I. Conditions

1. Brewing water temperature: 100℃ boiling water is usually used, at least not lower than 90℃.

2. Quantity of tea: the proportion of tea is 1 g: 50 g, or the quantity of tea is about 20% of the container capacity. It is best to open the pressed tea leaves and expose them to the air for 2 weeks, which will taste better.

3. Choice of water: Pure water, mineral water and mountain spring water are especially preferred. Boiling water should not be over-boiled, so as to avoid too little oxygen in the water and affect the activity of tea.

Second, tea sets.

1. pot: It is advisable to choose a pot with a big belly, because the concentration of Pu 'er tea is high, and using a pot with a big belly can avoid the tea soup being too strong. It is suggested that porcelain pots, pottery pots and teapot be used as materials.

2. Cup or bowl: You can also use porcelain bowls for drinking Pu 'er tea. Porcelain-covered bowls are convenient to use and modern and elegant in shape, which is helpful to appreciate the soup color of Pu 'er tea. It should be noted that the temperature is high, so be careful not to burn your hands.

In addition, it is not advisable to brew raw Pu 'er tea in a thermos cup, which will boil the tea and affect the unique flavor of Pu 'er tea. You must also pay attention to drinking famous tea.

Third, the steps

1. Daily brewing

1) Pot washing utensils: first, boil the tea set with boiling water, which mainly plays the role of warming the cup in the pot. You can wash the utensils at the same time, and then put the tea into it;

2) Moistening tea: pour boiling water with a tea set capacity of about 1/4, and then pour it out quickly to clean the impurities in the tea leaves and wake them up;

3) Head way. Pour boiling water for about 10 second, then pour the tea into the fair cup, put the sieve on the fair cup, and filter the broken tea. Then you can pour it into a small porcelain bowl and drink it when it gets warm.

A. Pour it into a fair mug every time and drink it slowly. Don't soak it in the pot for too long, or the stewed tea will not taste good.

B. Pu 'er tea is full of flavor even if it is cold, so it can be made into herbal tea in summer or drunk after freezing.

C. the soaking time of tea leaves varies with the situation of tea leaves. Generally, pressed tea can be slightly shorter, loose tea can be slightly longer, tea quantity can be slightly shorter, tea quantity can be slightly longer, initial soaking can be slightly shorter, and long soaking can be slightly longer.

Fourth, taste.

At the entrance of tea soup, stop for a moment and feel the alcohol content of tea carefully; Roll your tongue to let the tea soup swim through every part of your mouth, soak all the taste buds (the taste of tea soup felt by taste buds in different parts is usually different), and experience the lubrication and sweetness of Pu 'er tea; As soon as you enter the throat, you can feel the smooth and soft rhyme of Pu 'er tea.

Fourth, taste.

At the entrance of tea soup, stop for a moment and feel the alcohol content of tea carefully; Roll your tongue to let the tea soup swim through every part of your mouth, soak all the taste buds (the taste of tea soup felt by taste buds in different parts is usually different), and experience the lubrication and sweetness of Pu 'er tea; As soon as you enter the throat, you can feel the smooth and soft rhyme of Pu 'er tea.

(2) fancy drinking method

First of all, iced Pu 'er.

Pu 'er tea is also full of flavor after it is cooled. The soaked Pu 'er tea can be cooled, put in the refrigerator and taken out for drinking, with a cool and mellow taste. Pu 'er tea has a good thirst quenching, heatstroke prevention and refreshing effect, especially after being chilled.

This drink is suitable for summer.

Second, honey is ripe.

Pu 'er tea was sold in Tibet and Xinjiang as early as the Tang Dynasty. At that time, when people in the northwest drank tea, they would add spices such as milk, salt and honey. Modern honey frying is to add honey to the brewed Pu 'er cooked tea after it is slightly cooled. It tastes sweet but not greasy.

Pu 'er cooked tea and honey are a perfect match: both of them are nutritious and have many functions such as clearing the intestines and detoxifying. Pu 'er cooked tea, in particular, has mild tea quality and remarkable stomach protection function, which can offset the stimulation of honey on cold stomach. Long-term drinking can also prevent colds.

This model is suitable for people who pay attention to health.

It should be noted that boiling water will destroy the nutrition of honey, so when Pu 'er tea is cooled to 50-60℃, the nutritional effect of honey is the best.

Third, cooked milk tea

The brewed Pu 'er cooked tea is added with milk to make milk tea, which tastes mellow and smooth.

Pu 'er tea is famous for its sweetness. After the tea enters the throat, there are bursts of sweetness in the mouth. The unique milk flavor of milk contrasts with the fragrance and sweetness of tea, which makes the lips memorable.

This is suitable for fashionable people who have the habit of drinking afternoon tea, and it is better to supplement it with Chinese and western refreshments.

Fourth, chrysanthemum Pu 'er

Pu 'er tea leaves and Gongju were brewed together in a tea set at the ratio of 3: 1, and the taste was refreshing. Chrysanthemum clearing away heat and toxic materials, Pu 'er tea is mild, and both can be drunk at the same time, with harmonious performance and doubled efficacy.

This model is suitable for people with hot constitution.

Verb (abbreviation of verb) Lycium barbarum Pu 'er

Put some Lycium barbarum in Pu 'er tea leaves and brew together, and the taste is refreshing. Lycium barbarum can improve eyesight, and Pu 'er has anti-radiation effect. Drinking both at the same time brings out the best in each other.

