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条索紧细，纤秀有锋，乌黑泛光，香浓似蜜，味如兰花，汤色红艳，醇厚隽永 红茶是一种全发酵的茶，以适宜制作本品的茶树新芽叶为原料（一般要求多酚类含量丰富，蛋白质含量低的鲜叶，有利于发酵，形成红茶、红叶、红汤的品质特征。如果蛋白质含量高，蛋白质与多酚类化合物结合多，不仅使可溶性多酚类化合物（发酵基质）减少，而且使发酵困难，还会产生不良气味，降低红茶品质。），主要用具：瓷质茶壶、茶杯（以青花瓷、白瓷茶具为好），赏茶盘或茶荷，茶巾，茶匙、奉茶盘，热水壶及风炉（电炉或酒精炉皆可）。（一） 宝光 初现祁门工夫红茶条索紧秀，锋苗好，色泽乌黑润泽。其色被称之为 宝光 的祁门工夫红茶。（二）清泉初沸热水壶中用来冲泡的泉水经加热，微沸，壶中上浮的水泡，仿佛 蟹眼 已生。（三）温热壶盏用初沸之水，注入瓷壶及杯中，为壶、杯升温。（四） 王子 入宫用茶匙将茶荷或赏茶盘中的红茶轻轻拨入壶中。祁门工夫红茶也被誉为 王子茶 。（五）悬壶高冲冲泡红茶的水温要在100摄氏度，刚才初沸的水，此时已是 蟹眼已过鱼眼生 ，正好用于冲泡。而高冲可以让茶叶在水的激荡下，充分浸润，以利于色、香、味的充分发挥。（六）分杯敬客用循环斟茶法，将壶中之茶均匀的分入每一杯中，使杯中之茶的色、味一致。（七）喜闻幽香先闻香。祁门工夫红茶是世界公认的三大高香茶之一，其香浓郁高长，又有 茶中英豪 、 群芳最 之誉。香气甜润中蕴藏着一股兰花之香。（八）观赏汤色祁门工夫红茶的汤色红艳，杯沿有一道明显的 金圈 。茶汤的明亮度和颜色，表明红茶的发酵程度和茶汤的鲜爽度。再观叶底，嫩软红亮。（九）品味鲜爽闻香观色后即可缓啜品饮。祁门工夫红茶以鲜爽、浓醇为主，与红碎茶浓强的刺激性口感有所不同。滋味醇厚，回味绵长。（十）再赏余韵一泡之后，可再冲泡第二泡茶。（十一）三品得趣红茶通常可冲泡三次，三次的口感各不相同，细饮慢品，徐徐体味茶之真味，方得茶之真趣。（十二）收杯谢客红茶性情温和，收敛性差，易于交融，因此通常用之调饮。祁门工夫红茶同样适于调饮。然清饮更难领略祁门工夫红茶先特殊的 祁门香 香气，领略其独特的内质、隽永的回味、明艳的汤色。普通红茶泡法1.煮水自来水中的空气最多所以通常都用自来水.如果非要使用矿泉水等.就将其放入瓶中.使劲晃动.使空气充分混入水中.PS:不用已经煮开过或者在保温的水来泡红茶.2.温热茶壶将茶壶放在正在煮的水壶旁.方便倒水.而且.水壶中的水也不易冷却.3.放茶叶茶壶要放在隔热垫或者是布做的垫子上.然后把茶叶放进，放茶叶的时候.水壶上的盖子是打开的.这样自来水的气味就可以排出来了.PS:茶叶越细就会越浓.相对就需要放少一点.每多一个人(也就是每多喝一杯)就需要加多半勺茶叶.4.泡茶把水倒入茶壶中.直接拿起水壶把沸水从高的位置注入.这样在空气中的时间就会增加.注入开水后就马上盖上盖子.然后用茶壶布盖起来.在闷热的时间内保温.(如果没有茶壶布.用毛巾或抹布也可以.)PS:天气比较冷的时候就用茶壶布.夏天如果想喝红茶就不需要用茶壶布了.5.闷闷的时侯，把茶壶拿起来放在手掌中.另一只手缓慢的转动茶壶.让茶壶中的茶叶好好的来回运动.闷4~5分钟.如果闷的时间不够就会变涩。PS:不要搅拌茶壶中的茶叶.这样会破坏茶叶的纤维.世界各国以饮红茶的占多数，饮法也各有不同。茶具可分为杯饮法和壶饮法。一般，各类工夫红茶、小种红茶、袋泡红茶和速溶红茶等，大多采用杯饮法；各类红碎茶及红茶片、末等，为使冲泡过的茶叶与茶汤分离，便于饮用，习惯采用壶泡法。　　以茶汤调味品可分为 清饮法 和 调饮法 两种。我国绝大多数地方饮红茶采用 清饮法 ，在欧美一些国家一般采用 调饮法 ，人们普遍爱饮牛奶红茶。通常的饮法是将茶叶放入壶中，用沸水冲泡，浸泡5分钟后，再把茶汤倾入茶杯中，加入适量的糖和牛奶或乳酪，就成为一杯芳可口的牛奶红茶。在原苏联，人们特别爱饮柠檬红茶和糖茶。尤其是俄罗斯民族有一种吃糖的嗜好，饮茶时常把茶烧得滚烫，加上很多的糖、蜂蜜和柠檬片。下面介绍两种红茶新饮法：　　冰红茶配制方法是先将红茶泡制成浓度略高的茶汤。将冰块加入杯中达八满，徐徐加入红茶汤。再视各人爱好加糖或蜂蜜等拌均匀，即可调制出一杯色.香、味俱全的冰红茶。　　茶冻配制方法是用白砂糖170克，果胶粉7克，冷水200毫升，茶汤824毫升（可用红茶或其它茶代替）。先用开水冲泡茶叶后，过滤出茶汤备用。然后，把白砂糖和果胶粉混匀，加冷水拌和，再用文火加热，不断搅拌至沸腾。再把茶汤倒入果胶溶液中，混和倒入模型（用小碗或酒杯均可），冷凝后放入冰箱中，随需随取随食。茶冻是在夏天能使人凉透心肺、暑气全消的清凉饮料。 Istightandfine,Qianxiuhavefront,blackpanlight,fragrantlikehoney,thetaste,suchasorchids,Hongyanliquorcolor,full-bodiedblackteaisfullyfermentedMeaningfultea,tomaketheproductssuitableforthenewshootsofteaastherawmaterial(generalrequirementsforrichcontentofpolyphenols,andlowproteincontentoffreshleaves,isconducivetofermentation,theformationofblacktealeaves,hongtangsiqualitycharacteristics.Ifthehighproteincontent,proteinandpolyphenolscombinedwithmore,notonlysolublepolyphenols(fermentedsubstrate)reduced,andthefermentationdifficulties,butalsoproducebadsmell,reducethequalityofblacktea.)Themainequipment:ceramicteapot,teacup(inblueandwhiteporcelain,whiteporcelainaswell)andenjoytheteatray,teaDutch,teatowels,spoons,ordisabledplate,boilerandairheaters(electricoralcoholstoveJieke).