How to make Pu 'er tea How to make Pu 'er tea is the right way.

Matters needing attention in brewing Pu 'er tea 1. Tea consumption: When brewing Pu 'er tea, the amount of tea consumption is closely related to tea drinking habits, brewing methods and tea personality, which is full of changes.

As far as Yunnan people's tea drinking habits are concerned, the ratio of tea consumption to water quality is generally 1:40 or 1:45 when the root-retaining bubble method is adopted. If the "Kung Fu" soaking method is adopted, the amount of tea can be appropriately increased, and the concentration of tea soup can be adjusted by controlling the brewing rhythm.

As far as the nature of tea is concerned, the amount of tea is also changing. For example, cooked tea and aged tea can be appropriately increased, while raw tea and new tea can be appropriately reduced.

2. Pay attention to the rhythm when "washing tea", put an end to "washing tea" for many times or "washing tea" at high temperature for a long time, and reduce the loss of tea fragrance. Pu 'er tea should be brewed in a pot with a big belly, because the concentration of Pu 'er tea is high, and the pot with a big belly can avoid the tea soup from being too strong. The materials should be clay pots and teapots.

After the second time, you can decide the choice of shading according to your personal preference. Pu 'er tea can also be a cold drink.

Brewing Pu 'er tea: Pu 'er tea needs to be brewed with hot water first, which is called "tea washing". The concept of "washing tea" appeared in the Ming Dynasty. In the Book of Tea (Ming Dynasty), it was recorded that "whenever you make tea, you should first wash the tea with hot soup to remove its dirt and air conditioning, and it will be beautiful when cooked."

For Pu 'er tea, the process of "washing tea" is essential. Because most Pu 'er tea is drunk every other year, or even a few years later.

3. Tea temperature: The mastery of water temperature plays an important role in the display of tea properties. High temperature is beneficial to the dispersion of aroma and the rapid leaching of tea aroma.

However, high temperature is also easy to rush out bitter taste and burn some high-grade tea. The water temperature varies with tea.

For example, brick tea, compact tea and aged tea with coarse raw materials are suitable for boiling water brewing; High-grade bud tea (such as the newer Palace Pu 'er) and high-grade green cake with tender materials are suitable for proper cooling and brewing. Don't burn delicate tea leaves into "vegetable tea" at high temperature.

When brewing some high-grade fresh green tea, in addition to direct cooling, the water temperature can be lowered without adding a pot cover or boiling water to avoid "water suffocation" caused by boiling tea. 4. Brewing time: The purpose of controlling brewing time is to fully and accurately display the aroma and taste of tea.

Due to the particularity of Yunnan Pu 'er tea production technology and raw material selection, the brewing method and time were determined. The brewing time of old tea and coarse tea is long, while the brewing time of new tea and delicate tea is short; The brewing time of hand-shaking tea is long, while that of machine-shaking tea is short; The brewing time of pressed tea is long, and the brewing time of loose tea is short.

Extended data:

Tips for drinking Pu 'er tea Pu 'er tea can be drunk clear or mixed. Clear drinking refers to brewing without any auxiliary materials, which is more common in Han nationality; Mixed drinking refers to adding auxiliary materials to tea, which is common in Hongkong and Taiwan Province Province. For example, in Hong Kong, health foods such as chrysanthemum, medlar and American ginseng are added to Pu 'er tea.

When drinking Pu 'er tea, you must smell the fragrance while it is hot. Before raising a glass, you can feel the fragrance of the old taste gushing from the nose like spring water, and its elegant and refreshing feeling is not under the orchid chrysanthemum. Pu 'er tea needs to be carefully tasted and drunk in the mouth, in order to get the real charm. Although the entrance of the tea soup is slightly bitter, when the tea soup stays between the mouthparts for a period of time, it can be felt that the tea soup penetrates through the teeth, penetrates into the gums, is produced by the root of the tongue, and is sent back to the tongue surface. At this time, the aroma is overflowing, the nectar is "mouth watering", refreshing, and the body fluid overflows for a long time, which is the best feeling of tea tasting.

When drinking tea, it is forbidden to drink brewed Pu 'er tea. It is not advisable to soak tea for too long before drinking, and avoid drinking Pu 'er tea overnight. Tea polyphenols in overnight tea will leach more, so it is not suitable for drinking from the perspectives of freshness, taste, health care effect and hygiene.

