[phpbay]taiwan oolong, 200, “”, “”[/phpbay]

Chinese Tea Brewing Instructions

There are four main methods of steeping tea, two conventional and two traditional. Since I am referring only to China loose leaf tea, the principles behind all these methods require a little more explanation for the bridge crossing the tea bags or loose tea. Remember, tea is still always a matter of letting the leaves sit in water and then soak up, so do not be intimidated by all means then written to make a cup of Chinese tea – is still a cup of tea!

The first principle of the fermentation to remember is that the few sheets / pieces / bits / rolls tea that starts with can be used to produce dozens of rounds of tea. How many rounds depends on the type of tea, and often the quality too. Each time a round of beer, tea, called an "infusion". Once the liquid is removed or "decanted" again can be used with hot water again "was reinfused, the creation of another infusion. All these methods of tea to exist as a means for the infusion of tea, decantation, and then pour into cups. The idea is to keep the leaves while sipping tea to withstand more than teas and let out properly follow the taste. For example, if you are planning to take tea alone and make a whole pot for yourself, without the slop of tea, the leaves dropped its full flavor at the first infusion while you drink your first drink! That does not mean settling is 100% necessary, provided that tea drinkers have enough to empty a boat.

How does title = "Oolong"> Oolong Tea

Manual production methods with the support of tradition and craftsmanship.
The production of delicious oolong tea requires the old tradition and exceptional craftsmanship. The tea leaves are collected in the morning on a clear day. Must be collected in compound units by an outbreak three leaves and exposed to the sun. This is the first stage. The second step is to dry the interior to promote fermentation. The most crucial part in the production Oolong tea is when to stop fermentation. Since oolong tea Is fermented to some extent, is called semi-fermented tea. Experience is needed to identify the best time to stop the fermentation, when the leaves are 30% of red, green and 70%. After this, He rubbed repeatedly to generate a good flavor, aroma and texture. Then dried with charcoal. In the final stage, a teacher grades the quality of tea according to taste and characteristics of each lot. China's Fujian Jin Chukou Chayé gongsi (Import and Export Fujian Tea and Tea Association) oolong tea exports to Japan.

Stages productions (China)
– The tea leaves are harvested Hand in units of an outbreak and three sheets of
– First fermentation
– 30% red, green and 70%
– Careful decision on when to stop fermentation
– Generation of the qualities unique to oolong tea
– Coal Drying
– The classification of a tea master
– Export to Japan

In China, tea has historically been used as medicine. Many studies have been conducted until today on the effects of tea. It has been known for some time that tea helps to control obesity and this is common knowledge in China. A Chinese classical pharmaceutical book called Bencao Shiyi (The Compendium of Materia Medica) states, "Drinking Chinese tea for a long time going to a long life to stay in shape without becoming too fat and too heavy. "

A cup of tea in the morning sets the pace of the day. Sitting and talking with some good friends for a couple of rounds of tea makes life worthwhile. Tea Brewing Chinese tea calms me down.Chinese is more than a drink. Indeed, it has become a way of life for many.

[affmage source="ebay" results="90"]Green Oolong[/affmage]