How to drink Pu er tea, how to drink Pu er tea

How to drink Pu'er tea:

1. It is not advisable to drink strong Pu'er tea on an empty stomach, and it is pleasant to choose the time to drink as the saying goes, "Fasting tea is panicked, and it is difficult to fall asleep in evening tea". Drinking tea on an empty stomach will dilute gastric acid, inhibit gastric juice secretion, hinder digestion, and even cause "drunk tea" phenomena such as heart palpitations, headaches, stomach discomfort, dizziness, and upset, and affect protein absorption.

2. Pu'er tea is brewed and drunk at any time, avoid drinking Pu'er tea overnight After brewing Pu'er tea for a long time, there will be heavy metals and other harmful substances in the tea, and a large amount of tea polyphenols will be oxidized, which will make the tea color turbid and reduce the health care effect. In addition, Pu-erh tea brewed in a thermos cup should not be drunk often, and overnight Pu-erh tea should not be drunk.

3. Pu'er tea should be drunk warm, not hot or cold, "weak tea warm drink to keep the age", the temperature of drinking Pu'er tea should be 25 50 degrees, not more than 60 degrees. Regular consumption of cold Pu'er tea will produce *** to the mouth, throat and stomach of people, especially those with poor spleen and stomach, so warm drinks are advocated to facilitate health preservation.

The way to drink Pu'er tea is as follows:

First of all, the kettle is warm, and it is generally better to brew Pu'er in a purple clay pot. First rinse the purple clay pot with boiling water that is not too high, fill the teapot with water, then pour the water into the fair cup, and then pour the water in the fair cup into each tea cup in turn, and wash the cup with a tea tong.

Secondly, throw the tea, and put in the amount of tea to spread the bottom of the pot 2 3. It is not easy to adjust the color of the soup because the tea with a short year is easy to brew the soy sauce color.

Finally, wash tea, cooked tea is usually washed twice (raw tea once), when washing tea, the water temperature should not be too high, the water should be fast, or the soup color is easy to be turbid, and the tea flavor will be brewed.

Pu-erh tea is a healthy tea drink that can be drunk under normal circumstances. Pay attention to health words. Ripe Pu-erh tea is best consumed one hour before meals during the day, while raw Pu-erh tea is drunk one hour after meals.

During the year, autumn and winter are more suitable for drinking ripe Pu-erh tea, and spring and summer are more suitable for drinking raw Pu-erh tea.

When drinking Pu'er tea, pay attention not to drink tea on an empty stomach, do not drink tea immediately after a full meal, usually drink tea in moderation, do not drink too much Pu'er tea for a long time, and try to drink weak tea and cooked tea before going to bed.

First prepareA gaiwan (110ml), weigh 8g of Pu'er tea, a pot of boiling water, first use boiling water to blanch the tea set and pour out the water, and then put the prepared 8g Pu'er tea into the bowl, pour water into the bowl along the wall of the bowl softly, cover the lid after filling with water, and brew for about 5s to make the soup and drink.

When brewing Pu'er tea, the amount of tea is closely related to the tea drinking habits. Like strong drinks, the amount of tea can be appropriately increased; I like to drink lightly, and the amount of tea can be appropriately reduced. Generally speaking, there is no fixed value for the amount of tea, and it can be adjusted accordingly according to the tea drinking habits and brewing techniques.

Pu'er tea is commonly used at water temperature: brewed with boiling water. In special cases, it is recommended to reduce the water temperature for lightly fermented and delicate Pu-erh tea, while coarser and older Pu-erh tea is recommended to be brewed with boiling water.

The level of the water line can fine-tune the water temperature of Pu'er tea during the brewing process. The high water line reduces the water temperature to a certain extent, and the low water line is conducive to maintaining the water temperature, and different water injection methods are selected according to the characteristics of the tea.

The length of tea brewing time is very important for the aroma and taste of tea. It is necessary to flexibly grasp the nature of tea, for example, the water-soluble substances of Pu'er loose tea leach quickly, and the brewing time should be short.

