What are the brewing methods of Pu erh tea? What are the origins?

Updated on culture 2024-08-09
4 answers
  1. Anonymous users2024-02-15

    <> basic brewing method of Pu'er tea.

    1. Wake up the tea. The tea to be drunk in a short period of time should generally be disassembled (4 to 5 cm, the thinner the size, the better), put it in a purple sand jar to wake up for 3 months to half a year (if it is more than ten years old tea, especially the old tea stored in the south, it is recommended to open it according to the above method, spread it out and let it stand in a place protected from light and odor and without strong convection for one to two weeks, and then put it into the corresponding container). The tea cans are generally no more than two-thirds of the tea, and if possible, the tea should be poured out and turned over regularly (such as once a month) to facilitate the tea awakening.

    Tea lovers who do not have the conditions can also temporarily put the opened tea into a brown paper bag or a large envelope to wake up the tea. When waking up tea, it is necessary to avoid light and odor, maintain the necessary ambient temperature (such as above 20 degrees Celsius), and the ambient humidity should be lower than that of traditional storage (60% 80%).

    Second, out of the tea. Cooked tea is generally made according to the ratio of 100ml of water in grams, and raw tea is generally made in the ratio of 8 grams of 100ml water. Pressed tea is processed to the size of a fingernail, the thinner the better; Loose tea goes with the flow and tries to maintain the shape of dry tea.

    3. Water use. Try to choose bottled high-quality purified water (if possible, you can use well water dug in the morning).

    Fourth, wash (moisten) tea. Ripe tea, generally wash (moisten) the tea twice, the first time 20 to 30 seconds out of the water (the specific time is determined according to the degree of compression, the time is slightly longer if it is pressed, and the time is slightly shorter if it is loose. Loose tea can be appropriately shortened, generally 5 to 10 seconds), the second time fast flushing and fast out.

    If the ripe tea aged for more than ten years is made and stored normally, the tea can generally be washed (moistened) once. (According to the actual use, the following adjustments can be made: "Ripe tea, generally wash (run) tea twice, the first time quickly flush out, the second time 20 to 30 seconds out of the water (the specific time is determined according to the degree of compression, the time is slightly longer if it is pressed, and the time is slightly shorter if it is loose.)

    Loose tea can be appropriately shortened, generally 5 to 10 seconds). If the ripe tea aged for more than ten years is made and stored normally, the tea can generally be washed (moistened) once. "For raw tea, generally wash (moisten) the tea once, and the water will come out in 20 to 30 seconds.

    Raw tea for more than ten years can be moderately roasted with water before washing (moistening) tea, that is, the dry tea is placed in a purple clay pot, and the pot is rinsed with boiling water to improve the temperature of the pot, dispel the miscellaneous taste of the dry tea in the pot and achieve rapid awakening of the tea.

    Fifth, the formal brewing. The first five bubbles are generally flushed out, and the sixth bubble can be appropriately extended for soaking time. Try to keep boiling water brewing.

    If it is a sub-new tea that has been aged for less than seven or eight years, it can be brewed in the first five brews with a casual brew (boiling point is generally 95 to 96 degrees) and then brewed after a pause of five seconds, and the sixth brew is brewed directly with boiling water or iron kettle boiling water. In addition: when brewing the first five or six brews, the interval pause time between each brew should not be too long (generally no more than 2 minutes), if the interval pause time is too long, the soaking time of the next brew can be shortened accordingly.

    Note: Tea making utensils can be selected according to personal habits and depending on the situation of the tea to choose a purple clay pot or a gaiwan (ripe tea and raw tea aged for more than ten years are generally brewed with a purple clay pot, and raw tea aged for less than ten years can generally be used to try tea in a gaiwan); Boil water with a hand-soaked or iron kettle; Other utensils such as pu-erh knives, jewelry scales, strainers, fair cups, etc. can be configured according to needs.

  2. Anonymous users2024-02-14

    The raw material of Pu'er tea must be sun-dried green hair tea made of Yunnan large-leaf species, and the environment of tea trees is better in the mountains above 1,500 meters above sea level. The production areas of Pu'er tea are mainly distributed in these tea mountains in Yunnan: Nannuo Mountain, Nanqiao Mountain, Mengsong Mountain, Jingmai Mountain, Brown Mountain, Bada Mountain, Menghai Mountain, Yibang Mountain, Bangwei Mountain, Yiwu Mountain, Banzhang Mountain, Youle Mountain and other places.

    The six ancient tea mountains in Yunnan are named Yibang Tea Mountain, Gedeng Tea Mountain, Mangzhi Tea Mountain, Manzhuan (Manzhuang) Tea Mountain, Youle Tea Mountain, and Yiwu Tea Mountain.

    Nowadays, there are many Yunnan Pu'er teas on the market, so how should we judge the quality of Yunnan Pu'er tea and buy good Pu'er tea? Let's talk about the identification method of Yunnan Pu'er tea quality.

    The home page is the shape identification: the shape factor includes: strip, broken, clarity and color 4 items.

    Generally speaking, a good Pu'er tea has a clear, fat, neat and tight appearance, nothing more than tea sundries, ripe tea and raw tea of more than 10 years old are brownish-red (commonly known as pork liver color) or brown, oily and shiny; Pressed tea (bricks, cakes, lumps, gourds, etc.) has a uniform and upright appearance, neat edges and corners, clear molding, no layer and no surface, neat sprinkling, and moderate tightness. And those Pu'er teas that smell miscellaneous and musty, and look blurry and gray, withered and even have moldy flowers on the surface, and mildew spots are of inferior quality.

