How to brew ripe Pu er tea cakes, how to brew raw Pu er tea cakes

First peel off the tea cake into small pieces, put one-third of the tea leaves according to the size of the teapot, flush one-third of the water into the teapot with boiling water at a temperature of 80 to 90 degrees, shake it and pour it out immediately, this is called washing tea and scalding pot, and then flush into the boiling water for about 15 to 20 seconds to pour out the tea and drink, so that a brew of tea can be brewed about 6 times, and the tea can be changed if there is no taste

Mainly with a special tool tea knife, not with a tea knife cut! Is to pry with a tea knife! Loose place a little bit of layered prying!

1.Pry tea Find the place where the tea cake is loose and start prying.

2.Throw tea First take about 8 grams and put it in a tea container (purple clay pot is the best!) ）

3.In addition to awakening the taste of the tea leaves, it is more important to clean the impurities in the tea leaves! The quick soup is to avoid the tea flavor being washed away excessively

4.Wash the cup Wash the quilt with the first brew of tea washing water, also called a warm cup, and the taste will be more mellow when the tea soup will be served.

5.Brew 2 Brew in boiling water This brew begins to drink.

Note: The usual brewing method is to pour 10 grams of Pu-erh tea into a teapot or gaiwan and pour in 500 ml of boiling water.

Wash the tea first to wash away the impurities and foreign matter on the surface of Pu'er tea, so as to fully release the true taste of Pu'er tea. Then pour in boiling water and soak for 5 minutes. Pour the tea soup into a fair cup, and then pour the tea soup into the tea cup, smell its fragrance first, look at its color, and then drink.

The soup color is red and bright, the aroma is unique and fragrant, the bottom of the leaves is brownish-red, the taste is mellow and sweet, and it is refreshing and pleasant after drinking.

Hello: What I introduce to you is a simple universal gaiwan (commonly known as Sancai Cup) brewing method: 1

Use a Pu'er tea knife to warp a piece about 8 to 10 can be put into the bowl, 2Flush the boiling waste water directly into the bowl to make the tea fully soothed for about 90 seconds, and this is the first time to wash the tea.

3.Same as 2, except that the time to get out of the water is reduced to 60 seconds.

4 is the same as 2. The water discharge time is reduced to 30 seconds.

5 .Bring the waste water to a boil and rinse into a bowl, and make the soup for about 20 seconds.

6.You can taste tea directly.

Explain the brewing method of Pu'er raw tea and its precautions.

How do you make raw and cooked Pu'er tea? Tea Master: There are five points that must be paid attention to when drinking Pu'er tea, all of which are indispensable.

Raw Pu'er tea cakes, you need to carefully pry off a small part with a tea knife, and then put it in a ventilated place for a few days, that is, wake up the tea, raw Pu'er tea cakes do not wake up the tea, the taste will be bitter, and then rinse the Pu'er tea with warm water, remove the dust on it, and then put it in the teacup and pour hot water, soak for one minute and drink.

The color of Pu'er raw tea is mainly green and dark green, and after aging for time, some of them turn to yellow-green and yellow-red, and the soup color is mainly yellow-green, yellow-red and golden.

Pu'er tea cake brewing method:

Step 1: Pry the tea.

We need to prepare tea pry tools such as tea needles or tea knives, first open the packaged tea cakes, and insert the tea knives from the side of the tea cakes along the edges. With a little force, push the tea knife into the tea cake a little more, so that the tea cake will not be broken apart. Push upwards to pry the tea cake open and peel it off.

Then use the same method to follow the gap of the tea leaves, and the tea cakes will be pried open layer by layer.

Step 2: Wake up the tea.

The old tea that has just been separated from the bamboo basket and bamboo shell often has a dull taste and a loose aroma, and it is difficult to show the deep and plump charm of the old tea. In order to taste a brew of aged tea with good taste, the "awakening tea" before brewing is an important processing link. Waking up tea is to awaken the tea quality and condense the tea fragrance by changing the storage method of tea.

Step 3: Store tea.

When storing tea, you need to choose purple sand cans, and it is best to use old cans with a high degree of sintering and no peculiar smell. The newly made purple clay jar contains earthy gas and fire gas, which will cause the tea to deteriorate and cause miscellaneous smells. Of course, in the process of storing tea, avoid odor, humidity and direct sunlight.

Step 3: Throw in the amount of tea.