Drink Pu 'er tea to divide your constitution. After drinking Pu 'er tea, there will be some signs of flatulence, belching and constipation, which belongs to the type that Pu 'er tea is not suitable for drinking.

Avoid drinking a lot of Pu 'er tea before and after meals. Pu 'er tea is best drunk half an hour after meals. If the diet is too small, Pu 'er should not drink too much.

The freshly produced Pu 'er tea is not suitable for drinking. Pu' er tea should be drunk warm, not cold and hot; It should be drunk for a long time and should not be interrupted; It should be drunk at the same time, not partial eclipse; Drink light, not strong.

Avoid drinking inferior or deteriorated tea, avoid drinking Pu 'er tea with too many brewing times, brew raw tea with caution, and brew cooked tea properly. When the water temperature of Pu 'er tea is above 90℃, the aroma and taste of tea will be more obvious.

However, water cannot be boiled repeatedly, and a large amount of salts will be precipitated in the repeatedly boiled water, and the precipitated salts will be suspended in the water to form white scum. Water evaporates continuously in the process of boiling, and the concentration of salt increases every time it is boiled.

These insoluble salts themselves taste very bad, and some even react with tea ingredients, affecting the taste of tea soup. Some metal elements, such as copper and iron, increase in concentration in boiled water for many times, and they react with tea polyphenols, the effective component of tea leaves, destroying the fragrance.

Moreover, the repeatedly boiled water contains nitrite, which will generate carcinogenic ammonium nitrite after entering the human body. Pu 'er tea suitable for people can help children digest and absorb and promote physical development.

Fluorine in tea can prevent dental caries, and Pu 'er tea can regulate the nervous system and improve children's attention. Teenagers' overeating and partial eclipse will make some nutrients deficient.

If zinc deficiency may lead to short stature, manganese deficiency will affect the growth of bones and lead to deformity. Tea soup is rich in minerals necessary for growth and metabolism.

Moderate consumption of Pu 'er tea is beneficial to relieve intestinal tension, strengthen small intestine movement and improve the secretion of bile and intestinal fluid. Pu 'er tea is a popular drink, suitable for the general population to drink.

References:

Pu 'er tea (a tree of Theaceae) _ Baidu Encyclopedia.

How to make Pu 'er tea? way

Pu 'er tea tastes long and mild, but if it is brewed improperly, you may not be able to fully enjoy the mellow fragrance of this high-quality famous tea. Let's take a look at how Pu 'er tea is brewed.

1. What pot should Pu 'er tea be brewed in? It is appropriate to choose a pot with a big belly, because the concentration of Pu 'er tea is high, and using a pot with a big belly can avoid the tea soup being too strong. It is suggested that pottery pots and purple sand pots be used as materials.

2. Brewing weight of Pu 'er tea When brewing Pu 'er tea, the weight of tea leaves accounts for about 20% of the pot body. It is better to open the tea bricks and cakes and expose them to the air for 2 weeks before brewing!

3. How to taste Pu 'er tea?

First, put the tea leaves into the teapot, and then inject hot water. Generally, China tea should be brewed with hot water first, which is an essential procedure for Pu 'er tea. Because unlike other teas, a good aged Pu 'er tea has to be buried underground for at least five years in addition to the general processing procedures, so I'm afraid there will be some dirt in it. Therefore, the hot water for making tea for the first time can not only awaken the taste of tea, but also wash away the impurities in tea together. The first brewing speed should be fast, because it can clean the tea leaves without soaking its taste; After the second time, because it is used for drinking, you can decide the choice of shade according to your personal preference.

Soaking method of Pu 'er tea

Hello, the most important thing about the brewing method of Pu 'er tea is

1 first of all, you should choose a purple sand tea set to make tea, and novices should not brew it in a purple sand pot.

2. Then pry a piece of Pu 'er tea with a tea knife and cover it at the bottom of the purple sand bowl.

3. It is best to brew with 90- 100 degree boiling water. First, make tea with boiling water, and boil the tea for 3 times, with raw tea 1 time. (Pour out the water for washing tea)

4. After washing tea, you can brew it, and after pouring boiling water, you can serve soup; If the soup is slow and the tea is stuffy for a long time, the boiled tea will be dark in color and bitter in taste, and the raw tea will be astringent; Generally, you can boil a few bubbles before making soup, and then you can prolong the time of stuffy tea.

5. If you use glasses and drifting cups, it is not easy to highlight the tea rhyme of Pu 'er tea.

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How to make Pu 'er tea?

