How do you make Pu er tea? How much does it take to brew at one time?

Pu'er tea is generally more resistant to brewing (especially ripe tea), and should generally be more than 8 bubbles and less than 15 bubbles. (It depends on whether the individual's taste is strong or light).

The so-called bubble resistance refers to the fact that after the tea has been brewed many times, its soup color and taste have not changed much. Pu-erh tea is indeed durable, in fact, what we see is only the surface, and the reason why it is resistant to brewing is because the substances contained in Pu-erh tea are working. After hundreds of thousands of years of growth, its leaves and buds accumulate rich nutrients, and it must be brewed many times before it can be released, which is why we feel that it is durable to brew.

Moreover, the number of brewing times has a lot to do with factors such as water temperature, tea texture, tea volume, new and old tea, and soaking time of each brew, but it is still no problem to brew 8 bubbles of about 10 grams of cooked Pu'erh.

Pur tea is particular about a "slow" word, just say use the bowl, first rinse the teacup with boiling water, and then put in the tea leaves according to the taste (generally five to ten grams), the water temperature of the tea should not be too high, 70 80 degrees is appropriate. When making tea, the spout of the kettle is close to the wall of the teacup, so that the water slowly flows to the bottom of the cup, remember that the speed should be very slow and slow, and finally the water is to submerge the tea leaves, not to wash them away, cover the tea lid for about ten seconds, there is a layer of oil floating on the tea water, and it must be poured out slowly (this oil can be used to raise tea pets), too fast will cause the tea oil to mix into the tea and affect the taste, this process is called waking up tea. After pouring the water dry, slowly pour the 100-degree boiling water into the teacup like the former and wait for 10 seconds.

Pu'er tea can generally be brewed 3 5 this, depending on personal taste, as well as the amount of tea.

First, the 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 tea brewing too strong, and the material is best a clay pot, a purple clay pot or an old rock mud teapot.

Second, it is the treatment 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, it needs to be set aside and left 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, and the Pu'er tea after 10 times can also be used for final use by boiling tea.

3. The temperature of the water used to make tea. The tea flavor of Pu'er tea is not easy to brew out, and it must be brewed with boiling water. The first brew is poured out after the boiling water is poured in, and then the tea is used to scald the cup, this process is called tea washing.

From a nutritional point of view, 80% of the vitamin C and amino acids in tea are leached after the first brewing. After the second brew, more than 95% of it has been leached. Other active ingredients such as tea polyphenols and caffeine are also the largest in the first extraction, and after three brewings, the full amount is basically leached.

Different types of tea have different degrees of brewing resistance, and people often have such an experience in their daily life, and the very delicate high-grade tea is not resistant to brewing, and there is no tea taste when brewed twice. Ordinary red and green tea can often be brewed 3-4 times. The finer the processing, the easier it is to brew the tea juice, and the coarser and older the complete tea leaves, the slower the tea juice brewing out.

The degree of brewing resistance of tea is related to the tenderness of tea leaves, but more importantly, it is determined by the integrity of the tea after processing. Here are 4 key factors that affect whether tea is resistant to brewing:1

Many tea lovers know that tea with full bud tips is usually not resistant to brewing, while one bud, two leaves or three leaves are more resistant to foaming; This is because the thicker and older the leaves, the slower the release of water extracts, and the rough skin and thick flesh (this involves kneading, which will be discussed below); The degree of completeness is as mentioned above in the black broken tea, and the bubble resistance is directly proportional to the degree of integrity.

2.The deeper the twisting degree, the more damaged the leaf cell wall, the faster the release rate of water extract, and the foam resistance will be reduced accordingly.

Pu'er tea is more resistant to brewing than ordinary tea, and ordinary ripe tea can be brewed for 8-10 brews. The relatively new raw tea can be brewed up to 15-20 bubbles. The older the tea, the more resistant it is to brewing until the soup is very light.

Pu-erh tea is generally brewed with 95 degrees of boiling water. The high temperature is conducive to the divergent aroma and the rapid leaching of the tea flavor. When boiling pure water or mountain spring water, it is not advisable to over-boil to avoid too little oxygen in the water, which will affect the activity of tea.

In order to make the fragrance more pure, there is a "water wash fairy face" that does not need to be brewed for the first time, that is, the boiling water that is washed down for the first time should be poured out immediately. Pu'er tea generally needs to be warmed before brewing, which can be carried out 1-2 times, which can not only remove the miscellaneous taste of Pu'er tea, clean the tea leaves, but also play a role in waking up the tea. However, the speed of washing tea must be fast, so as not to affect the taste of tea soup.

The second brew is used for drinking, and the brewing time is mastered in 10-20 seconds. The brewing time of the third brew is longer than that of the second brew and can be extended to 30-40 seconds. From the fourth brewing point onwards, we need to carefully observe the color of the soup, grasp the amount of dissolved substances, and control the brewing time.

The more times you brew the tea, the lighter the concentration of the tea, the longer the brewing time can be.

How many times can Pu-erh tea be brewed? What is the best brew of Pu'er tea?

What is the best brew of Pu'er tea?

Pu'er tea can be brewed multiple times, and each brew will have a different feeling for each person. Many people say that Pu'er tea tastes best when brewing 3-5, after all, 1-2 brews of tea have not been completely brewed, and the taste has not yet come out, and the taste of the next few bubbles has gradually faded, so there is some truth in saying this.

However, 3-5 brewed tea is exactly the best in all aspects, but it cannot be said to be the best, after all, everyone's perception of good taste is different. Some people like the stronger flavor, so they think that the bubbles that come out of the taste are delicious; Some people prefer tea with a weak taste, so they will feel that the bitterness fades after 6-7 brewing, and the taste is sweeter.

Therefore, we can't give a specific answer to the best brew of Pu'er tea, the so-called "one water, two tea, three and four are the essence, five and six are not bad, seven bubbles have aftertaste, eight have aftertaste, nine and ten still have aftertaste", and it can only be said that the taste of the first bubble is better, and I think the first few bubbles are delicious.