    Then there is endoplasmic identification: endoplasmic factors are divided into four items: aroma, taste, prevarication and leaf bottom. Generally speaking, Pu'er tea is of high quality if it has an aged aroma.

    The soup is bright, reddish-thick, reddish-brown. The taste should be mellow, smooth and sweet. The color of the bottom of the leaf is full and consistent, and the kneading is tough.

    How to determine the quality of Yunnan Pu'er tea? The above two identification methods are very simple, and I believe that you will be able to learn them if you are smart.

    Pay attention to tea and life, here will provide you with the latest developments in tea activities, provide one-stop service of tea culture, tea tasting, purchasing, and tea friend interaction, pay attention to understand tea girls [WeChat: xiaoj zhu], tea lovers can communicate and learn.!

  3. Anonymous users2024-02-13

    1. Brew in a bowl.

    1) Rinse the prepared clean utensils with boiling water in a warm cup again, on the one hand, for hygiene, and (2) throw the Pu'er tea to be brewed into the bowl. The amount of tea or the ratio of tea to water has a great impact on the whole brew of tea, and we recommend about 5 grams of tea for a bowl of about 100cc. Be sure to remember that "Guanyin is afraid of light, Pu'er is afraid of being strong".

    Pu'er beginners who have the habit of oolong kung fu tea are especially reminded not to brew Pu'er with the amount of oolong tea, it will be too strong, because the Pu'er tea production area has a higher altitude and richer inclusions.

    3) Pour boiling water into the bowl where the tea leaves are put in, wash the tea once or twice, and let the tea fully wake up and stretch out.

    4) When making tea, pay attention to the timing of the soup, if the soup is too fast, the tea soup will be thin, and if the soup is too slow, it will be too strong.

    5) Divide the tea soup brewed through the strainer into cups for everyone to share, pay attention to the cups not to pour too full, "half a full of wine", not more than seven points at most. This is a etiquette of the Chinese tea ceremony, as the saying goes, "wine is full of respect, tea is full of deception".

    6) Taste tea in three sips, which means that you should drink it slowly in small sips. If it is hot, the most superficial layer of tea soup in the thin suction cup, and the lowest temperature of the surface layer in a cup of Pu'er tea.

    2. Brew in a small pot.

    Operation steps: Brew the same as the gaiwan.

    3. The small pot is suffocated.

    Steps: See Gaiwan brewing method. However, the brewing time is longer than that of gaiwan brewing, and it is generally simmered for more than 1 minute each time. The difference is that the small pot is stuffy, and the tea soup brewed many times is generally concentrated in a male cup, and then tasted in separate cups.

    4. The big pot is stuffy.

    Operation steps: Choose a large pot of more than 350cc, throw 5 to 7 grams of tea, and then brew with the bowl.

    5. Make tea in an iron kettle.

    Operation steps: There can be three different processes for making tea in Tiedan land pots: brew first and then boil; boiled in hot water; Boiled cold. The amount of tea is reduced in turn, and 5 to 7 grams of tea can be poured into a 600cc pot.

    6. Brew in a fluttering cup.

    Operation steps: Put the tea leaves into the bucket, and moisten the tea with the operation of the bowl. The body of the flowing cup can also be directly used as a tasting cup when a person uses it.

    7. Cover the bowl and wash + small pot bubble + iron kettle boiling.

    Operation steps: Moisten the tea with a covered bowl, then transfer the moistened tea to a small pot, brew it with a small pot, and then throw the bottom of the leaf sparrow pants into the iron kettle after the tea is weak, and then boil it once or twice.

  4. Anonymous users2024-02-12

    The two brewing methods of Pu'er tea are the fragrant brewing method and the slippery brewing method.

    1. The fragrant bubble method maximizes the aged fragrance and fruit wood aroma of ripe Pu through the bubble method.

    1. After the high-temperature Tixiang gaiwan is warmed, pour water into the bottom tray, and then dial the tea leaves into the gaiwan, simmer for about one minute, and use the heat inside and bottom of the gaiwan to make the ripe pu high-temperature fragrant.

    2. The overflow bubble adopts low-level fixed-point water injection. Slowly inject boiling water into the bowl along the inner wall, continue to fill the water after the water is full, let the tea flow out along the bowl, and judge the time of continuous water injection according to the tea extract and sundries, about 30 seconds, until the tea soup is clear and stops, so that the tea leaves are always in the inner heat and external steaming.

    3. Drain the bowl lid on the edge of the bowl and tilt it 65-80 degrees, drain the full bowl of tea, and stop 1cm away from the edge of the bowl.

    4. In order to stimulate the aroma, pour the tea directly into the bottom of the fair cup, and further let the aroma come out through the impact of the tea. In this way, a cup of aged and fruity aroma will bloom perfectly. 2. Slip bubble method, 1. Split water injection, after warming the bowl, put the cooked pu into the bowl, and then fill the water at a low position, the water flows to the blade, half of it flows into the bowl, half flows out of the bowl, and the cooked pu in the bowl precipitates until it is filled normally.

    2. The wall of the cup flows downstream, the tea is separated and the tea soup is slowly poured along the inner wall of the fair cup, and the water is in the front and the tea is behind, so that the level of water and tea can be clearly seen. When the soup is made, the movements must be gentle, the hands should be steady, and the final tea soup should not be nodding, but should be fixed until the tea soup is exhausted. Such a tea soup has a smooth taste and gentle tea, and I can't help but drink a few more cups.

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