盡可能地保持沖泡時(shí)水的溫度達(dá)到100度左右，在沖水后大約15秒鐘立即倒茶。對(duì)于巖茶而言，高沖低斟顯得非常重要，沖水時(shí)讓茶葉在蓋碗中能翻滾起來(lái)，斟茶時(shí)低斟，避免茶香飄逸。
大紅袍的沖泡流程
1、取茶：依據(jù)個(gè)人口味8-10克之間，筆者以電子秤取茶8.23克。
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2、潔具，溫具：先用潔凈水沖洗此次泡茶所用的一切器具。其中，蓋碗內(nèi)用開(kāi)水溫具兩次。
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3、投茶：將稱取的8.23克大紅袍投入蓋碗中。
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4、洗茶：由于這款大紅袍的條索不緊結(jié)，筆者在洗茶過(guò)程采取即進(jìn)即出快速洗茶方法洗茶一道。
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5、沖泡：筆者在此次品鑒過(guò)程中，沖泡大紅袍的水溫達(dá)到初沸，即98℃左右，第一次出湯10秒左右，第二次出湯15秒左右，第三次出湯20秒。
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6、分茶：簡(jiǎn)單地說(shuō)，就是把已沖泡好的大紅袍茶湯倒入各個(gè)品茗杯中，讓在座品茗者品飲。
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拓展資料
大紅袍品飲方法：觀其湯色，橙黃明亮，表面有“金圈”，聞其味，香氣馥郁。
1、觀其色
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2、聞其香
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3、第二道茶水（第一道洗茶）：應(yīng)重點(diǎn)放在茶味上，如茶味是否醇厚，或苦澀味或雜味等。
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第三道茶水：對(duì)大紅袍的品飲，講究“巖骨”喉韻咀底，杯底香，（杯中水飲完后聞杯底香）等，品茶是一種精神感應(yīng)，高層次的文化享受。因此，第三道茶水應(yīng)在“巖韻”上下功夫，體驗(yàn)茶湯在口腔內(nèi)是否有鮮爽感，在喉頭上是否有潤(rùn)滑爽口之快感，還未想將茶湯吞下時(shí)是否有滑溜而下喉之感。
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大紅袍武夷巖茶的名從之首，屬于烏龍茶系。泡這個(gè)茶水溫一般在80到85°是比較理想的。
泡大紅袍要用沸水即用100度的水沖泡最佳
泡大紅袍一般用沸水100°的開(kāi)水泡就可以~