A few common sense tips to brew different Pu’er tea!

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In the tea category, each tea has its own characteristics. Because of its different characteristics, different people like different teas, and different teas also have different brewing methods. Today, let’s briefly learn a few common sense about Pu’er tea brewing. The content of this article is for reference only:



It can be said that each type of tea has its most suitable temperature. There is a good solution to this problem. Nowadays, there are kettles specially designed to boil tea water. The current water temperature is usually displayed on the bottom of the teapot. Just boil water according to the required water temperature!


If you brew green tea with water higher than 90°C, the vitality of the tea soup will be reduced and the tea leaves will be easily scalded; black tea should be brewed with water between 85°C and 90°C to maintain the sweetest taste. If it is too high, the tea leaves will be easily scalded. Speaking of Pu'er tea alone, the brewing water temperature of different Pu'er teas is different. How to say specifically?



Full-flavored ancient tree teas like Banzhang and Yiwu must be brewed with boiling water (water will boil at 100 degrees Celsius) to fully release the tea aroma; brewing cooked tea requires a higher water temperature, and you need to "drench the pot" before and after pouring boiling water to keep the temperature of the pot.


Because the water filling process of making tea will affect the water temperature, the water filling method is also a key factor affecting the water temperature. Some tea lovers may be confused, what knowledge can be gained by simply pouring water? The answer is yes. The level, speed, speed, trend and thickness of the water injection will all affect the taste of the tea soup, which respectively affects the thickness, coordination, uniformity and fullness of the tea soup.


For example, because some teas emphasize the soupy feel, the tea itself is rich in substances and has high caffeine content, so it requires unique brewing techniques. For example, when pouring water, pour water at fixed points along the wall of the cup to avoid hitting the tea leaves. When dispensing the soup, you should also avoid dispensing the soup too quickly.



On the one hand, it is to obtain a thick soup feel, and on the other hand, it is to avoid excessive precipitation of caffeine, making the tea soup too bitter. There are four common water injection methods: high flush, high hanging, low flush and low hanging. Water injection points are also divided into spiral water injection, ring water injection, unilateral fixed point water injection, central fixed point water injection, etc.


Generally speaking: the fragrance depends on the rush, and the soup depends on the taste. This means that if we want to make the tea soup highly fragrant, we should rush the water quickly, so that the tea leaves can stir in the container and fully rub with the water; if we want the tea soup to be dense and soft, we should let the water flow into the tea-making vessel steadily and slowly at one point.



For Pu'er tea, raw tea mainly tastes high aroma, while cooked tea mainly tastes long-lasting sweetness. For raw Pu'er teas like Jingmai, which are famous for their aroma, the method of "high-pressure, single-sided circular water injection" is the best. When high-pressure, the water flow cools less in the air, and it takes a short time to fill the bowl. The agitation between the water and the bottom of the leaves is the strongest, which can best stimulate the aroma.



For ripe Pu'er tea, you can use the "low-hanging, fixed-point water injection" technique. When the water is low-hanging, the water temperature is better maintained, and it takes a longer time to fill the bowl. The agitation between the water and the leaf bottom is minimal, which facilitates the slow release of the contained substances, a long-lasting taste, and the tea soup is not easy to be turbid.



Brewing a cup of delicious tea is not easy, but brewing a simple cup of tea does not require much attention. You can brew it in the way you like. However, the two methods are different, and the taste of the tea soup will be greatly different. In addition to the content shared above, this is how a cup of Pu'er tea can have so many differences in aroma, taste, and taste!

YuanJia131

I like tea, but l can't make tea.