Basic knowledge of tea
Second, the teaching objectives:
1. Understand the classification and characteristics of tea.
2. Master the identification method of tea.
3. Understand the purchase, preservation and brewing methods of tea.
Third, the teaching focus:
1. Classification and characteristics of tea.
2. Identification method of tea.
3. Selection, preservation and brewing methods of tea.
Four, teaching difficulties:
1. Identification method of tea.
2. Selection, preservation and brewing methods of tea.
Five, teaching methods:
1. Teaching methods
Step 2 listen to lectures
3. Combining lectures with practice
Fourth, the teaching process:
First, knowledge explanation
1. Classification and characteristics of tea
According to the degree of fermentation, tea can be divided into five categories: green tea, yellow tea, white tea, oolong tea and black tea.
Green tea: it does not ferment from picking, fixing, rolling to drying. Its tea leaves are green, tender, fragrant and Gao Shuang, with mellow taste, and contain many substances beneficial to human body, such as vitamin C.
Yellow tea: It is a kind of tea unique to China, and it is popular with people. Its quality is yellow-green, its appearance is attractive, its taste is mellow, and it has the functions of detoxification, dampness elimination and anti-inflammation.
White tea: It is a kind of precious tea with many varieties. Compared with green tea, it is more delicate and fragrant. White tea is rich in tea polyphenols, which has the functions of antioxidation, lowering blood pressure, lowering blood sugar and cholesterol.
Oolong tea: It is a kind of semi-fermented tea with a wide variety and a bluish yellow color. Has the effects of promoting fluid production, quenching thirst, relieving fatigue and improving immunity.
Black tea: It is a kind of post-fermented tea. After anodizing and pressing, it has a unique shape and taste. Black tea is red and yellow in color, mellow in taste and rich in aroma.
2. Identification method of tea
(1) Appearance: The appearance of tea mainly includes shape, color and uniformity. Good tea leaves should be bright, neat and beautiful in appearance.
(2) Aroma: The aroma of tea is one of the important indicators to measure the quality of tea. Tea with good aroma contains less ester and more volatile oil. Usually, the aroma of good tea is fresh and rich.
(3) Color: The color of tea is the quality index of all kinds of tea. Tea with good color should be bright, and the whiter the beads, the better.
(4) Soup color: The soup color of tea is one of the quality indexes of brewed tea. The soup color of good tea is clear and bright, generally with golden yellow or green tone.
(5) Taste: The taste of good tea is one of the manifestations of tea quality. Tea with good taste has the characteristics of mellow and fresh.
3. Tea purchase, preservation and brewing methods
(1) Optional
(1) Look at the appearance, the color is bright and the integrity is good;
2 smell and taste the fragrance;
(3) weight measurement, good purity;
④ Tea leaves taste good (mellow and moist) and the soup color is crystal clear;
(2) Save
Tea leaves should be dry and ventilated. Put the tea leaves in an airtight jar or bag and put them in a cool and dry place.
(3) Brewing
1 Tea: To put it bluntly, it is the first step of making tea, and it is also the most important and basic step. Tea leaves should be evenly scattered in cups (bowls) scalded with boiling water.
② Water injection: The water temperature of boiling water usually needs to be adjusted according to the type of tea. Green tea, white tea, yellow tea and scented tea, the water temperature of these tea leaves should be between 80℃ and 90℃. Famous black tea, Pu 'er tea, oolong tea, etc. The water temperature needs to be above 90℃.
3 standby machine: it is necessary to prepare a good tea maker for yourself.
4 put milk before tea: children's shoes that want to drink milk tea should add some milk, fresh milk and skim milk. Before making tea; If it is ordinary green tea, you can add milk, fresh milk and so on after the tea leaves are soaked.
⑤ The time for making tea should be moderate: Generally speaking, the tea with short soaking time has light tea soup and fresh tea taste; Soak for a long time, turbid and thick. Generally, it can be soaked in 2-3 minutes after relaxation, and the tea fragrance and pleasant taste are all in it.
Sixth, after-class summary
Through teaching, students can initially understand the classification and characteristics of tea, the identification methods of tea, the selection, preservation and brewing methods of tea. Through many practical operations, students can learn to make a cup of delicious tea.