Question 1: How to make Pu'er tea? Traditional brewing method of Pu'er tea

Note: The Pu'er tea refers to mature tea body and non-mouldy aged Er tea

?Leaf tea has high temperature and bud tea has lower temperature

Think To brew the proper flavor of tea, the temperature should be raised as much as possible. If it is bud tea (such as Nentuo), high temperature is likely to produce astringent taste. Therefore, when boiling water, use fine water and high water, and the temperature will naturally drop a little. For other Er Er with fewer leaves or buds, please increase the temperature as much as possible in a normal environment, and then brew out the aroma. After brewing, it should be brewed within a certain temperature range. (Note: This is the first or second brewing, a warming action to force out the aroma)

?Choose the pot

The best choice for the pot It would be better if it has strong heat-retaining power and is slightly larger (about two or three times more than when drinking oolong)

The reason is that the brewing after the first and second brewing should be done between brewing as much as possible, so the teapot's poor reheating ability can easily cause a big difference in temperature. Therefore, choose a teapot with a thick wall and a small ratio of the lid to the lid. In addition, it is best to make the water out of the teapot smoother. Sometimes there is too much tea, and the boiling water needs to be poured out immediately when it is poured into the pot. Therefore, a teapot that does not produce water quickly enough will affect the control ability of the person holding the pot. Some people say that "clay pots" are better. I have also used a clay pot. It is indeed good and can be included as a reference.

?Performance of the pot

Since the pot was mentioned in the previous paragraph, let me talk about the benefits of the pot. Generally, there are three types of teapots, lidded cups or teapots (or porcelain pots) used to make Er. Only the pot is not porcelain. If the aroma is delicate, the flavor is soft, the astringency is not high, the acidity is not high, and the bitterness is not strong, it is recommended to use porcelain (such as Nentuo, or Yunjian, etc.). However, due to the problem of heat retention, it is best to brew with a pot. The taste is different. Generally speaking, if brewed in a pot, some unpleasant feelings such as astringency, bitterness, fire, tannin, sourness, etc. will be reduced. If a new pot is brewed regularly, it will take about half a year to grow. The brewed pot will taste better when brewed. Of course, there is a greater difference between an Er teapot that is more than four or five years old (some substances will be reduced) and a covered cup (all the tea leaves will come out). This is my experience, but I have heard before that it is because of the porosity of the teapot. If you want to know more, you can ask people in the teapot industry.

?The special effect of leaving soup in the pot

Generally speaking, the first soaking water is poured out, and some water in the second soaking pot is left, about one-tenth (this is If the fragrance can be washed out in the second bubble, if the fragrance can be washed out in the third bubble, just start to leave a little water in the pot after the third bubble, do not pour it dry). If the Erbo is really old enough, there is no need to open the lid. Strictly speaking, it should not be opened. For Erbo that has a slightly astringent or sour taste, after pouring it out for the second time and leaving some water in the pot, open the lid for about Put the lid back on for half a minute to one minute; for Erbo with a strong astringency, bitterness, sourness, etc., open the lid. When there is no steam at the spout, press the body of the pot with your fingers. If the temperature is not too hot, you can touch it for five seconds. Above, put the lid on the pot. Leave some water in the pot, mainly to let the brewed things dissolve in the water; the temperature should be controlled, because this is the main brewing. The time when the pot is stopped is the time for brewing (soaking, steeping tea), so this time must be controlled well (if the temperature is set higher, you need to be careful), so that the tea soup will show the flavor it should have. Therefore, unless the amount of tea is too much and the temperature is too high, you should not brew it immediately.

? Make the soup at the right time

Take the second brew to bring out the aroma, for example, and the third brew to brew boiling water, whatever you want is fine, unless a very high temperature is required. During the soaking time, you can use a white porcelain spoon to put the soup into the pot to check the color. When the color is almost the same, you can pour it out. Generally, you can see the color when pouring out. If the color is not enough, wait a while, but when pouring out, the pot should be slightly Shake (the concentration may not be uniform). The situation after that is about the same as the third bubble.

?Amount of tea placed

As for the amount of tea placed, the amount of tea placed is also different due to different tea leaves. It will take you several attempts to brew the tea before you know how much tea you should put in it.