The squeezed tea is leached a little slowly, and the brewing time should be extended. The brewing time of coarse and old raw materials should be long, and the raw materials should be delicate. The speed of the bowl of soup, the size of the soup mouth, and whether the tea soup is clean or not will affect the taste of the tea soup.

Raw tea adopts medium coarse water column with soft and high flushing, and fills water gently in a circle along the wall of the bowl, paying attention to the stability and smoothness of the water column, so that the tea base rotates gently and promotes the full release of the contents of the fat raw materials. 1-3 soak and soak for about 5 seconds to quickly make the soup; 4-6 bubbles soaked for 8-10 seconds; After 7 bubbles, each bubble is extended for 3-5 seconds.

Related Notes:

Generally speaking, young tea is mainly thorough, more transparent and less stuffy, and old tea is mainly stuffy, more stuffy and less stuffy. "Penetrating": It refers to the brewing process without a lid (cup lid, pot lid, etc.), quickly cooling down, so that the tea aroma volatilizes naturally and slowly.

"Stuffy": refers to the process of brewing, adding a lid (cup lid, pot lid, etc.), by maintaining a relative temperature, to discover the aroma of tea.

The tea leaves of coarse and old raw materials have a thick, hard and brittle texture, and the "coarse old taste" is heavy, and the soaking method combining high temperature and stuffiness can obtain a sweet and mellow quality style. "High temperature" simmering, forcing out the "coarse old gas", "through" releases the "coarse old taste", do not let it remain in the tea, so that the tea taste is sweet and mellow and not sluggish.

The principle of "penetration" not only refers to the "penetration" and "stuffiness" of Pu'er tea brewing, but also should be paid attention to when choosing tea sets. Tea sets with good air permeability and fast heat dissipation (such as gaiwan, purple sand thin tire pot, glass tea set, etc.) are suitable for brewing Pu'er tea with high tenderness.

On the contrary, tea sets with thick texture, thick walls, high density, slow heat dissipation, and large water capacity (such as purple sand thick-walled pots, porcelain, stoneware, and large pots with large capacity) are suitable for brewing medium and low-grade Pu'er tea with coarse and old raw materials.

The above content reference: Encyclopedia - Pu'er Tea.

Pu-erh tea is boiled and drunk.

Pu'er tea soup is orange and yellow, the aroma is sharp and long-lasting, the fragrance is unique, the taste is strong and mellow, you can boil it directly, and put the Pu'er tea into the pot or pot where the tea is boiled and then boil. You don't need too much tea, just about 8 grams of already brewed amount. If the pot or pot you use to make tea is large enough, you can make two cups of tea together.

As for the tools for making tea, if you are more particular about it, you can choose your favorite teapot or tea set according to your preference. Of course, if the requirements themselves are not too high, and you just want to drink a cup of boiled tea, then you can use the more common induction cooker in life.

It is best to prepare some boiling water before making tea. Put the tea leaves into the teapot, slowly pour an appropriate amount of boiling water along the edge of the teapot, use boiling water to quickly increase the temperature of the tea leaves and the pot, and pour the water out of the pot after the tea leaves reheat. You have to add new warm water to it and start boiling slowly, pay attention to the first flush without too much, and an appropriate amount is appropriate.

Precautions for boiling Pu-erh tea

When Pu'er tea is boiled, the bubble color will definitely be relatively light before it is put in, and the color of the tea soup will slowly be brewed out after the water temperature rises slowly. The taste will be cooked slowly, and when the taste comes out, it doesn't mean that it has already been cooked, but that you have to wait.

When it is almost cooked, open a small opening and wait for the fragrance. After the tea leaves are boiled to a very special aroma, they can be tasted.

