Cleaner
Before drinking black tea, no matter what drinking method is used, you must first prepare a tea set, such as a pot for boiling water, a cup or cup for holding tea, etc. At the same time, you need to use clean water to clean them one by one to avoid contamination.
Measure the tea into the cup
Put only 3-5 grams of black tea per cup, or 1-2 bags to make tea. If brewing in a pot, add an appropriate amount of tea to the teapot and immediately pour boiling water. The water temperature should be maintained at 90 to 100 degrees. At the same time, scald the teapot and teacup with hot water. This procedure is called a warm pot (cup).
Boil water and make tea
After the equivalent tea is poured into the cup, then the boiling water is poured. If it is a high-end black tea, then it is advisable to choose a white porcelain cup to observe its color. Usually flush until it is 80% full. If boiling in a pot, then the water should be boiled first, and then the tea ingredients should be added.
If boiling in a pot, put in the tea leaves, inject hot water, and cover the lid of the pot, so that the aroma and taste of the black tea can be fully released in the hot water. Soak the small leaves for about 2 to 3 minutes, and leave the larger leaves stuffy for 3 to 5 minutes. When the tea leaves bloom, sink to the bottom of the pot, and no longer roll, you can enjoy them. [8]
Drinking skills
Smell the fragrance and see the color
After brewing black tea, usually after 3 minutes, you can first smell its aroma and then observe the color of the black tea soup.
Drink and taste
When the tea soup is hot and cold, you can raise a glass and taste it. If the black tea you drink is a strip tea, it can generally be brewed 2-3 times. If it is a broken black tea, it is usually brewed only once; if you brew it a second time, the taste will appear weak. [8]
Precautions
New tea is not the newer the better. Improper drinking can easily hurt the stomach. Since new tea has just been picked and stored for a short time, it contains more unoxidized polyphenols, algens and alcohols. These substances do not have much effect on healthy people. However, for patients with poor gastrointestinal function, especially those who have chronic gastrointestinal inflammation, these substances will stimulate the gastrointestinal mucosa, and people with poor gastrointestinal function are more likely to induce gastrointestinal diseases. Therefore, new tea should not be drunk more, and new tea that has been stored for less than half a month should not be drunk.
New tea also contains more caffeine, active alkaloids, and a variety of aromatic substances, which can also excite the central nervous system. Patients with neurasthenia, cardiovascular and cerebrovascular diseases should drink it in moderation, and it is not advisable to drink it before bed or on an empty stomach.
Do not take medicine with tea; do not drink tea within 1 hour before and after taking medicine. Ginseng and American ginseng should not be eaten with tea. Avoid drinking strong tea to hangover; do not drink tea before meals; do not drink tea immediately after meals; girls avoid drinking strong tea.
quality review
review principles
“General-purpose tea sensory evaluation” method. Trade evaluation of tea should be based on which set of standards the production area belongs to, and the appearance and tenderness of the leaf bottom should be evaluated against the standard sample, while the aroma, taste and color of the tea soup are not based on the old sample. Some tea producers do not mark the grade, but only mark the tea number or price. When encountering such tea leaves, you should first look at whether it is a large leaf species or a medium and small leaf species, and then refer to the grade of the standard sample. With the grade, there is a concept of quality and price.
For the evaluation of famous and high-quality tea, there is no need to refer to the standard sample, and the evaluation and score can be based on the actual quality of the tea. If the quality inspection department samples the inspection in the market or at the factory, the corresponding standard sample must still be used as the basis.
Black Tea Review
Qi Hong Gongfu
The quality characteristics of “Qi Hong” are fine and tight in appearance, good seedling edge, dark and oily in color, bright red in soup, rich in aroma with sugar aroma, mellow and sweet in taste, and red and soft at the bottom of the leaves. The review of “Qi Hong” Mao tea and refined tea, on the basis of comparing standard samples at all levels, focuses on the tenderness and firmness of the stripes. The body is loose and light, the color is dry and gray, the soup is light (red), the aroma is rough, the taste is thin and astringent, and the bottom of the leaves is green and dark, which is the characteristic of low-grade products. The “Qi Hong” produced in the same season has good tenderness, dark color, soft fragrance and good quality; the soup color and leaf bottom of summer and autumn tea are relatively red and bright, but the freshness and alcohol of the fragrance are not as good as that of spring tea, and the overall quality is worse than that of spring tea.
Dianhong Gongfu
Dianhong Gongfu is produced in Dianhong, Yunnan. Its quality characteristics: brown in color, plump and golden in appearance, bright red in soup color, rich in aroma, mellow and sweet in taste, soft in the base of leaves, bright in red. “Dianhong” tea has high polyphenol content, strong and brewing taste, and still has tea flavor after 3 brews. The review of Mao tea and refined tea is based on standard samples, and the tenderness is the key point. Tenderness is an objective standard for the inherent quality of Dianhong. On the basis of tenderness, the clarity of its refined tea is also very important. The first and second-level teas show buds, and should not contain tea stems and simple tablets.
Zhaoping red gongfu
“Zhaoping Red” Quality characteristics: dark color, golden hair exposed, sharp aroma, red and bright soup color, mellow and sweet taste, red and bright at the bottom of the leaves. Specification grade [9]
Chuanhong Gongfu
The appearance of the strips is fat, round and tight, showing golden hair, the color is black and oily, the internal aroma is fresh with withered sugar aroma, the taste is mellow and fresh, and the soup color is strong and bright. The bottom of the leaves is thick and soft red.
Minhong Gongfu
Minhong Gongfu tea is the collective name of Zhenghe Gongfu, Tanyang Gongfu and Bailin Gongfu, all of which are Fujian specialties.
① Zhenghe Gongfu: Produced in Zhenghe, Fujian, it is divided into two types: big tea and small tea according to the variety. The big tea series is made of Zhenghe big white tea, and the small tea series is made of small leaf species. Zhenghe Gongfu is divided into two types: big tea and small tea according to the variety. The big tea series is made of Zhenghe big white tea, which is the top grade of the three major Gongfu teas of Minhong. The appearance is tight and fat, the color is dark and moist, the internal soup is red and strong, the aroma is high and sweet, the taste is strong, and the bottom of the leaves is fat and red. The small tea series is made of small leaf species, the strips are fine and tight, and the fragrance is like Qihong, but it is not long-lasting. The soup is slightly light, the taste is mellow Zhenghe Gongfu takes big tea as the main body, promoting its advantages of strong flavor, and appropriately spelling it with high-fragrant small tea. Therefore, the high-level Zhenghe Gongfu is particularly well-proportioned, revealing his heart, and has a good fragrance. [10]
② Tanyang Gongfu: Tanyang Gongfu is widely distributed, mainly producing Fu’an, Zherong, Shouning, Zhouning, Xiapu and northern Pingnan in Fujian. Among them, “Guiling Black Tea” produced between Chaling Village and Chaping Village at the junction of Shouning and Zhouning is the top product in Tanyang Gongfu.
③ Bailin Gongfu: Mainly produced in Fuding, Fujian, it belongs to the small-leaf black tea. Bailin Gongfu tea is a small-leaf black tea, the general Bailin Gongfu, the shape is slender and curved, the velvet is more like a granular pom-pom, the color is yellow and black, the inner soup is light and bright, the aroma is pure and fragrant, the taste is clear and sweet, and the bottom of the leaves is bright red and yellow.
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