Tea-making skills of Baojing Golden Tea

The following is the production process of Baojing Golden Tea:

1. water temperature: brewing tea with boiling water of about 80-85℃ can make Baojing Golden Tea better emit its aroma and taste.

2. Tea set: It is recommended to use porcelain pots or glass tea sets, so that you can clearly observe the changes of tea leaves and better appreciate the golden color of tea soup.

3. Tea quantity: Baojing Golden Tea is relatively heavy, so it is recommended to brew it with a small teaspoon (about 3-5g) to achieve the best taste and aroma.

4. Soaking times: the first bubble needs to be poured out quickly, and the second bubble is the best. You can pour the tea soup into separate cups and taste it, and then make tea later.

5. Time: Baojing Jincha precipitated rapidly. It is suggested that the first soaking time is about 3-5 seconds, and each subsequent soaking can be appropriately extended for about 3-5 seconds to achieve the best taste and aroma.

6. Tea color: Baojing Jincha tea is golden and bright. If there is turbidity or discoloration, there is something wrong with the quality of tea.

7. Storage: Baojing Jincha is easy to absorb moisture and needs to be placed in a dry environment. It is best to avoid direct sunlight. The storage period should not be too long, generally about one year.