How to brew puerh tea ｜how to brew puerh tea

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Collation/ The Tantalums - Han-Yi Han-Yi

Update: 2023/01/31

Please cite the source, please maintain, respect copyright, use without permission, female thief male calamansi, treasured Pu'er tea cakes were all chewed by rats, tea needles broken in the cakes when dismantling tea, the humidity of the stored tea warehouse burst full of moss.

Total Articles How to make tea? It turns out that experts also use the method of making tea.

How to brew black tea?

This article will help you to understand the techniques of brewing "Black Tea".

Ripe Pu'er tea is one of the most common types of black tea in thethe six tea familiesIt is not only a good tea to accompany meals and pure drinks, but also a good tea for daily life, with the advantages of deep colour and richness, quick release and strong flavour.

Pu'er Tea Characteristics

The products are usually post-fermented compact products.

Puerh tea is divided into raw tea and ripe tea, and there are also new tea and stored old tea, most of which contain bacteria and need to be brewed at high temperatures to achieve food safety, or some storage flavour can be corrected by washing the tea.
This is a common categorisation of Puerh teaSeveral features:

▨ Da Ye Seed from Yunnan, China

▨ Red Soup with Brown Leaves, Mellow and Mellow

▨ Most of them are for the compressed tea that needs to be removed.

▨ Resistant to high temperatures and backwash

▨ Strong woody and herbal aroma

▨ Occasional debris, stalks to pick at

▨ Usually loose tea is not allowed to be imported into Taiwan.

Usual appearance of Puerh Tea after storage

Classification

  • Raw TeaLight colour (darker with age).
  • Ripe TeaDark colour

The most basic way of judgement can be through the dried tea, tea broth directly understand which type of tea belongs to, although Puerh tea is easy to come across the time storage, resulting in the conversion differences, but if you get the age of the old raw tea, you can directly take the ripe tea brewing method can be. If you get Anhua black tea, Liubao tea, Szechuan Tibetan tea, Qianlian tea and other black teas, you can also refer to the ripe tea brewing method.

The following are the cases that can be ignored, because the brewing process does notunnecessaryThere is a clear difference in response:

  1. Property MythsThe most commonly talked about is the division of the six old and new tea mountains, and the sub-division of the cottages and factories, but the pre-designed place of origin, brand characteristics and style can be different.
  2. Seasonal varietiesMany black teas are blended and can be ignored for the time being.
  3. Picking MethodThe elements that will be affected are related to the speed of release and temperature control, although there are some slight differences, the general direction is the same.

After dismantling the tea, some parts of the tea will be tighter and some parts will be more loose.

Comparison of Density of Cake and Brick Tea after Disassembly

Beginner Version

Versatile and not to be lost! To get started, use the cooking and steaming method to make the safest tea broth. Base Tea Production Method::

  1. Prepare in advance.: Remove tea cakes and wash tea in boiling water.
  2. operating equipment: Stainless steel pots and pans, electric pots and pans. (Cover required)
  3. Cooking time: 15-20 minutes
  4. Amount of tea usedThere is a golden ratio of tea to water, 1g:120c.c. is the most widely used.
  5. Temperature usedIt's 100 degrees all the way.

At present, the most traditional method is recommended for newbies to operate ripe tea. Black tea can be cooked through cooking to produce the most rounded and full flavour, not only can it be cooked directly in a pot, but also suitable for steaming in an electric pot. When cooking, please note that the tea leaves will absorb water and the tea broth will evaporate.

These two ratios are the most commonly used by the Tantrics:

  • 10g in 1.2 litres of hot water for pure drinking.
  • 20g in 1.2 litres of hot water for blending.

Advanced version

The main controls are temperature, time, and strength of the water column. The goal is to remove impurities, mellowness, and tea flavour, and the use of a black spout or a non-small spout water boiler is the only way to control the water column with enough strength and coarseness.

