How to Brew Pu-erh Tea?

Most of the traditional sun-dried teas are hand-made by tea farmers. Their time is shorter than that of black tea, green tea, TieGuanyin tea, etc, and the degree of cockroach is lighter than these teas. Therefore, the leaching time of tea taste is relatively slow. In the process of brewing, this kind of Pu-erh tea always has the feeling of "long-lasting tea taste and long drink".

How to brew a pot of Yunnan Pu-erh tea? It is not only a skill, but also the accumulation of tea drinkers' experience. Through correct brewing, it fully demonstrates the tea, and tea customs of Pu-erh tea, so that the drinker can achieve the purpose of edifying sentiment, physical and mental pleasure, and health and longevity.

Brewing Pu-erh tea is still an art. It is rich in change, full of personality, and rich in creation, rather than a kind of "fixed".

Get Familiar with tea:

Yunnan Pu-erh tea has the distinction of loose tea and tight tea, new and old, 

green tea and cooked tea; fermented tea has light fermentation, moderate 

fermentation, heavy fermentation, etc., and the tea is different. Every Pu-erh tea

 has its own individuality. Only by familiarizing with the individuality of the 

brewed tea, can you show the individual beauty of the tea through the skillful

 brewing. Tea quality determines the choice of tea set, the amount of tea, the 

temperature of the water, the pace of brewing, and even the choice of water. 

There are many subtle relationships between tea and brewing methods. As 

far as the brewing technique of Yunnan Pu-erh tea is concerned, coarse old 

tea is different from delicate tea, green cake is different from cooked cake, 

Chen tea is different from new tea, light fermented tea is different from heavier

 fermented tea, and "bitter bottom" tea (bitter taste) It is different from "sweet

 bottom" tea and so on. Therefore, it is necessary to carry out the necessary

 test foam on a Pu-erh tea, and to determine the brewing essentials by

 familiarizing with the tea.

In practice, we often have the experience that some Pu-erh teas need to be

 soaked for a long time to taste, while some Pu-erh teas can be used for a 

short time. This is because the production process and raw materials of Pu-erh

 tea are at work. Regardless of traditional green tea or artificially fermented tea,

 the basic raw material is Yunnan Sun Tea. Of course, there are also 

mechanical sputum to make tan tea. This part of the tea tastes relatively fast 

when brewed. In addition, Yunnan Pudong Pu-erh tea squeezes tea, except 

for a small amount of delicate facial tea, most of which are mainly 

medium-grade tea, and even some crude old leaves. These mature leaves 

and rough old leaves play an important role in the formation of the special 

style of Pu-erh tea. The taste of this part of the tea is also relatively slow 

compared to the delicate tea, and it is not suitable for rapid brewing. From 

the influence of the degree of fermentation on the leaching speed of Pu-erh 

tea, the light-fermented or fermented Pu-erh tea has a slower leaching rate 

than the heavy-fermented or over-fermented tea.

1. Place the Pu-erh tea in a filter bowl, about 10 grams (covering the bottom 

of the cup, slightly higher).

2. Inject the boiling water that has been boiled into the filter bowl and cover

 the tea leaves.

3. For a moment, take out the filter bowl and discard the first tea.

4. Inject boiling water again, cover the tea leaves, cover the lid, and let stand

 for about 20 seconds.

5. Open the cup lid upside down, take out the filter bowl, and drip the tea juice

 slightly, as far as the lid is inside.

6. Well, a cup of fragrant alcohol and Pu-erh tea will be soaked.

7. Don't forget the tea in the filter bowl, don't forget him. Pu-erh is very 

resistant to foaming. When you finish the first pass, you can put the filter bowl

 back into the cup. Also fill the water again, cover it, let it sit for a while, and 

the second cup of Pu-erh is soaked.

 For more infomation visit http://www.naturalpuerh.com