For general Qizi cakes and tea bricks, the amount of tea is about a quarter of the capacity of the pot. Tuocha, a little less. Loose tea is very extreme, you have to try it yourself. If one or two people drink, the amount of tea can be less. Thinking like this seems a bit "***", so I will talk about the basic principles: if you prepare enough tea, it will be easier to present the flavor, but some defects are easy to brew, and you need to concentrate on brewing at this time; if you prepare less tea, You don’t need to put too much effort into making tea, and you can just accept it even if the temperature and soaking time don’t differ too much. If the amount of tea is not enough, it will be difficult to present the flavor. However, when chatting with friends, it is best to reduce the amount of tea by about twice. It doesn’t matter if we chat so much that we forget to pour tea.

?Tight knot...gt；gt;

Question 2: How to brew Pu'er tea in lumps? You can use a Pu'er knife specially designed to cut Pu'er tea. When it comes to dividing points, the amount of tea used each time still depends on the brewing vessel and personal taste. Generally, it is better to control it within 5 grams.

Question 3: How much Pu'er tea should be brewed at one time? Tea and cooked tea, raw tea is naturally fermented, and cooked tea is artificially fermented. What you buy is Pu'er ripe tea. The soup color of cooked tea is like red wine. The soup color of raw tea is golden yellow. The soup color of aged raw tea will also be transformed into Deep red,

When buying Pu'er tea in the future, you must buy purely handmade tea. What you call too hard to break is because it is made by machine, so the pressure will be very tight when the cake is pressed, but it will not be made by hand. There is such a thing, and hand-made is also conducive to later aging. Also, even if it cannot be broken apart, it cannot be put in whole. Just put 10 grams at a time. As for how many times it can be soaked, it can generally be soaked. More than 10 minutes of brewing, Pu'er tea is very durable.

Question 4: How to brew Pu'er Tuo tea. Best answer: Brewing Pu'er Tuo tea

Generally, except for waking up the tea

The density of the tea sets used should not be too high

That is, the temperature of the pot and the water should not be too high

Pot

A purple clay pot is more suitable

Testing tea is another matter, but still test it in a covered bowl

A pot-shaped one with a wide mouth and a flat belly is better

Turn off the heat after it boils

Wake up and wash the tea at the boiling point

Then

There is no need to heat the three tea brews

Because the tea leaves gradually develop

The time is fixed

Twenty seconds between each brewing, cool down

Wait until the fourth brewing before heating again

Then brew again

For old tea, you can brew it every two seconds Brew and heat

But the interval should be longer

Question 5: How to brew Pu'er tea cakes 1. To brew tea, you must first cut the tea. We usually taste the authentic Pu'er tea cakes They are all pressed in layers, and you can break them open directly with your hands as long as you follow the order. Tuocha of Pu'er tea is slightly tighter, so you need to use a special Pu'er tea knife to open the tea. Open it from the side and try not to break it. Break to keep the tea stick intact. Otherwise, it will cause changes in the order and amount of leached substances, and the original quality will not be expressed. 2. Choosing a pot is also key. When drinking Pu'er cake tea, you can use a knife to cut off some of the tea and put it in the selected tea set. Generally, purple clay teapots are chosen for drinking Pu'er tea. The tea leaves should be put in according to the size of the pot and personal taste. Generally speaking, the tea leaves should account for one-third to one-half of the pot's capacity. 3. Pay attention when flushing. Use boiling water to brew cooked cakes that have been stored for a long time, and use a lower water temperature to brew raw cakes that have been stored for a short time. After aging Pu'er tea, the tea soup is usually poured out after the first brew, and drinking is started after the second brew. The soaking time of Pu'er tea should not be too long. Pour boiling water into it for 30 seconds to one minute before drinking directly, or pour it into a separate large cup for storage. When you want to drink, pour it into a small cup and sip slowly. 4. The method of brewing is the core of tea drinking: Pour 10 grams of Pu'er tea into a teapot or tureen, and pour in 500 ml of boiling water. Wash the tea first to remove impurities and foreign matter on the surface of the Pu'er tea, in order to fully release the true flavor of the Pu'er tea. Pour in boiling water and soak for 5 minutes. Pour the tea soup into a fair cup, and then pour the tea soup into tea cups. First smell the aroma, observe the color, and then drink.