This model is suitable for students, white-collar workers, cultural workers and other people who often use computers.

Sixth, the lemon is ripe.

Drop lemon juice into the brewed Pu 'er cooked tea, and then add sugar. It tastes sweet and sour, and tastes better after refrigeration. Lemon, like Pu 'er tea, has the effects of promoting fluid production to quench thirst, dispelling summer heat, invigorating stomach and promoting digestion. The combination of the two is more effective.

This is suitable for drinking when you need to digest after a full meal.

Seven, Pu 'er tea

Add rose, jasmine, osmanthus, lavender, etc. Soak Pu 'er tea leaves together. Among them, the best choice is ancient camellia. On top of the old fragrance of Pu 'er, the fragrance of flowers and plants is scattered, which makes Pu 'er scented tea mellow and elegant, and at the same time increases the casual and warm atmosphere.

This model is suitable for women who pay attention to beauty and love romance.

Eight, Chenpi Pu 'er

Add tangerine peel or tangerine peel into Pu 'er tea leaves and brew together. Dried tangerine peel Pu 'er tastes slightly bitter, but it has a good auxiliary effect on resolving phlegm, smoothing qi and relieving cough.

This is suitable for people who need respiratory care.

Nine, western Pu 'er

The most professional British who drink black tea are also fascinated by Pu 'er tea. The latest drinking method of Pu 'er tea in Britain is to add fruit to Pu 'er tea. For example, adding cantaloupe to the soaked Pu 'er tea soup, freezing in the refrigerator and drinking, is fruity and delicious.

This model is suitable for fashionistas.

X. combination color

Just to give a few examples, there are actually many ways to drink Pu 'er tea. If you pay attention to the taste, you can make different attempts: for example, add milk or honey to iced Pu 'er tea; For example, adding honey to cooked milk tea; For example, chrysanthemum and medlar are added at the same time and brewed with Pu 'er tea leaves. ...

Actively use your brains to make food go with fashion and health!

(3) brewing

One is "triumphant", that is, showing tea sets to guests;

The second is "warm pot washing", that is, washing tea sets with boiling water;

Third, "Pu 'er enters the palace", that is, tea leaves are put into a bowl, and the amount of tea leaves is one quarter of that of a tea bowl;

Fourthly, "Youlong plays with water", that is, the boiling water in the copper pot rushes into the bowl at a 45 angle, so that the tea leaves are washed away with the water rolling.

Polyester, fully release its true taste;

Fifth, "pour the pot to increase the temperature", that is, rinse the fair pot with the tea soup in the bowl;

Sixth, "auspicious dragon rain", that is, from low to high, the boiling water in the copper pot rushed into the bowl;

Seven, "soup into the pot", that is, brush off the tea soup in the bowl and pour it into the fair pot (1 soak for the third time, 1-3 minutes).

Eight, "phoenix water", that is, tea soup is poured into the pot with the trend of "phoenix three nods";

Nine, "general rain", that is, the tea soup in the pot is evenly poured into the teacup (bowl) in turn (subject to seven points full);

Ten, "Mei Qijing", that is, put the cup (bowl) of tea in a round shape on the tray, and then raise a glass to Mei Qijing.

Puer cuisine

Pu 'er tea can also be used to make cakes and cook. When making cakes, tea soup is often mixed with noodles, because the tea soup of Pu 'er tea is brownish red and rich, and the color of cakes is often red. There are also several cakes made of crushed tea powder mixed with flour.

The main advantage of cooking with Pu 'er tea is to get rid of greasy and clear the stomach, so Pu 'er tea is mostly used in cook the meat. On the other hand, the mellow taste of Pu 'er tea is added to the taste of dishes, which is the icing on the cake.

The premise of cooking with Pu 'er tea is to choose high-quality Pu 'er tea. Now there are fewer Pu 'er dishes in Guangzhou than in Hong Kong and Taiwan. In Taiwan Province Province, a series of complicated "Pu 'er dishes" have been developed. Such as Pu 'er chicken, Pu 'er fish, Pu 'er shell, Pu 'er egg, Pu 'er Buddha jumping wall and so on.

1. Pu 'er elbow

Soak pig's elbow in tea soup (remove tea leaves) to remove its oily smell, and then stew it in a pot. Or directly add various sauces to the tea soup, and then add pork elbow for slow stew. Until the pig's elbow is stewed and the tea is fragrant into the meat. The greasy elbow and deoiled Pu 'er tea are wonderfully blended here, which not only relieves the greasy taste but also adds tea fragrance.

2. Chrysanthemum and Pu 'er smoked pigeons

Put chrysanthemum, Pu 'er tea leaves and brown sugar into a pot to dry-burn, and smoke pigeon meat. The aroma of Pu 'er tea and caramel permeates into pigeon meat, which is sweet and delicious and does not hurt the stomach.

3. Pu 'er stewed ribs

In this case, the ribs are stewed with Pu 'er tea soup and steamed slowly. Add rock sugar and salt, and it tastes first-class.

4. Pu 'er winter tea porridge

Make tea with Pu 'er tea and chrysanthemum, and cook porridge with its tea soup. But the color of Pu 'er tea determines that this porridge is red with black color.