Rock tea, as one of the famous traditional Chinese teas, is loved by tea lovers for its unique flavor and rich taste. However, it is not easy to make a cup of aromatic and full-flavored rock tea. Next, we will explain in detail the correct way to brew rock tea, so that you can easily enjoy this treasure of tea at home.
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Choosing quality rock tea
To make good tea, you need good tea leaves first. Rock tea is mainly produced in Wuyi Mountain, Fujian Province, with "Dahongpao", "Narcissus", "Cinnamon" and other varieties of the most famous. When choosing rock tea, pay attention to the color, aroma and shape of the tea leaves. High-quality rock tea is dark and moist in color, with a strong and long-lasting aroma, and complete and uniform leaves.
Preparing tea making equipment
Brewing rock tea requires some specific utensils, mainly including: teapot (purple clay pot is recommended), teacups, fair cups, tea strainers, teaspoons and tea plates. Purple clay pots have good air permeability and heat preservation, which is ideal for making rock tea.
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Mastering the quality and temperature of the water used to make tea
The quality of water has a great impact on the taste of the tea, and it is best to use mineral water or purified water. The temperature of the water used to brew rock tea is usually between 95°C and 100°C, which may vary slightly for different varieties of rock tea. High-flame rock teas such as Dahongpao can be made with boiling water at 100°C, while Narcissus and Cinnamon can be made slightly lower, at around 95°C.
Correct amount of tea
The amount of tea thrown into the rock tea should be moderate. Generally speaking, the amount of tea thrown into the Zisha pot is between 1/3 and 1/2 of the pot's capacity. If it is a 150ml pot, put about 8-10 grams of tea. If the amount of tea is too much, the tea broth will be too strong; if it is too little, it will be too weak.
Tea Wake-up and Tea Washing
After pouring the tea, use a small amount of hot water to moisten the tea leaves and pour it off quickly, this is the "wake up tea". This is the "wake up tea", which can awaken the aroma and flavor of the tea leaves. Then, the tea is "washed", that is, it is quickly brewed with hot water and poured out, so as to remove the impurities on the surface of the tea leaves.
Formal brewing
After washing the tea, it is ready to be formally brewed. When filling, slowly inject hot water along the wall of the pot to allow the tea leaves to fully stretch. The brewing time for rock tea is usually short, the first brewing time is about 10-20 seconds, after that, each time increase 5-10 seconds. The exact time is adjusted according to individual taste and tea condition.
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Splitting and Tasting Tea
The brewed tea broth is poured into a fair cup and then divided into smaller teacups. This ensures the consistency of the tea in each cup. When tasting the tea, first smell the aroma, then look at the color, and finally take a small taste. The aroma of rock tea is complex and varied, with a mellow mouthfeel and a long-lasting sweet aftertaste.
Attention to detail to enhance the tea ceremony
Brewing tea is an art, details determine success or failure. In the process of making tea, we should pay attention to keep the utensils clean, and inject water steadily and accurately to avoid splashing. Brewing time and number of times to be flexible to adjust, according to the degree of tea brewing and personal preferences properly adjusted.
Methods of storing rock tea
Rock tea is not easy to store improperly, easy to lose the original aroma and flavor. When storing, it should be placed in a dry, light-protected, odor-free environment, and is best kept sealed. You can use tin cans, clay pots and other professional tea storage jars, or you can use food-grade plastic bags sealed and placed in the refrigerator.
Through the above steps, I believe you have mastered the basic method of making rock tea. As long as the heart to experience, each cup of rock tea can bring you different surprises and enjoyment. Come on and try to make a cup of your own rock tea with your heart!
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