Pu 'er tea soaking method
A, wide pot root stuffy bubble method
Pu 'er tea with better quality adopts the method of "leaving roots in a wide pot and soaking hair". "Leaving roots" means that the tea soup soaked from beginning to end after "washing tea" is left in the teapot, and the tea soup is not drained. Generally, "six stays and four stays" or "half stays and half stays" are adopted. Fill the teapot with boiling water every time after serving tea, until the taste of the tea is weak at last.
"frowsty bubble" refers to a long time and exquisite rhythm-a word "slow" "Keeping roots" and "frowsty bubble" show the tea nature of Yunnan Pu 'er tea. Taking root soaking can not only adjust the taste of tea soup from beginning to end, but also leave enough time and space for the taste of Pu 'er tea to achieve the best state of "ripe and fragrant tea".
Soak method of Chinese pot kungfu tea
Drink it now, drain it every time, leaving no tea roots. The size of the teapot depends on the number of people who drink tea. Yunnan Pu 'er tea can also be brewed in this way. For example, for some relatively new Pu 'er tea or tea with light smell, drink it in a medium-sized pot, remove the new smell of the first few bubbles, and improve the purity of the last few bubbles. For some heavily fermented tea, it is easy to avoid the tea soup from turning black by using the methods of quick washing and drying. For tea with heavy astringency, rapid brewing in a medium pot can reduce the astringency. For some sun-cured Pu 'er tea products made by mechanical kneading, this method is also suitable for brewing because of the rapid leaching of tea aroma. In reality, we often encounter some improperly stored Pu 'er tea with good tea quality, which is either slightly damp or smelly. When the soup is boiled, the taste of tea is not pure enough, but the sweetness and thickness are acceptable. For this kind of tea, the method of soaking in a wide pot is used, but no roots are left in the first one or two leaves, and only roots are left after soaking. This method is beneficial to increase the brewing temperature and improve the aroma of tea, and is more suitable for brewing coarse and old Pu 'er tea. However, for some delicate tea leaves, the brewer is required to be skilled, otherwise there will be a phenomenon of "sulking" or hot tea. To some extent, covering the bowl for brewing reduces the favorable influence of utensils on the alcohol content of tea soup, which is more suitable for tea tasting.
Problems needing attention in brewing
First, the amount of tea.
When brewing Pu 'er tea, the amount of tea is closely related to drinking habits, brewing methods and tea personality, which is full of changes. As far as tea drinking habits are concerned, Hong Kong, Taiwan Province, Fujian, Guangdong and Guangxi are used to drinking strong tea: Yunnan also mainly drinks strong tea, but the consumption of tea is slightly lower than the former. Northern Jiangsu and Zhejiang like light drinks. As far as Yunnan people's tea drinking habits are concerned, the ratio of tea consumption to water quality is generally 1: 40 or 1: 45 when the root-retaining and frothing method is adopted. For consumers in other regions, we can use this as a reference to adjust the concentration of tea soup by increasing or decreasing the amount of tea. If the "Kung Fu" soaking method is adopted, the amount of tea can be appropriately increased, and the concentration of tea soup can be adjusted by controlling the brewing rhythm. As far as the nature of tea is concerned, the amount of tea is also changing. For example, cooked tea and aged tea can be appropriately increased, while raw tea and new tea can be appropriately reduced. Don't stay the same.
Second, the temperature of tea.
The mastery of water temperature plays an important role in the display of tea properties. High temperature is beneficial to the dispersion of aroma and the rapid leaching of factory tea flavor. However, high temperature is also easy to wash away the astringency of hawthorn and burn some high-grade tea. Determining the water temperature is definitely different for tea. For example, brick tea, compact tea and aged tea with coarse raw materials are suitable for boiling water brewing; The tender high-grade bud tea (such as the newer Palace Pu 'er) and high-grade green cake are suitable for proper cooling and brewing. Don't burn delicate tea leaves into "vegetable tea" at high temperature. Some areas of Yunnan people belong to the plateau, and the temperature of boiling water is lower than that of coastal and plain areas. For example, the boiling water temperature in Kunming is around 94℃, which is suitable for brewing most cooked tea directly. For green tea, except some high-grade teas, most of them can also be brewed directly with boiling water. When brewing some high-grade fresh green tea, in addition to direct cooling, you can also reduce the water temperature without adding pot cover or boiling water to avoid scalding tea.
