In ancient times, tea was used in weddings, which was called tea ceremony, also known as "receiving tea".
Why use tea? Chen explained in the forty-four articles "Planting Tea" in the Book of Heaven: "All tea trees must be transplanted and cannot be resurrected. Therefore, vulgar women must take tea as a gift, and righteousness is inherent. " In fact, tea seeds, cuttings or layering can be propagated. The ancients said that this should be the situation of tea cultivation at that time.
In Qing Dynasty, Ruan Kuisheng's Tea Guest Talk was published for nineteen years. In Huainan area, the man gave the bride price to the woman. "Under the precious coins, tea must be lined and a bottle of tea must be distributed to relatives and friends." At the latest, this marriage custom existed in the Song Dynasty.
This custom also exists in other places. And it continues to the modern age.
In the Qing Dynasty, Fogg's Listening to the Rain contains eight volumes: "This wedding takes tea as the currency, which is universal in Manchu and Chinese, and it is not necessary." This shows that this is very common and serious.
Some people sometimes don't need tea when they get married, but the engagement gift should be called "tea", which means that the engagement is irrevocable. Today, in Dongxiang, Gansu, before the engagement, the man asked the matchmaker to go to the woman's house to act as a matchmaker. After the promise, the man gave the woman a piece of cloth and several bags of good tea, which was considered as an engagement, so it was called "ordering tea".
* * * "Eating happy tea" is also called "making tea". After the woman in Xunhua, Qinghai agreed to get married, three matchmakers sent fu cha, clothes, cosmetics, green rope and red rope to her home on auspicious days of the ecliptic to show their engagement.
On the engagement day in Yunnan, both men and women must prepare some sugar, tea, fruit and rice cakes to entertain their in-laws. Linxia, Gansu Province * * * retains the title of "ordering tea", that is, when getting married, the man sends tea bricks or tea to the woman's house, and if the woman accepts it, she is allowed to get married.
The Han people in western Zhejiang call matchmakers "walking media". The matchmaker said that if the woman agreed, she would make tea and boil eggs for entertainment, commonly known as "tea".
In Jiaxing area, the matchmaker gives the man's gifts, such as dates, cakes, jewels, clothes and gifts, to the woman, who is called "receiving tea", so she can't promise others. At the same time, the matchmaker is required to bring gifts back to the man's home and invite relatives and friends to drink to show their engagement, which is also called "peace of mind wine".
More interesting is the "tea making" in Huang Po and Xiaogan, Hubei. When the man informs the woman that he has decided to get married, besides fruit, all kinds of gifts must include tea and salt.
Because tea is produced in the mountains and salt comes from the sea, it is named "Camellia Sea Sand", which is the voice of "vows of eternal love" in the dialect. There is also icing instead of salt.
Bao 'an people in Jishishan, Gansu Province usually send tea to the woman as a gift when they are engaged, so they are called "taking tea". In short, no matter Han nationality or minority nationality, after the woman accepts the man's tea ceremony, the general marriage can't go any further.
However, in the past, the marriage custom of "returning to tea" was popular in Tianzhu, Jianhe and Sansui in Guizhou. The girl's marriage was arranged by her parents. If the girl really doesn't want to, she will break off her marriage by "returning tea".
That is, the girl wrapped a bag of tea in paper and sent it to the man's house. She said to the man's parents, "I am not blessed to take care of the elderly. Please find another good wife. " Put the tea on the table in the main room, then turn around and leave.
If you are not caught by your fiance or his family, the marriage will be cancelled; If you are caught, you can kill the pig and get married immediately. Therefore, it is necessary to know the environment of men's families in advance, access routes, and use their parents' homes without meeting others.
If you want to retreat from success, you must have both courage and strategy. Successful people will be praised and revered by women.
Although parents will scold or beat their daughter, they still have to go through the formalities of breaking off their marriage. Next engagement, I must respect my daughter's opinion.
It's not just engagement and divorce that can't be separated from tea. In some places and some ethnic groups, tea runs through the wedding. In Hancheng, Sima Qian's hometown, when young men and women meet for the first time and fall in love, they are called "romance".
After the negotiation, the woman poured tea for the man's parents to show mutual recognition, and the south also poured tea in return. On the day of engagement, the woman went to the man's house. During the free time of breakfast and lunch, the woman first poured tea for the man's parents and relatives, and then offered a cup of tea with both hands. The south is also like women who offer tea one by one, with clear titles.
