Puer correct brewing method:

1, tea

Brewing Puerh tea, tea water ratio is generally 1:20 or 1:30, that is, for every 1 gram of tea you need to inject 20-30 ml of water, depending on the tea utensils. If it is a gaiwan, the specification is 150 or 180ml, you can put 7-8g of tea, if it is a zisha pot, the capacity is 200-300ml, you can put about 10g of tea.

2, water

For the new tea, the brewing water temperature should not be lower than 90 degrees; for the medium-term tea and old tea, you can directly use boiling water, the water temperature should not be too low. Warm cups and pots before casting tea, improve the temperature of the tea set, conducive to the release of tea flavor. After throwing the tea, the first flush needs to moisten the tea, inject boiling water to moisten the tea leaves, and then pour it out quickly.

3, brewing

Puerh tea is more resistant to brewing, the first few bubbles need to be fast in and out, left hand water injection is completed, the right hand cover the lid, and then immediately pour out the tea, should not be bored, which will reduce the tea's resistance to brewing. Starting from the 7th-8th brews, you can brew the tea for 20-40 seconds according to the specific situation before pouring out the tea.

Brewing Misconceptions:

The temperature of the water for brewing Pu-erh tea is above 90 degrees Celsius, so that the aroma and flavor of the tea will be more pronounced. However, the water should not be repeatedly boiled, as a large number of salts will precipitate out of the repeatedly boiled water, and the precipitated salts will be suspended in the water, forming a white scum.

Water evaporates during the boiling process, and every time it is boiled, the concentration of salts increases. These undissolved salts have a very poor taste on their own, and some even react with the tea components, affecting the flavor of the tea broth.

Some metallic elements, such as copper and iron, increase in concentration in repeatedly boiled water, and they react with the tea's active ingredients, "tea polyphenols," to destroy the flavor. Moreover, the repeated boiling of water containing nitrite, into the human body will generate carcinogenic amine nitrite.