"The water is sulking."
Third, the brewing time
The purpose of controlling soaking time is to fully and accurately show the aroma and taste of tea. As mentioned above, due to the particularity of Yunnan Pu 'er tea production technology and raw material selection, the brewing method and time are determined. As far as the law is concerned, the brewing time of old tea and coarse tea is called long time, while the brewing time of new tea and delicate tea is shorter; The brewing time of hand-shaking tea is long, while that of machine-shaking tea is short; The brewing time of pressed tea is long, and the brewing time of loose tea is short. The specific mastery should be decided according to the characteristics of tea. For example, the mid-range seven-cooked cake "> >" produced in the 1980s was brewed with a 350ml teapot "wide pot with roots and stuffy bubbles". & gt
Question 2: How to make raw Pu 'er tea? Soak pu' er. Don't care too much about the water temperature. Just boil the water and soak it. The first step is to wash tea. First put the tea in the teapot. The first soaking in hot water ... about 30 seconds. Then you can pour out the first sip of tea ... because the production process of Pu 'er is ... frankly ... it's dirty ... let's wash it first ... and then we can drink the second cup. Because the first one arrived.
Question 3: How to drink Pu 'er Tuocha? Drink with a purple sand tea set, not bubble, but bubble.
Question 4: How to make Pu 'er tea? Traditional soaking method of Pu 'er tea
Note: Pu 'er tea refers to the aged Er with mature tea body and no mildew.
? Leaf tea is hot, bud tea is cold.
In order to brew the right tea flavor, the temperature should be raised as much as possible. If it is bud tea (such as tender tea), it is likely to produce astringency at high temperature. Therefore, when boiling water, the fine water is high, and the temperature can naturally drop a little. For other er with few leaves or buds, please raise the temperature as much as possible in general environment, and then make a suitable fragrance. After soaking, it should be fixed in a certain temperature range for brewing. (Note: This is the first bubble or
The second bubble, the warming effect of forcing the fragrance to emit)
? Selection of pot
It's better to choose a pot with strong continuous temperature, and it will be better if it is a little bigger (about two or three times bigger than when drinking oolong)
. The reason is that the brewing after the first and second brewing should be carried out in the bubble room as far as possible, so the teapot has poor thermal insulation and is easy to cause a large temperature difference. Therefore, the ratio of the wall thickness of the teapot to the opening of the lid should not be too large. In addition, it is best to make the water from the teapot smooth. Sometimes too much Chata is put in, and the boiling water needs to be poured out immediately, so the pot that doesn't come out quickly enough will affect the control ability of the pot holder. Some people say "clay pot" is better. I used a clay pot, which is really good. I can make a reference.
? Performance of pot
Since the pot was mentioned in the previous paragraph, let's talk about the benefits of the pot by the way. Generally, there are three kinds of Er-soaking pots, cups or tea girls (or porcelain pots), only pots are not porcelain. For delicate fragrance, flexible lasting appeal, low astringency, low acidity and light bitterness, it is suggested to use porcelain (such as Nentuo or Yun Jian), but because of the continuous temperature, the taste is different from that brewed in a pot. Ordinary old Er, if soaked in a pot, will usually reduce some unpleasant feelings, such as astringency, bitterness, anger, tannin, acid and so on. If the new pot is soaked frequently, it can be cultivated in about half a year. The developed pot will taste better when brewed. Of course, there is a bigger difference between an er pot that has been used for more than four or five years (some substances will be reduced) and a cover cup (all tea leaves will be used up). This is my experience, but because of the porosity of teapot, I have heard it before. You can ask people in the pot industry for details.
