The tea leaves of Mengding Ganlu are slender and rich in tea hairs, and the soup color is yellow and blue, clear and bright. In order to fully demonstrate the quality characteristics of Mengding Ganlu, we need to master the correct brewing method and precautions.
As Mengding Ganlu belongs to the high quality alpine green tea, it is very suitable to adopt the "upward casting method".
Step 1: Warm the cup
Choose a glass cup for brewing, you can better observe the stretching changes of the tea leaves and feel the clarity and transparency of the tea broth. Use hot water to scald the wall of the cup first, not only high temperature cleaning, but also better stimulate the aroma of tea.
Step 2: Fill with water
Fill the glass with boiling water at 75-85℃ (mountain spring water, purified water or well water is recommended). As Mengding Ganoderma is made from delicate buds and leaves, overheated water may result in scalding and affect the taste.
Step 3: Pitching Tea
It is generally recommended to use about 3-4 grams of Meng Ding Ganlu for brewing, and the ratio of tea to water should be controlled at 1:30, and novices can use electronic scales to be more accurate.
Step 4: Resting
Steep for 3-4 minutes, wait for the tea leaves to sink and spread out; the bottom of the leaf is complete and full, the color is tender and bright, and the aroma is light.
Step 5: Sip Tea
Taste the flavor of Mengding Ganlu, a good Mengding Ganlu will not have a bitter taste, but only make the bottom of the tongue, the sweet aroma, can not stop.
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