Brew Tieguanyin, Dahongpao, and Dancong, follow these 5 formulas, the fragrance is delicious and delicious!
Tieguanyin, Dahongpao, and Dancong are all oolong teas, which are semi-fermented teas. They are famous for their high fragrance. When brewing, they must pay attention to brewing a high tea fragrance.
So, how can we brew Tieguanyin, Dahongpao and Dancong to be fragrant and delicious? Today we will talk about 5 formulas for brewing these three types of oolong tea.
Oolong teas such as Tieguanyin, Dahongpao, and Dancong contain certain unique aromatic substances. The brewing water must be scalding boiling water to fully release the unique high-boiling aroma of tea leaves.
If the temperature of the brewed water is not enough, the high-boiling point aroma substances in the oolong tea will be difficult to release, and the brewed tea will have incomplete aroma!
Therefore, the best brewing water should be scalding boiling water (the water temperature should reach at least 95°C). When brewing, it is combined with the method of hanging pot and high brewing, so that the brewed Tieguanyin, Dahongpao and Dancong will be highly fragrant. And delicious.
For brewing tea, the standard ratio of tea to water is 1:50, that is, 1 gram of tea is poured into 50 milliliters of water (if it is 150 milliliters of water, the amount of tea is 3 grams).
As for oolong teas such as Tieguanyin, Dahongpao, and Dancong, the ratio of tea to green tea and black tea is different.
Generally speaking, the dosage of Tieguanyin, Dahongpao, and Dancong is 1:30, that is, 1 gram of tea is only injected with 30 ml of water (if it is 150 ml of water, the amount of tea is 5 grams).
Therefore, when brewing oolong tea, the same amount of water injected, the amount of tea should be larger, so that the brewed tea soup can satisfy the high fragrance and richness that tea drinkers want!
Run tea refers to injecting a small amount of hot water into the bowl (or pot) during brewing and pouring it out quickly, which is beneficial to the stretching of the tea leaves, the development of the tea aroma and the extraction of the tea flavor.
Tips:
The process of moistening the tea should be fast rather than slow. Slowing down will cause the substances in the tea to be released excessively, thereby destroying the taste of the next few bubbles.
Don't drink the tea water after pouring out the tea, but don't waste it. You can use it to rinse the tea set and smell the aroma.
Under normal circumstances, the substances in oolong tea leaves are easily leached by boiling water, so it is not advisable to soak for a long time.
However, the three types of oolong tea, Tieguanyin, Dahongpao, and Dancong, have different degrees of rapidity when they come out of the soup due to the different shapes of the tea leaves.
Like the long-shaped Dancong tea, the soup is faster than the granular Tieguanyin.
For long-shaped Dancong tea, the first brew (the first brew except Kairun tea) will make soup in 5 seconds; 2-4 brews will make soup in 10 seconds; 5-7 brews will make soup in 20 seconds.
Granular Tieguanyin, because of its wrapped shape, in order to allow the tea leaves to fully stretch, the soaking time of the first brew should be longer, and the first brew will take 10 seconds to make the soup; Almost long.
small pot
The most professional way to brew Tieguanyin, Dahongpao, Dancong and other oolong teas is to use a small pot, usually the smaller one among the purple clay pots.
The aroma of oolong tea is high. Using a purple clay pot to absorb the aroma and long-term use can make the tea more rich and mellow (but do not serve more tea in one pot).
white porcelain bowl
It is a wise choice to brew oolong tea with a white porcelain cover bowl. First, a clear tea set such as white porcelain can set off the color of the tea, and you can clearly see the quality of the tea color; second, the cover bowl is more conducive to tea than a small pot. The stretching of the tea leaves is beneficial for the tea person to appreciate the bottom of the leaves; thirdly, the white porcelain bowl does not take away the taste of the tea, and the real tea taste can be tasted after brewing.
Brew Tieguanyin, Dahongpao, and Dancong, follow these 5 formulas, the fragrance is delicious and delicious!
Have you learned it?
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