It is not easy for everyone to make good Pu-erh tea

As the saying goes the: "aged wine new tea", while the the fresh of tea leaves, the green tea the appearance of dry, and color and luster emerald green or dark green, leaves table Guangrun. The shiny black tea black, the smell of tea, no nausea, enzymes Chen taste. If purchased in the market, the best can directly open the soup, such as buying a packet of tea will have to watch the production date, in order to maintain quality. Lesson: tea contains ingredients with human health. Since ancient times, a lot of monuments and ancient medical books have medicinal value of tea and tea fitness exposition. "Shen Nong's Herbal" description: "Shen Nong tasted a hundred herbs, case of 72 drugs, a solution of tea." Shen Nong tasted a hundred herbs the legend, on the development and use of tea has a long history. Mr Lam Kin--liang according to ancient books to historical records classification.  Pu-erh tea is a kind of art.

Fresh leaf tea oxidase at high temperatures crank up the destruction of, inhibit the oxidation of polyphenols, in order to save the green, and the formation of the quality characteristics of green tea green soup green leaves. If you crank up, will make the green tea to produce red leaves stems, and lower quality. Therefore, green tea, also known as non-fermented tea (raw tea). As noted in the fixation methods in the manufacturing process is divided into the steaming green and Roasted two. As noted in the dry and the different ways in the manufacturing process is divided into: Roasted Green Tea. The use of high-temperature fixing Guo Chao and Guo Chao dry green tea Roasted Green Tea. Hongqing green tea. The fresh leaves through fixing, rolling, and then dried green tea Hongqing green tea. Sundried green tea. After fixation, rolling after fresh leaves, sundried green tea known as daylight-dried green tea. Such factors should be controlled well to make good Pu-erh tea.

The tea cup is not only shape features, the color should be advised to tea, and pay attention to the tea cup size, wall thickness, extent, the cup of the arc characteristics. Small cup of the tea cup, especially Kung Fu Tea, should rope Duanbei have a sense of stability, comfortable taste the tea. "Feeling" requires the promotion of the other tea, such as the teapot lid knob pot handle should also be reasonable shape, feel good. Tea utensils, where used in the tea, the main apparatus of the tea, in general, insulation requirements, only matching the thermal insulation performance, thermal characteristics to meet the requirements of the tea utensils, and also is the master of the insulation cooling characteristics of the apparatus in order to ensure tea the whole process is perfect. Excellent thermal conductivity such as stainless steel products, fast heating, cooling, fast and easy hot. Color of Pu-erh tea is attractive.

Place the proportion of tea: tea and water is usually 1:50 or according to individual needs. Infiltration: pour 3/4 water (water temperature is 90C ° or so), let the tea leaves in water infiltration, so that shoots water swelling, slowly stretch, easy soluble substances leaching out exhibition fragrance. This is the most rich aroma when the entire brewing process. Brewing: portable kettle red high-low pour repeated three times, using the momentum of the water to make tea in the flip up and down in the water, to promote the tea evenly flush cup capacity seventh of the left and right, which means "seventh of tea, one-third situation" . Tea: tea, head to smell the tea, tours tea concept of color, you can see the mist misty cup, tea, Tang Chengqing green, tender shoots absorbed into flowers, slim, flag gun staggered, flip up and down Quercus serrata classification. These elements of making good Pu-erh tea have to be considered.

A certain amount of mineral salts, trace elements or carbon dioxide gas, under normal circumstances, its chemical composition, flow, temperature and other dynamic indicators within the natural fluctuation range is relatively stable. Compared to mineral water and pure water, mineral water rich in lithium, strontium, zinc, bromine, iodine, selenium, and silicic acid and other trace elements, mineral water for drinking to help the body's intake of these trace elements, and regulate the body's acid-base balance. However, drinking mineral water should be individualized. Due to the different origin of mineral water, which contains trace elements and minerals, a lot of mineral water contains more calcium, magnesium, sodium and other metal ions, is a permanent hard water, although the water is rich in nutrients, but for tea effects and poor. Quality of Pu-erh teawill influence making the tea.