Personal brewing Pu 'er tea is one of the most common brewing methods in all kinds of tea, and it is also the easiest to operate.

There are only two basic elements to make a cup of Pu 'er tea: 1, water temperature-boiling water; 2, tea soaking time water temperature: Pu 'er tea water temperature is best controlled at 100℃, is it easy? Unlike Longjing, which is 85℃, Biluochun, which is 75℃, which is difficult to control, Pu 'er tea can be boiled completely. Tea soaking time: the first and second courses are discarded, and the third course is used for drinking, but the soaking time of the third course can be shorter, such as 10-20 seconds, and the soaking time of the fourth course is slightly longer than that of the third course, such as 30-40 seconds, and so on. The weaker the tea concentration, the longer the soaking time can be.

Specific steps: 1. Put Pu 'er tea leaves in a filter cup, 5- 10g (depending on personal drinking intensity, put more strong leaves and less light ones); 2. Pour boiling water into the filter cup and cover the tea leaves; 3. After a while, take out the filter cup and discard the first sip of tea; 4. Repeat steps 2 and 3 to discard the second tea; 5. Inject boiling water for the third time, cover the tea leaves, cover the cup and let it stand for about 20 seconds; 5. Open the lid upside down, take out the filter cup and drip the tea juice slightly. As for the inside of the lid. 6. Well, a cup of fragrant Pu 'er tea is ready.

7. Don't forget to filter the tea in the cup while enjoying it, and don't throw it away. Pu 'er is very resistant to foam. After drinking the first cup, you can put the filter cup back into the teacup, fill it with water, cover it and let it stand for a while. The second cup of Pu 'er is ready again. Professional brewing methods Now more and more friends are drinking Pu 'er tea. If you want to drink good Pu 'er tea, besides good tea, you should also have the correct brewing method, so that you can drink good Pu 'er tea and feel the relaxed atmosphere brought by Pu 'er tea.

Here, I will introduce the brewing method of Pu 'er tea to all tea lovers, so that everyone can understand the brewing of Pu 'er tea and fully enjoy Pu 'er tea. It is best to use pure water or mountain spring water for water quality; Soak Pu 'er tea.

If there is no such water, anything that meets the national drinking water index can also be used to make tea. The water temperature of making tea has a great influence on the aroma and taste of tea soup.

The brewing temperature of Pu 'er tea is relatively low for new tea, generally around 80-85 degrees Celsius, while for old Pu 'er tea, 100 degrees Celsius boiling water is better, because Pu 'er tea processed with old tea leaves has thick cuticle, less cell wall rupture, less cell sap overflow, and slow decomposition and transformation of nutrients in soaked leaves, so it is suitable for high-temperature brewing, and the water temperature is controlled at 90-65438+. First of all, the amount of tea put in depends on the utensils for making tea and the number of people drinking tea.

Brew with a covered bowl, the small covered bowl is generally 3-5g/3-5 people, if a large covered bowl is used; Medium bubble 5~ 1 0g/5~8 people; Appropriate investment. In addition, you must first distinguish whether tea is pressed tea or loose tea. Generally, loose tea can be thrown a little more; Because of pressing tea, the amount of pressing tea can be slightly less, but everything is the best! At present, Pu 'er tea in the market is mostly pressed tea such as tea cakes and bricks. Therefore, when making this kind of tea, you should pry it into small pieces with a tea cone or a tea knife, and then put it in a purple sand jar for later use, or pry it open when drinking.

Brewing time In fact, the brewing time of Pu 'er tea can be determined according to everyone's taste, and people who often drink strong tea can soak for a while; On the contrary, it is shortened; In addition, it can also be determined according to water temperature and brewing times. If the water temperature is too high, the soaking time can be shortened, while the first few bubbles generally soak quickly, and the brewing time can be extended with the increase of brewing times, so as to make Pu 'er delicious! In fact, the choice of utensils is the primary factor in making tea. It is best for people who make Pu 'er tea to use teapots. Because there are pores in the teapot, it has good air permeability, and the tea leaves have no peculiar smell, which can better retain the aroma and stale taste of Pu 'er tea.

The other is that it can be brewed in a bowl with a lid, which does not suck the flavor and can make the real flavor. But it takes more skill to cover the cup, otherwise it will be very hot.

In addition, it can be matched with a glass teacup, which is convenient to check its natural soup color! Environmental protection tea is a profound traditional culture, especially Pu 'er tea, which enjoys a long-standing reputation, and its cultural essence has reached its peak. As a traditional culture, spiritual enjoyment should be carried out in an elegant environment, and the realm of tea tasting should be coordinated with its cultural atmosphere, such as elegant and classical decoration environment.

