Pu Erh Tea is relatively mild, and many people like to drink it in autumn and winter.
Either brew or boil, a cup of hot tea will warm up the body. After eating big fish and big meat, a cup of Pu Erh Tea can also dilute the greasy and bring refresh.
Pu Erh Tea (Pu Erh Tea) is well brewed and has a mellow taste with almost no bitterness. Some people who love tea make it bitter and astringent, thinking it is the "original taste of tea" and swallow it.
How to make a cup of cooked Pu with a rich aroma, warm and mellow? Let's take a look.
Pudo comes in the form of "tea cakes". To cook a good meal and drink good wine, you must wake up the tea first.
Hangover tea is similar to a hangover. Generally speaking, wake-up tea is to wake up the dusty tea leaves by contacting air and water, so that the leaves breathe naturally, wake up the tea quality, and condense the tea fragrance.
We can pry the cake about a week in advance, and put the pryed tea into the purple sand jar to "wake up the tea".
If it is cooked tea loose tea or a cooked tea cake that is not pressed so tightly, you can skip the "wake up tea" step.
choice of water
Tap water is the most convenient water in our daily life, but the hardness of tap water is too high, and the water may have a strong chlorine smell, which has a certain impact on the taste and aroma of tea leaves.
When conditions permit, you can buy packaged purified water or weakly alkaline mineral water on the market. The former can bring out the essence of tea to the greatest extent, and the latter can help to stimulate the essence of tea.
For brewing Pu Erh Tea, it is recommended to use a purple clay pot or a covered bowl.
Zisha teapot has good air permeability and adsorption, which can make the tea soup taste smoother. For ripe tea with low raw materials and long years, it is recommended to use a Zisha teapot.
The bowl cover dissipates heat quickly, and the temperature control is convenient for soup. A bowl with a lid is recommended for cooked tea with high raw materials and a shortage.
Generally, it is brewed with boiling water at 100°C.
Many people who love tea are bitter when they are cooked, but they do not know the proportion of tea. The ratio of tea and boiling water is about 1:30, that is, 1 gram of tea leaves and 30 ml of water.
"Run tea" first. The water and temperature used to moisten the tea help to stretch the tea leaves, stimulate the activity of the tea leaves, help to release the best quality of the tea leaves during formal brewing, and wash away the dust attached to the tea making process.
To moisten the tea, first warm the tea set with hot water, then pour the tea leaves into the hot water, and quickly pour out the moistened tea leaves.
Formal brewing begins. For the ripe pus with high raw materials and short aging time, water can be slowly injected along the wall of the pot or gaiwan or circulated on the edge of the tea leaves to ensure the mellow, smooth and moist tea soup.
For mature tea with thick branches and leaves, high-impact rotary water injection can be used, which is more conducive to stimulating the precipitation of connotative substances and ensuring the full taste and aroma of the tea soup.
The time of the soup has a great influence on the taste of the tea soup. If the water is too fast, the taste of the tea soup will be dull; if the water is too slow, the tea soup will be too thick, which will affect the taste of the subsequent brewing.
Here is a reference. The first five bubbles took 15 seconds, and the sixth to eighth bubbles took 20 seconds. After the eighth bubble, it can be extended to 30 seconds, and the tailwater can be stuffy.