The first bubble is called a wet bubble. First, fill the pot with boiling water to half of the teapot, quickly shake the teapot up, down, left and right, and pour out the water. This can not only achieve the purpose of washing tea, but also make the tea get initial moisture and stretching.
Because most Pu 'er tea is not drunk until every other year or even several years later, the longer it is stored, the easier it is to deposit fallen tea powder and dust, so it can be washed and moistened by washing tea.
Some people don't advocate washing tea, thinking that the first bubble is the essence, and the taste is not as good as the last few bubbles. Of course, this view is that different people have different views.
The second bubble
Drain the water for the first time, and then pour the boiling water into the teapot before the second time. If you are brewing aged Pu 'er tea, don't open the lid for the second time, let the teapot stand for a while, and then do it for the third time. If you smell a little astringency, sour taste and other miscellaneous smells, you can open the lid for about half a minute to 1 minute after the soup is served, and then cover it and let it stand.
The second step of stopping the pot station is more important. The control of this time is intended to set the water temperature in the pot, because only when the temperature is right, the tea soup will show its true taste. The specific soaking time depends on the amount of tea. With more tea, the soaking time will be shortened accordingly. If the amount of tea is too much and the temperature is too high, make the next time immediately after the second time.
Generally speaking, the soaking time of tasteless tea is 20-40 seconds. The soaking time of pressed tea such as brick tea, cake tea and Tuocha can be shorter, and the soaking time of Pu 'er loose tea is longer, but it should not be soaked for too long. Of course, the brewer can adjust the depth of tea soup by changing the soaking time according to personal preference.
Different kinds of Pu 'er tea crystals have different raw and mature stages and tea quality. To master the soaking time, in addition to accumulating more at ordinary times, it can also be adjusted according to personal needs.
The third bubble
After the second soaking time, you can soak in boiling water for the third time, and the third soaking does not need high temperature.
The soaking time of the third bubble is about 1 min. You can pour out the tea soup and check it. If the color is not strong enough, wait a little longer, but shake the pot a little before the tea is served.
Pu 'er tea soup is a rare good tea if it is bright deep jujube red with a layer of fog floating on it, which is sticky and won't blow away, and the tea soup is not sour.
The process of the next few bubbles is roughly the same as that of the third bubble.
The last bubble
Among all kinds of teas, Pu 'er tea is brewed the most times, and can be brewed repeatedly until the color becomes lighter and the taste becomes lighter. The number of times that aged Pu 'er tea can be brewed is less than that of modern Pu 'er tea, which is generally about 7 bubbles. Some Pu 'er tea newly made by Chen Fang or produced not long ago can be soaked for 20 times. However, the number of brewing is not absolute. In the process of brewing, if the concentration is not enough or the taste is not enough, it can be considered as the last bubble.
If you are brewing aged Pu 'er tea, don't rush to clean up the tea residue after pouring the last sip of tea soup. You can pour boiling water into the pot, then cover the pot and put it aside. When the temperature of the teapot drops to room temperature, pour out the tea soup and drink it, and perhaps you can taste the taste of Pu 'er tea. If the concentration is properly controlled, this tea is still good.