The first step in using water is to wash tea. For Pu 'er tea, tea washing is very important, because it is also a process of tea awakening. The time to wash tea should be controlled. For cooked tea, it is usually washed twice. The first time is to rush out quickly, and the second time depends on the degree of tea suppression. If you press it tightly, the time will be longer; If you press it loosely, the time will be shorter. Generally, it takes 15 to 25 seconds to get out of the water. "
However, if it is mature tea for more than ten years, it can be washed again if it is made and stored normally.
But many people only know how to wash tea, but the process of washing tea also includes washing the tea set, because when the tea set burns again, the tea set is in a warm state, and making tea at this time can make the tea give off tea fragrance better.
Therefore, if the tea set can keep warm, purple sand is the first choice, because the purple sand pot has strong thermal insulation performance, which can maintain the high temperature in the pot to a certain extent, so that all the raw materials and tea leaves have good air permeability. When making Pu 'er tea, its flavor will not be lost, and the aroma and taste of Pu 'er tea can also be preserved. It can be said that this kind of tea is most suitable for matching purple sand tea sets.
After the tea is washed, the tea is ready. Many people are making tea and will chat with the guests for a few minutes. After the chat, the taste of this tea soup is obviously much heavier and bitter, because it is boring.
Stuffy bubble means that tea leaves are soaked in cover water for more than three minutes. When tea leaves are soaked in water for a long time, the contents will be excessively leached and the tea soup will become thicker.
So, when we are making tea, don't stuffy tea. When a single tea appears, not only does it feel bitter, but the next few bubbles are tasteless, wasting tea in vain.
If you have this habit, you'd better add a tea set that automatically serves yourself tea.
Finally, one of our tea shops, don't underestimate this. If many times, our tea leaves are not resistant to soaking, a large part of the reason is that there are problems in tea storage.
Because Pu 'er tea belongs to post-fermentation, it is mostly due to late transformation, especially the drinking value reflected by late aging.
Therefore, we should prepare some containers with good sealing and moisture resistance. There are many kinds of materials for tea cans, such as wood, ceramics, stainless steel and purple sand.
Among them, Zisha teapot is called "tea storage artifact" by people in the industry. Indeed, compared with other materials, purple sand tea cans are more breathable, which is conducive to the later transformation of tea, especially suitable for storing Pu 'er tea and white tea.
Among them, Pu 'er tea was put into purple sand teapot after a complete first-class fermentation in the early stage, which laid a good foundation for the continued fermentation of Pu 'er tea or Chen Fang in the future.
Crab feet, the spirit of ancient tea trees, can be called Cordyceps sinensis in Pu 'er tea industry.