(A) Baoguang theearlyKeemunblackteaistightandshowwork,FengMiaogood,darkcolorandmoist.Thecoloriscalled Baoguang Keemunblackteawork.(B)thebeginningofboilingspringsThespringwaterusedtobrewkettlebyheating,micro-boiling,thepotfloatinginthebubble,like crabeyes havebeenstudents.(C)lightawarmpotWiththebeginningofboilingwater,intothepotsandcups,forthepot,cupwarming.(D) Prince palaceChargedwithateaspoonofteaoratouroftheteatraygentlytransferredtoapot.Keemunblackteaisalsosomethingknownasthe Princeoftea. (E)highredhangingpotTeabrewingtemperatureto100degreesCelsius,justthebeginningofboilingwater,thenhavea crabeyeshavepassedthefishlookunfamiliar, justforbrewing.Allowsthehighredteainthewaterandtheagitation,thefullinfiltration,tofacilitatethecolor,smellandtasteofthefullplay.(6)King-offandcupAteawiththecyclemethod,thepotofteaevenlydividedintoeachcuptocupoftea,thecolor,tastethesame.(7)hi,fragrancenewsSmellincense.Keemunblackteaiswidelyrecognizedworkofthethreehighteaoneofitsstrongflavorandhigh-long,thereare teahero , KwanFongbest reputation.AromaTianrunbearsthefragranceofanorchid.(8)WatchliquorcolorKeemunblackteainteasoupisdoneHongyan,rimoftheglasswithaclear goldring. Thebrightnessandcoloroftea,blackteafermentationthattheextentanddegreeofinfusionofheavyandmellow.Thenthebottomfoliage,tendersoftHongliang.(9)heavyandmellowtasteViewcolorsmellsafterdrinkingcanslowsip.Keemunblackteaworktoheavyandmellow,mellowmainlyconcentratedstrongirritationwithbrokenblackteatastedifferent.Tastemellow,lingeringaftertaste.(10)andthentourfinishAfterabubblecanbere-brewthesecondtea.(11)MishinabeinterestedinUsuallybrewedblackteathreetimes,threedifferenttaste,finematerialsdrinkingslowly,slowlysavorteaZhenWei,Fangwasreallyinterestedintea.(12)receivedthank-CupMildblacktea,poorconvergence,easyintegration,itisoftentransferredwiththedrink.Keemunblackteaworkassuitablefortransfertodrink.However,effortstocleandrinkingblackteaKeemunmoredifficulttoappreciatethefirstspecial Keemunincense scent,atasteoftheiruniqueinnerquality,timelessaftertaste,strong,beautifulteacolor.Ordinaryblackteabrewing1.HotwaterTapwaterintheairupsooftenwithtapwater.Ifyouhavetousemineralwater.Willputtheminthebottle.Shijinshaking.Fullymixedwithwatertotheair.PS:donothavetoboilthewateroffortosoakinthethermalinsulationofblacktea.2.WarmteapotTheteapotonthekettleisboiling.Easypouring.And.Kettleofwaterisnoteasilycooled.