Brewing step
Prepare tea utensils: tea makers sit quietly and calmly. Put terry towels on the right thigh, put a white towel on the left side of the legs, and put a teaspoon between the square towel on the two sides.
Temperature pot, Wen Hao: boiling hot water into the pot, then pour tea.
Dry jug: hold the jug in the pot with a towel on the towel, water droplets after gently swinging the pot, like the fan, the wrist should be soft, until the kettle water completely dry.
Set tea: Hand tea, depending on the degree of drying to determine the length of tea.
Bake tea: After putting tea into the pot, if the tea is tea, it feels like it is not damp, and it can be baked. If it is damp, it can be baked several times. The baking of tea is not about baking on the stove, but baking at the temperature of the water can make the crude tea and musty taste disappear. There is a sense of freshness, and the flavor rises and the taste quickly overflows. (The teapots used by Chaozhou type must have good sealing properties. Breathing holes should be able to ban water. When baking tea, wet joints can be used first to prevent water from seeping when flushing.)
Wash the cup: When the tea is flooded, pour the water from the teacup into the cup.
Flushing water: After baking the tea, lift the pot from the pool, wrap it with the pot cloth, and shake it so that the inside and outside temperature of the pot is evenly matched. Then put the pot into the tea pool and pour the appropriate temperature water into the pot.
Shake the pot: After the flush is full, quickly lift it up. As for the tablecloth, hold down the air hole and quickly shake it from side to side. Its intention is to make the amount of tea leachables even. If the first bubble is shaken four times, the second bubble and the third bubble are sequentially reduced by one.
Pour tea: After shaking the pot hole, pour it into the sea of ​​tea. After the first tea soup is poured, it is wrapped with cloth and shakes vigorously to make the inside and outside of the kettle evenly moist. The number of shaking kettles is the opposite of the number of shaking. The first bubble shakes less and shakes, but shakes backwards and shakes more.
Cup: Chaozhou style to three bubble up, the requirement is that the three bubble tea soup must be the same, so in the process of tea can not be distracted, three bubble is completed, it can be relieved to drink with the guests cups.
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