Ripe Puerh tea brewing: ripe tea also depends on whether it is tightly pressed tea such as cake tea, loose tea or tea head. Ripe Puerh tea is not recommended to be boiled, while raw Puerh tea can be brewed and boiled. The level of loose tea is different, and the degree of resistance is not the same. Scattered tea out of the tea flavor faster, and relative to the tightly pressed tea and tea head is not so resistant to brewing.

Using a large cup or pot and gaiwan can be brewed. But don't stew too long, try to get out of the soup faster. The tightly pressed tea is also the general cake tea, brick tea, tuo tea. Ripe tea is generally rarely a mouthful of material.

Raw tea and ripe tea leaf bottom "tea residue" color is different raw tea leaf bottom color, with the deepening of the storage time, from tender green - tender yellow - apricot yellow - dark yellow - yellow-brown -The color of the bottom of the leaves of raw tea is different.

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Expanded Information:

Puerh Tea has its own unique processing procedures, generally through the killing, kneading, drying, stacking and muffling of several processes. Freshly picked tea leaves, after killing, twisting and drying, become Puerh Maoqing. At this time, the flavor of the Maoqing is strong, sharp and lack of rules and regulations.

After the gross tea is made, it is divided into "ripe tea" and "raw tea" due to the different subsequent processes. After the pile of ripening, it becomes "ripe tea" ripe tea. And then after a long period of storage, to be its flavor and quality stable net, can be sold.

Storage time needs 2-3 years, dry warehouse aging 5-8 years of ripe tea has been hailed as a top quality." Raw tea" refers to the gross tea does not go through the pile process and completely rely on the natural transformation. The process of natural transformation is quite slow, and it takes at least 3-5 years before it is suitable for drinking.