Five Water Injection Techniques When Making Tea

Update:11 Mar 2022

  Tea is very inclusive. The simplest cup, just grab a handful of tea leaves and brew it with water, this is a cup of tea, but tea is extremely picky, and different people and brewing techniques will affect the final tea soup. The taste, some people brew tea is warmer, while some people brew tea is more pungent, more violent, as the saying goes, this tea taste is too strong, too strong. Today, I will introduce to you 5 common water injection methods when making tea.

  1. Fixed-point low pour

  Loose tea: When brewing loose tea, pour water slowly and thinly along the inner wall of the bowl or where there are no tea leaves. At this time, the substances contained in the tea leaves are slowly released, so that the brewed tea has a soft taste. The tea soup is delicate. Suitable for those who like to drink soft-tasting tea.

  Pressed tea: If you brew block tea, you need to pour water on the tea leaves. At this time, the tightly knotted tea can be easily stretched out slowly, and the tea soup tastes more mellow, but it will not be very irritating.

  Key point: The key point of this water injection method is that it needs to be poured gently and low, not rushing.

  Suitable tea: pressed tea, black tea, dark tea.

  Five water injection techniques when making tea

  2. Fixed-point high-rush

  This water injection method is the opposite of low pouring. It requires high flushing. Along the inner wall of the bowl or where there are no tea leaves, set high flushing. At this time, you can see the tea leaves rolling up and down in the hot water and dancing. On the one hand, you can experience the tea brewing. On the other hand, it can better stimulate the aroma of tea leaves, and the tea soup tastes more full and mellow.

  Key point: This method of water injection must not be directly poured on the tea leaves, which will easily affect the taste of the tea soup.

  Suitable tea: Oolong tea, high-flavor black tea.

  3. Fixed-point rotary punch

  At this time, the kettle should be at a 45-degree angle to the inner wall of the gain, and the water should be filled at a fixed point. At this time, the water flow will rotate like a vortex. At this time, some strip-shaped and leaf-shaped tea leaves that are not evenly arranged will be neatly arranged under the rotation of the water flow. The content of tea leaves will be released more evenly, and the taste of tea soup will be more uniform, rich, and harmonious.

  Suitable tea leaves: bar-shaped oolong tea, leaf-shaped black tea.

  Five water injection techniques when making tea

  4. Fixed-point fumigation

  When the tea leaves float on the inner wall of the bowl or where there are no tea leaves, the tea leaves will slowly emit an aroma through the heat of hot water. At this time, the tea brewed will be sweeter and smoother, and the freshness will be higher.

  Suitable tea leaves: some relatively delicate, high-grade, and fresh tea leaves, such as new white tea or high-grade China green tea, etc.

  5. Coverage

  In this way, do not inject water at a fixed point, but inject water in the way of N or M, and cover all the tea leaves in the hot water, which can make the tea and the tea water come into contact with each other in a wider range, and the brewed tea tastes more harmonious and rich.

  Suitable tea leaves: relatively light tea leaves, or pressed teas that are difficult to brew.

  Many factors affect the taste of brewed tea. Different environments and different people make the tea taste different. Even if it is the same type of tea, if two people brew it in the same environment, the taste will be different. This is the brewing technique.