Puerh raw tea brewing method is as follows:

1, warm cup: water boiled into the cover bowl, teapot and other utensils, in order to clean the tea utensils and raise the temperature of the tea utensils. After warming the cup, cast raw Puerh tea 7g, the first bubble of tea washing, pour hot water to soak the tea leaves for 5 seconds directly after pouring, in order to clean the tea surface impurities, while playing the role of moist tea.

2, brewing: using a fixed point of injection, slowly rinse hot water into the cover bowl. Brewing Puerh raw tea, the water temperature to 95-100 degrees is appropriate, the water injection of about 150-180ml. The first four bubbles control the rapid release of soup, and then each bubble to extend the steeping time of 10-15 seconds, should not be a long time, so as to avoid bitterness and astringency.

3, out of the soup: tea soup first poured into the sea of tea, and then poured into the tea cups, draining the tea soup, and filling each tea cup evenly. Pick up the tea cup, first smell the fragrance, color, and then sip, divided into three mouth taste, you can also use purple sand pot brewing raw Puerh tea.

Puerh Raw Tea Characteristics

Puerh Raw Tea refers to the Yunnan large-leafed sun green tea leaves as raw materials directly pressed into the shape of cakes, tuo, brick (cake, brick tea, tuo) and other shapes of the various teas collectively, high-quality Puerh Raw Tea Dry Tea veins are clear, the rope is tight and fat with white hair. And with the age of a long time and was brown, after brewing the tea broth green and yellow bright, pure and persistent aroma, taste thick, full and delicate.

Puerh raw tea, although not fermented, the tea is cold, but the tea is rich in substances, and the aroma, bitterness, astringency, shengjin, sweetness, and the sense of the body is obvious. After brewing, the aroma is pure and strong, and the color of raw Puerh tea soup is mainly yellow.