There are unique techniques for brewing oolong tea, and it also has a special taste during the brewing process. Its brewing technique has 8 steps.
First, boil the water. The water temperature should be "boiling water" (that is, water that has just been boiled). After the water boils, rinse the gaiwan (or teapot) and teacup again to keep them sanitary and warm, and then put the oolong tea into the gaiwan (or teapot). The amount of tea in the bowl is 5-10 grams. The size of the teapot depends on the size of the teapot. A small teapot takes up about four to five of the teapot's capacity, a medium teapot takes up about three to four, and a large teapot takes up about two to three. These actions include the Langdao program, namely "the spring boils", "the white crane bathes" and "the black dragon enters the palace".
Then lift the pot and pour it into the lid of the bowl or teapot from a high place to rotate the tea leaves in the bowl (pot) to enhance the aroma of the tea; after the boiling water is full, immediately cover the bowl (pot) with the lid, wait for a while, and use the bowl (pot) to ) cover and gently scrape away the floating white foam to make the tea soup fresh and clean. This is the fourth and fifth procedure, which is called "Hanging the Pot High Fist" and "Spring Breeze Blowing the Face".
After soaking for a minute or two (the soaking time should be appropriate, too short, the color and aroma will not come out; too long, it will produce a bitter taste), clamp the bowl with your thumb and middle finger, cover the bowl with your index finger, and pour the tea into the juxtaposed In a small tea cup. The water level should be low when pouring tea to prevent the aroma from dissipating. Pour into the thickest part of the bottom of the last bowl, dripping evenly into each cup. In this way, the effect of uniform shade and mellow fragrance is achieved, which also contains the deep affection of the owner. These are the sixth and seventh procedures, called "Guan Gong Touring the City" and "Han Xin Commanding the Soldiers".
After the tea is poured into the cup, it should be heated and drank to avoid affecting the color, flavor and aroma. When inhaling, smell the aroma first, then taste, and sip while sniffing. Although small in size, it leaves a refreshing fragrance on the cheeks and throat. This is the eighth path, which is called "Taking Qi and Sweet Rain".
When making tea for the second time, you still need to scald the tea with boiling water and pour the tea after steeping for two or three minutes. Then do the third and fourth times... The brewing process is basically the same, except that the tea brewing time is longer, but it depends on the quality of the tea. Good oolong tea, such as Tieguanyin, needs to be brewed seven or eight times. There is still a fragrance lingering all over the body.