How to brew raw Pu-erh new tea

Many tea friends feel that the new Pu-erh tea is too bitter to drink, because everyone has not mastered the best brewing method! Let me share your personal experience and how to soak! How can the new tea of ​​that year be mellow and as bitter as possible? My suggestion is to use a cover bowl for brewing. The following will explain how to make it well!
    
The cover bowl is also called the Sancai Cup. The heavens and the earth are harmonious. The ancients invented the best thing for making tea long ago. Make tea in a covered bowl. You can drink the true taste and true disposition of tea. Especially used to drink the new Pu-erh sheng tea! Because people who drink tea for a long time, whether it is a tea merchant or a tea visitor, try a lot of new tea every year. Get the taste you want! White porcelain cover bowls of Pu-erh raw tea are absolutely accurate and will not cover up any flaws and deficiencies. Therefore, in the industry to test tea between peers generally use a covered bowl, instead of a purple pot.

First: the amount of tea.
       The amount of tea is important for any tea. The new tea is 7 grams to 10 grams. The less, the better. Cover the bowl with boiling water before pouring tea! In particular, the taste of the pure ancient tea from various hills at that time was just a little different from the sweetness, and the prices were different! You must use a standard bowl of tea to compare the amount of tea to taste the difference! Individuals generally use lid bowls with a capacity of 150ml-200ml.

Second: water temperature.
       The general requirement for brewing Pu-erhtea must be a high water temperature of 100 degrees, but the new raw tea can only be between 92-95 degrees. This will not burn out the tea, and it will not be easy to force the bitterness out. Conveniently, the water is completely boiled and pauses for 10 seconds.

Third: soak time.
     Many tea friends have misunderstandings, saying that they need to be bored for 20 seconds. It's 15 seconds, but you can't get stuffy. The master's book generally talks about old tea, which cannot be summarized. The first time you wash the tea, you can roll it up and wash it thoroughly. But don't get bored, pour in the water, tumble, drop the kettle, and pour out the tea. The next bubble is tea that you can drink. Make sure the water is injected evenly and the water column should be as thick and even as possible.

It can be brewed at a fixed point or around the bowl, and the tea should not exceed the bowl mouth, so as to avoid losing some of the fragrance, the soup will stop for up to three seconds. The tea soup brewed in this way is sweet and sweet, with a light bitterness. If it is more than five bubbles, you can pause for a little longer. After 10 bubbles, it will be longer. Also, put the lid of the bowl aside after each brewing, not to suffocate the tea base.

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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.

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Why can Pu-erh tea brew many bubbles

The so-called Pu-erh tea is resistant to foaming, which means that after the tea has been brewed several times, its soup color does not change much. Pu-erh tea is indeed durable and resistant to foam. In fact, what we see is only the surface. The reason why it is resistant to foam is because the substances contained in Pu-erh tea are working.

Arbor Puer tea tree has experienced hundreds of thousands of years of growth, its leaf buds have accumulated rich nutrients, and it must be brewed many times before it can be released when drinking. This is why we feel it is durable and bubble-resistant. Generally speaking, tea stalks affect the beauty of tea leaves, so people often ignore the advantages of tea stalks and always disdain tea stalks. However, people do not know that tea stalks have a very important effect on tea quality.

Pu-erh tea is a large-leaf species in Yunnan. When picking, it is not just the young shoots that are picked. Generally, larger buds are used. In this way, the tea stalk contains a considerable amount of aroma substances. The leaves gradually fall, and the aroma of the tea stalk is highest. The aroma components of tea are mainly in the main veins of tea stalks and young leaves, and the amino acids in young stalks are higher than those in young leaves.

The vascular bundle in the stalk is the main conducting tissue for nutrients and aroma. Most of the substances contained in it are water-soluble. During the processing of tea, the aroma is transferred from the stalk to the leaves as the water evaporates. After the substances are transferred to the leaves, Combined with the effective substances of the leaves to transform and form higher and stronger aroma quality. Therefore, it is necessary to have proper tea stalks to produce fragrant and strong tea leaves. The length of tea stalks is different according to the tea variety and flower color.

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Water temperature to brew different teas

To brew a good cup of tea, the water temperature is very particular. For green tea, the water temperature should not be too high. What about the water temperature for Pu-erh tea?

Generally, tea leaves are brewed without special treatment. "There is a water film such as biotite, and the taste is not correct when you drink it." Just remove the "foam" floating on the surface of the tea soup. Pu-erh tea is different. Regardless of raw or cooked tea, Pu-erh tea is processed from fresh leaves to kill greens, hand-rolled, and sun-dried to make raw tea, and then to raw tea, "whole pile fermentation", repeatedly turned to cool to dry Tea, under the action of microorganisms, Pu-erh tea has obtained good and incomparable qualities of other teas.

Pu-erh tea brewing is most concerned with the brewing principles of "warm leaf tenderness and hot leaf old brewing". The young buds, cuticles and waxy layers of the epidermal cells are relatively thin, which is easy to be damaged and rupture the cell wall. The cell fluid overflows and the nutrients in the soaked leaves decompose and transform quickly. Therefore, the water temperature of the young Pu-erh tea should be soaked. Appropriately low, water temperature is generally controlled at 80 ~ 85 ℃.

Pu-erh tea processed from coarser and older raw materials has thicker cuticle and waxy layer of epidermal cells, cell wall is not easy to rupture, less leakage of cell fluid, soaked leaf nutrients decompose and transform slowly, it should be brewed at high temperature, water temperature is controlled at 90 ~ 100 About ℃ is appropriate.

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