Tea Art

How to brew a pot of Hunan Guzhang Maojian? It is not only a technique, skill, but also the accumulation of experience of tea drinkers. It is fully demonstrated through proper brewing.

Guzhang Maojian

Guzhang Maojian's tea, tea, and tea customs have enabled the drinker to cultivate his sentiments, physical and mental pleasure, and prolong life. Brewing Guzhangmaojian is still an art. It is full of change, full of individuality, and rich in creation, not an immutable "formula." This article talks about the "stunner" that should be noted when brewing Guzhangmaojian, talk about your own opinions and methods, and communicate with readers.

Preparation before drinking tea

Water selection: The relationship between water and tea, the ancients have many insightful views. For example, “Water does not work with tea”, “Tea potency must be made in water, 80% of tea, 10% of water, tea is very good, 80% of water, 10% of tea, 80% of tea”, etc. . Hunan tea is rich in water and many springs. There are also many good springs near Kunming, and the spring water has different characteristics for the display of tea nature: it is obviously fragrant, mellow, sweet, and active; it also has several characteristics. Water selection is generally preferred for cleanliness, freshness, cleansing, non-astringency when making tea, and stable soup color. In Hunan today, many tea people or lovers of tea love to drink water in the wild and use living water to make tea. This is a perfect match for Hong Kong. Fresh springs have a positive effect on improving the activity and aroma of tea. However, in terms of Guzhangmaojian, especially the aged tea, the mountain springs can be used to tea after “watering” the pottery jars. "The effect is better.

Utensils

Selection of utensils: 1, teapot Guzhang Maojian tea utensils Yixing teapot is preferred. The good breathability and adsorption of the teapot help to increase the alcohol content of Guzhang Maojian and increase the brightness of the tea soup. The choice of sand pots is generally ideal for sand and sand adjustment, in order to improve the air permeability. The teapot is relatively loose in volume and facilitates the relaxation of the tea bars and the leaching of the taste. This is exactly the opposite of "Observing small is expensive". Two or three people drink Guzhangmaojian, usually with a 250ml teapot, and people can use 300-400ml teapot for a long time. The new pots just bought are boiled and boiled with tea to remove the “kiln taste” and the earthy taste, and after a period of time (commonly known as “the raising of pots”), the tea is brewed to reach the “pot cooked tea” effect. In addition, Guzhang Maojian can also be brewed using porcelain pots and porcelain bowl tea sets.

2, boiled water nowadays commonly used "spontaneous bubble" boil water, more convenient. If you brew some of the better Guzhang Maojian, you should use a copper kettle or a sand pot to boil water to keep the activity of the spring and raise the water temperature.

3, cups are generally suitable for white porcelain or celadon, in order to watch Guzhang Maojian soup color. Cups should be larger than Kung Fu tea (Oolong Tea) cups, with thick-walled large cups to drink tea, which is not only suitable for Guzhang Maojian mellow sweet characteristics, but also more close to Hunan people's ruthless drinking tea customs.


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