacity. The largest amount of tea is oolong tea, which is almost half of the volume of the teapot or even more per input.

Yang Weiguo is a master of the tea ceremony, and he has been deeply immersed in it, Jinyang prepared green tea this time, and he was already familiar with the usage and dosage, so there was no need to trouble at all, just take a little bit by feeling when using it.

The water temperature is particularly important.

Cai Xiang of the Song Dynasty said in the "Tea Record": "Waiting for soup (that is, boiling water to boil tea - author's note) is the most difficult, unripe will foam, overripe tea will sink, in the previous life called crab eyes, overripe soup also." It is impossible to distinguish the boil in the sunken bottle, so it is said that the soup is the most difficult. ”

Xu Cishu of the Ming Dynasty said more specifically in "Tea Shu": "As soon as the water enters Cho, it needs to be boiled urgently, and when there is a loose sound, that is, the lid is removed to inform its old and tender." After the crab eye, the water has a slight wave, which is for the time, the big wave is boiling, and it is silent to be obsolete, and the soup is old and fragrant, and it is absolutely unusable. ”

All of this shows that to make tea and boil water, you should boil it over high heat, not slow boiling. It is advisable to boil and bubble up, and use such water to make tea, and the tea soup has a good aroma. If the water boils for too long, it is called "water old" by the ancients.

At this time, the carbon dioxide dissolved in the water is evaporated, and the freshness of the tea is greatly inferior. Cultivating boiling water, the ancients called it "water tender", is not suitable for making tea, because the water temperature is low, the effective ingredients in the tea are not easy to brew, so that the fragrance is low, and the tea floats on the surface of the water, and it is inconvenient to drink.

The mastery of the water temperature of tea mainly depends on what kind of tea is brewed. High-grade green tea, especially all kinds of famous teas with delicate buds and leaves (green tea type famous tea), cannot be brewed with boiling water at 100 °C, and it is generally advisable to use about 80 °C. The more tender and green the tea leaves, the lower the brewing water temperature, so that the tea soup brewed must be tender and bright, the taste is fresh, and the tea vitamin C is less damaged.

To make a cup of tea or a pot of tea, you must first master the amount of tea you use. There is no unified standard for how much tea is used each time, mainly according to the type of tea, the size of the tea set and the drinking habits of consumers.

There are many types of tea, different types of tea, and different dosages. For brewing red and green tea, the ratio of tea to water is roughly 1:50-60, that is, about 3 grams of dry tea per cup, and 150-200 ml of boiling water.

For example, if you drink Pu'er tea, put 5-10 grams per cup. If you use a teapot, you should grasp it appropriately according to the capacity. The largest amount of tea is oolong tea, which is almost half of the volume of the teapot or even more per input.

Yang Weiguo is a master of the tea ceremony, and he has been deeply immersed in it, Jinyang prepared green tea this time, and he was already familiar with the usage and dosage, so there was no need to trouble at all, just take a little bit by feeling when using it.

The water temperature is particularly important.

Cai Xiang of the Song Dynasty said in the "Tea Record": "Waiting for soup (that is, boiling water to boil tea - author's note) is the most difficult, unripe will foam, overripe tea will sink, in the previous life called crab eyes, overripe soup also." It is impossible to distinguish the boil in the sunken bottle, so it is said that the soup is the most difficult. ”

Xu Cishu of the Ming Dynasty said more specifically in "Tea Shu": "As soon as the water enters Cho, it needs to be boiled urgently, and when there is a loose sound, that is, the lid is removed to inform its old and tender." After the crab eye, the water has a slight wave, which is for the time, the big wave is boiling, and it is silent to be obsolete, and the soup is old and fragrant, and it is absolutely unusable. ”

After the new pot has gone through the process of opening the pot, it can be officially used, and the process of using it is also the process of raising the pot. Compared with boiling a pot, the process of raising a pot is more lengthy and requires a lot of patience. Be sure to raise the pot in the process of tasting tea, not in the process of raising the pot. Raising a pot is like nourishing nature. A well-raised pot should be "gloomy" in color, "restrained" in luster, like a humble gentleman, dignified and steady. There are many ways to raise pots, and the purpose and basic principles are the same

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