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三.冲泡用水
1.泡茶水温：
评审——评审茶时水温要求达到沸点
品茶——品茶时不要求一次性把茶的水溶物质浸出，讲究细品，水温需要灵活掌握
1.低温泡茶：水温在85摄氏度左右。如：龙井、碧螺春、毛尖
2.中温泡茶：水温在90摄氏度左右。如：大宗绿茶、花茶及烘青绿茶
3.高温泡茶：水温在95摄氏度以上。如：抵挡绿茶、红茶、乌龙茶、普洱茶
4.黑茶类：由于原料粗老，则必须将茶敲碎，在锅中熬煮，方能降茶汁浸出
泡茶水的比例，茶与水的比例：
绿茶——1:50 （1克茶50ml水） 乌龙——1:20——1:30
红茶——杯泡——1:50 壶泡——1:30 普洱——1:20——1:30
注水技巧：1沸过嫩，3沸过老，2沸最宜
1沸如鱼眼 2沸如蟹眼 3沸如泉涌
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