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Tea DIY

February 20 2012 at 3:37 AM
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Anonymous  (no login)

 
Tea DIY

Asked tea - Since Lu Yusheng world, the world competing things tea

Spring and: dew later, after several months of material reserves and nutrition Xucun, the arrival of spring, suitable for warm, rainfall, suitable for tea growing, full shoots Shuo like, green color, moist, strong cord, body bone Shigemi, mellow and refreshing taste, the aroma is high and long, leaves soft and bright.

Summer tea: Since the spring and after the general tea plucking and after the beginning of summer is divided into a summer tea. Summer, day and night is short, strong sunshine, high temperatures, low rainfall, the speed of growth of tea, but shoots a short growth period, therefore the mesophyll thin, multi-purple buds. Summer tea quality hard veins revealed, laced with green leaves.

: Temperatures from hot to enter after the beginning of autumn cool in the autumn tea, tea tree after the spring and summer tea, autumn tea germination clearly felt that the lack of nutrients in the shoots slender too weak. Temperature difference between day and night, fall tree growth is relatively slow, the spacing between the leaves, smaller leaf area, stem thin and long leaves more folders. Therefore, autumn brown green, and the cable tight, wire reinforcement, body bone buoyant. Pale soup, taste mild the microstrip sweet aroma is weak. The leaf quality is softer and more monolithic, stems, leaves of the copper color.

Selected

Brown: the shape of tea, tight end Shigemi, full Leveling; color oily bright and tea stem, on-chip, less the end for good tea.

Tea due to the different types, each with different characteristics: (1) green tea, black tea, jasmine tea thin strip tight or fat tight became good buds cents more, raw materials, the more delicate the better; if the bar is thick pine, no cents bud multi-pornographic films, tendons Terrier, tea quality is relatively poor. Oolong tea of the fresh leaves of raw materials requires a certain maturity, the shape of a straight bar and curl was tadpole-shaped points, to heavy or tight volume unity real weight; Article loose, multi-piece body bone buoyant, the quality poor. (2) the color and luster fresh and shiny. Green tea should be green and smooth, black tea black shiny, shiny tea yellow and green, oolong tea, sand green oily; if the color is dark stagnation, matt will tea for the following year.

Aroma and taste of tea: Tea characteristic aroma of green tea fragrance, Nenxiang, chestnut or slightly floral, the taste of alcohol and heavy and mellow, thick, sweet after as well; tea fresh The sweet, floral and fruity as well; tea after flowers scenting system should have a unique aroma characteristics of the class of flowers such as jasmine tea with jasmine flowers fresh spirit and strong aroma characteristics.

The tea after brewing, the tea: tea quality by taking advantage of tea with hot concept, such as clear and bright, the aroma of fresh spirit lasting, sweet and heavy and mellow taste of good quality tea.

Tips: to the tea city or the market to buy tea, be sure to try to drink brew, do not let the stores put a lot of tea, it is a good taste and see the soup.

Bubble

Brewed green tea is appropriate to about 80 ° C to 85 ° C water, so they can keep the green tea soup, bottom of leaves of green and vitamin C, save the tea. Brewing green tea to use the glass, the glass transparent, can see the green tea beautiful leaves and soup, have some appreciation of the value. Glass heat quickly without causing injury in the process of brewing the tea body.

Brewing tea to use the tureen, cover the cup, and can better retain the aroma of the tea. The water temperature should be around 90 ° C to 95 ° C.

Bubble oolong tea is preferable to the teapot, use boiling water brewing.

Products

In the taste, smell the tea. Covered cup, smell the tea flowing out of the aroma; with covered cup, tureen, to take cover smells. Smells should do deep breathing, like the sensory nerves of the entire nasal cavity can identify the level of flavor and different flavor. And then watch the color of tea, or enjoy green tea soup, green, clear, or black tea to appreciate Hongyan bright; tasting, small mouth, drink tea, make tea from the tip of the tongue on both sides to the base of the tongue, in order to distinguish green tea Xianshuang, black tea concentrated sweet, but also can again experience the taste of the tea aroma. The glass bubble tea, may wish to appreciate the phyllotaxis of color and form. The taste of the ability to identify need repeated practice in order to improve, until proficient. At the same time, regular and experienced Cha exchange, but also can speed up the tea's ability to improve sensitivity feel the charm of a variety of tea.

Tibetan

General tea moisture content below 5% more resistant to save enough to dry the tea is stored in closed containers in a long time to keep the tea color and taste. More high-grade green tea, scented tea light sensitivity. The preservation of the temperature of tea is also very important, easy to store tea at low temperatures, generally from 0 ° C to 5 ° C is more appropriate. The tea room temperature is easy to lose favor.

Tea easy to smoke flavor, so open-minded to other things, green tea can use grass wrap and then placed in boxes of tea, oolong can be directly placed in a sealed tank. There are many tea invented buy a new warm bottled tea, both across the wet insulating.

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This message has been edited by dragonorg on Aug 17, 2012 1:00 AM


 
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