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春茶之冲泡篇 茶叶的冲泡技术包括三个要素: 1.茶叶的用量 茶叶种类繁多,茶类不同,用量各异。如冲泡一般红、绿茶,茶与水的比例,大致掌握在1:50-60,即每杯放3克左右的干茶,加入沸水150-200毫升。如饮用普洱茶,每杯放5-10克。如用茶壶冲泡,则按容量大小适当掌握。用茶量最多的是乌龙茶,每次投入量几乎为茶壶容积的1/2,甚至更多。其次,茶叶用量还与消费者的饮用习惯和年龄层次有着密切的关系。
Brewing of tea The brewing of tea includes three elements: 1. The amount of tea A wide range of tea, different types of tea, the amount of different. Such as brewing general red, green tea, tea and water ratio, roughly controlled at 1: 50-60, that is about 3 grams per cup of dry tea, add boiling water 150-200 ml. Such as drinking Pu’er tea, put 5-10 grams per cup. Such as teapot brewing, according to the size of the appropriate grasp. The amount of tea is the most Oolong tea, each volume is almost half the volume of the teapot, or even more. Second, the amount of tea is also closely related to consumers’ drinking habits and age levels.