Jin Junmei is produced in Wuyishan National Nature Reserve in Fujian Province. It is currently the most high-end black tea on the market. Its taste has a complex floral and fruity aroma, honey aroma, and alpine charm. It has a fresh and sweet taste. It also has the functions of refreshing the mind, digesting food and removing tiredness, promoting body fluids and clearing away heat, nourishing the stomach and protecting the stomach. Strengthen bones and other effects. How to make Jinjunmei black tea well is also an important condition for tasting Jinjunmei. So let’s take a look at how to brew Jin Junmei to make it delicious.
1. Steaming the teapot:
We need to boil the teapot with boiling water before soaking it. First of all, this can remove the odor in the teapot; at the same time, heating the teapot also helps to volatilize the tea. fragrant. The spouts of the teapots used to brew Jin Junmei are small, so we need to put the tea leaves into the tea lot first, and then pass the tea lot to the guests to let the guests appreciate the appearance of the tea leaves, and then use a teaspoon to put the tea leaves in the tea lot. In the pot. The amount of tea Jin Junmei pours is one-third of the pot.
2. High brewing:
When brewing tea, raise the kettle and pour water from a high point, so that the tea leaves can roll and spread in the pot. In order to fully brew the tea flavor, the impact of water flow is used to fully infiltrate the tea leaves, which is commonly known as "high brewing".
3. Low foam:
Pour the brewed tea soup into the tea cup. At this time, it is better to place the teapot spout lower than the distance between the tea cup and the tea cup to prevent the tea soup from being filled with water. The fragrance is distributed, commonly known as "low foam". Usually, when making tea, mix the first tea soup and the second tea soup in the tea cup, which will taste better; mix the third tea soup with the fourth tea soup, and so on.
When we make Jinjunmei tea, it is best to wake up the tea. The specific method is to directly scald the boiling water into the kungfu bowl, that is, scald the teapot first, and then put the dry tea into the hot pot. Inside the teapot, close the lid and shake it to let the heat from the teapot wall stimulate the aroma of Jinjunmei. Then, when you open the lid, you can smell a clear and pleasant natural nectar aroma. The best water for making tea is pure water, and the water temperature should be above 95 degrees. The tea soup will come out faster in the first brewing time, and the time will be increased gradually until the tea soup is golden and clear.