How to brew ancient trees cooked tea?

How to drink  ancient trees cooked tea?
 
Pu-erh cooked tea depends on whether it is cake tea, pressed tea, loose tea or tea. Tea heads are usually boiled in clean pots to drink, so that the essence of tea heads can be cooked. The degree of impact resistance varies with the series of loose tea. Loose tea has a faster tea flavor, and it is not so resistant to pressed tea and tea heads. So generally you can use a large cup or pot and cover bowl.
        
But don't hang for too long, try to make soup faster. Squeezed tea is the general cake tea, brick tea and tuo tea. Cooked tea is rarely a bite. Most of them are in the middle core and the outside. Therefore, when punching, it is best to hold it down with your hands, so that the taste is more uniform, there are three layers on the surface, inside and bottom. The first few bubbles can be stuffy for a while, so that the tea can be thoroughly soaked. After about three bubbles, the soup starts to flow normally. And every time you pour the water out of the pot. Don't leave a cup of tea in it. And before tea is brewed, at least two bubbles must be washed. Then the water must be boiled.
 
When drinking Pu-erh cooked tea, you can keep the temperature of the tea at a warm temperature, usually between 40-60 degrees. This is more convenient to experience the taste of the tea. A cup of tea can be drunk in three times, and the tea soup can be left in the mouth after entering. Let the organs inside the mouth fully feel the flavor of Pu-erh tea for 2-3 seconds.
 
When drinking Pu-erh cooked tea, it is necessary to feel the thickness of the tea, a texture, because the content of water extract of Pu-erh tea is above 38%, and the texture of Pu-erh tea is obvious.
When drinking Pu-erh cooked tea, it is necessary to feel the smoothness of the tea soup at the entrance, such as the throat. You can feel the lubrication on the tongue and throat, as if you touch the very smooth and round jade with your hands. There is comfortable feeling.
 
Ancient trees cooked tea returning sweetness is not as strong as raw tea, but good quality cooked tea returning sweetness is still lasting.
 
When drinking ancient trees cooked tea, you can keep the temperature of the tea when it is warm, usually between 40-60 degrees, so it is more convenient to experience the taste of the tea. A cup of tea can be drunk in three times, and the tea soup can be left in the mouth 2 -3 seconds for the organs in the mouth to fully feel the taste of it.

Visit us at http://www.naturalpuerh.com

Whatsapp: +8615587209382

Rare to see ancient trees Mingqian tea

There is an old saying: "Before QingMing Tea, as expensive as gold" Many famous green teas use the Qingming Festival as a time node, respecting the tea collected before and after the Qingming Festival as a treasure. However, Pu-erh tea, especially Pu-erh tea which is based on arbor and ancient tea tree tea, rarely has the concept of "Mingqian tea". Why is this?
 
 Different picking standards.
 The concept of Mingqian tea is mainly seen in green tea. Famous green teas that are familiar to everyone, such as West Lake Longjing, Xinyang Maojian, etc., pay attention to freshness. High picking takes place earlier.
 
 Pu-erh tea is about the taste and rich taste of the years, so you need to pick one, two and three leaves of tea to make it. Naturally, it takes more time for the leaves to grow and absorb more nutrients.
 Tea tree situation is different.
 (1) Influence of altitude.
 As we all know, the lower the altitude and the closer to the tropics, the faster the warming. The higher the temperature, the earlier the crops will germinate, otherwise the slower and later. The ancient tea trees in Yunnan mostly grew in mountainous areas, with relatively high altitudes, large temperature differences between day and night, and longer tea tree growth cycles, so they germinated later than dams with lower altitudes.
 
 (2) Impact of planting.
 Different from garden tea, ancient tree tea is rooted in the mountains and uses its own ability to extract nutrients from nature. Few people artificially apply medicine and fertilize, so it is not as early as tea garden sprouts, especially Early-maturing Terrace tea and Messy guest Pu-erh tea.
 
 (3) Impact of tree age.
 According to the statistics from 2006 to 2015, the spring of Yunnan ancient tree spring tea is picked from late March to mid May, and the older the tea tree, the later the germination tends to be.
 Take the Puer tea tree in the Icelandic area of ​​Mengku at an altitude of about 1,800 meters as an example. The early-maturing tea plantation tea was mined in late February and early March, and the decades-old tree-aged ecological tea tree was mined in mid-March, and the one or two hundred-year-old tea tree was mined in late March. For more than 100 years of ancient trees, the first tea picking cannot be carried out until the end of March and early April.
In short, the higher the altitude, the older the tea tree germinates later.

 The production process is different.
 In the impression of many tea friends, the production process of Pu-erh tea is extremely simple, it is good to bask in the sun, but it is not true. Even Pu-erh tea can be subdivided into dozens or even dozens of processes from fresh leaves to finished products, and any one of them will affect the final quality of Pu-erh tea and its prospects for transformation.

Visit us at http://www.naturalpuerh.com