我喜欢喝茶,打从小就偷喝父亲刚沏好的茶。为求解渴,常常会把茶水一饮而尽,剩下干干的茶渣。为此,没少被老爸训斥过。茶喝七分,需留三分茶水作为再沏时的底料,就像做馒头,每次留下一小部分作为酵母,这是常识。会喝茶,稍稍讲究点,不同的茶叶,不同的季节有不同的泡法。洞庭的碧螺春、浙江的毛峰、虞山的白茶、安吉的白片……虽同为绿茶,但在清明前采的, I like to drink tea and steal my father’s newly brewed tea from an early age. To quench their thirst, they often drank tea and dried tea leaves left. To this end, no less being dad reproached. It is common sense to drink tea seven points, leaving three points of tea as the base material for further brewing, just like making a steamed bun and leaving a small portion at a time for yeast. Will drink tea, a little stress, different tea, different seasons have different bubble method. Dongting Biluochun, Mao Feng of Zhejiang, Yushan white tea, Anji white tablets ... Although the same as green tea, but before the Qingming mining,