NanJie Southern World 2015 Spring [Old Class Chapter Three Years Chen Puzhen Raw Tea] Zhengzhai 300 Years Old Tree Pure Material Stone Milled Cake 14.1oz/Pie5 Pie by NanJie at My Good Morning Quotes. Hurry! Limited time offer. Offer valid only while supplies last. Brewing: the first five bubbles generally follow the rush, and the sixth bubble can be extended to properly soak the time, try to keep boiling water.
Product Description & Reviews
Brewing: the first five bubbles generally follow the rush, and the sixth bubble can be extended to properly soak the time, try to keep boiling water. If it is a sub-new tea that is aged within seven or eight years, it can be washed in the first five bubbles with a hand-bubble and then pause for 5 seconds. The sixth bubble is directly brewed with boiling water or iron kettle boiling water. It should be noted that when the first five or six bubbles are brewed, the pause time between each tea should not be too long, generally not more than 2 minutes. If the interval is too long, the soaking time of the next bubble can be shortened accordingly.
Features & Highlights
- Tea: Old class Zhang raw tea is generally given a ratio of 8 grams of tea to 100 ml of water. Squeeze the tea into the size of the nail cover, the thinner the better; the loose tea will go with the flow, try to keep the dry tea shape
- Run tea: Raw tea is generally used to run the tea once, pressing the tea for 20 to 30 seconds to get out of the water, and the tea time is a little shorter. Raw tea can be moderately blistered before running the tea. The dry tea is placed in the teapot, and the pot is washed with boiling water to increase the pot temperature and dispel the smell of dry tea in the pot.
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