Qingyifang Tea City 丨 6 brewing methods of Pu'er tea
Pu'er tea is divided into loose tea and pressed tea, old and new, raw tea and cooked tea; fermented tea has light fermentation, moderate fermentation, heavy fermentation, etc. The tea properties are different.
Each type of Pu'er tea has its own personality. Only by familiarizing with the personality of the tea leaves brewed, and then skillfully brewing, can you show the beauty of the tea personality
Next | Kung Fu Tea Drying Method
When brewing kung fu tea, every brewed tea soup must be finished, and the tea root cannot be left, so that you can watch the changes in the tea water channel, observe its foam resistance, and taste the taste and taste of each bubble. A soothing aroma and characteristics.
This method can often be seen when brewing Pu'er. If it is heavy fermented tea, use this method to brew, the tea soup will not turn black.
If it is a tea with a bitter taste, quick brewing can reduce its bitter taste. In this brewing method, the first one or two bubbles can remove the peculiar smell and new taste of the tea, so that the purity of the next few bubbles can be improved.
Two | Leave root bubble method
After washing the tea, a part of the tea soup will remain in the teapot, and the tea soup will not be drained. The ratio of the left and the left is usually "two out of eight" or "half out of half". After the soup comes out, pour water into the pot, and the cycle repeats until the tea leaves lighten.
At this time, you can do a bubble (the time is longer), you need to keep pace in rhythm, you need to remember a word "slow".
The root-reserved foaming method and stuffy foam are very suitable for brewing Pu'er, which can reflect Pu'er's characteristics well, and can leave enough time and room for Pu'er's taste to form slowly, which is what we call "tea cooked aroma" temperature"
3 | Cooking method
The brewing method is suitable for coarse tea. If glassware is added during brewing, a picture of water rolling tea bleach will appear. At this time, you can enjoy the color of the tea soup gradually refreshing.
Or use color pottery made by a few famous people, simmer slowly, wait patiently, and you will have a different experience.
4 | Special brewing method
Some teas are high in fragrance and weak in quality, so you can't use the usual brewing method. You have to use a special brewing method. First, wash the tea quickly. During the first brewing, it will be slightly boring. Fast brewing method.
5 | Revision method
For old tea products with good internal quality but smelly, the first one or two bubbles use high temperature brewing, and the later brewing needs to use suds (cooling);
For new products with good aroma and good quality but a slightly worse soup color, use suds when washing tea. The subsequent brewing needs to be fast and the temperature is high.
6 | The vertex-bubble method
The vertex brewing method requires a purple clay pot as a fair pot. When brewing, a bowl is used for brewing. The bowl can clean debris and remove odors, thereby helping the tea flavor release. At this time, the tea soup is poured into the clay teapot, and the teapot is used as a fair cup to divide the soup.
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