Those who are in the mood to make tea and soak Pu 'er tea must serve tea tasters with the most peaceful and natural mentality. There is often a saying in the tea art world that "one person gets angry, two people get interesting and three people get taste", which is the embodiment of the mentality of tea makers. Being alone, not affected by any environment and external factors, you can enjoy the best tea quality ... But some tea artists with poor psychological quality can't make it with a calm mind, or the water temperature is too high, which may lead to the imbalance of tea investment and the inability to make the best tea quality.

Therefore, the mood of the tea maker is the key factor of Pu 'er tea brewing, and the taste of tea soup will change with his mood! Therefore, to make a pot of Pu 'er tea, it is the most important factor to adjust the mood of the tea maker. Only in a normal state of mind, choosing the most suitable utensils and artistic environment for tea tasting, mastering the water temperature and soaking time, and coordinating with each other according to personal tastes, can we make the best taste with the most natural state of mind. You can only enjoy it if you blend in! .

How to make raw Pu 'er tea?

When making tea, the water used should be stable, the water temperature should be stable, the amount of tea should be stable, and the soaking time should be controlled well, so that the taste of Pu 'er tea will be more stable.

Introduce a simple method of brewing Pu 'er tea;

Do you want to make a very good cup of Pu 'er tea? It doesn't matter, don't worry, Pu 'er tea has the most brewing methods among all tea leaves, and it is also the easiest to operate.

So, today we will choose one of the easiest brewing methods to teach you.

First of all, you should know that there are only two basic elements in making a good cup of tea: water temperature and tea soaking time.

Water temperature? It is best to master the water temperature of Pu 'er tea: 100℃; Is it easy? Unlike Longjing, which is 85 degrees, Biluochun, which is 75 degrees, is difficult to control. Pu 'er tea can only be boiled completely.

Tea soaking time? The first tea can be discarded, and the second tea can be used for drinking, but the soaking time of the second tea can be shorter, such as 10-20 seconds, and the soaking time of the third tea can be longer, such as 30-40 seconds, and so on. The lower the concentration of tea, the longer the soaking time can be. Please look at the following demonstration:

1. Put Pu 'er tea leaves in a filter cup, about 10g (cover the bottom of the cup, slightly higher).

2. Pour boiling water into the filter cup and cover it with tea.

3. After a while, take out the filter cup and pour out the first sip of tea.

4. Inject boiling water again, cover the tea leaves, cover the cup lid and let it stand for about 20 seconds.

5. Open the lid upside down, take out the filter cup and drip the tea juice slightly. As for the inside of the lid.

6. Well, a cup of fragrant Pu 'er tea is ready.

7. Don't forget to filter the tea in the cup while enjoying it, and don't throw it away. Pu 'er is very resistant to foam. When you finish the first course, you can put the filter cup back into the teacup, fill it with water, cover it, let it stand for a while, and the second cup of Pu 'er is ready again.

How to make Pu 'er tea best?

Pu 'er tea, as a drinkable antique, is good for human health, and now it has been accepted by people, but how to brew it may be unknown to everyone. Today, I will take a look with you.

Preparation for brewing Pu 'er tea. Water and water temperature for brewing Pu 'er tea: mineral water or purified water is selected, and the water temperature is preferably boiled water at 90℃ ~ 100℃. Second, the amount of tea: gently pry the tea cake (lump, brick) layer by layer with a tea knife, and the amount of tea can be determined according to the number of tea drinkers.

If there are few people, recommend 8 ~ 10g Pu 'er tea, and if there are many people, recommend 15 ~ 20g Pu 'er tea. Third, wake up the tea: put the tea into the teapot, then pour in hot water (besides waking up the tea, it also has the function of improving the purity of the tea) and then pour it out.

Selection of brewing apparatus: (1) Casserole: As the brewing of Pu 'er tea is suitable for using larger tea sets, it can better show the quality characteristics of Pu 'er tea such as color, aroma and taste. Pottery pots are generally large in size, and their unique classical and rough beauty is more in line with the profound charm of Pu 'er tea. Pottery pots are the best utensils for brewing Pu 'er tea.

(2) Teapot: The breathability and thermal insulation of teapot can also be used as a vessel for brewing Pu 'er tea. (3) Bowl cover cup: Bowling is elegant and handy, and can also be regarded as a vessel for brewing Pu 'er tea.