? Special effect of boiling soup in pot
Generally speaking, the water in the first bubble is drained, and there is a part of water left in the second bubble, about one tenth (this is the situation that the second bubble washes away the fragrance). If the third bubble can wash out the fragrance, leave some water in the pot of the third bubble. If you are really old enough, you don't need to open the lid. Strictly speaking, you shouldn't open the lid. Well, it will be a little astringent, sour and so on. Pour out the second bubble, leave some water in the pot, open the lid for about half a minute to one minute and then close the lid; For Er with severe astringency, bitterness and sour taste, open the lid. When there is no steam in the spout, press the kettle body with your fingers. If the temperature is not too hot, you can touch it with your fingers for more than five seconds, and then cover the kettle. Leave some water in the pot, mainly to dissolve the brewed things in the water; The temperature should be controlled well, because this is the main brewing. The time to stop the pot is the time for brewing (soaking tea leaves), so it is necessary to control this time (if the temperature is set higher, you need to be afraid) before the tea soup will show its proper flavor. So, unless there is too much tea and the temperature is too high, don't make the next one right away.
? Timely soup
Take the second bubble for example. The third bubble is used to boil water, unless it needs high temperature, anyway. When soaking, you can use a white porcelain spoon to see the color of the soup, and the color can be almost poured out. You can usually see the color when you pour it out. Wait a little longer when the color is not enough, but shake the pot slightly when pouring out (the concentration may be uneven). After that, the situation is similar to the third bubble.
? Tea quantity
As for the amount of tea, the amount of tea is different because of different teas. Try to make tea several times before you know how much tea to put. For ordinary seven cakes and tea bricks, the amount of tea can be about a quarter of the pot capacity. Tuocha, less. Loose tea is extreme. You should try it yourself. If one or two people drink it, the amount of tea can be less. This seems a bit "* * *", so I will talk about the basic principles: if you buy enough tea, it is easier to present flavor, but some defects are easy to bubble out, so you need to concentrate on soaking; Buy less tea, don't put too much spirits when making tea, even if the temperature and soaking time are not much different, you can barely accept it; It is not easy to present flavor when the amount of tea is insufficient, but it is best to reduce the amount of tea once or so when chatting with friends, and it doesn't matter if you forget to pour the tea when chatting.
? ;
Question 5: How to make tea with boiling water? Use a special tea set and make it according to certain procedures.
Black tea generally needs boiling water to brew.
Better green tea or hungry new tea can only be cooked at 60 or 70 degrees. Excessive temperature will "boil" tea leaves, and also destroy the nutrients in them to some extent.
Tea below the medium level is not too particular.
Question 6: How to make Yunnan Tuocha? It's hard, hard, hard to break. . . Just take a small amount with a tea knife and soak it in it.
There are many ways to drink Tuocha. Let me introduce some simple ones.
Generally, the texture of Tuocha is very hard. It is estimated that it will be a little difficult to divide tea with a tea knife for the first time. When opening tea for the first time, you can use another knife, such as a kitchen knife. Never use a knife that has cut meat, or good tea will be ruined. Tea is delicious. Wash your hands if you can break them with your hands.
Be careful to wash your hands by hand. Women should not put any hand cream on their hands after washing their hands, because Tuocha is delicious. When you put hand cream on tea, good tea will taste like baby cream.
Making tea is the same as making Pu 'er tea. You can also use the tea set of Kung Fu tea.
Question 7: How to make Xiaguan Tuocha (raw tea) delicious? Because I haven't registered in Pu 'er Forum, but I often read the posts here, I was very interested a few days ago. I bought a lot of Xiaguan Tuocha, Tetuo, Jinsituo, Baijintuo, Yiwutuo and Nanzhao Jinyatuo. Yesterday I opened a nail that had been stored for 6 years, and my heart sank. Why does it taste tasteless? In a panic, I opened another golden bud tuo and tasted it lightly. God, can't you save your drink now? Ask the great god in the altar for advice. How to make Tuocha delicious? Habit/insipid = 12 grade 20 12-03-30 Shengpu has two stages of brewing before drinking. The first stage is new tea, which is brewed within three years and has a fragrance similar to oolong tea. The second stage is ten years later, the brown color has turned red, and the old fragrance has begun to appear, and it will become more and more fragrant! During this period, tea has changed a lot, sometimes it is tasteless, sometimes it smells like honey, but it is hard to drink when brewed!
