The question of Pu er tea, the question about Pu er tea

It's 'Chen', not 'Shen'

Stale meaning.

Pu'er Divided into Raw Tea Ripe Tea The older the raw tea, the better it tastes, and if it is too old, it will become an antique tea and have no drinking value; But ripe tea is not, and the new tea that has been processed for a few months after the current processing technology has almost the same taste as the old tea that has been processed for several years.

Don't worry, this should be normal, what you buy should be ripe tea, the normal soup color of ripe Pu'er tea is red or orange or reddish-brown, and it belongs to post-fermented tea, so there will be a fermented taste, but it is normal to be relatively light. Your tea should be fine, drink it with confidence, and if you want to know more about good Pu'er tea, you can ask me. Hope.

Pu-erh is a post-fermented tea, and with the passage of time, Pu-erh tea itself will change, and the taste will become more and more mellow under certain conditions. There are two kinds of ripe tea and raw tea, the color of ripe tea is basically wine red, depending on the intensity of individual tea, the color of raw tea tends to be the color of green tea, but it should be golden.

The quality of tea, look at the appearance, whether it is cake tea, brick tea, Tuo tea, first look at whether the bar shape of the tea is complete, if the shape of a tea cake can not see the obvious bar shape appears broken and secondary, it is made of secondary products. Second, looking at the color, raw tea is transparent yellow-green or golden yellow, and ripe tea is red and transparent. The third is to smell the smell, raw tea smells the fragrance of the tea itself, and ripe tea is a special aged fragrance.

If there is moisture in storage, then it will have a bit of a musty smell. Fourth, the taste of raw tea is strong, the water is sweet and thin, and slightly astringent. Ripe tea is sweet and smooth, cotton sweet and refreshing, with obvious sweetness.

You buy ripe tea, it should be this color, pay attention to the method of making tea, the first brew and the second brew should be poured out in two or three seconds, you can also drink rice soup in this brewing method, indicating that the tea quality is still good.

I myself have been drinking aged Pu'er tea for more than 30 years, and I would like to offer you my experience of drinking tea.

If you want to drink Pu'er tea, drink Pu'er ripe tea, avoid drinking Pu'er raw tea, drinking too much Pu'er raw tea, will only cause discomfort of searching the intestines and scraping the stomach, and will also affect sleep at night; I drink Pu'er tea every day, and I also drink ripe Pu'er tea, not raw Pu'er tea.

A few questions about you::

The nourishing effect of Pu'er tea is the effect of the precious biological bacteria attached to the leaves, and if the first brew is washed away, the precious biological bacteria are also washed away, which is no different from drinking water. In the past 30 years, I have not washed off the first brew of aged Pu'er tea, and I have drunk it directly, and my body has become healthier and healthier.

Presenting the above question, the health effect of drinking the first brew of Pu'er tea is the best, so it is recommended that you do not need to reflush, and it is not of much health significance to reflush a few times.

Pu'er tea should never be drunk after meals, drinking Pu'er tea after meals, it is very easy to have stomach bloating and excessive stomach acid, I'm here.

For twenty or thirty years, I drank Pu'er tea before meals or between meals, and once I drank Pu'er tea after a meal, my stomach would be very uncomfortable and would be very distended.

If you drink Pu'er tea, you can't drink oatmeal? I haven't heard of this statement, and I personally think it's nonsense.

The above is my personal experience of drinking Pu'er tea for many years for your reference.

The first brew is generally not drunk, and the tea is washed to wash away the dust on the surface of the tea leaves.

Pu'er tea looks at the tea materials, generally the big tree tea is rich in tea quality, and it is relatively resistant to brewing and can brew more than 10 bubbles. Small tree tea can generally be brewed. The time of brewing also determines the number of times it is brewed.

Pu'er tea is generally better to drink half an hour after a meal. Do not drink on an empty stomach.

Drinking Pu-erh tea is not a way to drink oats. There doesn't seem to be such a statement!

Classification of Pu'er tea wool grades.

The level of waiting for a tea cannot dominate the quality of a tea unilaterally. To synthesize.

Pu'er tea raw materials are generally divided into special grade 1-10, and the smaller the number, the higher the material selection. Because of the special production process requirements of tea bricks, the selection of materials is generally low. The selection of materials for Tuo tea is good.

It's not broken tea, because Tuo tea is pressed tightly. Due to the special shape, the entire rope is crushed when pressed by the machine. "The cake tea puts the relatively high-grade tender green wool on the edge of the cake, and the middle is coarse and old.

That is, the commonly used process of Pu'er tea - blending. The selection of tea cakes will be slightly better than that of tea bricks, but it depends on the positioning of the manufacturer's qualitative and modified products.

According to the year of Pu'er tea, raw and ripe tea, choose the utensils to make tea, the temperature of the water and the amount of tea.

Pu-erh tea is brewed with boiling water of 95 100 degrees to bring out the aroma and taste of Pu-erh tea.

Pu'er tea can be washed down with boiling water and poured out immediately, and the speed should be fast.

Whether to add a strainer depends on the condition of dry tea.

When brewing, the first few brews should be fast, and as the number of brews increases, the tea brewing time can be slowly extended.

How to brew Pu-erh tea.

