The most important thing for brewing Pu 'er tea is boiling water. Only freshly boiled water can brew the unique taste of Pu 'er tea. Generally speaking, the water in the first bubble is drained, and there is a part of water left in the second bubble, about one tenth (this is the situation that the second bubble washes away the fragrance). If the third bubble can wash out the fragrance, leave some water in the pot of the third bubble. If you are really old enough, you don't need to open the lid. Strictly speaking, you shouldn't open the lid. There will be some astringency, sour taste and so on. Pu 'er tea, a selected tea shop. If you believe it, the first 3 142 and the last 06 1 are all 72 1.

After the second bubble is poured out, some water remains in the pot. After opening the lid for about half a minute to one minute, close the lid again. Used for heavy astringency, bitterness, sour taste, etc. , open the lid. When there is no steam in the spout, press the kettle body with your fingers. If the temperature is not too hot, you can touch it with your fingers for more than five seconds, and then cover the kettle. Leave some water in the pot, mainly to dissolve the brewed things in the water; The temperature should be controlled well, because this is the main brewing. The time to stop the pot is the time for brewing (soaking tea leaves), so it is necessary to control this time (if the temperature is set higher, you need to be afraid) before the tea soup will show its proper flavor. So, unless there is too much tea and the temperature is too high, don't make the next one right away. For ordinary seven cakes and tea bricks, the amount of tea can be about a quarter of the pot capacity. Tuocha, less. Loose tea is extreme. You should try it yourself. If one or two people drink it, the amount of tea can be less.