How To Brew Chinese Green Tea Better

  • Tea lovers who often brew Chunmee Green Tea will find that the first few brews are too weak, and then the bitterness suddenly becomes bitter. At this time, the brewer can only save it by adjusting the time of the soup. The result is often the opposite, causing the tea soup to be high and low. Scattered, extremely unstable, basically ruined a tea.
    It tasteless at first, but it tastes bitter at the end. This is annoying.
    So, how to better display the best state of a tea by adjusting the brewing technique?
    Some tea friends use the "Phoenix Three Nods" method of making tea when pouring tea: in this way, the uneven taste of the top and bottom will be alleviated during the rise and fall of the pot body.
    It would be better if there could be a tea leak. Not only has the filtering effect, but also can play a buffering effect. The concentration of tea will also become relatively uniform.
    Finally, divide the tea in fairness into the tea cups. At this time, the taste of the tea in the cups will be more even.
    But for some Pu'er teas, this has little effect, and basically only serves as an itching effect.
    There are people who think that if this bubble is too thick, the next one will have to shorten the time; if this bubble is too weak, the next one will have to increase the time.
    This seems to be flexible, but in reality it is only theoretical wishful thinking, because the above concept is only for the tea soup, but the opposite is true for the brewing method.
    The last one is too bitter, how to adjust the next one?
    Reduce soaking time?
    wrong! Because this bubble is too thick, the soluble matter of the tea has been dissolved out too much, so the next one should be steeped for more time than normal, otherwise it will be too weak. On the contrary, if the bubble is too weak, it means that more solubles are left in the tea, so the time for the next steeping should be shorter than normal.
    Of course, the prerequisite for all this is to make a good start. To make a good start, you must first grasp the tea properties of the tea you make. To master the properties of tea, it is necessary to make all the teas. There are so many varieties of Pu'er tea. It is not easy to master the properties of tea!
    There are still ways to do it, but in fact it still falls on the word "adjustment". That is, temporarily adjust the brewing technique during the tea brewing process.
    This "adjustment" is divided into two steps: initial adjustment and fine adjustment.
    Preliminary adjustment: Whenever you encounter teas that you are not familiar with, if possible, try to brew twice. Use the conventional brewing method for the first time. The taste is not important. The purpose is to master the tea properties of this tea, that is Try tea.
    Fine-tuning: I learned about the tea properties of this tea in the initial adjustment. The second brewing is to make some subtle adjustments to ensure the balance of each tea soup, and strive to make the tea aroma, tea flavor and tea rhyme close to the best good.
    Initial adjustment is the foundation, and fine-tuning is the key. Without the tentative behavior of initial adjustment, fine-tuning is just empty talk. Without initial adjustment, fine-tuning is difficult or basically ineffective!
    Taking the most typical old Man'e ancient tree raw tea (new tea) as an example, we basically understand some of its tea properties through preliminary adjustments, that is, the first 3 bubbles have a flat taste, and feel light and tasteless. Starting from 4 bubbles, a large amount of bitterness is precipitated, and it is not continuous. Absolutely, it can be described as miserable, and it is difficult for the brewer to make adjustments to make up for this tea.
    But on the basis of the initial adjustment, we targeted to increase the soaking time in the first 3 brews of Chinese Green Tea, and the 4 brews began to accelerate the speed of the soup, so as to ensure the balance of the tea in the general direction.