1, warm cup

Water boiled and injected into the gaiwan, teapot and other utensils, in order to clean the tea utensils and raise the temperature of the tea utensils. After warming the cup, throw 7g of tea, the first bubble of tea washing, pour hot water to soak the tea leaves for 5 seconds directly after pouring, in order to clean the tea surface impurities, while playing the role of moist tea.

2, brewing

Using a fixed-point injection of water, slowly rinse the hot water into the gaiwan. When brewing Puerh raw tea, the water temperature should be 95-100 degrees, and the water injection should be about 150-180ml. The first four brews are controlled to produce soup quickly, and then each brew extends the steeping time by 10-15 seconds, which should not be prolonged in order to avoid bitterness and astringency.

3, out of the soup

The tea soup is first poured into the sea of tea, and then poured into the tea cups, drained tea soup, and evenly filled with each tea cup. Pick up the teacup, first smell the fragrance, color, and then sip, divided into three tastes. Puerh tea can also be brewed in purple sand pots, usually using 200-300 ml pots, throwing about 10g of tea.

Brewing Raw Puerh Tea Notes

Puerh tea is mostly compressed, the tea leaves are often not fully developed in the second bubble, so the essence of the tea from the third bubble, generally three to five bubbles is the better taste of Puerh tea. If it is aged tea bricks, tea cakes, you should use a tea knife to remove some of the tea leaves, ventilated place for two weeks before brewing, then brewed out of the Puerh tea flavor better.

Like to drink Pu-erh tea of course, in-depth and careful understanding of its brewing notes, so as to avoid the wrong brewing steps, but also to make the brewing out of Pu-erh tea more mellow.