Nanshan Shoumei tea brewing method

brewing method


1, equipment: the Nanshan Shoumei brewing utensils one by one to the stage.

2. Prepare water: Pour boiling water in a glass jug for use.

3, view of water: take the Huangpu River source water, high red in the water bottle, then insert the white tea leaves, springs clear, branches floating in the water, give people a dynamic.

4, to appreciate fresh leaves: Nanshan Shoumei fresh leaves resemble orchids, white leaves, green veins, fresh green.

5, warm cup: pour a little boiling water in the tea cup, Miss Tea Lady hands cups, turn the spin down after the water fell to Meng.

6, home tea: use a teaspoon to take Nanshan Shoumei a little placed in tea, and then put 3 grams of white tea into each cup.

7. Infusion foam: lift the brewing kettle and pour the water into the cup along the wall of the cup. The amount of water is about one-fourth of the cup. The purpose is to infiltrate the tea leaves to make it develop.

8, Yun tea away incense: left hand care cup bottom, right hand cup, the tea cup gently turn clockwise, so that the tea further absorb water, aroma full play, about 0.5 minutes away.

9, brewing: brewing when using the spin water injection method, you can appreciate the tea in the cup up and down rotation, add water to control about the cup of the two cents is appropriate, after brewing quiet put 2 minutes.

10. Feng Tea: The newly-cut Nanshan Shoumei was delivered to the guests with a tea tray.

11, tea: drink Nanshan Shoumei first smell incense, and then look at the color of the soup and the cup floating upside down in the shape of a white jade transparent leaves and then small mouth to drink, sweet aftertaste, mouth fragrant.

12, view of the end: Nanshan Shoumei different from other tea, in addition to its taste and fresh alcohol, aroma of the elegant, Ye Zhang's transparent and green stem veins is its unique characteristics. At the end of the view, you can see the beautiful posture of the brewed tea in the floating plate.

13. Retrieval: Guests will leave after the tea is served, promptly reap the rewards, and send greetings to the guests.


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