When boiling tea coarse dust front drinking, the root retention method is generally used, that is, the brewed tea soup should not be poured out, but at least a third should be left in the pot, so that warm water can be added to continue boiling. In this way, you can cycle the brother slip and boil it several times, which is the biggest benefit of boiling Pu'er tea, which is very economical.

To drink Pu'er tea, you first need to choose the right tea utensils, such as a purple clay pot, a tea bowl, a few small porcelain bowls, a strainer and a water tray. After the tea leaves are put into the teapot, pour the boiling water into the teapot or tea bowl and soak for 2 minutes, then block the bowl mouth with a tea lid and pour the tea into the water tray, then drain the water in the tea bowl and brew and drain it with boiling water again.

How to drink Pu'er tea.

Pu'er tea to make tea to choose the right tea set of Senzhen, first prepare a purple clay pot, tea bowl, several small porcelain bowls, a strainer and a water tray, the water used to make tea is best to choose pure water or mineral water, the effect of mountain spring water is better, before making tea, the prepared tea set should be boiled in boiling water first.

Use a knife to take a piece from the Pu'er tea cake and put it in the teapot, then pour purified water into the pot and boil, pour it into the teapot or tea bowl to brew. After soaking for about 2 minutes, block the mouth of the tea bowl with a tea lid, put the water in the bowl into the water tray, drain the water in the tea bowl, pour boiling water again to brew, soak for a few minutes, and then drain the water again.

The number of brewing can be carried out appropriately according to personal taste, the last brewing stands for 1 minute, the left brigade cha right will pour the tea soup into the teapot, and then pour it into the teacup respectively, and then the temperature can be drunk, the tea can continue to brew with the bottom of the wax, and the time of soaking in the tea bowl is slowly extended with the increase of the number of times and drinking.

The way to drink Pu'er tea is to take 8g of Pu'er tea, wash the tea with more than 90 water, and brew it for about 5 seconds to make a soup and drink.

Pu'er tea should be brewed and drunk as it is, and it is not advisable to soak the tea for too long before drinking, and avoid drinking Pu'er tea overnight. Take 8g of Pu'er tea and put it in a bowl, use a boiling water stove to blanch the tea set and pour out the water. Put the prepared 8g Pu'er tea into the bowl, pour water into the bowl in a gentle circle along the wall of the bowl, cover the lid after filling with water, and brew for about 5 seconds to make the soup and drink.

When the water temperature of Pu'er tea is above 90, the aroma and taste of the tea will be more obvious. However, the water should not be boiled repeatedly, and a large amount of salts will be precipitated in the boiled water repeatedly, and the salts that are being dissolved will be suspended in the water to form white scum. Pu'er tea should be drunk warm, not hot or cold; It is advisable to drink for a long time, not intermittently; It is advisable to drink both, not to drink partially; It should be drunk lightly, not strongly.

Drinking techniques for Pu'er tea

Pu-erh tea can be drunk either as well as in a mixed drink. Clear drink refers to brewing without adding any auxiliary materials, which is mostly seen in Han nationality; Mixed drink refers to the addition of excipients to tea, which is mostly seen in Hong Kong and Taiwan, such as Hong Kong adding chrysanthemum, wolfberry, American ginseng and other health food materials to Pu'er tea. Drinking Pu'er tea must smell the fragrance while it is hot, before raising the glass, you can feel the aroma of the old taste like a spring, and tell Bu its elegant and refreshing feeling, not under the orchid chrysanthemum.

Pu'er tea needs to taste tea with heart, sip the entrance, can get its true rhyme, although the entrance of the tea soup is slightly bitter, but when the tea soup stays between the mouthpiece for a while, you can feel the tea soup penetrate the teeth, infiltrate the gums, and from the root of the tongue to produce Ganjin sent back to the tongue, at this time the mouth is full of aroma, the nectar "shengjin", which makes people refreshed, and the liquid overflows, long-lasting and not thirsty, this is the best feeling of tasting tea "aftertaste".

It is recommended that when drinking Pu'er tea, do not drink it for an hour before or after meals.