Today we’re talking about the ingredients of cinnamon. Methods are not uniform, welcome to guide and supplement.1, the choice of tea – very key “water is the mother of tea, the device is the father of tea”, good tea brings people not only the hand, more is to make the aroma of the tea itself better presented. Wuyi cinnamon, high fragrance oolong tea, choose a white porcelain bowl with a rounded bottom, so that the water flow is smooth, conducive to tea rolling and uniform moistening. The thinner the rim, the better, and the wider the opening, the better to avoid hot hands. Moreover, the high-temperature fired porcelain has a tight texture, and the outer layer is protected by a smooth glaze, which does not absorb any tea fragrance. For example, Niulankeng cinnamon, veal, Liuxiangjian cinnamon and other high-end good tea, when choosing tea sets, compared with those various concepts of fancy purple clay POTS, ordinary basic white porcelain bowl, more can play a perfect compatible effect. Then sample tea cup, it is best to use white porcelain, is conducive to appreciating the color of the soup, the best type is thin and tall, inverted bell shape, the mouth of the cup should not be too large, so that the temperature is durable, fragrant, the mouth of the cup is slightly open, which is conducive to the hand end is not hot.Tea set: white porcelain cover bowl (110ml), fair cup, teacup, tea filter, tea towel. Soup time (first three brews) : 10s, 15s, 20s Water temperature: 100℃ Tea quantity: 8g cinnamon tea Whether to wash tea: No (can be selected according to the actual situation, there is no absolute)After “shaking incense”, close the lid and gently shake up and down. At this point, the formal infusion of water begins. To fill the bowl with water to make tea, it is recommended to use rapid circular water injection. Especially the first tea, along the dry tea above the circle, so that rain and dew, so that the rope are soaked by boiling water, in order to brew a full sweet tea taste. If the point is pointed, only half of the dry tea is stained with water, the thickness of the tea soup and the aroma level will definitely be insufficient. When making tea in a tureen, the first flush of water is very important. For Wuyi cinnamon, it is ideal to inject boiling water in the way of fixed-point high flushing, that is, the first injection of water against the front wall of the cup, so that the tea leaves rotate in one direction, noting that the water is not injected around the wall or directly against the tea leaves, so that the cinnamon rope in the cover bowl can be evenly soaked in the boiling water. After the second and third brewing, boiling water is injected at a low point to allow the cinnamon to release its contents evenly. 5, water temperature and bubble – graspThe sitting time of Wuyi cinnamon is the key to brewing tea. Controlling the sitting time can better adjust the shade and foam resistance of the tea. The first three drafts suggest boiling water is rushed out of the soup, if the sitting cup time is too long, the tea soup will appear bitter and other conditions, affecting the taste of the tea soup. After the fourth bubble, the soaking time of each bubble is extended appropriately than that of the top bubble, until the obvious tea taste is not soaked, and the tea can be changed. Make Wuyi rock tea, the water temperature should be boiling. As a high temperature roasted tea, tea water temperature is too low, how to talk about rock bone flower? Therefore, the whole process adheres to boiling water brewing, and the first 3 cups of tea are not stuffy. If the boiling water in the pot doesn’t boil, heat it up. The first 4 brewing is not stuffy, in order to show the best flavor of rock tea cinnamon, once stuffy, easy to make the tea soup thick, bitter, covering the aroma and taste of cinnamon itself. 6, soup to grasp – do not ignore the cinnamon tea has a sharp cinnamon aroma, and strong taste, therefore, soup time must be mastered. The first 3 soup time should be fast, and the cinnamon should not be soaked in water for a long time. The first 3 bubbles are the taste and aroma of osmanthus flower, and the soup time of the first three bubbles is 10s, 15s, 20s. Starting from the fourth flush, the presentation time can be adjusted appropriately according to the concentration of cinnamon tea. In addition, it should be noted that when the soup is out, the tea soup must be poured clean to avoid affecting the subsequent taste and aroma.