On the wedding night, the new wife, accompanied by her aunt, offered tea to the whole family, old and young. Pour tea for family members with the same surname.
Before playing house, the neighbors scrambled for a sip of fragrant tea from the bride and said, "It's no harm to drink the bride's tea." It is called drinking tea, but it is actually observing the appearance of the new wife and appreciating whether her manners are elegant, which makes people stare at her shyness.
When playing house, husband and wife should drink tea arm in arm. If the juggler has a problem, it is an embarrassing thing for the newlyweds. The clever girl will ask the bride to pour tea for help.
At the end of the game, the newlywed wife poured tea to see the guests off. Among the Han people in Hunan and other places, there is a saying of "three teas", which is a general term for marriage proposal, blind date and making tea before the wedding.
The matchmaker comes to propose marriage, and the woman's home is sweet with sugar tea, which contains kind words; The man went on a blind date, and both sides were very satisfied. The woman handed a cup of tea. After drinking tea, the man puts money or other valuables in the cup and returns it to the woman. The woman accepted it because of her heart. In front of the bridal chamber, red dates, peanuts, cassia seeds and longan are soaked in tea and mixed with rock sugar to entertain guests, which means that the early birth of your son jumps over Longmen. These three times of drinking tea are collectively called "three teas".
On the wedding day, Salars in Qinghai and Gansu crossed the village to marry their brides. In these villages, the women who married the bride in the same village provided boiled Fuzhen tea, treated the bride and the people who saw her off warmly, and extended a warm welcome to the bride. This is the so-called "respecting new tea". When they arrive at the last village near the man's house, the women in the village will not only offer new tea, but also reveal some information about the man's wedding banquet to the bride. It is said that this custom has a long history, which originated when the ancestors of the Salar nationality first married the Tibetans in Xunhua.
On her wedding day in southern Zhejiang, the bride went to the man's house, set off firecrackers and sent two people to take her to the main hall. This is a girl whose parents are still alive who was selected by her husband's family and handed the bride a bowl of sweet egg tea (chicken and duck eggs are ok, no tea). This is called "eating egg tea".
According to the custom, the bride can only bow her head to drink tea and not eat eggs. If you eat eggs, you will be considered unstable and discriminated by your husband and others.
After other guests (those who accompany the bride to her husband's house) finish eating the egg tea, the bride puts the red envelope prepared in advance on the plate and calls it "egg tea bag" to thank the tea waiter.
2. How to make tea
First of all, we should pay attention to the water used for making tea. The tea-making water chosen by ancient people is sweet, clean, fresh and properly stored. With the progress of modern science and technology, a scientific water quality standard has been put forward. The Water Quality Standard for Sanitary Drinking Water stipulates four aspects: sense, chemistry, toxicology and bacteria.
Followed by tea utensils. There are many ancient tea sets. Lu Yu listed 29 kinds of tea cooking and drinking utensils in Tea Classic. At present, there are no water intakes and boilers in tea sets, which usually refer to teapot, teacup, teacup, saucer, saucer and other tea drinking utensils. In Northeast China and North China, most people like to drink scented tea. Generally speaking, they usually make tea in a big porcelain pot and then pour it into a porcelain cup for drinking. In Jiangnan area, people generally like to drink green tea and make tea with a covered porcelain pot. Fujian, Guangdong, Taiwan Province and Southeast Asia especially like oolong tea, so purple sand utensils should be used. Gaiwancha is very popular in Sichuan and Anhui. The bowl cover consists of three parts: the bowl cover, the tea bowl and the saucer.
The third is to pay attention to the amount of tea. The dosage of tea is the first of the three elements (dosage, water temperature, brewing time and times) of making tea. There are many kinds of tea, and the dosage of tea is different when making tea. We should also consider the size of tea-making utensils and the habits of tea drinkers. When brewing ordinary red green tea, the ratio of tea to water is roughly controlled at 1:50 or 1:60, that is, about 3g of tea is put in each cup, and boiled water150-200ml is added. If you drink Pu 'er tea or Oolong tea, the amount of tea per cup is 5-10g; If the teapot is used for brewing, the proportion should be properly controlled according to the size of the teapot, and the input is half or more than that of the teapot.