3.PutteaThermalpadshouldbeplacedintheteapotorclothcushion.Andthenaddtheteabag,putteatime.Kettlelidisopenedon.Sothesmelloftapwatercanbedischargedfromthe.PS:Thefinertheteawillbemoreconcentrated.Relativeneedtoputless.Eachonemoreperson(thatis,drinkacupofeach)willneedtowanttoaddhalfateaspoonoftea.4.TeaThewaterintotheteapot.Directlypickupthekettletoboilingwaterinjectionfromahighposition.Thistimeintheairwillincrease.Immediatelyafterthelidintothewater.Then,coverupwithateapot.Intheswelteringheatoftime.(Ifnoteacloth.Withatowelorragwilldo.)PS:whentheweatheriscoldwithateapotoncloth.Summerdrinkteaifyoudonotneedaclothwithateapot.5.BoredBoredattherighttimetogetupteapotonthepalmofyourhand.Theotherhandslowlyrotatingteapot.LetpotofteaHaohaoDebackandforthmovement.Bored4to5minutes.Iflackoftimewillbecomeboringastringent.PS:Donotstirtheteapottea.Thiswilldestroythefiberoftea.Countriesintheworldwiththemajorityofblackteadrink,drinkinglawsarealsodifferent.Lawcanbedividedintoacupanddrinkteaandpotdrinkinglaws.General,variouseffortstea,smallspeciesofblacktea,blackteaandinstantteapowderbag,etc.,theyuseacupanddrinkinFrance;allkindsofbrokenblackteaandblackteatablets,attheendandso,forthebrewingteaandtheteaseparated,easytodrinkwiththecustomarymethodusedpots.Toteacondimentscanbedividedinto cleandrinkinglaw and tunedrinkinglaw two.MostpartsofChinablackteatodrinka cleandrinkinglaws, somecountriesinEuropeandtheUnitedStatesgenerallyusethe tunedrinkAct, loveisgenerallyblackblues.Theusualmethodistodrinkteaintothepot,brewedwithboilingwater,soak5minutes,thenpourintoteacup,addsomesugarandmilkorcheese,theybecomearomaticanddeliciouscupofmilktea.IntheformerSovietUnion,peopleinparticulardrinkinglemonteaandRibes.Inparticular,theRussiannationhasahabitofsugar,teaisoftenburnedtohottea,plusalotofsugar,honeyandlemon.Herearetwonewteadrinkinglaw:Iceteabubbleteapreparationmethodisfirstmadeofslightlyhigherconcentrationsoftea.Theicetojointhecupupto8full,slowlyaddingblacktea.Thenaddsugarorhoneyasaparticularinterestsuchasuniformmixing,canbepreparedacupofcolor.Deliciousicetea.Coldteapreparationmethodistouse170gramssugar,7gfruitpowder,coldwater200ml,824mltea(blackteaorotherteacanbereplaced).Afterbrewingteawithboilingwaterfirst,filteringouttheteastand.Then,mixsugarandfruitpowder,addcoldwatermixing,andthenheatthemixturegently,stirringconstantlyuntilboiling.Pectinsolution,thenpourtea,mixedintothemodel(withasmallbowlorglasscanbe),condensedintotherefrigerator,withtheneedtobeacquiredandeat.Coldteaiscoolinthesummertomakeonethroughtheheartandlung,heatthewholeconsumptionofsoftdrinks.