A look will be Pu'er tea brewing method, not fast code!

One look at the Puerh tea brewing method, is not fast code!

1. Newborn Pu-erh tea brewing method

Tea characteristics: dry tea color slightly green, dark green or yellow-green, tea buds white hair.

Brewing times: 12-15 steeps, 5-8 steeps for the richest flavor.

Brewing temperature: 93°C-95°C is preferred.

Brewing techniques: fill the water with a soft flow of water along the mouth of the pot in a clockwise direction, half open the lid after the soup to dissipate heat, to maintain the freshness of the tea.

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

Tea utensils: Gaiwan, wide-mouthed, flat-bellied Zisha pot.

2. Old Sheng Pu brewing method

Tea characteristics: yellowish-brown to blackish-brown, white hairs on the surface of the cake gradually turn golden.

Brewing times: generally 12-15 bubbles, 5-8 bubbles taste good

High temperature 100 ° C to wake up the tea and brewing, but also can be brewed temperature drenching pot to maintain high temperature.

Brewing skills: when injecting boiling water, the water flow should be soft and steady along the pot mouth rotating irrigation, not hanging pot high punch. Brewing process should be consistent, not to make the tea cooling. The tea can be smothered properly.

Soup time: wash the second bubble that is out of the bubble, within 10 seconds is appropriate.

Tea utensils: gaiwan, thin tire round body and high sintering degree of purple sand small pot.

3. Brewing method of new ripe Pu

Tea characteristics: dry tea is brown, brown, the higher the degree of fermentation, the deeper the color, the tea buds are golden yellow or dark yellow.

The number of times of brewing: generally 7-8 bubbles, 3-4 bubbles of the best flavor.

Brewing temperature: high temperature 100°C to wash the tea to remove impurities, and then slightly lower the temperature of the brewing.

Brewing techniques: water can be injected slowly along the wall of the pot or around the edge of the tea leaves in a circular injection of water, the first three bubbles half-open the lid, exuding a ripe flavor.

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

Tea utensils: gaiwan, flat-bellied, breathable zisha pot.

4. Old ripe Pu brewing method

Tea characteristics: dry tea is brown, showing the fresh aroma of ripe tea, which may also be accompanied by the aroma of caramel and rice.

The number of times of brewing: generally 7-8 bubbles, 3-4 bubbles of the best flavor.

Brewing temperature: High temperature 100°C boiling water.

Brewing techniques: low-flush water injection and stay root bubble method, with high-temperature smothering to stimulate the tea quality.

Soup time: 30 seconds to wash the tea, can be washed twice, 10 seconds after washing the first tea soup.

Tea utensils: gaiwan, zisha pot.