Do you need to add salt to the brewing method of ripe Pu er tea, and how to brew ripe Pu er tea

Yunnan Pu'er tea is divided into loose tea and pressed tea, new and old, raw Pu and ripe; Fermented teas are lightly fermented, moderately fermented, and heavily fermented, and the tea properties are different. Each kind of Pu'er tea has its own unique personality, and only by being familiar with the personality of the tea leaves and then skillfully brewing can the individual beauty of the tea be revealed. The tea property determines the choice of tea set, the amount of tea, the temperature of the water, the speed of brewing, and even the choice of water.

There are many subtle relationships between tea properties and brewing methods.

When brewing Pu'er tea, the amount of tea is closely related to tea drinking habits, brewing methods, and the personality of the tea, which is full of changes. As far as tea drinking habits are concerned, Hong Kong, Taiwan, Fujian, Guangzhou, and other places are accustomed to drinking tea; Yunnan has also been dominated by strong drinks; Jiangsu, Zhejiang, and the north like to drink lightly. As far as the tea drinking habits of Yunnan people are concerned, the ratio of tea amount to water quality is generally 1:

40 or 1:45. For consumers in other regions, this can be used as a reference to adjust the concentration of tea soup by increasing or decreasing the amount of tea intake, and the concentration of tea soup can also be adjusted by controlling the speed of brewing rhythm.

As far as tea properties are concerned, the amount of tea thrown in also varies. For example, ripe tea and aged tea can be appropriately increased, and raw tea and new tea can be appropriately reduced. Don't stay the same.

The control of water temperature plays an important role in the display of tea properties. The high temperature is conducive to the dispersion of tea aroma and the rapid leaching of tea flavor. However, the high temperature is also easy to flush out the bitter and astringent taste, and it is easy to burn some high-end tea.

To determine the temperature of the water, be sure to vary from tea to tea. For example, cake brick tea, pressed tea and aged tea with coarse materials are suitable for brewing with boiling water; High-grade bud tea with more tender materials (such as the newer palace Pu'er) and high-grade green cakes should be brewed at appropriate cooling to avoid scalding the delicate tea at high temperatures.

Most of Yunnan belongs to the plateau, and the temperature of boiling water is lower than that of coastal and plain areas. For example, the boiling water temperature in Kunming is about 94 degrees Celsius, which is suitable for brewing most ripe teas. For Shengpu, in addition to some high-grade teas, most of them can also be brewed directly with boiling water.

When brewing some high-grade new tea, in addition to direct cooling, you can also reduce the water temperature by not adding a pot lid or boiling water to avoid the "water stuffiness" caused by the scalding of the tea.

Brewing time The purpose of the brewing time is to make the aroma and taste of the tea fully accurate. As mentioned earlier, due to the particularity of the production process and raw material selection of Pu'er tea, the method of brewing and the length of brewing time are determined. The mastery of brewing time, in terms of regularity:

The brewing time of old tea and coarse old tea is long, and the brewing time of new tea and delicate tea is short; The brewing time of hand-rolled tea is long, and the brewing time of mechanically kneading tea is short; The brewing time of pressed tea is long, and the brewing time of loose tea is short. When mastering the specific tea, it should be determined according to the characteristics of the tea. For some new teas with heavy bitterness and astringency, the amount of tea should be controlled when brewing and the brewing time should be shortened to improve the taste.

The brewing steps of ripe Pu'er tea.

The brewing method of ripe Pu'er tea is as follows:Tools: purple clay pot, gaiwan cup, clay ceramic handle pot, ripe Pu'er tea.

1. Warm pot polyester: first use boiling water to heat the tea set, which mainly plays the role of warm pot and cup, and at the same time, it can be used to clean the utensils, and put the tea leaves after the potato is resistant.

2. Throwing tea: Carefully place Pu'er tea into the pot.

3. Moisten the tea: Pour in the boiling water with a capacity of about 1 4 in the tea set, and then pour it quickly to clean the impurities in the tea and wake up the tea leaves.

4. Tea brewing: grasp the brewing time according to the actual situation.

5. Divide the tea: pour boiling water and brew for about 10 seconds, put the tea into the fair cup, put the filter on the fair cup, filter the broken spring tea, and then evenly divide it into a small cup, and you can drink it when it is warm.

