Familiar with tea
Guzhang Maojian in Hunan Province has old and new points, green tea, and ripe tea; fermented tea has light fermentation, moderate fermentation, and heavy fermentation, and tea properties are different. Each Guzhangmaojian has its own unique personality. Only by knowing the personality of the tea leaves, and then through skilled brewing, can the beauty of the tea be displayed. Tea sex determines the choice of tea sets, the amount of tea, the temperature of water, the pace of brewing, and even the choice of water. There are many subtle relationships between tea properties and brewing methods. In terms of the brewing techniques of Guzhang Maojian in Hunan, coarse old tea is different from delicate tea, and green cake is different from cooked cake. Chen tea is different from new tea. Lightly fermented tea is different from heavier fermented tea. “Bitter and bitter†tea (bitter) Taste is different from "sweet end" tea and so on. Therefore, we must conduct a necessary bubble test for a Guzhangmaojian, and familiarize with the tea nature through the test bubble to determine the essentials for brewing.
In practice, we often have such experience: some Guzhang Maojian needs to spend a long time to taste, and some Guzhang Maojian can short time out of soup. This is due to the fact that Guzhangmaojian’s production process and raw materials are at work. Regardless of traditional green tea or artificial fermented tea, the basic raw materials are Hunan green tea. Traditional drying teas are mostly hand-kneaded by tea farmers, and their rubbing time is shorter than that of teas such as black tea and Guanyin tea, and their degree of rubbing is also lighter than these teas. Therefore, tea leaching time is relatively slow. This kind of Guzhang Maojian always gives people the feeling of “a long lasting tea flavor and a long tea rhyme†during the brewing process. Of course, there is also the use of mechanical rubbing to make sun-dried hair tea. This part of tea tastes relatively fast when brewing. In addition, in addition to using a small amount of delicate noodles, Hunan Dazao Guzhang Maojian mostly uses medium-grade tea as the main ingredient, and even has some coarse old leaves. These mature leaves and rough old leaves play an important role in forming the special style of Guzhang Maojian. The leaching of this part of the tea is also relatively slow compared to the fine tea, and it is not suitable for rapid brewing. Judging from the effect of fermentation on the leaching speed of Guzhangmaojian, Guzhangmaojian, which is mildly fermented or moderately fermented, has a leaching rate slower than that of re-fermented or over-fermented tea.
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