5. Choice of cups: It is best to choose a large, crystal clear cup. Only in this way can we appreciate the unique soup color of Pu 'er tea.

Mature apples are like amber and agate, which will not fade after soaking for a long time; Raw pu is clear and smooth, just like honey wrapped in an oil film. Its color will remain unchanged for a long time and its taste will not decrease. Six, beginners had better choose a glass or bowl to brew.

Glass and cover bowls have good hardness, which can objectively and fairly show their tea properties. In addition, the visibility of glasses and covered bowls is very good, which is suitable for watching tea soup and judging its quality.

If you want to enjoy Pu 'er tea, you can choose pottery pots or purple sand pots. Basic steps of making Pu 'er tea: preparing utensils: preparing tea sets and washing pots of Pu 'er tea: putting boiling water into tea sets mainly plays the role of warming pots and cups, and can also wash the pots. Throw tea: put Pu 'er tea in the pot.

Moisten tea: pour boiling water into the pot and pour it out quickly to wake up the tea. Making tea: master the brewing time according to the actual situation.

Divide the tea: pour the tea soup in the pot into a fair mug, keep the tea soup even, and then divide it into small cups. A tea friend who has been drinking Pu 'er tea for many years thinks that soaking and boiling are better brewing methods, which can give full play to the tea quality of Pu 'er tea and better show the thick, healthy, mellow and harmonious quality. According to the tea friend's introduction, I will teach you two methods: frowsty soaking method: every time you pour out the tea soup, you should leave the root (also called soup bottom), or leave six for four, or five for five.

The reason why this method is chosen is that the taste and charm of cooked rice are relatively stable, and leaving roots does not affect the taste of each bubble, but can leach its mellow flavor. Method of making tea: The tool for making tea is a ceramic stove or alcohol heating cooking, plus a tea sea made of purple sand.

In this way, most people encounter a cake that is cooked until the tea soup is weak, but they still don't give up and throw it away, and then cook it to continue its tea fragrance. Since you can drink tea, it is "happiness" to drink good tea, so it is a pity to cook tea.

How can Pu 'er tea soak to the extreme?

Many people who love tea have encountered such a thing: it is good to have a sip of tea in a teahouse, but they can't drink the taste and feeling at that time when they buy it home and make it by themselves.

Besides being cheated, the important thing is the technology of making tea. A person who can make tea will brew the true taste of tea and improve the taste of tea, especially Pu 'er tea.

How can I make Pu 'er tea well? Speaking from the heart has to be encouraged by tea friends. The brewing of Pu 'er tea is also inseparable from the choice of boiling water, utensils, tea consumption, water temperature and soaking time.

Too many factors have brought about the variety of Pu 'er tea, the particularity of Pu 'er tea brewing and the unique charm of Pu 'er tea. If you don't master the brewing technology well, it will be difficult to enter the door, and you will not appreciate the magical charm of Pu 'er tea.

First, to master the attributes of tea, we must really soak Pu 'er tea to reflect the true taste of various Pu 'er teas. It is not easy to improve the taste and taste of Pu 'er tea because of its complexity. There are many variables in the selection, processing and storage of Pu 'er tea. For example, which tea area does the raw material come from, Yiwu, Menghai or Lincang? Are they mixed? Which region of tea is selected for blending with several grades of raw materials? What is the matching ratio? Is it ancient tree tea, platform tea or wild tea? Storage location, storage time ... from the wrapping paper, flying in, these can tell us the origin of raw materials, factory date and other information, but also know the grade and material specifications of tea.

Take ancient tree tea as an example. When the tea in your hand is Lincang ancient tree tea, the amount of tea should be less than more, and the soaking time should be shorter than longer, because the ecological environment and conditions of Lincang tea and the varieties of tea make Lincang ancient tree tea rich in flavor. If it is Yi Wu ancient tree tea, the amount of tea and soaking time can be increased accordingly, because Yi Wu ancient tree tea is famous for its fragrance, Shui Rou and sweet soup.

If you get ripe tea with a certain year and good storage, you don't need to invest too much tea. If it is older, wake up the tea with a slightly higher water temperature. If it is new tea, the bitterness of new tea is slightly heavier. If it is kneaded by a machine, the intensity will be greater, and the water-soluble substances in tea will dissolve faster, so the amount of tea and the water temperature will be slightly reduced accordingly.