Puyan Shi'er ripe tea is a special fermented tea, and the brewing skills of Pu'er tea include preparing tea sets, cleaning tea sets, tea volume control, temperature control, steeping time control, tea pouring order, etc.

1. Prepare a tea set

Pu'er tea utensils are tools and utensils used to make and taste Pu'er tea, including teapots, teacups, tea trays, tea knives, tea needles, etc. Pu-erh tea sets are usually made using traditional handmade processes and materials, such as purple sand, ceramics, glass, etc. These materials can effectively absorb the aroma and taste of the tea soup, making Pu'er tea more characteristic and tasteful.

2. Clean the tea set

Cleaning Pu-erh tea utensils is very important because they are often used to make tea soups, and if they are not cleaned thoroughly, tea soup residues may affect the next tea tasting experience. Steps such as pouring out the tea soup and waste residue, rinsing with clean water, washing with a soft brush, cleaning the teacups, drying, and regular deep cleaning.

3. Tea quantity control

Control the amount of tea you use. Generally speaking, make a small pot (about 150-200 ml) of tea with about 10 grams of Pu-erh tea leaves. The quality of the tea directly affects the taste of the tea soup, so it is necessary to choose high-quality Pu'er tea.

Fourth, temperature control

Ripe Pu'er tea is generally brewed with boiling water, and the tea temperature is generally between 90°C and 100°C, and it is recommended not to use overheated water. First steeping time: The first brew of ripe Pu'er tea generally needs to be steeped for about 10 to 15 seconds to wash the tea and wake up the tea leaves.

Fifth, the soaking time control

The time and number of brews should be properly mastered, generally speaking, tea leaves can be brewed 3 to 4 times, and the brewing time is gradually extended, the first brew is slightly longer, about 30 seconds, and then gradually shortened.

6. The order of pouring tea

The order of pouring tea is generally to pour from a high place to a low place, first pouring out the tea soup in the center of the teapot, and then pouring it evenly into other teacups. Including thermos cup, tea, rinsing tea leaves, brewing the first brew, brewing the second brew, and brewing subsequent brews. When pouring tea is noisy, it is generally poured to the elders and guests first, and then poured to oneself, which is the respect and etiquette in traditional Chinese culture.

The factors that determine the taste and taste of Pu'er tea include raw materials, production process, storage environment, vintage and brewing method. The raw materials and production process are uncontrollable, only the storage, vintage and brewing can be directly mastered, the year and storage environment are determined by time, and the brewing is completely on your own, but brewing a pot of Pu'er tea with good taste is a skill that needs to be learned.

1. Prepare tea sets, purple clay pots, lid bowls, glass pots, hand bubbles, fair cups, tea cups, teaspoons, etc.

2. Pu'er tea is divided into loose tea and pressed tea, loose tea can be directly taken from the tea lotus, pressed tea should be gently pried open with a Pu'er tea knife or tea needle, and then "peeled" into the tea lotus.

3. Before making tea, pour boiling water into the purple clay pot and glass pot, and after about 10 seconds, discard the water, which helps to increase the temperature of the pot and bowl to ensure that it is brewed'water temperature, and at the same time can also play a role in washing. Warm the pot After covering the bowl, warm the fair cup and tea cup.

4. Cast tea according to the degree of taste and the number of people. If the taste is lighter or the number of tea tasters is small, you can take 3-5 grams of tea; If you like to drink strong tea or taste tea, you can take 5-8 grams.

5. Put the boiling water into the pot, cover the tea leaves, and then pour it quickly, on the one hand, soak the tea leaves, and at the same time not make the tea contain too much loss.

6. Pour boiling water again, cover the lid, let the first two brews stand for about 20 seconds, and when the third brew arrives, the steeping time can be slightly longer than the second brew of tea, about 30-40 seconds, and so on. Generally, the brewing time of aged tea, coarse old tea, and pressed tea is long, and the brewing time of new tea, delicate tea, and loose tea is short. Pu'er tea is relatively resistant to brewing and can be brewed for more than ten brews.

7. After pouring the tea soup into the fair cup, pour the tea soup into the tea cup in the order from right to left. It can be cycled several times and injected alternately to ensure that the concentration of tea in each cup is uniform.

8. A cup of ripe Pu'er tea with smooth aging is brewed.