The fourth is to pay attention to the temperature of making tea. The temperature of tea depends on the tea. High-grade green tea, especially famous green tea with delicate buds and leaves, is generally brewed with boiling water of about 80 degrees. Too high water temperature is easy to destroy vitamin C in tea, and caffeine is easy to precipitate, which makes tea soup yellow and bitter. All kinds of scented tea, black tea and low-grade green tea should be brewed with boiling water of 90- 100 degrees. If the water temperature is low, the effective components in tea will precipitate less and the tea taste will be light. To brew oolong tea, Pu 'er tea and Tuocha tea, it is necessary to brew with boiling water of 100 degree because of the large amount of tea used each time and the rough tea leaves. The pressed tea eaten by ethnic minorities requires higher water temperature, and brick tea is boiled in pieces.
Fifth, pay attention to the brewing time. The time and times of making tea are related. The brewing time of tea is related to the type, dosage, water temperature and drinking habits of tea. The brewing time is based on the concentration of tea soup suitable for the drinker's taste. Generally speaking, a large amount of tea is used and the water temperature is high. Delicate red green tea, the brewing time should be short, 3-5 minutes. The suitable brewing times are 1-3 times. With the increase of brewing times, the brewing time should be appropriately extended. When brewing, it is best to pour a small amount of boiling water, soak the tea leaves, then fill them to 70% to 80%, and then drink them while they are hot. When you finish drinking about 1/3 of the tea soup in the cup, add boiling water for the second time, and then brew it for the third time while continuing to drink 1/3 of the tea soup, which can make the concentration of the tea soup more uniform before and after. The number of brewing oolong tea can reach 5-7 times, and because it uses a small teapot, the brewing time is short, generally about 2 minutes. The first bubble will be poured out within 1 minute, and the brewing time will be gradually increased from the second bubble to 15-30 seconds, so that the concentration of tea soup before and after is more uniform.
3. How to make tea?
If you want to drink a good cup of tea or a good pot of tea, you must first consider the amount of tea you drink.
There is no uniform standard for how much tea to use each time, which mainly depends on the type of tea, the size of the tea set and the drinking habits of consumers. There are many kinds of tea, different kinds of tea and different dosage.
For example, the ratio of black tea and green tea to water is roughly 1: 50-60, that is, about 3g of dry tea is put into each cup, and150-200ml of boiling water is added. If you drink Pu 'er tea, put 5- 10g per cup.
If you use a teapot, you should master it properly according to its capacity. Oolong tea is the most used tea, and the input is almost half or more than that of teapot.
Generally speaking, the ratio of tea to water varies with the type of tea and the situation of tea lovers. The amount of tender tea and high-grade tea can be less, the amount of coarse tea should be more, and the amount of oolong tea and Pu 'er tea should be more.
For people who love tea, the ratio of tea in red and green tea is generally 1:50 to 1:80, that is, if 3 grams of tea leaves are put, 150 to 240 ml of boiling water should be poured; For ordinary tea drinkers, the ratio of tea to water can be 1:80 to 1: 100. People who drink oolong tea should increase the amount of tea, and the ratio of tea to water should be 1:30.
White porcelain cups commonly used in the family, each cup can hold 3 grams of tea and 250 ml of boiling water; Ordinary glass, each cup can hold 2 grams of tea, boiling water 150 ml. The consumption of tea is also closely related to consumers' drinking habits.
In ethnic minority areas, such as * * *, Xinjiang, Qinghai and Inner Mongolia, people mainly eat meat, and the local area lacks vegetables, so tea has become a physiological necessity. They generally like to drink strong tea and add sugar, milk or salt to it, so they drink more tea every time.
People in the vast areas of North China and Northeast China like to drink scented tea, and usually make tea in big teapots, but the amount of tea used is small. Consumers in the middle and lower reaches of the Yangtze River mainly drink green tea or famous teas such as Longjing and Mao Feng, and generally use smaller porcelain cups or glasses, with little consumption at one time.
In Fujian, Guangdong, Taiwan Province and other provinces, people like to drink congou. Although the tea set is small, it uses more tea.
The consumption of tea is also related to the age structure of consumers and the history of drinking tea. Middle-aged and elderly people often drink tea for a long time and like to drink strong tea, so they use it more; Young people are beginners in drinking tea, and generally like light tea, so they should use less.
