Hi everyone, today the editor has paid attention to a more interesting topic, which is about the pictures of authentic Biluochun tea leaves, so the editor has compiled a related introduction to authentic Biluochun Let's take a look at the answer to the picture of tea leaves. Biluochun丨"Mingqian Tea" How to drink a cup of authentic Mingqian Biluochun? Biluochun丨"Mingqian Tea" How to drink a cup of authentic Mingqian Biluochun? How does it feel to drink a cup of authentic Mingqian Biluochun? Choose a tea set because Biluochun tea soup has a beautiful color and the tea leaves stretch gracefully, so brewing in a glass cup or a white porcelain cup can fully display the beauty of green tea. There is no need to cover the Biluochun tea to prevent the tender tea from getting old. Brewing Biluochun cannot use boiled water. Because Biluochun has not been fermented and is very delicate, boiling water will scald the tea, so here we use water at 75-80 degrees Celsius. Use the upcast method. It is to pour water into the cup first, and then throw tea leaves into it. It is also possible to inject part of the water first, put in the tea leaves, and then inject part of the water. The main thing is to avoid pouring too hot water directly on the tea leaves, which will easily make the tea leaves old and lose their tender taste. When you enter Biluochun, you can first feel a slight sense of softness, which is not as light as boiled water, nor as strong as wine. Then, there is a hint of bitterness and astringency, which will produce sweetness on the tongue after about five minutes. What is lingering sweetness? It means when you breathe or swallow saliva, there is a hint of sweetness on the tongue. For example, if you eat mints and drink water afterwards, you will have that refreshing taste in your mouth. When drinking Biluochun tea, in addition to the scent of green grass, you can also smell the faint fragrance of flowers, the fragrance of trees in the forest, or the faintly sweet fragrance of fruit when standing in front of the fruit stand. This may be related to the tradition of mixed planting of Biluochun fruit trees and tea trees in real estate. At the entrance of tea soup, there is one taste on the tip of the tongue, another taste on the surface of the tongue, and a different taste at the base of the tongue. As the number of times of brewing increases, the taste of tea soup will also change. For example, the entrance, the tip of the tongue is bitter, stay for a while, there will be a slight bitterness on the surface of the tongue, swallow the tea soup, the sweetness of the root of the tongue, and the breath in the throat will overflow with a fragrance. Swallow it in one gulp, hold your breath, concentrate on it, and experience it carefully, you will feel the sweetness gathered at the root of the tongue, and the cheeks of the tongue will produce fluid, which is wonderful. So far, the above is the introduction of the editor's questions about the pictures of authentic Biluochun tea leaves. I hope that the one-point answer about the pictures of authentic Biluochun tea leaves will be useful to everyone.