Traditional tea-making technology

The method of making Pu 'er tea that can be seen at a glance, don't hurry up!

1. Brewing method of newborn Pu 'er.

Characteristics of tea: the color of dry tea is slightly blue-green, dark green or yellow-green, and the tea buds are white.

Brewing times: 12- 15 bubbles, with 5-8 bubbles having the strongest fragrance.

Brewing temperature: water temperature 93℃-95℃.

Brewing skills: when filling water, soft water flows clockwise along the spout, and after the soup is taken out, the half-open cover is used to dissipate heat to keep the freshness of tea leaves.

Soup time: soak for 5 seconds for the first time, and then gradually increase according to the time.

Tea set: A teapot with a bowl, a wide mouth and a flat belly.

2. Laoshengpu brewing method

Characteristics of tea: the strips are yellowish brown and dark brown, and the white hair on the cake surface gradually turns golden yellow.

Brewing times: generally, it is 12- 15, and the taste is better after 5-8 times brewing.

High temperature 100℃ sober up and make tea, and the brewing temperature can also be kept high.

Brewing skills: When boiling water is injected, the water flow should rotate gently and smoothly along the mouth of the kettle, and the kettle should not be hung high. The brewing process should be coherent, and the tea should not be cold. Can be properly foamed.

Soup time: after washing the second bubble, it will be served immediately, preferably within 10 second.

Tea set: small teapot with bowl, thin tire and high sintering degree.

3. General brewing method of fresh cooking

Characteristics of tea: dry tea is brown, the higher the degree of fermentation, the darker the color, and the tea buds are golden yellow or dark yellow.

Brewing times: generally 7-8 times, preferably 3-4 times.

Brewing temperature: high temperature100 C. After the tea leaves are washed to remove the odor, they are slightly cooled and brewed.

Brewing skills: when adding water, you can slowly inject it along the wall of the pot or around the edge of the tea. The first three bubbles are half-opened, giving off a cooked smell.

Cooking time: 30 seconds after washing tea, 5 seconds for the first tea soup.

Tea set: a bowl with a lid and a flat-bellied teapot with strong air permeability.

4. Mature common brewing method

Characteristics of tea: dry tea is brown, showing the fragrance of cooked tea, and may also be accompanied by caramel fragrance and rice fragrance.

Brewing times: generally 7-8 times, preferably 3-4 times.

Brewing temperature: high temperature100 c boiling water brewing.

Brewing skills: low-flushing water injection and root-soaking method, high-temperature stuffy soaking to stimulate tea quality.

Cooking time: 30 seconds to wash tea, which can be washed twice, and the first time after washing tea soup is 10 second.

Tea set: cover bowl, teapot.