In short, the key to the amount of tea is to master the proportion of tea. Tea with more water and less water has a strong fragrance. Tea with little water tastes weak. Someone once did an experiment: take four teacups, put 3 grams of the same tea in each equal part, and then pour 50 ml of boiling water, 100 ml, 150 ml and 200 ml respectively.
After 5 minutes, evaluate the taste of tea soup. The results show that adding 50 ml water is very strong, adding 100 ml water is too strong, adding 150 ml water is normal, and adding 200 ml water is very weak. The ancients were very particular about the temperature of tea.
Cai Xiang said in the Book of Tea in the Song Dynasty: "It is the most difficult to wait for the soup (that is, to cook tea-author's note). If it is unfamiliar, it will bubble and float; If it is ripe, it will sink the tea. In the past, it was called crab eye, and the soup was overcooked. Cooking in a sink bottle is indistinguishable, so waiting for the soup is the hardest. "
In the Ming Dynasty, Xu Cishu said more specifically in Tea Sparse: "As soon as the water enters the pot, it must be boiled urgently. When there is a pine sound, it should be uncovered to show that it is old and tender." After the crab eye, the water was a little turbulent, which was the situation at that time; The big waves are boiling and turning to silence, which is out of date; If the soup is too old, it will never be used. "
As mentioned above, when making tea and boiling water, you must use a big fire, not a slow fire. It is recommended to only boil and foam. When making tea with this water, the tea soup is delicious.
If the water is boiled for too long, it is what the ancients called "old water". At this time, the carbon dioxide dissolved in water is evaporated, and the fresh and refreshing taste of tea is greatly inferior.
Boiled water was called "tender water" by the ancients and was not suitable for making tea. Because of the low water temperature, the effective components in tea are not easy to leach, which makes the fragrance low and light, and the tea leaves float on the water, which is inconvenient to drink. The control of tea temperature mainly depends on what kind of tea to drink.
High-grade green tea, especially various famous teas (famous teas) with delicate buds and leaves, cannot be brewed with boiling water at 100℃, and it is generally appropriate to brew at about 80℃. The more tender and greener the tea leaves are, the lower the brewing water temperature will be, so that the tea soup will be light green and bright, the taste will be fresh and refreshing, and the vitamin C in the tea will be less destroyed.
At high temperature, tea soup is easy to turn yellow and tastes bitter (caffeine in tea is easy to leach out), and vitamin C is destroyed a lot. As usual, the water temperature is very high, which will "burn" the tea.
To soak and drink all kinds of scented tea, black tea and middle and low-grade green tea, it must be brewed with boiling water at 100℃. If the water temperature is low and the air permeability is poor, the effective components in tea will be less leached and the tea taste will be light.
Oolong tea, Pu 'er tea and scented tea are brewed with boiling water at 100℃, because the amount of tea used is large and the tea leaves are very old. Sometimes in order to maintain and improve the water temperature, it is necessary to heat the tea set with boiling water before brewing, and pour the boiling water outside the pot after brewing.
When ethnic minorities drink brick tea, they need higher water temperature. Break the brick tea and put it in a pot to boil. Generally speaking, the water temperature of making tea is positively correlated with the solubility of effective substances in tea. The higher the water temperature, the greater the solubility and the stronger the tea soup. On the contrary, the lower the water temperature, the smaller the solubility and the weaker the tea soup. Generally speaking, the leaching amount of warm water at 60℃ is only 45-65% of that of boiling water at 100℃.
It must be explained here that, as mentioned above, high-grade green tea is suitable for brewing with water at 80℃, which usually means that the water is boiled (the water temperature reaches 100℃) and then cooled to the required temperature; If it is raw water without bacteria, it only needs to be burned to the required temperature. The time and frequency of making tea vary widely, which is related to the type of tea, the temperature of making tea, the amount of tea used and the habit of drinking tea, and cannot be generalized.
If you make ordinary red and green tea in a teacup, put about 3 grams of dry tea into each cup, brew it with about 200 ml of boiling water, cover it and soak it for 4-5 minutes, and you can drink it. The disadvantages of this soaking method are: if the water temperature is too high, it is easy to cook tea (mainly green tea); When the water temperature is low, it is difficult to make tea taste; And because of the large amount of water, it is often impossible to drink it all at once. If it is soaked for too long, the tea soup will become cold, and the color, fragrance and taste will be affected.
