How to make a good pot of tea, the right time and place are indispensable, the skill of making tea is important, the external conditions can not be sloppy, first aside from the tea, the most important external condition, that is, water.

Water is the mother of tea. Make good tea with good water, the taste of drinking is called a refreshing, there are too many choices of water, Quanxi, Jianghu Wells and rain and snow water can be used to make tea, but the same tea tastes different from different waters.

Li Zimu once met a person in the Tang Dynasty, this person likes to drink tea very much, and even reached the point of obsession, the kind that is uncomfortable if he doesn't drink for a day, his name is Hongji, of course, this is just his word, and the name is of course reserved for others to call.

Later, when this guy got old, he gradually became famous because of drinking tea, and later generations generally called him the tea saint Lu Yu, wrote a few books, and Li Zimu also read them, talking about some rules for making tea, although complicated, but the tea brewed is indeed not the same as ordinary tea.

"Mountains and rivers are the top, the river is the middle, and the well water is the bottom" This sentence came out of Lu Yu's mouth, but that was only the time of the Tang Dynasty, and there are naturally other sayings for the present, roughly spring water first, deep well water second, distilled water third, and tap water is the worst.

The spring water that conforms to the source of sweetness and light is naturally the best, but in Li Zimu's view, this is also to be subdivided, different teas with different water brewing, of course, the effect is also different, but one thing is for sure, where to pick the tea, with the water there, the taste is the best.

Probably because of the abundance of Tieguanyin in Minhai, the main tea in this leisure center is also Tieguanyin, and the Tieguanyin on the plum wooden table is no different from what I saw in Zhu Congshi's house before.

However, Li Zimu brought water today, because considering that the water in the store is nothing more than tap water, he deliberately went to the roadside supermarket to buy two bottles of mountain spring mineral water, although it is different from the real mountain spring, but the taste is still somewhat similar, the difference is according to the current scientific explanation, that is, the pH value.

In foreign countries, it is difficult to find the real source water of mountain springs, so plum wood tea is replaced by other water, and the main selection criterion is between pH 7 and 7.5.

The water below seven is acidic, and the aroma of the tea brewed is indeed stronger, but the soup color is relatively light, the soup is thinner, and the plum wood does not like it very much.

The water above seven .five is basically gone, and the tea brewed with this water is relatively rough, and the tea taste is too strong, and he doesn't like it either, so he still has a lot of requirements for water, how about the water quality, he can probably tell it by taking a sip and stirring it with his tongue.

Celebrities have always been able to evaluate water, and since ancient times, monks love to fight tea. Water is an important part of making tea, and then it is the skill of making tea, how much temperature of water is used to make tea, how much amount of tea is thrown, these are all experiences that require a long time to make tea.

Coarse tea with boiling water, fine tea with warm water, this is a little tea drinker knows a point, today's tea is fried green, and the Tang Dynasty Lu Yu used the steaming method is very different, so some of the methods he said, so now it is not very applicable.

Just as Li Zimu was packing up his mood and preparing to start making tea, the phone rang, he took out his mobile phone and saw that it was an unfamiliar number, he thought about it for a while or pressed the answer button, and hung up the phone after a conversation.

I didn't expect Zhu Congshi's efficiency to be quite high, and he had just been gone for less than half an hour, so he sent someone over to handle some procedures for admission, but it's right to think about it, after all, he received two million real money, this thing should be put in the first place, and after telling the other party the location here, Li Zimu finally began to prepare to make tea.

Pour the mineral water into the kettle and heat it, Li Zimu tore open the package of Tieguanyin, and inside was a small package of loose tea packed separately, like this glass pot actually brewed out of the tea taste is a little off, but this is also a matter of no way.

Having drunk tea made in various cups, Li Zimu still has some experience in this area, the best tea set should be the purple sand tea set, because of the material, the tea brewed with this tea set is more delicate and soft, and it can retain the aroma, which is why Li Zimu has kept that set of tea sets, because it is a complete set of purple sand tea sets.

Scalding the cup first, one is for hygiene, the other is to preheat the wall of the cup, plus Li Zimu has some little cleanliness, so the hot cup is completely indispensable for him, the hot cup only needs to be scalded simply, so he only boiled half of the first pot of water.

Gently pinched some broken tea leaves with his fingers, felt the amount of about eight grams, Li Zimu nodded with satisfaction, he was very skilled in throwing tea, how much to start throwing, and then how much to throw, there is a bottom in his heart, like this kind of general specification pot, at the beginning of the eight grams is just right.

There are more cross-sections of loose tea, and the contents can be dissolved in a short time, but tea cakes are different, pry cakes are relatively intact and dissolve slowly, so you can put more at the beginning, and then brew two more brews.

There is no rush to flush the water immediately, Tieguanyin tea belongs to a more delicate one, the taste is a little wrong when brewed with boiling water, and the most suitable temperature should be a little lower than eighty-five degrees, so Li Zimu waited for a while before starting to pour water into it.

The first step is to wash the tea, all the fine tea leaves are just like this, the first is light, when washing the tea, fill the water along the inner wall of the bowl, hold the pot left and right to go into the arms, do not directly smash the tea heart with boiling water.

The second is fast, washing tea should be fast, the infiltration time is too long, the excessive leaching of the substances in the tea is more than worth the loss, for some tea with miscellaneous flavors, the tea washing technique is slightly heavier, and the miscellaneous gas is washed away, such as Tieguanyin, this technique does not need to be too heavy.

Just five seconds after it was filled, Li Zimu quickly closed the lid and poured out the water that had just been flushed along the cover, which was not a big problem for him at all.

After that, it is to make tea, the technique should be light, like plum wood, even if it is filled with water tea, it is as honest as before to stay at the bottom of the cup of tea, that is the real work of everyone, and Zhu Congshi, who rushed into it regardless of the previous 3721 boiling, is simply a world of difference......

This first brew is completed, from the hot cup to the tea wash to brewing, the whole process is smooth without the slightest superfluous action, it seems to be the production of a work of art, just appreciation, it makes people feel comfortable, this is the real tea master.