Question 8: How to make raw Pu 'er tea? When making tea, the water used should be stable, the water temperature should be stable, the amount of tea should be stable, and the soaking time should be controlled well, so that the taste of Pu 'er tea will be more stable.
Introduce a simple method of brewing Pu 'er tea;
Do you want to make a very good cup of Pu 'er tea? Never mind, don't worry, Pu 'er tea is the most common brewing method among all kinds of tea, and it is also the easiest to operate.
So, today we will choose one of the easiest brewing methods to teach you.
First of all, you should know that there are only two basic elements in making a good cup of tea: water temperature and tea soaking time.
Water temperature? It is best to master the water temperature of Pu 'er tea: 100℃; Is it easy? Unlike Longjing, which is 85 degrees, Biluochun, which is 75 degrees, is difficult to control. Pu 'er tea can only be boiled completely.
Tea soaking time? The first tea can be discarded, and the second tea can be used for drinking, but the soaking time of the second tea can be shorter, such as 10-20 seconds, and the soaking time of the third tea can be longer, such as 30-40 seconds, and so on. The lower the concentration of tea, the longer the soaking time can be. Please look at the following demonstration:
1. Put Pu 'er tea leaves in a filter cup, about 10g (cover the bottom of the cup, slightly higher).
2. Pour boiling water into the filter cup and cover it with tea.
3. After a while, take out the filter cup and pour out the first sip of tea.
4. Inject boiling water again, cover the tea leaves, cover the cup lid and let it stand for about 20 seconds.
5. Open the lid upside down, take out the filter cup and drip the tea juice slightly. As for the inside of the lid.
6. Well, a cup of fragrant Pu 'er tea is ready.
7. Don't forget to filter the tea in the cup while enjoying it, and don't throw it away. Pu 'er is very resistant to foam. When you finish the first course, you can put the filter cup back into the teacup, fill it with water, cover it, let it stand for a while, and the second cup of Pu 'er is ready again.
Question 9: How to make tea is the correct way? Soak Tieguanyin in a big cup like green tea. This kind of soaking method can't taste the unique charm of Tieguanyin at all, and it also wastes a good cup of tea. Brewing can be divided into eight steps according to its procedure: 1 crane bathing (washing cups): washing tea sets with boiling water; 2 Guanyin enters the palace (dropping tea): Tieguanyin tea is put into the tea set, and the amount of tea put accounts for about five points of the capacity of the tea set; 3 hanging the pot high (making tea): raise the boiling water and rush into the teapot or cover the lid to turn the tea leaves; 4 spring breeze blowing (scraping foam): gently scrape off the white foam floating on it with a pot cover or pot cover to make it fresh and clean; 5 Guan Gong's tour of the city (pouring tea): pour the tea soaked for one or two minutes into the juxtaposed cups in turn; 6 Han Xin Dianbing (Tea): When the tea is poured to one point, it should be evenly dropped into each teacup bit by bit; 7 Taste the color of the soup (see the tea leaves): Observe the color of the tea leaves in the cup. 8 Sipping at the rain (drinking tea): Take a hot patch, smell its fragrance first, then taste its flavor, smell it while sipping, and drink lightly. Although you don't drink much, you can leave the fragrance on your teeth and cheeks. The bottom of your throat is sweet and makes you feel relaxed and happy. First, the choice of tea set bubble Tieguanyin can choose porcelain tea set or purple sand tea set according to everyone's preferences. However, due to the popularity of light fermentation of Tieguanyin in recent years, more attention is paid to the aroma of tea. It is suggested to choose porcelain tea sets (both bowls and pots can be used), which is conducive to exerting the aroma of Tieguanyin and obviously covering up the aroma. Because the density of the teapot is small, the pores of the teapot will absorb some tea flavor, so it feels less fragrant. Of course, friends who like to raise pots can brew Tieguanyin in a teapot and drink some Guanyin for the pot. Ha ha! Let me take Gai Bowl as an example to demonstrate the soaking method of Tieguanyin. Second, the brewing of Tieguanyin 1. Take a proper amount of tea (usually 8 grams of tea) and put it in a bowl and brew it with boiling water. 