Huangya Decoction recipe

Huangya belongs to a kind of white tea. The tea leaves are straight and slightly spread out, evenly shaped into flowers, shaped like a sparrow's tongue, with green hairs. The fragrance is long-lasting, the taste is fresh, mellow, deep and sweet. The tea soup is yellow-green, clear and bright, and the leaf bottom is green and bright. It has the functions of lowering blood lipids and losing weight, protecting teeth and improving eyesight, improving gastrointestinal function, and enhancing immunity. So, what is the prescription of Huangya Decoction? Let's have a brief understanding of this issue below.

Huangya Decoction recipe

1. Preparation: It is better to use a colorless glass cup to brew Huangya, so as to appreciate the fairy posture of tea leaves flying around in the water as soon as possible, and appreciate the color and fine hairs of Huangya tea soup. In addition, you must always have teapots, tea stoves, cup holders, etc.

2. Choose water: The best tap water for making tea should come from mountain springs, streams, dew, frost, and precipitation, followed by river water. If drinking water is used, it needs to be left alone for 24 hours to allow the hydrogen to evaporate. To prepare Huangya, you should choose softened water that is clear, light, sweet and refreshing.

3. Waiting for the soup: Bring to a boil over high heat. The temperature for brewing Huangya should be around 80 degrees.

4. Clean the cup: clean the cup.

5. Add tea: The ratio of tea to water should be appropriate, and the brewed tea will be fragrant and pleasant. To brew Huangya, the ratio of tea to water is about 1:50, that is, one cup of tea is about 2 grams and one cup of water is 100 ml.

6. Moisturizing: When the crab eyes suddenly open and the pine wind is about to sound, use the "rotating water filling method" and slowly flush the water along the water cup in a rotating manner. The water injection flow rate should be about 1/4-1/3 of the cup volume. The soaking time is 20-60 seconds, in order to make the yellow buds absorb moisture and swell, which is conducive to the dissolution of the ingredients.

7. Brewing: Lift the teapot to let the water flush down from high altitude, and use the strength of your wrist to lift the teapot from top to bottom repeatedly three times. This posture is called "Phoenix Three Nods". The cup is about 70% full, which means "70% tea, 30% love". The effect of "Phoenix Nodding Three Times" is, firstly, to make the tea leaves in the cup roll left and right under the impact of water, so as to promote the rapid extraction of effective ingredients in the tea leaves; secondly, to express respect to the guests. Three nods represent modesty, prudence and sincerity, just like bowing.

8. Tea tasting: Before tasting tea, first appreciate the color of the tea soup, observe its color, smell its fragrance, and admire its shape, then sip the flavor of the tea soup while it is still hot. The yellow buds are shaped like sparrow tongues, with green hairs, long-lasting fragrance, fresh, mellow and deep taste with sweet aftertaste, and the tea soup is yellow-green, clear and bright. The first brew of tea has a fresh, pure aroma; the second brew of tea has the strongest aroma and the best taste, and you should fully feel the sweetness of the tea soup, which soothes your throat, leaves a lingering fragrance on your teeth and cheeks, and leaves you wanting more; the third brew of tea has a weaker aroma and less fragrance. After three brews, it is generally no longer drinkable.