water quality

Water comes first. The Book of Tea written by Lu Yu, the god of tea, mentions boiling tea in water: its water is used in mountains, rivers and wells. It can be seen that at that time, the water used for tea cooking was exquisite.

But now we make tea, the environment pollution is serious, and mountain spring water is no longer suitable for daily drinking. Usually we can make tea with filtered water such as mineral water, distilled water and deionized water. It is best not to use tap water to make tea. The smell of chlorine in tap water will greatly reduce the taste of tea.

water temperature

The control of water temperature is very important to show the tea quality of Pu 'er tea, and the determination of tea temperature is bound to vary from tea to tea. For example, Pu 'er cake tea, brick tea, pressed tea and aged tea with rough raw materials are suitable for brewing with boiling water; High-grade bud tea and high-grade green cake, with tender materials, are suitable for brewing with water with slightly lower water temperature to avoid high temperature scalding delicate tea leaves.

Pu 'er cooked tea should be washed twice before brewing and brewed with boiling water. It is most suitable to brew Pu 'er tea with water above 95℃. For Shengpu, except some high-grade teas, most of them can be brewed directly with boiling water.

time

Pu 'er tea can be brewed many times, and the time of each brewing is particular. The interval of each soaking is 10-20 seconds, the temperature is reduced to the fourth soaking, and then the heating is repeated. Old Chaze can preheat every two bubbles, but the interval is longer.

①. 1 tea: pour boiling water for 3-5 seconds, put the strainer into the cup to filter the broken tea, and then pour the tea soup into the teacup.

2, 2-4 courses of tea, 5- 15 seconds each time, do not need to be heated, because the tea leaves are gradually developed, and the soup color is too strong to look good for a long time, and the tea taste is relatively strong. Friends who like weak tea should not soak tea for too long.

(3), 5-N tea, add 5- 10 seconds for each bubble, and so on until it is tasteless. The lower the concentration of tea, the longer the soaking time.

Don't knock over the tea.

After boiling, the tea leaves will be conveniently covered on one side of the tea set because of repeated boiling, and some fine tea residues will also flow to the bottom of the leaves, and the tea soup will become more transparent with soaking. But turning the tea leaves in the meantime will disturb the bottom of the leaves, and the brewed tea soup will become turbid. Due to turning the leaf bottom, the tea soup originally formed by normal brewing will taste bitter or light, which will affect the taste.

The foam resistance of Pu 'er tea is also related to this skill. Some people who are very particular about brewing ancient tree tea will avoid turning the bottom of leaves when injecting water.

mood

If drinking tea is just to quench your thirst, it is no different from the villagers in the mountains. The essence of the above-mentioned details and points of brewing Pu 'er lies in cultivating the mind and sentiment through the tea ceremony.

Pu 'er tea is not only for keeping fit or making friends, but also for soothing emotions, calming impetuous hearts, giving the soul a rest time, and carefully feeling the tranquility and beauty of life itself in the process of making tea. It's not hard to understand when it's good "If you don't mind your own business, this is a good time on earth."