2. Scrape off the foam with a lid. 3. Pour the tea into the cup quickly. A strainer is placed on the fair cup to filter out the broken tea leaves. Because this first sip of tea is mainly used for washing tea, not for drinking, it is better to make it quickly and get out quickly. 4. Rinse the filter and teacup with the first cup of tea. 5. After washing the cup, brew the second tea with boiling water and cover it. 6. The second kind of tea usually takes 15 seconds to come out, and the tea is poured into the fair cup. You can adjust it slightly according to your preferences. Light words will lengthen, thick words will shorten. 7. Pour the tea in a large cup into a teacup for drinking. 8. Taste the charm of Guanyin, uncover the bowl and make a cup of tea. After reading this example, you no longer feel how difficult it is to make kungfu tea, do you? Try the difference between Tieguanyin brewed in this way and your original mug. I believe you will fall in love with Tieguanyin from now on. If you still don't understand anything after reading this article, please communicate with me and enjoy good tea with friends all over the world. Xu Cishu said in the Book of Tea in the Ming Dynasty: "Tea is nourished by water, stored in containers, and soup turns into fire. The four are connected and indispensable. " Tea, water, utensils and fire are all closely linked, which just echoes what we said about how to make good tea. Making tea seems easy. Put the tea in the pot, pour in hot water, wait a while, then pour it out, and you'll finish making tea! On the surface, Tieguanyin tea, like the decomposition action above, can get a good tea soup! However, the first step to make tea well is to look at tea, know tea and study its characteristics! In addition to the above written records, in the actual process of making tea, and in the face of different tea leaves and tea sets, it is necessary to distinguish carefully in order to get a good taste of tea soup. Anxi Tieguanyin tea has its own unique method of soaking and drinking. First of all, we must strictly use water and tea sets to brew Mishima Pass. "The water is better with a stone spring, the stove is better with a charcoal fire, and the tea set is better with a small size", which means that the water is better with a mountain spring, and the tea set is better with a small size and convenience. It is best to use charcoal fire to boil water. Tea learning skills V. Tea learning: For the art of brewing, it is very important to pay attention to the procedure of coexistence of reason and reason, with both form and spirit. The brewing process of tea can be divided into: preparing tea, tasting tea, putting tea, brewing, serving tea, tasting tea, replenishing water and collecting.
Question 10: How to make a pot of raw Pu 'er tea? Brewing and drinking of Pu 'er tea
1, Pu 'er tea should be brewed in a pot with a big belly, because the concentration of Pu 'er tea is high, and the pot with a big belly can prevent the tea soup from being too strong. Suggested materials should be clay pots and teapots.
2. Brewing amount of Pu 'er tea: When brewing Pu 'er tea, the amount of tea leaves accounts for about 20% of the pot body. After the tea bricks and cakes are separated, they are exposed in the air for 2 weeks, and then the taste is better.
3. Brewing Pu 'er tea: It is an essential process to brew Pu 'er tea with hot water first. Because good aged Pu 'er tea should be stored for at least ten years, it may contain some dust. The hot water for making tea for the first time can not only awaken the taste of tea, but also wash away the impurities in tea together. The first brewing speed should be fast, as long as the tea leaves can be washed clean, and it is not necessary to bubble out its taste; After the second time, you can decide the choice of shading according to your personal preference. Pu 'er tea is full of fragrance even if it is cold. It can be herbal tea in summer and can be drunk after being chilled.
4. When drinking Pu 'er tea, you must smell the fragrance while it is hot. Before raising a glass, you can feel the fragrance of the old flavor gushing from the nose like spring water, and its elegant and refreshing feeling is not under the orchid chrysanthemum.
5. Pu 'er tea needs to be tasted carefully to get its true charm. Although the entrance of the tea soup is a little bitter, when the tea soup stays in your throat for a while, you can feel the tea soup seeping through your teeth, seeping into your gums, being produced by the root of your tongue and being sent back to your tongue. At this time, the fragrance is overflowing, and the nectar "produces saliva", which is refreshing and the body fluid overflows. This is tea tasting.