The art of making tea

The art of making tea
This article from the Beijing conference tea delivery service, www.si110.cn/
Tea is the national drink of the Chinese nation. It in Shennong, smell in Luzhou, the Duke of Zhou, Hing in the Tang Dynasty, flourished in the Song Dynasty, the origin in the Ming and Qing Dynasties. Tea is a kind of dessert drink tea in the process of development in the. Tea tastes, fine appearance, shape, small amount, high quality, rich variety, is the main food, tea. Tea not only for food, more flavor carrier. It has a rich connotation, in the long process of development, forming a many patterns of different types of tea with different styles of tea varieties. In and the mix of tea, pay attention to the harmony of tea and tea collocation, pay attention to the effect of tea flavor, pay attention to the tea to the geographical habits, reflect the cultural connotation of tea etc. factors, thus creating the collocation art of tea and tea in China.
A, pay attention to the effect of tea flavor
Leisure time to drink tea, tea collocation principles can be summarized into a small formula, namely; sweet with green, red, melon seeds with oolong acid. The so-called sweet with green: Sweet collocation Green Tea to drink, as with all kinds of sweet cakes, pineapple cakes with tea to have ornamental Green Tea.
Compared with tea and traditional snacks, more beautiful, pay attention to the color and shape of tea, tea exquisite ornamental. For example: Crystal Butterfly dumplings, desire language also ashamed like crystal clear until the dumplings steamed deft in shark fin needle; butterfly to be;, lifelike, is wonderful pen. Coriander; keep patrons when vegetarian fillings across the transparent thin skinned colorful, pleasing to the eye, for example: traditional tea fresh shrimp dumplings in a small and exquisite bamboo steamer, glittering and translucent and bright, fresh shrimp exposed shy pink, faintly visible, the entrance is flexible and elastic, due to the stuffing to add the horseshoe mud into, so in the shrimp slippery resides the crisp, it seems especially for the spring in shrimp based innovation; Lvyin rabbit dumplings with meat, shrimp, such as fillings, converted into a small white rabbit shape with ham for eyes, and then at the bottom of the wobble plate, like a group of small white rabbit in the grass play
Have a taste of tea /
Tea tasting is chewing slowly, carefully taste, so as to be very rich taste of tea. For example: Li Hong; BBK & is made of litchi Black Tea Decoction mixed chestnut powder tea, red and white, folds. Put some tea, chestnut flour, sugar and condensed milk mixed into milk paste, the rest of the tea and sugar, starch boiled tea paste, the two paste layered steamed, frozen with mould seal carved into various shapes. Chew, cool and smooth, elegant litchi Black Tea flavor linger in the mouth, with a cup of Black Tea, long aftertaste. Another example: durian cake, the pastry as thin as onion skin, slightly brush the surface of edible vegetable oil, sprinkle a few grains of sesame seeds, gently bite open the thin outer shell, like to eat a Durian just peel, durian unexpected, rich flavor on the tip of the tongue appearing, the durian concentrated fresh is exactly the durian crisp Wonderland. Volume and Dragonball flower tea crisp fried and dragon Xiang Ma, with glutinous rice bag with lean meat, shrimp, carrots and other fillings rolled into; day; shape, then brush on egg, sesame and Dragonball flower tea, in the pot fried until golden brown and tea is embedded in the skin, bits and pieces, crisp fragile, let lips Liuxiang.
Tea should have diversity,
Because of a great variety of Chinese tea, taste a variety. Is in terms of local flavor, in our country there is the Yellow River Jinglu flavor, northwest flavor, flavor of the Yangtze River Basin of the Su Yang, Chuanxiang flavor, Pearl River Basin of Guangdong and Fujian flavor, in addition to the northeast, Yunnan, Guizhou, Hubei, Henan and ethnic flavor snacks. Tea of choice space greatly in; dry rare collocation, flavors; the general guiding principles can spring rolls, and fried dumplings, dumplings, dumplings, steamed buns, dumplings, steamed buns, homemade bread, white fungus soup and other traditional heart of any point a number of options, can also be used due to the different varieties of tea and innovation of tea varieties. For example: tea jelly, jelly carefully transferred, black tea, green tea, jasmine tea, oolong tea, is made, and does not add pigment, preservative, unique taste, is pure natural health food. In addition to tea seeds, tea candy etc..
Two, pay attention to the local tea habit
Regional tea is mainly due to a diet. For example: the southern region of Fujian province and Guangdong Province Chaoshan area like to drink tea a lot of effort. Soak the tea to pay attention to the strong, sweet, so they must be accompanied by a small snack. These small snacks rather pay attention, not only taste delicious and refined appearance elegant, large but such as moon cake the size of a small, mainly velvet mung bean pie, coconut cake, bean cake, etc., and has the characteristics of Minnan; taro jujube; it is made from taro steamed first made of mud, and then add some seasoning, frying oil, crisp outside pine, sweet and delicious. There are also a variety of puffed food and candied fruit. Usually the family, friends of tea, taste, enjoyable. The person is a cup of tea Guangdong; two; namely, a cup of tea, plus two snacks. Clean drinking tea, other seasoning preparation, both tea without losing the fullness.
Another example: there are many old Beijing teahouse, the teahouse is different from the south. Old Beijing Tea Museum is less, and the book tea is very popular, tea is only supportive, listen to storytelling is the main, so the tea when tea multi seeds and other snacks, it is arbitrary. However, there is in Beijing called a teahouse; red furnace Museum; the tea is more the system, mainly influenced by the Qing court culture, tea with roasted potatoes