The improved brewing method is: after putting the tea into the cup, add a small amount of boiling water to soak the tea for about 3 minutes, and then add boiling water until it is 70% to 80% full, so that it can be drunk while it is hot. When you finish about one-third of the tea soup in the cup, add boiling water, which will make the concentration of tea soup more even before and after.
According to the determination, when tea is soaked for the first time, its soluble substances can be leached by 50-55%; The second soaking can leach about 30%; Soak it for the third time and it will leach out.
4. How to make your tea taste good?
How to make tea is the best? If you want to make a cup of tea or a pot of tea, you should first consider the amount of tea.
There is no uniform standard for how much tea to use each time, which mainly depends on the type of tea, the size of the tea set and the drinking habits of consumers. There are many kinds of tea, different kinds of tea and different dosage.
For example, the ratio of black tea and green tea to water is roughly 1: 50-60, that is, about 3g of dry tea is put into each cup, and150-200ml of boiling water is added. If you drink Pu 'er tea, put 5- 10g per cup.
If you use a teapot, you should master it properly according to its capacity. Oolong tea is the most used tea, and the input is almost half or more than that of teapot.
The consumption of tea is also closely related to consumers' drinking habits. In ethnic minority areas, such as * * *, Xinjiang, Qinghai and Inner Mongolia, people mainly eat meat, and the local area lacks vegetables, so tea has become a physiological necessity.
They generally like to drink strong tea and add sugar, milk or salt to it, so they drink more tea every time. People in the vast areas of North China and Northeast China like to drink scented tea, and usually make tea in big teapots, but the amount of tea used is small.
Consumers in the middle and lower reaches of the Yangtze River mainly drink green tea or famous teas such as Longjing and Mao Feng, and generally use smaller porcelain cups or glasses, with little consumption at one time. In Fujian, Guangdong, Taiwan Province and other provinces, people like to drink congou.
Although the tea set is small, it uses more tea. The consumption of tea is also related to the age structure of consumers and the history of drinking tea.
Middle-aged and elderly people often drink tea for a long time and like to drink strong tea, so they use it more; Young people are beginners in drinking tea, and generally like light tea, so they should use less. In short, the key to the amount of tea is to master the proportion of tea. Tea with more water and less water has a strong fragrance. Tea with little water tastes weak.
Someone once did an experiment: take four teacups, put 3 grams of the same tea in each equal part, and then pour 50 ml of boiling water, 100 ml, 150 ml and 200 ml respectively. After 5 minutes, evaluate the taste of tea soup. The results show that adding 50 ml water is very strong, adding 100 ml water is too strong, adding 150 ml water is normal, and adding 200 ml water is very weak.
Ancient people were very particular about the temperature of tea. Cai Xiang said in the Book of Tea in the Song Dynasty: "It is the most difficult to wait for the soup (that is, to cook tea-author's note). If it is unfamiliar, it will bubble and float; If it is ripe, it will sink the tea. In the past, it was called crab eye, and the soup was overcooked.
Cooking in a sink bottle is indistinguishable, so waiting for the soup is the most difficult. In the Ming Dynasty, Xu Cishu said more specifically in Tea Sparse: "As soon as the water enters the pot, it must be boiled urgently. When there is a loose sound, it must be covered to report its old and tender."
After the crab eye, the water was a little turbulent, which was the situation at that time; The big waves are boiling and turning to silence, which is out of date; If you pass, the soup will be old and fragrant and will never be used. "The above instructions, make tea and boil water, to the fire to boil, don't simmer.
It is recommended to only boil and foam. When making tea with this water, the tea soup is delicious. If the water is boiled for too long, it is what the ancients called "old water".
At this time, the carbon dioxide dissolved in water is evaporated, and the fresh and refreshing taste of tea is greatly inferior. Boiled water was called "tender water" by the ancients and was not suitable for making tea. Because of the low water temperature, the effective components in tea are not easy to leach, which makes the fragrance low and light, and the tea leaves float on the water, which is inconvenient to drink.
The control of tea temperature mainly depends on what kind of tea to drink. High-grade green tea, especially various famous teas (famous teas) with delicate buds and leaves, cannot be brewed with boiling water at 100℃, and it is generally appropriate to brew at about 80℃.
