How to brew Pu-erh tea

Tea dosage: When brewing Pu'er tea, the size of the tea dosage is closely related to the tea drinking habits, brewing methods, and the personality of the tea leaves, and is rich in changes. As far as the tea drinking habits of Yunnan people are concerned, when the root smouldering method is adopted, the tea with normal quality is brewed, and the quality ratio of tea amount to water is generally 1:40 or 1:45. If the "kung fu" brewing method is used, the amount of tea can be appropriately increased, and the concentration of the tea soup can be adjusted by controlling the speed of brewing. In terms of tea properties, the amount of tea is also varied. For example, cooked tea, aged tea can be appropriately increased, raw tea, new tea appropriately reduced, and so on.

Brewing Pu'er tea: Pu'er tea brewing requires a first brew of hot water, called "washing tea". The concept of "washing tea" appeared in the Ming Dynasty, and the "Tea Recipe" (Ming Dynasty) states that "whenever tea is cooked, the tea leaves are first washed with hot soup, and its dirt and cold air are removed, and the cooking is beautiful." "For Pu-erh tea, the process of "washing tea" is essential. Because most Pu-erh tea is drunk every other year or even years later. Pay attention to mastering the rhythm when "washing tea", put an end to multiple "washing tea" or "washing tea" at high temperature for a long time, and reduce the loss of tea flavor. Pu'er tea brewing should choose a pot with a large belly, because the concentration of Pu'er tea is high, using a pot with a large belly can avoid too strong tea soup, and the material should be clay pot and purple clay pot. After the second time, the choice of intensity can be decided according to personal preference. Pu-erh tea can also be drunk cold.

Brewing water temperature: The mastery of water temperature plays an important role in the display of tea properties. High temperature is conducive to diverging aroma and is conducive to rapid leaching of tea flavor. However, high temperature is also easy to rush out of the bitter taste, easy to burn some high-end tea. The level of water temperature varies from tea to tea. For example, cake brick tea, tight tea and aged tea with coarse ingredients are suitable for boiling water; High-grade bud teas with tender materials (such as newer court pu'er) and high-grade green cakes are suitable for proper cooling and brewing. Avoid high temperature to blanch the tender tea into "vegetable tea". When brewing some high-grade new green tea, in addition to direct cooling, the water temperature can also be reduced by not adding a lid or boiling water to avoid "water stuffiness" caused by the tea leaves being boiled.

Brewing time: The control of the brewing time is aimed at making the aroma and taste of the tea fully and accurately. Due to the particularity of the production process and raw material selection of Yunnan Pu'er tea, the method of brewing and the length of brewing time are determined. The brewing time of aged tea and coarse tea is long, and the brewing time of new tea and fine tea is short; The brewing time of manual kneaded tea is long, and the brewing time of mechanical kneaded tea is short; Pressed tea brewing time is long, loose tea brewing time is short.