West Lake Longjing has the saying of \"high flushing and low pouring\
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Therefore, some people also call this brewing action \"high mountains and flowing water\". When making tea, it is necessary to raise the kettle so that the boiling water is flushed from the edge of the mouth of the teapot (pot) to avoid directly into the heart of the pot; Second, water injection can not be interrupted, can not be forced.
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So, why do you want to use high water to make Longjing tea? This is because: high brewing tea can make the Longjing tea in the tea infuser, turning up and down, wetting evenly, which is conducive to the leaching of tea juice. At the same time, the high brewing tea can also make the heat directly hit the bottom of the tea infuser, and with the one-way flow of the water and the rotation up and down, it is conducive to the concentration of the tea to achieve relatively consistent.
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After the high brewing of Longjing tea, the tea should be divided in time, and the tea should be divided in low pouring. The specific practice is to pour the tea soup in the tea pot into each sample tea cup. But pouring tea is not the same as making tea, when pouring tea, the drop point of lifting the teapot should be low and not high, usually slightly higher than the mouth of the sample tea cup is appropriate.
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In the process of tea art, the local people call it \"low pouring\" compared to \"high flushing\". The purpose of doing this is: high pouring glass will make the tea in the tea soup elegant, reduce the aroma of tea in the sample tea cup; And low pouring, you can within a certain limit, as far as possible to keep the tea aroma.
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The surface of the tea poured into the sample tea cup is frothy, which affects the cleanliness and beauty of the tea, and reduces the appreciation of the tea. High pouring will also cause the \"ticking\" sound when the tea is divided, if it is not good, it will also make the tea soup turn over the table and make people annoying.
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In fact, high brewing and low pouring are two connected actions in the process of Longjing tea art. They are a summary of the experience of people in Longjing tea area in long-term tea brewing practice, which is conducive to improving the brewing quality of Longjing tea and ultimately enabling people to taste a delicious cup of Longjing tea.
Because of the different tea making process, the use of different water injection methods, more can play the best taste of tea, a total of three brewing methods, respectively as follows:
Low pouring: Suitable for brewing heavy tea, such as: cooked pu, brick tea, Tuo tea and so on
Flat brewing: suitable for brewing black tea, white tea, green tea, etc
High: suitable for brewing high-flavor tea, such as: Tie Guanyin, rock tea, phoenix single fir, etc
\"High and low\" refers to the method of making and pouring tea.
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To make tea, pour boiling water along the inner edge of the tea spout, and the water column cannot rush straight from the heart of the pot, because it will \"break the tea gall\" and destroy the taste of the tea. Making tea should be like calligraphy, no hurry, no delay, and the distance between the kettle and the teapot should be relatively large, so that it is called \"high rush\". It is said that \"high punch\" can make the heat straight through the bottom of the tank, so that the tea foam rises, not only beautiful, but also make the tea taste more fragrant.
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Pour tea, the teapot should be as close as possible to the cup, so as to prevent the hot air from spreading, the water may not be hot enough, so that the tea aroma is volatilized too early. At the same time, the low pour will not stir up foam, nor will it make a ticking sound. So high pour is not specific to that type of tea