The brewing method of Pu 'er tea is mainly grasped from the following five aspects:
First, Pu 'er tea brewing apparatus
1, teapot (good): Because Pu 'er tea is suitable for awakening tea leaves and leaching tea contents with high temperature, and the teapot has air holes, good air permeability and good thermal insulation, and the aroma and stale taste of Pu 'er tea can be well preserved, it is better to brew with the teapot.
2. Cover the bowl and cover the cup (most commonly used): Because it does not smell, it can make its real taste. Elegant style can best reflect the beauty of the color of Pu 'er tea, and you can freely appreciate the color change of Pu 'er tea soup. Therefore, covering the bowl and cover the cup is the most commonly used brewing vessel for modern tea art, but covering the cup requires more skills, otherwise it will be very hot.
3. Pot made of pottery (practical and convenient): Because the brewing method of Pu 'er tea is suitable for using larger tea sets, it can better show the quality characteristics of Pu 'er tea, such as color, fragrance and taste. Pots with ceramic beams are generally large in size, and their unique classical and rough beauty is more in line with the profound rhyme of Pu 'er tea, which is suitable for many friends to drink together. Therefore, ceramic pot with lifting beam has become a new fashion.
Note: 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.
Second, the quantity of Pu 'er tea.
In the brewing method of Pu 'er tea, the amount of tea is also an important factor affecting the taste of tea soup.
In the national standard evaluation method, the ratio of 100ml: 7g tea, namely 100ml water and 7g tea, can better reflect the advantages and disadvantages of tea.
The daily brewing method of Pu 'er tea is 180ml pot, and the consumption of tea is about 10g g. If you are worried that you can't estimate the grams of tea, you can buy an electronic scale.
Of course, due to different personal tastes, it can be adjusted appropriately.
Note: Besides, the quality of tea also has a great influence on the consumption of Pu 'er tea. After fermentation, some water-insoluble substances in old tea, cooked tea and old cooked tea can be dissolved in water, which makes the tea soup taste obvious. At the same time, the substances in old tea will precipitate faster and the tea soup will be stronger. In view of this situation, the higher the degree of fermentation, the less tea consumption.
Third, we should also pay attention to the water temperature.
In the brewing process of Pu 'er tea, water temperature is the key factor affecting the taste and mouthfeel of Pu 'er tea.
Pu 'er tea is made of Yunnan big leaf species with thick leaves, mostly pressed tea, which requires high temperature and high heat when brewing. Therefore, the soaking method of Pu 'er tea generally requires the water temperature to be 100℃. However, different years and processes have slightly different requirements for the water temperature of Pu 'er tea.
The brewing method of Pu 'er tea, especially the new tea within three years, depends not only on the year, but also on the tenderness of the raw materials.
For tea products with short years and tender raw materials, the water temperature should be controlled at about 95℃. When the water boils, we can let it stand for a while, let the hot air out and lower the water temperature slightly.
This can avoid scalding fresh leaves, making tea soup boring and affecting the freshness of taste.
The brewing method of Pu 'er tea here is slightly different from the newly made Pu 'er cooked tea. Because the cooked tea is artificially fermented, the water temperature should reach 100℃ in order to give full play to the smooth and sweet taste of the cooked tea.
Fourth, waking up tea is essential.
There are different ways to wake up raw Pu 'er tea and cooked Pu 'er tea, and the significance of waking up tea during storage and before brewing is also different.
1. If raw Pu 'er tea is placed in an open environment, it is generally unnecessary to wake the tea, but the open environment is easy to be wet, which will do some harm to the quality of tea. Therefore, the raw Pu 'er tea that needs to be awakened is the raw tea stored in a purple sand jar or semi-sealed container, which is what we usually call dry warehouse tea.
How to wake up tea: put raw Pu 'er tea in an open environment for about half a month to a month, but don't pry it open. When you open the tea, you turn it around along the side, that is, drink the outside first, then the inside.
2, Pu 'er cooked tea also needs to wake up, especially when the year is close and the gas pile is heavy. The way to wake up tea is to pry open the whole tea cake and leave it for a week or so before quoting it. In fact, the environment has little effect on the prepared Pu 'er tea, as long as the humidity is not too high. The awakening of cooked tea is purely for running away and accumulating gas.
3. The hangover tea before making tea is usually also called tea washing and warm soaking. Put the tea leaves in the teapot, pour hot water for about 10 second, and pour it out. The purpose is to increase the temperature of tea and tea-making utensils. Warm soaking of tea leaves is beneficial to the stretching of tea leaves and the leaching of tea juice.
Fifth, grasp the time of soup making.
Pu 'er tea can be soaked for 5-7 seconds before five times, 7- 10 seconds after six times, and 10 times after soaking, so as to keep the balance of tea flavor. With the increase of brewing times, the brewing time can be gradually extended, but the specific brewing time should be flexibly controlled according to the intensity of tea swing. Some Pu 'er teas are slow to make soup, and it takes two or three times to see the rich and fragrant tea soup.
Pu 'er tea is more resistant to soaking than ordinary tea, and can last 10 to more than 20 times until the taste of the soup is very weak. Drain the tea soup as much as possible and add water to brew it next time. Do not soak for a long time, so as not to affect the color, aroma and taste of tea soup. When you don't drink it for a while, drain the tea soup and open the lid.
Misunderstanding of Pu 'er tea brewing
1, repeatedly boil water
Some people use kettles to boil water, boiling too much at a time. When the temperature of the next bubble is not enough, they continue to heat. In fact, this repeated boiling is not good for water quality. The oxygen content in water is too low to stimulate tea. The water for making tea should be boiled at the first and second boiling, and it can be boiled until the water rolls and bubbles. You don't have to wait until it is rough or cooked for a long time to avoid the influence of water quality on Pu 'er tea.
2, there is no warm cup of hot pot
Warm cups and hot pots, on the one hand, are to clean the tea set as much as possible and remove the odor; On the other hand, it is mainly to reduce the influence of the surrounding environment on tea. Especially warming the cup is an important step to wake up Pu 'er tea, which is helpful to stimulate the aroma of Pu 'er tea.
3. Wet the tea for too long.
Moisten tea, and wake up tea, means that tea leaves can only be stretched out to make a better taste. Especially pressed tea, tea and so on. Usually the first bubble is hard to taste, and you often have to wait until the second bubble to discard it. The second bubble tastes better.
However, the time for moistening tea should not be too long. Once the soaking time is too long, it will cause excessive loss of substances contained in tea, and the taste of Pu 'er tea will easily fade when it is brewed formally. The moistening degree of tea reaches about 70%, because the second piece of tea will soon disperse, and the taste of tea will soon come out because of the full absorption of water.