2. Setting: pouring the tea leaves to be brewed into white paper as required, and gently shaking to separate the coarse tea from the fine powder; If a small sieve is prepared, it can also be used to directly filter and separate fine powder and coarse tea into the pot, which saves the step of putting tea.
3, tea: first put the fine powder into the pot, then put the coarse tea, and finally put the complete tea type on the top, the intention here is to avoid the fine powder blocking and hinder the outflow of tea soup.
4. Making tea: When making tea, pour the kettle into the teapot continuously and slowly at the high edge, so that the tea leaves roll in the pot like Tai Chi, forming a cycle. At this time, we assume that oolong tea with frozen top is brewed, so the water temperature injected into the teapot at this time should be between 90- 100 degrees; If the brewed tea is half-cooked or raw, the temperature at this time is preferably 80-90 degrees.
5. Tea washing: At this time, there are actually two steps to make oolong tea. One is called scraping: gently scrape off the foam floating on the surface of tea soup with a lid. The other is tea washing: after about 3 to 5 seconds, pour the tea soup into the fragrant cup. In fact, the purpose of the two methods is the same, both of which are to remove dust and dirt on the surface of tea leaves. We recommend washing tea, which is more orthodox.
6. Wash the cup: after washing the tea, make the tea again, then cover the lid, pour boiling water on it, and wash the teacup for use by the way, so as to raise the temperature of the teacup and keep the tea soup hot and fragrant.
7. Tea pouring: At this time, it is assumed that we are brewing Wuyi Rock Tea Narcissus Tea, which is biased towards cooked tea, so we can pour tea after standing for 40-60 seconds, which is easy to suffer if it takes too long. After that, the standing time of each bubble is added with 10-20 seconds, for example, 60 seconds for the second bubble and 70 seconds for the third bubble. Tea is usually poured by pressing the lid with your index finger, holding the handle with your thumb and middle finger, and slowly pouring it into the cup. At this time, you should pour it into each cup in turn, first pour half a cup, and then pour it back and forth to eight points. This is called "Guan Gong City Tour". If the technique is exquisite, there should be nothing in the pot at this time, only a few strong teas left. At this time, pour these strong teas into the cups, which is called "Han Xin's point soldier".
8. Tea tasting: Usually we hold the rim of the cup with our thumb and forefinger, and the middle finger touches the bottom of the cup. If you don't usually drink tea, you can avoid using your middle finger to avoid being burned. When you lift the teacup, you should first observe its color, then smell its fragrance, and then take a sip, so that you can enjoy the pleasure of tasting oolong tea.