Tight Tea Tea Appreciation
Tea appreciation To drink tea, of course, to drink good tea. Have a good tight tea, but also know how to brew and taste. Tea: The first step of making tea is to use a boiled water temperature cup to heat the bowl, then place 5-7 grams of tea leaves in the bowl and pour it into 80% water. This time the water is used to wash the tea. Wash it twice, pour it faster, and wash away some of the dust that is contaminated by the tea during the fermentation process. The best temperature for making tea is 90°C-100°C, which is when the water just rolled away. Tea: Everyone in tea will drink and tea is a science. The water has been boiled and the tea set has been set up, and a 1988 raw tea has been set up. Along with Mr. Xing, he embarked on a journey of tea tasting: The first: throat. Just after boiling water rushed into the tea for 3-5 seconds, the first tea was ready to go. It is reported that at this time the tea taste has not yet fully emerged, you can first moisten throat. Second: smell the incense. The second cup of tea is used to smell the scent. Tight tea The aroma. To determine whether or not a cup of good tea, we can see clues. The third: watch the color, taste its taste. It is said that since the third tea is the real good tea, we must look at the color and taste. Good Pu'er tea, brown and red in soup color, smooth entrance without impurities. This cup of raw tea in 1988 was fermented from the pale yellow of green tea to the red wine of today, and the tea tastes sweet and the tea is overflowing. Fourth: fine products. The tongue is lifted slightly, allowing the tea to flow in from both sides of the tongue. The teeth and the tongue together make a full contact with the tea and let the tip of the tongue experience the aroma of the tea. Fifth: Deepen the taste of tea and enjoy the taste more. When you drink this tea, you must experience the whole body slowly, experience the flow of tea in the body, and the warmth it brings. Sixth: Memories. Experience the year of the tea, people fall into the memory of: the year of their own, what to do ... ... trace the passing time in the tea, the years turned, the tea is still the same. Seventh: Identification. If it is tea, then to this road, you can already identify the brand and texture of tea, complete appreciation of Pu'er tea, smooth, soft, live, clean, bright the whole process. The better the tea, the more times you can brew. The key to tasting tea lies in the state of mind. After seven times, the product of heart and soul is the highest level of tasteless taste. Anti oxidation, has the function of delaying aging and resisting fatigue, Astaxanthin can significantly reduce the ROS and NMP on the dermal layer of collagen, elastin damage, to ensure the normal metabolism of the skin, Ginkgo biloba extract can directly eliminate lipid free radicals, lipid peroxidation free radicals and alkyl radicals, and terminate the free radical chain reaction chain.Panax ginseng can be formulated into freckle, reduce wrinkles, activate skin cells, enhance skin elasticity of cosmetics. Health Care Antioxidant Supplement,Health Antioxidant Ingredients,Healthcare Antioxidant Raw Material,Health Care Xi'an Natural Field Bio-Technique Co., Ltd. , https://www.naturalfieldfactory.com