The matters needing attention in bubble puer tea are for
reference only.
1. Amount of tea:
When brewing Pu-erh tea, the amount of tea input is closely related to tea drinking habits, brewing methods, and the personality of tea, which is full of change. In terms of tea drinking habits, Hong Kong, Taiwan, Fujian, Guangdong and Guangxi are used to drinking tea. Yunnan has also been drinking heavily. Jiangsu, Zhejiang and the North like to drink lightly. As far as the tea drinking habits of the Yunnan people are concerned, the ratio of the amount of tea to water used to brew normal quality tea is generally 1:40 or 1:45. For consumers in other regions, you can use this as a reference to adjust the concentration of tea soup by increasing or decreasing the amount of tea, or you can adjust the concentration of tea soup by controlling the speed of brewing rhythm. In terms of tea properties, the amount of tea added also varies. For example, cooked tea and old tea can be appropriately increased, raw tea and new tea can be appropriately reduced, and so on. Don't stand still.
1. Amount of tea:
When brewing Pu-erh tea, the amount of tea input is closely related to tea drinking habits, brewing methods, and the personality of tea, which is full of change. In terms of tea drinking habits, Hong Kong, Taiwan, Fujian, Guangdong and Guangxi are used to drinking tea. Yunnan has also been drinking heavily. Jiangsu, Zhejiang and the North like to drink lightly. As far as the tea drinking habits of the Yunnan people are concerned, the ratio of the amount of tea to water used to brew normal quality tea is generally 1:40 or 1:45. For consumers in other regions, you can use this as a reference to adjust the concentration of tea soup by increasing or decreasing the amount of tea, or you can adjust the concentration of tea soup by controlling the speed of brewing rhythm. In terms of tea properties, the amount of tea added also varies. For example, cooked tea and old tea can be appropriately increased, raw tea and new tea can be appropriately reduced, and so on. Don't stand still.
2. Tea water temperature:
The mastery of water temperature has an important effect on the display of tea properties. High temperature is conducive to emitting tea fragrance, and is conducive to rapid leaching of tea flavor. However, the high temperature is also prone to bitterness, which easily burns some high-grade tea. Determining the water temperature must be different for tea. For example, thicker cake brick tea, compacted tea, and sencha tea are suitable for brewing; high-grade bud tea (such as the new Palace Pu-erh) and high-grade green cakes that are relatively soft are suitable for proper cooling and avoiding high temperature Tender tea is cooked. Most parts of Yunnan belong to the plateau, and the boiling water temperature is lower than the coastal and plain areas. For example, the boiling water temperature in Kunming is about 94 degrees Celsius, which is suitable for brewing most cooked tea. For Sheng Pu, in addition to some high-grade tea, most can also be directly brewed with boiling water. When brewing some high-grade new tea, in addition to directly lowering the temperature, you can also reduce the water temperature by not adding a lid or boiling water to avoid the "water stagnation" caused by hot tea.
3. Brewing time.
The purpose of controlling the length of brewing time is to make the aroma and taste of tea fully and accurately displayed. As mentioned earlier, due to the particularity of Pu-erh tea's manufacturing process and the selection of raw materials, the brewing method and length are determined. Mastering the brewing time, as far as the law is concerned: long brewing time for old and old tea, short brewing time for new and delicate tea; long brewing time for hand-twisted tea, short brewing time for mechanically twisted tea. The specific grasp should be determined according to the characteristics of tea. For some new teas with a bitter and astringent taste, control the amount of tea when brewing and shorten the brewing time to improve the taste.
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