The soup is rich and bright red in color, with a unique and fragrant aroma. The bottom of the leaves are brownish red, and the taste is mellow and sweet, making you feel relaxed and happy after drinking. To drink Pu'er tea, you can also use a special earthen pot to roast it on the fire and add salt to drink it; some add lard or chicken oil to fry and roast the oil tea; some make it into butter tea. How to make Pu'er tea cake? If you use the Kung Fu tea brewing method, when adding tea, you should consider the number of people present and choose a pot of corresponding size. Generally, add about one-third of the tea in the pot body. Use boiling water to soak the tea pieces, rinse them, and discard them after washing. Rinse the tea soup with water and wash it twice. After washing, pour the tea soup into a fair cup, then pour it into the cup one by one, then wash the cup. You can drink the third brew. When drinking, the first three brews should make the soup come out quickly. The brewing time should be relatively short, otherwise it will be too strong and will ruin your interest. Never make the soup dark and thick, it is better to be clear and bright. Take a cup of mellow Pu'er tea soup into your mouth, pause for a moment, and carefully feel the mellowness of the tea; roll your tongue, let the tea soup travel through every part of the mouth, infiltrate all the taste buds, and experience the smoothness and sweetness of Pu'er tea; enter your throat At this time, you can appreciate the smoothness and aging charm of Pu'er tea. A leaf makes a thousand mountains

Question 6: How to brew Pu’er tea to make it delicious? The simplest way to brew Pu'er tea is simple: first you need a purple clay pot or a tureen. The price of the pots varies, and the tureen only costs a few yuan. A fair cup, several small porcelain bowls, a strainer and strainer holder, and a water tray. That’s all the basic configuration, the other things are the icing on the cake.

Rinse the tea set with boiling water and put the tea into the pot or tureen.

To wash the tea, pour boiling water and brew for about 10 seconds. Discard the water.

As a first step, pour boiling water and brew for about 10 seconds. Pour the tea into a fair cup. Then pour it into each small porcelain bowl. Once it is warm, you can drink it.

2-10 or more, it’s up to you.

Key questions:

Use boiling water, preferably an electric kettle specially designed for making tea. Boil water.

For the first three teas, don’t brew them for too long, otherwise they will be too strong.

After each brewing, pour it into a fair cup and drink it slowly. Do not soak it in the pot for too long, otherwise the tea will not be cooked well.

Put the filter into the fair cup. Above, filter the crushed tea.

Question 7: How to brew Pu'er tea 1. It is best to use a purple clay pot for Pu'er tea, because Pu'er tea is a rough tea.

Question 8: How to brew Pu'er tea? What are the effects of brewing and drinking Pu'er tea

1. When brewing Pu'er tea, you should choose a pot with a large belly, because the size of Pu'er tea The concentration is high. Use a pot with a large belly to avoid the tea soup being too thick. It is recommended that the material should be pottery pot or purple clay pot.

2. The amount of Pu'er tea brewed: When brewing Pu'er tea, the amount of tea leaves accounts for about 20% of the body of the pot. After spreading the tea bricks and tea cakes, expose them to the air for 2 weeks, and then brew them to taste better.

3. Brewing Pu'er tea: First flush with hot water. This is an indispensable procedure for Pu'er tea. Because good aged Pu'er tea needs to be stored for at least ten years, there may be some dust in it. The hot water used when brewing tea for the first time not only awakens the flavor of the tea, but also washes away the impurities in the tea. The first brewing speed should be fast, as long as the tea leaves can be washed, and there is no need to soak out the flavor; and after the second time, the choice of intensity can be decided according to personal preference. Pu'er tea is still full of flavor even after it gets cold, so in summer it can be chilled or chilled before drinking.

4. To drink Pu'er tea, you must smell the aroma while it is hot. Hold the cup in front of your nose. At this time, you can feel the aroma of the old flavor coming to your nostrils like a spring. Its elegant and refreshing feeling is not limited to the quiet orchids. Under the chrysanthemum.

