如何泡茶的,用英语来概括
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发布时间：2022-04-26 23:50
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时间：2022-06-20 11:09
1, hot pot:
Before tea in hot pot with boiling water, one can remove the peculiar smell in the pot; and a hot pot can volatilize tea.
2, home tea:
General tea kettle spout of the teapot is smaller, the tea into a tea, this time will pass the guest of the tea, the tea appreciation appearance. And then a teaspoon to tea tea dial into the pot, tea amount to one-third the pot.
3, warm cup:
Hot pot of hot water into the tea cup, then warm cup.
4, Gao Chong:
Brewing tea for Gotti kettle, water from the high bet, make tea in the pot rolling, spread out, to more fully out of the bubble tea flavor, commonly known as "high impact".
5, low foam:
Bubble the tea can be poured into the tea cup, a spout of the teapot and tea cup distance at this time, with low is better, so as to avoid the aroma of tea in the invalid sporadic, commonly known as "bubble". Generally the first tea soup and the second tea soup mix in the tea cup, effect is better; the third bubble tea and the tea soup mix, and so on.
6, tea:
The tea tea again into the cup, tea cup with full seven degree.
7, King tea:
Place the tea cup with the cup holder in front of the guest.
8, Wen Xiang:
Tea before, need to view its color, smell its fragrance, can taste the taste.
9, tea:
"Goods" three mouth, a cup of tea for three taste and before tea, looking for watching tea master for a second or two, slightly smile, as a token of appreciation.
1、烫壶：
在泡茶之前需用开水烫壶，一则可去除壶内异味；再则热壶有助挥发茶香。
2、置茶：
一般泡茶所用茶壶壶口皆较小，需先将茶叶装入茶荷内，此时可将茶荷递给客人，鉴赏茶叶外观，再用茶匙将茶荷内的茶叶拨入壶中，茶量以壶之三分之一为度。
3、温杯：
烫壶之热水倒入茶盅内，再行温杯。
4、高冲：
冲泡茶叶需高提水壶，水自高点下注，使茶叶在壶内翻滚，散开，以更充分泡出茶味，俗称“高冲”。
5、低泡：
泡好之茶汤即可倒入茶盅，此时茶壶壶嘴与茶盅之距离，以低为佳，以免茶汤内之香气无效散发，俗称“低泡”。一般第一泡茶汤与第二泡茶汤在茶盅内混合，效果更佳；第三泡茶汤与第四泡茶汤混合，以此类推。
6、分茶：
茶盅内之茶汤再行分入杯内，杯内之茶汤以七分满为度。
7、敬茶：
将茶杯连同杯托一并放置客人面前，是为敬茶。
8、闻香：
品茶之前，需先观其色，闻其香，方可品其味。
9、品茶：
“品”字三个口，一杯茶需分三口品尝，且在品茶之前，目光需注视泡茶师一至两秒，稍带微笑，以示感谢。
