Introduction to the secret of brewing Pre-Ming tea.

Pre-Ming tea is "delicate and tender." To taste its true flavor, brewing is also an art. Below is a detailed introduction to the secrets of brewing Pre-Ming tea.

1. Pre-Ming tea is relatively tender, so when brewing, boiling water should not be used. The temperature is generally controlled between 85°C and 88°C. If the temperature is too high, it will "scald" the tea, damaging the veins and fine hairs of the tea leaves, and causing the loss of nutrients. When brewing, first place an appropriate amount of tea leaves, then pour a little boiling water and shake the cup to moisten the tea leaves. Then, pour water along the edge of the cup. It is best to make the tea leaves tumble up and down while pouring water. The tea can be drunk in about 10 seconds. After the tea cools to a suitable temperature, taste the tea soup in small sips. When about one-third of the tea soup remains, add boiling water again. The second brew has a strong flavor, leaving a sweet aftertaste and endless charm.

2. It is best to use a glass cup to brew Pre-Ming tea. The Pre-Ming tea we usually refer to mainly includes spring tea from Jiangsu, Zhejiang, and Anhui. These areas are the main green tea producing regions in China, where West Lake Longjing, Biluochun, and Huangshan Maofeng are produced. Green tea has strong permeability. If brewed in a purple clay teapot, the tea aroma can easily be absorbed by the purple clay, while porcelain cups are too hard. Only glass is relatively neutral and suitable for brewing green tea.

3. Pre-Ming tea should be stored in the normal temperature layer of the refrigerator to maintain its green color, moisture, and complete strip shape. When brewing, the fine hairs on the tea leaves can be preserved, allowing the unique fragrance to be fully appreciated.

The above is an introduction to the secrets of brewing Pre-Ming tea. We hope it helps everyone understand how to brew Pre-Ming tea correctly.