5. Pu'er tea needs to be carefully tasted and sipped to get the true flavor. Although the tea soup is slightly bitter at the entrance, you can feel the tea soup flowing through the mouthpiece after a while. It penetrates between the teeth, penetrates the gums, and produces ganjin from the root of the tongue and returns it to the surface of the tongue. At this time, the mouth is full of fragrance, and the nectar "generates fluid", which makes people feel refreshed and refreshed. The fluid overflows and lasts for a long time without leaving you thirsty. This is a great way to drink tea. The best feeling is "back to rhyme".

Advantages of Pu'er tea

1. Pu'er tea is mild in nature and does not harm the stomach.

Modern people's tense and stressful lifestyle, common stomach problems, deficiency of qi and blood, and abnormal eating habits make light fermented tea "unbearably light" for tea lovers.

2. Pu'er tea is a health drink with scientific basis. Modern people often "trade their lives for money". Once the anti-cancer and health-care functions of Pu'er tea were confirmed by the medical community, the concept of "saving a long life with a small amount of money" not only strengthened the belief of tea lovers, but also attracted many people. New tea lover. In addition, Pu'er tea's pharmacological properties of removing fat, digesting, and losing weight have become popular among countless people who love beauty and body shaping, as well as middle-aged people who have gained weight.

3. Pu'er tea is easy to brew, resistant to steeping, and easy to operate. Properly aged Pu'er tea is neither bitter nor astringent, and can be swallowed even if soaked for a long time. It does not require the hassle of splitting notes like high mountain tea, but it still has the fun of making tea, and even does not lose the convenience of tea bags.

4. Pu’er tea is easy to preserve and its tea properties are highly variable. From a certain definition, Pu'er tea is a "living organism", and its main feature lies in the "post-fermentation" (or post-ripening, aging) that continues after the tea body is completed. As time goes by, its flavor transformation becomes more stable and restrained. Teas with different aging periods have different flavors. This is also tea tasting. The tea collector is involved in the "production and completion of tea" to some extent. In fact, The final completion of a cake of Pu'er tea may take dozens or nearly a hundred years, because from the time the tea leaves leave the tree until the hot water is poured into the pot, it is in a "modern process" and is in the process of transformation all the time.

5. Pu’er tea is a “drinkable antique”. There are few beverages or foods that have the dual characteristics of "drinkable and storeable" like Pu'er tea. "Everyone can drink it, and the older it is, the higher the price." New Pu'er tea is a daily drink available to everyone, and old Pu'er tea is a daily drink available to everyone. However, tea is "valuable and valuable", which is out of reach. If the left end of the "Pu'er Balance" is "collection value", it is a "durable wealth" that only rises but never falls; and the right end is "drinking value", which is Drink one piece less "consumer wealth", then "time" is the "weight" that wanders between the two. As the weight of time moves to the left, the collection value of this cake and tea becomes higher, and vice versa. In recent years, Pu'er tea has a collectibility similar to that of red wine. Both of them pay attention to the year, origin (winehouse, tea house), rarity and preservation status.

Question 9: What is the best way to wash and brew Pu'er tea? First of all, we need to distinguish whether it is ripe Pu'er tea or raw tea. Regarding tea washing, the most popular saying and practice is to wash raw tea once and cooked tea two to three times. Pour boiling water into the cup and pour out the tea washing water until the tea leaves bloom.

Brewing time: The first few brews are brewed immediately, and after five or six brews, the brewing time will be longer.

Question 10: How to brew Pu’er raw Xiaotuo tea? When brewing Pu'er, you don't need to be too particular about the water temperature. Just boil the water and brew it. The first step is to wash the tea. Put the tea in the teapot first. Use hot water to make the first brew... about 30 In about seconds, you can pour out the first brew of tea... Because the production process of Pu'er... To put it bluntly, it is relatively dirty. Let's wash it first... and then you can drink the second brew. Because the first The tea will be thicker by the second brewing time, so it probably takes less than 1 minute to brew it before you pour it out and drink it. This depends on your personal operation method. The longer you brew the tea, the lighter it becomes. So the further you brew it, the longer it can be brewed. It’s just delicious.