The more tender and greener the tea leaves are, the lower the brewing water temperature will be, so that the tea soup will be light green and bright, the taste will be fresh and refreshing, and the vitamin C in the tea will be less destroyed. At high temperature, tea soup is easy to turn yellow and tastes bitter (caffeine in tea is easy to leach out), and vitamin C is destroyed a lot.
As usual, the water temperature is very high, which will "burn" the tea. To soak and drink all kinds of scented tea, black tea and middle and low-grade green tea, it must be brewed with boiling water at 100℃.
If the water temperature is low and the air permeability is poor, the effective components in tea will be less leached and the tea taste will be light. Oolong tea, Pu 'er tea and scented tea are brewed with boiling water at 100℃, because the amount of tea used is large and the tea leaves are very old.
Sometimes in order to maintain and improve the water temperature, it is necessary to heat the tea set with boiling water before brewing, and pour the boiling water outside the pot after brewing. When ethnic minorities drink brick tea, they need higher water temperature. Break the brick tea and put it in a pot to boil.
Generally speaking, the water temperature of making tea is positively correlated with the solubility of effective substances in tea. The higher the water temperature, the greater the solubility and the stronger the tea soup. On the contrary, the lower the water temperature, the smaller the solubility and the weaker the tea soup. Generally speaking, the leaching amount of warm water at 60℃ is only 45-65% of that of boiling water at 100℃. It must be explained here that, as mentioned above, high-grade green tea is suitable for brewing with water at 80℃, which usually means that the water is boiled (the water temperature reaches 100℃) and then cooled to the required temperature; If it is raw water without bacteria, it only needs to be burned to the required temperature.
The time and frequency of brewing tea vary greatly, which is related to the type of tea, the temperature of tea, the amount of tea used and the habit of drinking tea, and cannot be generalized. If you make ordinary red and green tea in a teacup, put about 3 grams of dry tea into each cup, brew it with about 200 ml of boiling water, cover it and soak it for 4-5 minutes, and you can drink it.
The disadvantages of this soaking method are: if the water temperature is too high, it is easy to cook tea (mainly green tea); When the water temperature is low, it is difficult to make tea taste; And because of the large amount of water, it is often impossible to drink it all at once. If it is soaked for too long, the tea soup will become cold, and the color, fragrance and taste will be affected. The improved brewing method is: after putting the tea into the cup, add a small amount of boiling water to soak the tea for about 3 minutes, and then add boiling water until it is 70% to 80% full, so that it can be drunk while it is hot.
When you finish about one-third of the tea soup in the cup, add boiling water, which will make the concentration of tea soup more even before and after. According to the determination, when tea is soaked for the first time, its soluble substances can be leached by 50-55%; The second soaking can leach about 30%; The third soaking can leach about 10%, and there is little left in the fourth soaking.
Therefore, it is usually advisable to brew for three times. For example, if you drink ground black tea and ground green tea and brew them in boiling water for 3-5 minutes, most of their effective components will be leached out, so you can drink them quickly at one time.
Drinking instant tea is also a one-time brewing method. Most people drink oolong tea in a small teapot.
In the case of a large amount of tea (about half a pot), it takes 1 min for the first brewing, 1 5s for the second brewing (more than15s for the first brewing),140s for the third brewing and 2min/kloc for the fourth brewing. That is, from the second bubbling, one by one.
Who can tell me the steps of making tea?
To make tea, you must iron the cup first. After ironing the cup, you should first pour the water with appropriate temperature into the cup, and then take the tea and put it in, without covering the lid.
At this time, the tea slowly sinks, the dry tea absorbs water, and the leaves unfold, showing the true color of buds and leaves, such as guns and flags; The water vapor in noodle soup rises with the fragrance of tea, just like steaming clouds and Xia Wei. Such as "Biluochun", at this time, like snowflakes flying, leaves blossoming, fresh and tender.
The beauty of fallen leaves has the reputation of "dyeing the seabed in spring". After a while, the tea soup is cool enough to taste, so you can enjoy the tea.
This is a bubble. In the evaluation of tea tasting, the temperature of drinking and smelling tea soup is 45-55C based on 5 minutes.
If it is higher than 60C, the hot mouth will also burn the nose; Below 40C, the aroma is low and the taste is astringent. This time is difficult to control.
If I use a glass, I usually hold it in my hand and drink it when the temperature is right. If you cover the bowl, pour some tea soup on the back of your hand to check its temperature. It all depends on experience, so practice is the most important thing.
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