When brewing Pu 'er tea, you must not "change with the constant". It is wrong to treat different teas in one way. Brewing is a changing process, so it is necessary to adjust the brewing technique and change the brewing rhythm according to the inherent quality of tea.

Although the final decisive factor is the quality of tea. But the appearance identification of Pu 'er tea is also very important, which is directly related to the selection of brewing equipment, tea consumption, water temperature control, rhythm control and so on. It is a necessary link before brewing Pu 'er tea.

In addition, observing the appearance can also judge whether tea has drinking value. Tea judged to be inferior (e.g. with pungent smell) does not need to be brewed again.

Second, the evaluation of the shape of Pu 'er tea The evaluation of the shape of Pu 'er tea is mainly a preliminary evaluation of tea products by means of looking (appearance), smelling (aroma) and pinching (tightness). Generally, it is evaluated from the following aspects: 1. Freshness tea is very close to green tea in tea quality, so "cooked soup flavor" should be avoided when brewing, so the water temperature should be slightly lower and the soup should be faster.

The key is to grasp the characteristics of its raw materials, such as tea varieties, tea area characteristics, tree age, grade, ecology and so on. In principle, the water temperature with heavy taste is slightly lower, the soaking time is shorter, and the light taste is the opposite.

2. Under normal circumstances, compared with the old tea, new tea has some shortcomings, such as the tea soup is not bright enough, the aroma is not pure enough, the taste is not mellow enough, and there are often some unpleasant feelings, such as "heaped taste" and heavy bitterness, while the water extract of newly cooked tea dissolves quickly, so we should try our best to make full use of its strengths and avoid its weaknesses, and wash the tea leaves at high temperature to remove the odor, and then drink them after cooling. Drinking new tea (from strong to light to tasteless) can determine the storage value of tea and judge whether it has potential.

3. Old tea Old tea generally needs high-temperature tea to wake up and brew at high temperature. Relatively speaking, the consumption of old tea is lower than that of old ripe tea, while the brewing temperature of old ripe tea is slightly higher.

For many old teas, it will be different to open the lid at the interval between soaking and not soaking, so that the bottom of the leaves will be a little cooler before continuing to soak. it wont hurt you to try it After years of precipitation, some old teas are mixed with odor due to improper storage. Through high temperature and repeated tea washing, the odor can be eliminated as much as possible.

4, the tightness of the rope Generally speaking, the tighter and heavier the tea, the smaller the amount, while the brewing water temperature is slightly higher, and the water temperature can fully awaken the tea. As soon as the tightly bound tea leaves are scattered, they will dissolve quickly, so there are relatively few tea leaves.

In some years, we should pay attention to controlling the rhythm of brewing. Let the tea have a rest, and you will be pleasantly surprised to find that a good cup of tea is in your hand.

5. The selection of coarse, old and tender Pu 'er can maintain the stability of its taste, properly control the water temperature, and avoid "boiling tea", especially to prevent the unnecessary loss of effective components in tea and the loss of taste and drinking value caused by repeated and long-term high-temperature washing of tea. Due to the decrease of the content, the amount of coarse old tea will greatly increase and the brewing time will be prolonged. It can be brewed at high temperature or even boiled.

6. Over-fermented tea tastes weak, so it needs to be brewed with boiling water and the soaking time should be prolonged. On the contrary, the soup should be served quickly, otherwise it will be as thick as miso soup. 7. Evenly broken tea leaves are broken, and their extracts dissolve quickly. The amount of tea is less, and the soup is faster.

8. Good stored raw materials, good processing and good storage. This kind of tea is best brewed, and the shade is always appropriate. How to brew it is delicious. If there are slight problems during storage, such as slight odor, you can appropriately increase the number of tea washing.

If tea deteriorates due to improper storage, no matter how expensive the tea is, it has no drinking value. Thirdly, ZhaJie is used to pressed tea, and most tea lovers are used to drinking it now.

This is very convenient, and it can also try to keep more complete tea shape information. The key point of tea solution is to avoid hard prying, start from loose edges, and reduce the occurrence of broken tea and scratches left on dry tea.

A green camel that is particularly tight. Put it in a clean and odorless bamboo bottle, steam it to Microsoft, wrap it in pure cotton cloth, pinch it, dry it, and put it in a casserole or porcelain pot for later use.

Fourthly, waking tea is to give tea a better storage space and show its true taste before brewing. Generally speaking, aged Pu 'er tea and tea with high aroma are more suitable for sobering up in porcelain jars.