The amount of tea must be invested according to the size of the pot and personal taste, and it is not appropriate to blindly invest in tea according to the statement that tea accounts for one-third to one-half of the capacity of the pot, but you can invest in tea according to this ratio in the early stage, and then gradually increase or decrease according to your own situation.

Step 4: Brew.

There is a big difference between the water temperature of raw tea and cooked tea when brewing tea, such as boiling water should be used to brew cooked cakes that have been stored for a long time, and the water temperature can be lower when brewing raw cakes that have been stored for a short time. After aging Pu'er tea, the first brew of tea soup is generally poured out (some people also call this dish tea washing and waking tea), and the second brew begins to drink. The steeping time of Pu'er tea should not be too long, pour boiling water for 30 seconds to a minute, and drink it directly, or pour it into a separate large cup for storage, and then pour it into a small cup when you want to drink it.

How to brew cooked and raw cakes:

1. Cooked cakes. The temperature of the water is relatively high, preferably 100 degrees Celsius. The drinking requirements of old tea are similar to those of cooked Pu'er tea, the only difference is that some roots can be left when brewing, that is, each time the soup is poured so cleanly, but a part is left. Because the tea gas of old tea is weaker.

2. Raw cakes. The water temperature is about 80-95 degrees, and the water temperature is too high to burn the tea leaves and flush out the bitter and astringent taste, but it is conducive to the rapid leaching of the divergent fragrance and tea flavor. Wash the tea first, usually once or twice. Whether a tea brew is good or not, the key is in the process of washing tea, which cannot be underestimated.

It mainly depends on the temperature of the water, the brewing time, and the speed of the soup. After the soup is cooked, the lid of the pot or bowl should be opened, otherwise it is easy to damage its aroma and quality. Strive to make the soup clean every time.

Pu'er ripe tea: It is a tea made of Yunnan large-leaf sun-dried green hair tea as raw material, processed by Wudui fermentation and other processes, the color is brown and red, the taste is pure, and it has a unique aged fragrance

1. Take tea: Use electronic weighing to take 7 grams of ripe Pu'er tea.

2. Warm cup: Pour boiling water into a medium-sized white porcelain bowl, a fair cup, and a tea cup to wash and pour out.

3. Throw the tea: Put 7 grams of ripe tea into the medium white porcelain bowl.

4. Tea washing: Inject water into the bowl, that is, in and out, and wash the tea once.

5. Brewing: The water temperature is about 95 is preferred, the first 5 bubbles are filled with high rotation water, and the first brew can be slightly stuffy for about five seconds (so that the tea can be quickly dispersed); The 2nd-5th brewing soup is in and out (note: do not let the tea soup of the previous brew remain in the bowl when the soup is released, otherwise it will affect the taste of the next brew of tea soup).

6. Divide the tea: pour the tea soup into the tea cup and drink.

Pry tea: Take tea from tea cakes, pry as much as you drink, generally 8g of raw tea and 5g of cooked tea. Wake up tea:

Brew with 110 ml of gaiwan, the temperature of cooked tea should be boiled water, raw tea can be lowered, and the first Li refers to a water wash tea and do not drink. Soup: Soak the second dish of water for 3-5 seconds to make the soup, and then drink.

1. Pry tea: Take tea from tea cakes, drink as much as you pry and bury as much as you want, generally 8g of raw tea and 5g of cooked tea.

2. Wake up tea: brew with 110 ml gaiwan, the water temperature of cooked tea should be boiled water, raw tea can be lowered, and the first water wash tea is not drunk.

3. Soup: Soak the second water for 3-5 seconds to make the soup, and then drink.

Oman Pu'er Tea: How to brew ripe Pu'er tea to taste good.

If you want to make a smooth and sweet cooked pu, in addition to using good water, the choice of utensils is also the key, and the best match for soaking cooked pu is the purple clay pot, of course, the white porcelain bowl is also very good.

Preparation before brewing:

Tea bright silverware: purple clay pot (180lm) or white porcelain bowl (150lm), fair cup, teacup, tea towel, tea strainer.

Water temperature: 100

Tea volume: 8g ripe pu.

Omani Pu'er tea.

Step 1: Take the tea.

Brewing ripe Pu'er tea is generally made with boiling water at 100 degrees, and the tea-to-water ratio is very important, here a 150ml white porcelain bowl with 8g tea leaves is used as an example.

Step 2: Warm cup sanitary ware.

Pour the boiled 100 cups of boiling water into the bowl smoothly with a wrap-around filling method to increase the temperature of the bowl.

Step 3: Throw in the tea.

