Brewing tips
1. Equipment: The equipment used to brew the double bridge hair tip one by one to the stage.
Tea set
2. Prepare water: Pour boiling water in a glass jug.
3. Look at the water: Take the source water of the Huangpu River, rush into the water bottle, insert the fresh leaves of white tea, clear the spring water, and float the branches in the water to give people a sense of movement.
4. Rewards fresh leaves: Shuangqiao Maojian fresh leaves resemble orchids, white and white leaves, green veins, and fresh leaves.
5. Warm Cup: Pour a little boiled water into the teacup. Ms. Tea is holding the cup with both hands and turns the water and pours it in Meng.
6. Set the tea: Use a teaspoon to take the double bristle tip and put it in the tea stalk. Then put about 3 grams of white tea into each cup.
7. Infiltration foam: lift the brewing kettle and pour the water into the cup along the wall of the cup. The amount of water is about one-fourth of the cup. The purpose is to infiltrate the double bridge hair tip to make it unfold.
8. Yun tea distant incense: left hand care cup bottom, right hand cup, the cup clockwise rotation, so that the double bridge Maojian further absorb water, aroma full play, about 0.5 minutes away.
Brewing tips
9. Brewing: Using brewing water injection method, you can enjoy the double bridge hair tip rotating up and down in the cup. The amount of water added is about 2/3 of the cup. After brewing, let it stand for 2 minutes.
10. Bong: Serve the freshly cut front snow lotus to the guests with a tea tray.
11. Products:: Drink the Shuangqiao Maojian smell first, look at the soup color and float up and down in the cup. The jade white transparent shape resembles the sprout of the orchid and then the mouthpiece drink, sweet aftertaste, and fragrant.
12. Observing the bottom of the leaf: Shuangqiao Maojian differs from other teas in that, in addition to its taste and freshness, the elegant aroma, the leaf's transparency and the greenish veins of the stem veins are unique features. The brewing can be seen at the bottom of the foliage. , The graceful posture of the rear double-edged Maojian in drifting.
13. Receiving: After guests leave for tea, they must reap promptly and greet the guests with farewell.