spare parts
Main brewing vessel : Gaiwan (lidded bowl) or A well-ventilated Yixing clay teapot (suitable for aged teas or teas that require aroma concentration).
Fairness cup : Glass is preferred, as it makes it easy to observe the color of the soup.
Tea tasting cup : A small cup made of porcelain or earthenware, which is conducive to concentrating the aroma.
Auxiliary tools : tea needle (for disassembling compressed tea), tea scoop, tea towel, etc.
Tea and water
Awakening the tea (rinsing the tea): Activating the activity of aged tea . Quickly pour in boiling water, submerging the tea leaves, and immediately pour it out. The purpose is to awaken the tea cells and release the aged aroma on the surface.
Brewing steps :
1-3 infusions: The steeping time should be controlled within 5-8 seconds. The key is "quick infusion" to avoid extracting too much bitterness and astringency, highlighting the early sweetness and light aged aroma, and producing a clear, golden-yellow tea liquor. When pouring water, you can pour it from a high position (15-20cm) to allow the water flow to impact the tea leaves and further stimulate the aroma.
4-8 infusions: Extend the steeping time to 10-15 seconds. This is the stage when the flavor is most complete, and the unique honey aroma and wild mountain flavor of Yiwu ancient trees will gradually appear.
9. After steeping: a light steeping is required, with the steeping time gradually increased by 5-10 seconds for each subsequent steeping.
Water : If you don't know much about the water used for brewing tea, just choose qualified purified water. Do not use alkaline mineral water.
(Commercially available mineral water and spring water vary in quality due to different water sources and water quality indicators. So-called "high-quality mineral water" is likely to cause loss of functional components and inhibition of aroma in tea.)
Amount of tea leaves : 5-8g of tea leaves in a 100-150ml container (tea to water ratio of approximately 1:20; strength can be adjusted according to personal taste).