Put the prepared cooked pu into the scalded bowl, and simmer for about 8 seconds with the lid on the lid to achieve the purpose of increasing the aroma of the tea with high temperature.

Step 4: Wake up the tea (wash the tea).

Use 100 boiling water to wake up the tea, fill the water with a fixed point of water, the time to wake up the tea should not be too long, and it is advisable to control it in about 8 seconds, so that the tea leaves are fully soaked in the water, so that the leaves are completely stretched, so as to maintain the best taste.

Omani Pu'er tea.

The first car key mu five steps: brewing.

After washing the tea, it is officially brewed, and when the soup is cooked, the tea needs to be drained to avoid the tea soup from remaining in the bowl, which is easy to cause the next brew of tea soup to appear bitter and astringent. Generally, the 1st to 4th bubbles need to be out of the water quickly (5 seconds is appropriate), and then each bubble needs to extend the water time appropriately.

Step 6: Serve the soup and drink.

After the soup is produced, the color of the cooked tea soup is red, thick, transparent and bright, and the taste characteristics are thick, smooth, glutinous, fragrant and mellow; The entrance of the tea soup has a heavy and solid feeling, the tea soup is smooth, and the glutinous feeling is mellow.

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Pry the tea, press the tea cake on the table, and use the tea knife to stab the inside of the tea cake to pry the tea;

2. Warm the kettle, put the purple clay pot and purple clay cup into the tea wash, and blanch it with boiling water;

3. Wash the tea, put the tea cake into the purple clay pot with a teaspoon, pour boiling water, and pour out the tea soup after 10 seconds of infiltration and modification;

4. Make tea, pour mountain spring water into the purple clay pot, light the tea stove, and boil the tea soup before drinking.

1. Pry tea. Before brewing, press the tea cake on the table, pick up the tea knife parallel to the tea cake, and slowly pierce into the inside of the tea cake, when the tea knife pierces into the appropriate position, gently lift the tea knife up, pry off the flake tea, and then put the pry Pu'er tea cake on a clean white paper and put it aside for later use.

2. A warm kettle. Then put the purple clay pot into the tea wash, open the lid of the pot, pour in the freshly boiled boiling water, and then cover the pot with boiling water, and pour the purple clay pot with boiling water. Then put the purple sand cup into the tea wash, lift the purple sand pot, pour out the boiling water and blanch the purple sand cup.

3. Wash tea. Next, take out the purple clay pot and purple clay cup, pick up the white paper containing the Pu'er tea cake, use a teaspoon to put the Pu'er tea cake into the purple clay pot, pour in the freshly boiled boiling water, stir well with the teaspoon, pour out the tea soup after 10 seconds, and repeat 3 times in turn.

4. Make tea. Then pour mountain spring water into the purple clay pot, light the tea stove, put the purple clay pot on the tea stove to boil the tea soup, then turn off the heat, simmer the tea soup for 5 7 minutes, and finally lift the purple clay pot, stack the purple sand cup, and pour the Pu'er tea soup into the purple sand cup to drink.

Brewing steps of Pu'er tea cakes:

1. Tea cakes and corresponding tea sets need to be prepared.

2. Wash the tea set, preferably with boiling water, which can not only disinfect, but also remove the odor.

3. Prepare three to five grams of tea leaves and put them into the tea bowl, of course, this weight needs to be adjusted according to the number of people.

4. Pour about one-third of the boiling water into the tea set, and then pour off the water immediately. This is to wash away impurities from the tea.

5. After pouring boiling water into the tea set, brew for about 20 seconds, then put the tea into the fair cup, put the strainer on the fair cup, and filter the broken tea. Then you can pour it into each small porcelain bowl, and when it is warm, you can drink it. Every time you brew it, you should pour it into a fair cup and drink it slowly, and you can't soak it in the pot for too long, otherwise it is not good to stew the tea leaves.

6. The soaking time of tea leaves varies depending on the situation of the tea, generally pressed tea can be slightly shorter, loose tea can be slightly longer, more tea can be slightly shorter, less tea can be slightly longer, just start brewing can be slightly shorter, brew for a long time can be slightly longer.

7. Tasting: At the entrance of the tea soup, stop for a moment and feel the mellowness of the tea; Roll your tongue so that the tea soup swims through every part of the mouth, infiltrating all the taste buds (the taste of the tea soup felt by different parts of the taste buds is usually different), and you can experience the lubrication and sweetness of Pu'er tea; When it enters the throat, you can comprehend the smoothness and softening of Pu'er tea.