Pu'er tea brewing method

Pu'er tea is divided into raw tea and ripe tea. Raw tea refers to fresh tea leaves that are picked up in natural ways after picking, without artificial “fermentation” or “dumpling” processing, but after processing, finishing and decorating the various Yunnan tea leaves (cake tea, brick tea, wolfberry tea) Collectively. The raw tea is more bitter and astringent than the mature tea, and the soup is lighter or yellowish green. Stored for a long time, the scent becomes more and more rich.

Brewing

Brewing Pu'er tea should in principle use soft water, such as pure water, mineral water, etc., and tap water that meets drinking water standards. If you can find a good mountain spring water in the local area, it would be better. A good mountain spring water must meet the six elements of “clear, light, sweet, live, clean, and bright”. The clear water is clear and transparent, and the water is light. Gan is sweet and delicious. Living is living water instead of standing water. Cleanliness is clean and pollution-free. When you make tea, you must master the water temperature. The water temperature has a great influence on the aroma and taste of the tea soup. Pu'er tea needs to be brewed with boiling water at 100°C.

The amount of tea can be determined according to personal taste, generally 3-5 grams of tea, 150 milliliters of water is appropriate, the ratio of tea and water between 1:50 to 1:30

Pu-erh tea is used to make tea more pure, so it is necessary to wash the tea. The first boiling water is immediately poured out, and the tea can be washed 1-2 times, so as not to affect the taste of tea soup. When brewing, about 1 minute, you can pour the tea soup into the fair cup and continue to brew at the bottom of the leaf. As the number of brewing times increases, the brewing time can be slowly extended, gradually increasing from 1 minute to several minutes. Bubble tea is more uniform.