Prepare the pu-erh tea and the tea utensils to be used.
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2.Wake Up Tea
When you get a cake or tuo of Puerh tea ready to drink, first use a tea knife to cake tea. When you get a cake or a tuo of Puerh tea ready to drink, first use a tea knife to spread the cake tea on the tea tray and let it stand for a period of time, which is commonly known as waking up the tea.
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3.Tea set
The choice of tea set is very important for steeping Pu'er tea, and it's generally best to choose a The purple sand pot, it has a simple and elegant features in addition to the purple sand contains more beneficial to human health trace elements and the naked eye invisible stomata, durable use not only adsorption of tea contains tea flavor, but also in the tea to maintain a good flavor preservation function.
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4.Tea quantity
Generally, 3-5 people drink tea, a tea quantity of about 3-5 grams, the tea Tea can be mastered in the brewing time, brewing time long flavor, and vice versa is light.
5. Tea washing
After the tea is put into the pot, Pu-erh tea generally needs to go through the process of 1-2 times of boiling water to wash the tea, each time the tea is washed with boiling water for about 3-5 seconds, the purpose is to let the tea body infiltrated into the water, the tea quality is fully released.
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6. Brewing Time
Puerh Tea after 1-2 times of tea washing, the third brewing of tea that is For drinking tea, at this time, according to the guest's taste to master the strength of the tea, generally 3-5 seconds per brewing time is appropriate, 5 bubbles after the brewing time can be put longer.
7. Soup
The tea soup should be poured into the cup in time, and should not be left in the pot for a long time. The color of tea soup is related to aging and fermentation. Newly listed Pu'er tea has a yellowish soup color, but with the prolongation of storage or fermentation time, the soup color will gradually turn into reddish jujube or even pig liver color.
8. Distribute the tea
The tea will be evenly distributed into the guests' cups so that they can enjoy it.
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