茶與藝

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/public/file/2021/01/30/07/茶與藝
/public/file/2021/01/30/07/放置茶葉有三種方法。日常沏茶習慣都為先放茶葉，后入沸水，此稱為“下投法”。沸水沖入杯中約三分之一容量后再放入茶葉，浸泡一定時間后再沖滿水，稱“中投法”。在杯中先沖滿沸水后再放茶葉，稱為“上投法”。
/public/file/2021/01/30/07/對身骨重實、條索緊結、芽葉細嫩、香味成分高，并對茶湯的香氣和茶湯色澤均有要求的各類名茶，可采用“上投”法;茶葉的條形松展、比重輕、不易沉入茶湯中的茶葉，宜用“下投”或“中投”法。對于不同的季節，則可以“秋季中投，夏季上投，冬季下投”的方法參考應用。
/public/file/2021/01/30/07/細嫩的高級綠茶，以85度左右的水沖泡為宜。如沏碧螺春、明前龍井、太平猴魁、武夷大紅袍、黃山毛峰、君山銀針等，切勿用沸水沖泡。而烏龍茶、花茶宜用90至95度的開水沖泡;紅茶如滇紅、祁紅等可用沸水沖泡;普洱茶用沸水沖泡，才能泡出其香味，且要即沖即飲，沏水后以浸泡2-3分鐘為佳，勿超過5分鐘，以保持茶香;一般綠茶、紅茶、花茶等，也宜用剛沸的水沏茶。
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