  1. Prepare in advance.: Unwrap the tea cakes and sift through the debris
  2. Appliances for boiling water: Selection of large-capacity Zisha and ceramic jugs
  3. Amount of tea usedTea and water have a golden ratio of 1g:50cc.
  4. Temperature used: A water temperature of 100°C is recommended.

▨ Example: Use 5g to correspond to a 250 c.c. container.

  • Warm lubrication: 10 seconds (100 degrees)
  • Tea washing method: 20 seconds (100 degrees)
  • One stroke: 20 seconds (100 degrees)
  • Second flush: 20 seconds (100 degrees)
  • Triple punch: 30 seconds (100 degrees)
  • Four-stroke: 40 seconds (100 degrees) + shower bottle
  • Five Strokes: 50 seconds (100 degrees) + Shower Bottle

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Things beginners must pay attention to

  1. Remember to warm the pot before it smells good.
  2. Be sure to wash the tea, and it is recommended to do so up to two times.
  3. To make the tea, choose a dismantled piece and add a small amount of crushed tea.
  4. Scrape off surface bubbles and drizzle to change the texture.
  5. It is only when there is steam and air oxidisation that the black tea has a sense of tension.
  6. Tips on how to open the biscuits: Be safe.

World View of Pu'er Tea

1950s - 2000 Iconic Chinese state-owned brands

However, when looking for and savouring Puerh tea, one needs to know very, very much more than can be explained in a few lines, but for reference, the following points should probably be borne in mind:

A. Understand that there is a difference between raw and ripe tea. New raw tea is recommended to be kept; ripe tea can be drunk directly.

B. Storage environment affects the flavour: there is a difference between wet storage, dry storage and natural storage.

C. The specifications include loose tea, golden gourd tribute, tea cake, tea tuo, tea brick shape corresponding to the difference in raw materials.

D. Blending, single pure flavour, different investment value.

※ The blended tea and formula tea, led by the China Tea brand, was the mainstream of the half century before 2000; in recent years, it is the small cottage and the pure material tree, whether it is good or bad is very subjective, and there is no final decision at the moment.

Yunnan Tea Mountain photo taken from: Ding Yuanchun

Although Puerh tea is also divided into new tea and old tea, it is more obvious that there is a difference between raw cake tea and ripe cake tea; if compared with the same age, the former is colder while the latter is warmer. Therefore, on the contrary, in the eyes of most of the old-timers and experienced tea gourmets, the black tea and Pu-erh tea with sufficient fermentation and oxidation are mostly preferred to be brewed and cooked in a way that presents the warmth of Pu-erh tea, and values the fullness of its throatiness, the richness of its gelatinous texture, and the sense of tea smell, which promotes the circulation of blood, and warms up the whole body after drinking it.

Growth characteristics bring about different tea flavour characteristics. Yunnan tea has more variations, except for Dian Hong and Dian Green, which are tender loose teas, most of the mature leaves, old leaves, and fibrous lignified leaves that are ripe and open to the surface are taken for tea making. These large leaves have high nutrient content, and there are a lot of stimulants that can be converted, but they are not easy to produce layers.

If the large-leafed species are natural old tree tea, wild tea or dill tea, they need to compete with other plants in the living environment for light, water and nutrients, the leaf surface is wide and thin, and the target growing tree will not retain too much starch, so it is not easy to get sweetness from the leaf flesh with less sugar substance, but the aroma and substance is very sufficient, and there is a thick texture, which makes it more and more bitter, and the more it has the value of transformation.

Supplement to Puerh Tea Cake Breaking

Usually, there is an outer wrapping paper, an inner fly, and a size ticket to represent the identity of the tea, which should be avoided as much as possible when unwrapping the cakes, and tea knives and needles should be used to unwrap the cakes. As far as we know, there are many different ways to dismantle the tea cakes, some for the sake of preserving the shape of the cake surface, and some for the sake of brewing balance, but the key point is not to get hurt.

Tea Cake Removal Film Reference

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