The brewing of Yuhuacha compared to oolong tea is very simple. No matter what method is used, hot cups are needed to facilitate the development of tea color and flavor.
The first step: hot cup tea
After the cup is hot, the water of the appropriate temperature is poured into the cup first, and then the tea is taken in, without capping. At this point the tea slowly sinks, dry tea absorbs moisture, leaves unfold, emerged budding leaves of the original color, buds like gun leaves such as the flag; soup surface steam clip tea rose, such as cloud steam Xia Wei. Such as Biluochun, at this time it is like snowflakes flying, the bottom of a flower, fresh life. The beauty of the leaves falls on the reputation of “dyeing in the seaâ€.
The second step: tasting tea
After a period of time, the tea soup is cold and palatable. This is a bubble. In the assessment of tea, with a standard of 5 minutes, the temperatures of tea drinking and smelling are both 45-55C. If it is higher than 60C, the hot mouth is also hot; lower than 40C, the aroma is lower and the taste is more astringent. This time is not easy to control. If I use a glass, I usually hold the cup with my hand and feel that the temperature is right to drink. If I use a bowl, I will pour a little tea to the back of my hand to check the temperature. Rely on experience completely, so practice is the most important.
The third step: taste back
The first bubble of tea, still more than a third, you can continue to water. This is two bubbles. If the tea is fat and strong, two tea soups are thick, the tongue will return to the sweet after drinking, and the teeth will be cheeky, with a long aftertaste. Drink to three bubbles, the general tea flavor is already light.
These are the correct brewing methods for Yuhua Tea. Do you remember this?