Many people think that the taste of Pu-erh tea is musty, but in fact, a good Pu-erh tea should have a sweet and strong taste, not a musty taste. The tea in Yunnan places special emphasis on the aroma, but Pu'er tea is a kind of tea that drives the aroma with taste, and it seems to have no taste when you first drink it, but when the tea soup is swallowed, the root of the tongue gradually floats a sweet and mellow taste, because the aroma is hidden in the taste, and it feels heavier. Pu'er tea is a type of Chinese tea, so when brewing, you can basically refer to the brewing method of oolong tea, but it is still different from ordinary tea in small details.

Selected tea firms, Pu'er teas. Only the word of faith. 3142 in the front 721 and 061 in the rear

Choice of teapot.

To make Pu'er tea, you need to choose a pot with a large belly, because the concentration of Pu'er tea is high, brewing with a teapot with a large belly can avoid the problem of too strong tea, and the best material is a clay pot or purple clay pot.

Handling of tea.

When brewing, the amount of tea leaves accounts for about 1 5 of the body of the pot. If it is Pu'er brick tea, you need to open it and let it sit for about 2 weeks before brewing, which tastes better. Pu'er tea can be brewed more than 10 times, because Pu'er tea has the characteristics of bubble resistance, so after brewing 10 times, Pu'er tea can also be used to make the final use of boiling tea.

The temperature of the water in which the tea is brewed.

Since the tea flavor of Pu'er tea is not easy to brew, it must be brewed with boiling water. The first brew is poured out after boiling water (moistened bubble) and the tea is used to scald the cup.

The way to make tea.

1) Pour in boiling water for the second time, soak for 15 seconds and pour out the tea soup to taste, of course, it is not necessary to consider according to the needs of each person.

2) The second and third brews of tea soup can be mixed and drunk together to integrate the tea properties so as not to be too strong.

3) After the fourth time, add 15 seconds for each additional bubble, and so on.

The most important thing to brew Pu'er tea is boiling water, and it must be freshly boiled water to brew the unique taste of Pu'er tea. Generally speaking, the first bubble of water is poured dry, and some water in the second brew pot is left, about one-tenth of it (this is the situation that the fragrance is washed out in the second bubble, if the fragrance can be washed out in the third bubble, a little water is left in the pot before the third bubble, do not pour it dry). If it is really old enough, it does not need to be opened, strictly speaking, it should not be able to open the lid; If there will be a slight astringency, sourness, etc., after pouring out the second bubble and leaving some water in the pot, open the lid for about half a minute to a minute before closing the lid; For heavier astringency, bitterness, sourness, etc., when the lid is opened, when there is no steam in the spout, press the body with your fingers, and if the temperature is not too hot, you can touch your fingers for more than five seconds, and then close the lid.

Leave some water in the pot to dissolve the brewed content in the water; The temperature should be controlled, as this is the main brew. The stop time is the brewing (soaking, soaking) time, so this time should be controlled well (if the temperature is set relatively high, you need to tremble), and the tea soup will show its flavor. Therefore, unless the amount of tea is too large and the temperature is too high, it should not be brewed immediately.

For general seven-son cakes and tea bricks, the amount of tea can be about a quarter of the capacity of the pot. Tuocha, a little less. Loose tea, very extreme, you have to try it yourself.

If one or two people drink it, the amount of tea can be less.

yes, the loose tea leaves I bought are like this, and they don't taste good, so I guess it's all like that.

If the old tree in the deep mountains is really an old tree in the deep mountains, of course, it is good from common sense, it is best to open the cake and see what the dry tea looks like, whether the leaves are very large and look oily.

The first cake of spring can not be arbitrarily said bad, many of these cakes are a lot of buds, the tea is softer, even if it is a new tea will not be too strong, but the tea with many buds is not easy to identify, because individual unscrupulous traders will take the summer and autumn green tea from other real estate to act as Pu'er pressed cakes to sell, if not an expert, it is best to choose the old tree in the deep mountains.

If he dares to name the old tree in the deep mountains, it is generally that the tea leaves look clear, the leaves are large and the stems are long, and the tea stems look soft and oily, the leaf shape is basically complete after soaking, and the soft and elastic stems at the bottom of the leaves are also, and compared with the new fir on the platform, the tea of the old tree contains the unique aroma of Pu'er is more obvious.

Therefore, it is recommended that you choose old trees deep in the mountains.

It must be an old tree in the mountains, the first cake in spring is terrace tea, and the old trees in the mountains are ancient tree tea!

The distinction between Pu-erh tea, raw tea, and ripe tea.

Pu'er tea (raw tea) is a pressed tea made of fresh leaves of Yunnan large-leaf tea trees grown under the environmental conditions of Pu'er tea producing areas, and is made by processes such as killing, rolling, sun drying, and autoclaving. Its quality characteristics are: dark green in appearance, pure and lasting aroma, strong and sweet taste, green and yellow in soup, and thick yellow-green at the bottom of the leaves.

Pu'er tea (ripe tea) is a loose tea and pressed tea formed by post-fermentation (rapid post-fermentation or slow post-fermentation) processing by using a specific process as raw material from Yunnan large-leaf sun-dried green tea that meets the environmental conditions of Pu'er tea producing area. Its quality characteristics are: the appearance color is reddish brown, the inner soup color is red and bright, the aroma is unique and fragrant, the taste is mellow and sweet, and the bottom of the leaves is reddish-brown.