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Top 5 Methods to Brew Raw Puerh Tea

Dec 17,2021 | Teatsy™

Top 5 Raw Puerh Tea Brewing Methods

 

How to make the best raw pu-erh tea? I believe that many pu-erh tea tea lovers are going to be confused in this way and that. Indeed, a good pu-erh tea brewing method can be the icing on the cake for a cup of pu-erh tea, different brewing methods will have different tastes, so the brewing method is also critical. And we can see many varieties of pu-erh tea on common tea shops, and old tea lovers have their own set of insights on drinking pu-erh tea.

 

The best way to brew raw Puerh tea is to master these 5 methods.

The best way to make the most of your tea is to choose the right tool for the job.

  • Selecting a vessel

The first step in the brewing technique of raw Puerh tea is, of course, to choose a good tea utensil.

Brewing Pu-erh tea newborn tea: it is recommended to use a lidded bowl or a Zisha pot. If you choose to brew in a lidded bowl, you can be more flexible in controlling the speed of the soup; while choosing a Zisha pot to boil the water is best, try to choose some pots with thin walls, short bodies and large mouths to dissipate heat faster to brew.

Brewing Pu-erh tea old raw tea: it is recommended to choose the best purple sand pot. This is because the heat insulation and breathability of a purple sand pot is better, so that the tea does not lose its taste, and the double porous structure of a purple sand pot can absorb odors, in case the old tea is tainted with odors during storage, the use of a purple sand pot has a corrective effect.

  • Amount of tea set

To produce a good taste, the amount of tea set is also very crucial!

When we take pu-erh tea, if it is a tightly pressed tea, you can use a tea knife to gently pry it along the cake tea level.

The amount of tea to be taken can be determined by the number of tea drinkers, if there are few people, 8~10g of Puerh tea can be taken; if there are many people, 15~20g of Puerh tea can be taken; thus the amount of tea is basically distributed according to the needs.

  • Waking up the tea

Waking tea, as the name implies, is to wake up the tea leaves. In layman's terms, this means that the tea leaves in a stable state will be in further contact with air and water to make their nature relatively active, so that the substances contained in the tea leaves can be precipitated steadily; high temperatures can speed up the movement of molecules, and cold cups of tea will have a certain impact on the fragrance of the tea.

Simply put, the purpose of waking up tea is to show the best taste of pu-erh tea. This is especially true for old raw Puerh tea, which has been stored for a long time, so waking up the tea is particularly necessary.

The degree of wake-up will affect the subsequent taste of this tea, if the wake-up is not good, the taste of the tea soup will not be pleasant enough.

  • Water temperature

When brewing raw Puerh tea, the water temperature is also one of the important factors that affect the aroma and taste of the tea.

It is recommended that the water temperature should be slightly lower, almost at 95 degrees, to avoid the water temperature being too high and producing a "cooked soup taste", causing the tea leaves to be damaged and making the tea water boring, affecting the taste and texture of the tea.

Old Puerh Tea: The brewing water temperature should be slightly higher, with high-temperature washing and high-temperature brewing, so that the taste of the tea can be better brought out.

To ensure the water temperature, you need to pour boiling water into the Zisha pot after pitching the tea, cover the pot with a lid and keep pouring hot water onto the lid. This will not only maintain the water temperature, but also ensure the taste of the tea broth.

  • Out of the soup

The time to make the soup is also very important in the infusion of pu-erh tea. The first 8 bubbles are the ones that are immediately out of the bubble to prevent the tea soup from being too thick and astringent. From the 9th bubble onwards, each subsequent bubble of tea should be delayed by about 5 seconds.

Pu-erh tea is more resistant than ordinary tea leaves and can generally be brewed for more than 15 consecutive brews. Do not soak the bottom of the tea for a long time as this may affect the colour, aroma and taste of the tea broth.

 

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