Pu-erh tea and other tea brewing method is different, which has a lot to do with the characteristics of Pu-erh tea itself, Pu-erh tea is harvested from Yunnan large-leafed species of tea trees, and more for the tightly pressed tea, has the characteristics of the more fragrant the older it is, a lot of people on the Pu-erh tea can't help, don't know how to brew, today we'll talk about how to brew shun Pu-erh tea, and let Pu-erh tea better drink.

1, prying tea, prying tea is also an important part of the brewing of Pu-erh tea, some of the tightly pressed Pu-erh tea such as prying tea improperly, there will be a lot of tea crushed or tea residue, affecting the taste of Pu-erh tea. Generally you can use a tea knife or tea cone to pry open the pressed Puerh tea, try to pry the tea cake more intact, not too broken, to maintain the original beauty of the cake tea, more conducive to brewing.

2, the amount of tea

Puerh tea brewing, generally 100ml: 7g tea ratio, that is, 100ml of water, tea 7g, daily brewing drinking, 180ml pot, the amount of tea in 10g or so more appropriate. If you are worried about not being able to estimate the number of grams of tea, you can buy an electronic scale.

3, warm cup

The first step in tea brewing - warming the cup, with boiling water a uniform warmer, including gaiwan, fairway cups, tasting cups, to enhance the temperature of the tea vessel, so that the tea leaves are heated evenly.

4, wake up tea

Wake up tea before brewing is also known as tea washing, Pu-erh tea into the teapot, injected with hot water for about 10 seconds to pour, through the tea leaves to warm and soak, and play a role in facilitating the stretching of the tea leaves and tea juice leaching.

5, brewing

Use 90 ~ degrees Celsius water temperature to high punch along the wall of the cup, pre-brewing that is in and out of the late to the end of the water to properly smothered, Pu'er tea is more resistant to bubbling, 7.8 bubbles can be smothered depending on the circumstances of the bubble 20 ~ 40S, the end of the water stage to extend the smothering time.

6, out of the soup

Pour the tea in the bowl into the fairway cup. Observe the color of the soup, the bright tea is good tea.

7, divided soup

The fairway cup of golden tea soup into the tasting cup, usually seven full, leaving three.

8.Serve Tea

Serve Pu'er tea to the guests and savor the wonderful taste of Pu'er tea together.

9, the bottom

The bottom of the leaf is the "old bottom" of Pu-erh tea (if your Pu-erh tea material is good, you will know it when you look at the bottom of the leaf), the bottom of the leaf texture is clear analysis, the bottom of the leaf is like a silk cloth after immersion, and the elasticity and toughness of the hand pulling and stretching is a good tea.