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饮茶之妙,既在于有优质的茶叶、甘美的泉水、精致的茶具,还在于饮茶方法的得当。 我国古人的饮茶方法是茶水同煮,像现在的煮咖啡。清朝以后才渐改为用沸水沏茶。沏茶得当,茶叶所特有的色、香、味才能为人所享受,因此沏茶也有学问。 一、用量。关于茶叶的用量,茶界一向有“细茶粗吃、粗茶细吃”之说,也就是说,细嫩的茶叶用量要多,粗老的茶叶用量要少。以新茶与陈茶比较,则是新茶用量宜多,陈茶用量宜少。当然,“多少”两字也仅相对而言。一般来说,一只普通茶杯(约装200毫升水)应投入茶叶3～4克。过多、味浓;过少,味淡;均不适
The essence of tea drinking lies not only in the quality of tea, sweet springs, delicate tea sets, but also in the proper methods of tea drinking. The ancient method of tea drinking in our country is brewing tea, like brewing coffee now. After the Qing Dynasty gradually changed to brewed tea with boiling water. Tea properly, the unique color of tea, fragrance, taste can be enjoyed by people, so tea is also learned. First, the amount. With regard to the amount of tea, the tea industry has always said that “the thin tea is eaten raw and the raw tea is eaten fine”. That is to say, the quantity of delicate tea should be more and the amount of coarse tea should be less. To compare the new tea and Chen Cha, it is appropriate to use more new tea, Chen dosage should be less. Of course, the word “how many” is only relative. In general, an ordinary cup (about 200 ml of water) should be put into tea 3-4 grams. Too much, thick taste; too little, light; not suitable