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. 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.
Tea water temperature: The mastery of water temperature plays an important role in the display of tea characters. 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.
Brewing time: The purpose of controlling brewing time is to fully and accurately show 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.
Wandering cup brewing method: Wandering cup consists of outer cup, inner cup and cup cover. The outer cup is made of glass, and the inner cup is a small high-temperature plastic cup with a valve. The inner cup has a filter screen and a valve switch. Only by opening the valve, the tea soup in the inner cup will flow from the lower part of the inner cup through the filter screen to the outer cup. Pry tea: pry a proper amount (5- 10g) of Pu 'er tea from various pressed Pu 'er tea (cakes, bricks, lumps, etc.). ) use a tea knife; Tea throwing: throw the pried tea into the inner cup; Brewing preparation: put the inner cup filled with tea leaves into the outer cup; The first bubble: pour boiling water into the cup. Because the valve is closed, the tea soup can only soak the tea in the inner cup. This first bubble is also called tea washing, just like the kung fu bubble method. Open the valve: press the switch quickly, open the valve of the inner cup and let the tea soup flow to the outer cup; Wash the cup: first wash the outer cup with tea soup and then pour it out, which will help improve the mellow taste of Pu 'er tea; The second bubble: rush into boiling water again to make tea. This bubble can be drunk at first; Soup: press the switch to open the valve of the inner cup, and the tea soup can flow to the outer cup. If the amount of soup is not enough, you can brew it again and row the soup many times; Pu 'er tea can be used as both green tea and mixed drink. 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. 1. Raw tea is fresh tea picked and preserved in a natural way without accumulation and fermentation. Raw tea is strong and exciting. The raw tea made by Chen Fangxin or not long ago has a strong bitterness, and the soup is light or yellow-green. The longer the raw tea is stored, the more mellow it will be.
2. Cooked tea tends to be mild after pile fermentation. Cooked tea is mild, silky and mellow, which is more suitable for daily drinking. The aroma of mature Pu 'er will become more and more supple and rich with the aging time. The demarcation point of cooked tea is 1973, and there is no cooked tea before 1973. Dry storage of Pu 'er refers to storage in a ventilated, dry and clean warehouse, so that tea leaves are naturally fermented and aged 10-20 years.
Wet-stored Pu 'er: Generally, it is placed in wet places, such as basements and cellars, to speed up its fermentation. Tea often smells like dirt or mildew due to the destruction of its contents. Although the aging speed of wet-stored Pu 'er is faster than that of dry-stored Pu 'er, it is easy to mildew, which is not good for human health. The grades of Pu 'er loose tea can be roughly divided into: Gongting Pu 'er, Ritual Tea, Super Grade, Grade 1, Grade 3, Grade 5, Grade 7, Grade 8, Grade 9 and Grade 10.
Gong Pu 'er, tight and straight in shape, delicate, with golden hair exposed; The brewed soup is red in color, rich in fragrance and mellow in taste; The leaves are tender and reddish brown.
Pu 'er, a gift tea, is compact, straight and tender, with golden hair exposed; The brewed soup is red in color, rich in fragrance and mellow in taste; The leaves are tender and reddish brown.
Super Pu 'er, compact, straight and thin, with exposed hair; The brewed soup is red in color, rich in fragrance and mellow in taste; The leaves are reddish brown and tender.
First-class Pu 'er, compact in shape, slightly tender and more subtle; The brewed soup has bright red color, mellow taste and pure aroma; The leaves are reddish brown and tender.
Third-class Pu 'er, compact in shape, is still very slim; Powerful and pure gas; The leaves are reddish brown and soft.
Five-grade Pu 'er, compact in shape and slightly thinner; The brewed soup is deep red in color, mellow in taste and pure in aroma; The leaves are reddish brown, uneven and soft.
Seven-grade Pu 'er is plump and compact in appearance, brownish red and slightly gray; The brewed soup is deep red in color, mellow in taste and pure in aroma; The leaves are reddish brown, uneven and tender.
Eight-grade Pu 'er, stout in appearance and reddish brown in color; The brewed soup is deep red in color, mellow in taste and pure in aroma; The leaves are reddish brown, uneven and tender.
Nine-grade Pu 'er is thick and solid in appearance, reddish brown in color and slightly gray. Endogenous soup is deep red in color, mellow in taste and pure in aroma; Brown and red leaves are uneven and not fresh.
Ten-grade Pu 'er, slightly loose in appearance, reddish brown in color and slightly flowery; Endogenous soup is dark red in color, mild in taste and rich in aroma; The leaves are reddish brown and slightly thick. The quality of Pu 'er tea varies with different raw materials, and the price is even more different. Its tea-making raw materials are divided into "artificial planting raw materials" and "original ecological tree raw materials"
1. Artificial planting of raw materials. Artificial planting type, called "terrace tea" by tea farmers, is Pu 'er tea made of green tea raw materials from artificially planted terraced tea gardens. Taitai tea has a long germination period, a short shade bud period, no proper accumulation period of tea quality, fat and thin appearance of bud leaves, and no reasonable dormancy period of tea trees, which has a great influence on the growth and quality of tea trees in the coming year. Because of the lack of nutrition and poor endosperm, the taste of platform tea can only be improved by blending, and the behavior of tillage and fertilization can only reflect its fragrance, so the price of "platform tea" is generally low.
2. The original ecological tree is the raw material of the big tree. Original ecological tree-shaped raw materials, also known as "ancient tree tea" pure materials. Generally, it takes 300 years to become an "ancient tree tea" strictly, and all of them grow in deep mountains and forests. After time precipitation, the expression ability of the endoplasm of Pu 'er tea is different. Ancient tree tea can obtain mineral components in deep soil, and can reflect the uniqueness of each mountain in the best state of enriching internal quality. Pu 'er tea made of such raw materials is sought after by tea lovers. Compared with the high output of artificially planted raw materials, the raw materials of ancient tree tea are limited and the price is higher in the market. But its unique endoplasm can better reflect the "tea culture" of Pu 'er tea.