meizitang

To embody the aroma idiosyncrasy, we’d better pick the red-clay pot with a high burning temperature and flat round shape. The streak Anxi tie guan yin tea leaves can be fully soaked in water so that can smoothly release tie-guan-yin’s charming and aroma. The flat-shaped pot easily let the leaves lie comfily in it without extrusion.

  The above method applies to the light-baked tie guan yin tea. What about the mid-baked tie guan yin tea? How to avoid brewing with the burning smell? Choose the purple-clay pot with a low burning temperature. If the tea happens to be the aged tie guan yin tea, be sure to keep in mind that keep water full of the pot and be rapidly when pouring, so that the burning smell can be liberated.

  Brewing tea by the tea set with a high density and pouring water rapidly “squeeze” out the roasted Tie Guan Yin charming in a short time, which tastes like the Italian concentrated coffee espresso: extreme strong at lips and sweet at throat. If you want to brew the baked dargon well tea with strong aroma, the pot shapes are not required but the leaves amount should be right. Put leaves in the pot, taking the 60% part of the pot. Because the leaves baked are fragmentized, the apopore should be cared not to be blocked. Rush and pour quickly so that we can enjoy the true taste