1. Titian technique
With a high-flushing technique, the water is pulled up and injected to bring in more oxygen to accelerate the content of the tea. Impact the tea leaves, make them tumble, and force out the tea gas, which is hearty. It is suitable for some old black teas and oolong teas with a more domineering fragrance.
2. Tea moisturizing method
Use a gentle stream of water, pour water at a low level, and brew along the wall, try not to tumble and rub the tea leaves, and the soup is gentle. Let the boiled water slowly penetrate the tea leaves, suitable for teas with very delicate buds and leaves such as Maojian, Yinzhen, Jinjunmei, etc.
3. Light first and then heavy
First pour water gently to soak the tea leaves, and then lift the ceramic tea set to a high flush to intensify the combination of the tea soup. There are some old teas in bulk, because the age is long and the tea taste is deep, it is suitable to pour water slowly at this time, wake it up, and then rush out the taste.
4. Fixed-point high-rush
The fixed-point water injection can be gentle and slow, or it can be raised and high, depending on the object. For tea with silver hair, it must be brewed slowly to avoid the tea soup being cloudy. For tea with thick, old and frivolous leaves, it needs to be brewed at a fixed point, using the momentum of the water to spin in the bowl to brew the tea flavor.
5. Soak at will
The way of making tea is actually not that particular, and you don’t need to be too strict about this matter, just drink it happily.