Skiils for making Pu’er Tea

The traditional dried green tea are mostly manually rubbed by farmers, its rubbing time is shorter than that of red tea, green tea and guanyin tea etc, and the rubbing degree is lighter than these teas too, so it takes longer for the tea flavor to release, which makes people feel that the tea flavor lasts for long.

How to brew a pot of nice Yunnan Pu’er tea? It is the accumulation of skills and experience. The ceremony, beauty and tradition of Pu’er tea will be fully displayed through correct brewing, so that drinkers cultivate sentiment, physical and mental pleasure, and maintain health.

Brewing Pu’er tea is also an art, it is rich in change, full of personality, full of creativity, rather than a static “stereotypes.” This article on the brewing Pu’er tea should pay attention to the “trick” to talk about their views and methods, and readers to communicate.

Familiar with the nature of tea.

Yunnan Pu’er tea is categorized into loose tea and tight tea, old tea and new tea, green tea and cooked tea. fermented tea with light fermentation, moderate fermentation, re-fermentation, tea are different. Each Pu’er tea has its own personality, only familiar with the taste of tea, and then through the skilled brewing in order to show the beauty of tea beauty. Tea determines the choice of tea, the amount of tea cast, the level of water temperature, brewing rhythm speed, and even choose what water There are many subtle relationships between tea and brewing methods. In terms of the brewing techniques of Yunnan Pu’er tea, the coarse tea is different from the fine tea, the cake is different from the cooked cake, the tea is different from the new tea, the light fermented tea is different from the heavier fermented tea, “bitter end” tea Emphasis on) different from the “sweet end” tea and so on. Therefore, a Pu’er tea to carry out the necessary test bubble, through the test bubble familiar with the tea, to determine the brewing essentials.

In practice, we always have this experience: some Pu’er tea need to soak for a long time before the taste, and some Pu’er tea can producct robust soup after short time brewing. This is due to the production methods and raw materials of Pu’er tea. Of course, there are also mechanical twist to produce sun green tea. This part of the tea brewing when the taste is relatively fast. In addition, the Yunnan Pu’er Pu’er tea pressed tea, in addition to a small amount of tender face tea, mostly intermediate tea-based material, and even some rough old leaves. These mature leaves and coarse old leaves play an important role in the formation of special styles of Pu’er tea. This part of the taste of tea is also relatively thin tea is relatively slow, not fast brewing. And then from the degree of fermentation on the taste of Pu’er tea taste leaching speed, light fermentation or fermentation of moderate Pu’er tea, the taste of the leaching rate is slower than the heavy fermentation or fermentation of excessive tea.
1. Place Pu’er tea into the filter cup, around 10g (cover the bottom of the cup, slightly higher).

2. Pour the boiled water into the filter cup, cover the tea leaves.

3. Take out the filter cup after a while, and pour out the first tea water

4. Pour in boiled water again, water should cover tea leaves

5. Open the cup lid, and remove the filter cup, slightly eliminate the tea soup, and place into the cup lid.

6. Ok, a cup of fragrant and robust Pu’er tea is finished.

7. Don’t forget about the tea leaves in filter cup, don’t throw it away, Pu’er tea is very durable for brewing, after first brewing, you can put the filter cup back into the cup, and pour in water again to make tea again.

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