As we all know, there are two kinds of Pu 'er tea: raw tea and cooked tea. Among them, Pu 'er cooked tea is mild, and it has health care functions such as nourishing stomach, protecting stomach, warming stomach, reducing blood fat and losing weight, and is deeply loved by everyone. The brewing method of Pu 'er cooked tea is introduced below.

Chapter 1: Steps of making Pu 'er cooked tea:

First of all, we choose the instruments needed to make Pu 'er tea: teapot, bowl-covered cup and pottery jar for lifting beams.

Equipment: Prepare tea sets and Pu 'er tea.

Warping pot washing utensils: first, hot the tea set with boiling water, which mainly plays the role of warming the pot and cup. You can wash the utensils at the same time, and then add tea;

Throw tea: carefully put Pu 'er tea into the pot?

Moistening tea: rush into the boiling water with the capacity of tea set about 1/4, then pour it out quickly, and clean the impurities in tea leaves to wake them up;

Making tea: master the brewing time according to the actual situation.

Tea sharing: the first way. Pour boiling water for about 10 second, then pour the tea into the fair mug, put the sieve on the fair mug, filter out the broken tea, divide it into small cups evenly, and drink it when it is warm.

A. Pour it into a fair mug every time and drink it slowly. Don't soak it in the pot for too long, or the stewed tea will not taste good.

B. Pu 'er tea is full of flavor even if it is cold, so it can be made into herbal tea in summer or drunk after freezing.

C. the soaking time of tea leaves varies with the situation of tea leaves. Generally, pressed tea can be slightly shorter, loose tea can be slightly longer, tea quantity can be slightly shorter, tea quantity can be slightly longer, initial soaking can be slightly shorter, and long soaking can be slightly longer.

Tea making mood:

People who make Pu 'er tea must serve tea drinkers 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. Alone, not affected by any environmental and external factors, you can make the best tea quality for yourself to enjoy ... but some tea artists with poor psychological quality can't brew 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!

Tea tasting environment:

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.

Taste:

At the entrance of tea soup, stop for a moment and feel the alcohol content of tea carefully; Roll your tongue to let the tea soup swim through every part of your mouth, soak all the taste buds (the taste of tea soup felt by taste buds in different parts is usually different), and experience the lubrication and sweetness of Pu 'er tea; As soon as you enter the throat, you can feel the smooth and soft rhyme of Pu 'er tea.

Matters needing attention in the brewing method of Pu 'er cooked tea

Pu 'er tea brewing temperature: 100 degrees Celsius boiling water. Note: When boiling water, it is not advisable to boil it too much or many times, so as to avoid too little oxygen in the water and affect the activity of tea.

Selection of brewing water for Pu 'er cooked tea: It is best to brew Pu 'er tea with pure water or mountain spring water (soft water is preferred). If there is no such water, anything that meets the national drinking water index can also be used to make tea.

The amount of tea for brewing Pu 'er cooked tea: the ratio of tea is (1g: 50g), or the amount of tea is about 2/5 of the container capacity. It still depends on the utensils for making tea and the number of people who drink 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 ~ 10g/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.

Tea soaking time: generally, pressed tea can be slightly shorter, loose tea can be slightly longer, tea quantity can be slightly shorter, tea quantity can be slightly longer, initial soaking can be slightly shorter, and soaking can be slightly longer. It can also be decided according to everyone's taste. If you often drink strong tea, you can soak it 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!

The correct method of making Pu 'er cooked tea can not only make a pot of good tea better, but also be a life taste and a quiet and healthy attitude of Pu 'er cooked tea lovers.

Chapter 2: General brewing methods of raw materials.

The usual brewing method of raw Pu 'er tea: pour 10g Pu 'er tea into a teapot or bowl, and pour 500ml of boiling water. Wash the tea leaves first, and wash away the impurities and foreign bodies on the surface of Pu 'er tea, so that the real taste of Pu 'er tea can be fully released. Then pour it into boiling water and soak it for 5 seconds. Pour the tea soup into the fair cup, then pour the tea soup into the teacup, smell its fragrance, observe its color, and then drink it. The soup has bright red color, unique aroma, brownish red leaves, mellow and sweet taste, and it is refreshing after drinking.

Next, I will introduce the brewing steps in detail for you.

Preparatory work:

1. Water and water temperature for brewing Pu 'er tea: mineral water or purified water is selected, and the water temperature is preferably 90oC~ 100oC boiled water.

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.

Equipment selection:

(1) Sand pot: Because Pu 'er tea is brewed with a larger tea set, it can better show the quality characteristics of Pu 'er tea, such as color, aroma and taste.

(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.

Tip: It's best to use a larger, crystal clear glass for cups, and it's best for novices to brew with glasses or cover bowls.

The brewing method of raw Pu 'er tea, in fact, the brewing method of new and old Pu 'er tea should be different. The best way to brew Pu 'er tea is to cover a bowl or use a teapot. If you don't have these two things, you can also use a purple sand drifting cup that is both a pot and a cup. The brewing time of raw tea should not be too long. Generally, after washing tea twice, the soup after initial washing should not exceed 20 seconds. Later, the time can be extended slowly until dawn. When brewing new tea, try not to cover it to reduce astringency. Old tea can be covered because there is no astringency in time.

What are the storage conditions of Pu 'er?

A. it must be aged in a dry warehouse:

Dry storage refers to the storage of fermented tea in an environment with moderate humidity and temperature and good ventilation. Dry storage of Pu 'er tea will not be moldy, although the transformation is slow, it can maintain the authenticity of Pu 'er tea. Wet warehouse means that tea merchants put tea leaves in an environment with poor ventilation and high humidity to accelerate aging in order to obtain profits. Doing so will not only destroy the quality of tea, but also lead to the loss of collection value.

B. the temperature should not change suddenly:

If the temperature in the warehouse where tea is stored is too high and the temperature difference changes too suddenly, it will affect the vividness of the taste of water-based tea soup, and even if the temperature in the warehouse is too high, it will form sultry heat, which will make the original raw Pu 'er tea mature.

C. avoid odor infection:

Tea absorbs odor most easily. Sprinkling a handful of dry tea leaves will absorb the smell in the air. Therefore, efforts should be made to keep the storage environment clean and odorless. Once the smell of kerosene and perfume is absorbed, it will become waste.

D, packaging with bamboo poles:

"Tea must be built. It is still tightly filled with thick bricks. The urn mouth should be reopened. Wrapped in leather paper. " This is a traditional packaging material and method since ancient times, which is helpful to filter the odor in the post-fermentation of Pu 'er tea and ensure its mellow effect. People often repackage the opened old Pu 'er tea with inferior plastic paper. After a long time, it will give off an odor, which will directly destroy the taste of Pu 'er tea.

The above are several aspects that should be paid attention to in the storage conditions of Pu 'er tea. As long as we can master the law of temperature and humidity changes in tea storage places and take appropriate adjustment measures according to local conditions, we can create a clean and hygienic external environment for Pu 'er tea, which is conducive to normal aging and can also appropriately improve the aging efficiency.

How to choose Pu 'er tea?

We can require the shape of Pu 'er tea cake to be even and straight from the shape; The edges and corners are neat, and there is no shortage of corners; Moderate tightness; The pattern is clear and the knot is neat and tight; The colors are dark brown, brown and reddish brown. Pu 'er tea with moldy flowers and spots on its surface is inferior. The following details how to choose Pu 'er tea.

Endoplasmic identification: soup color: bright, red thick, reddish brown. If the soup is red, bright and transparent, it is high-quality Pu 'er tea, just like a glass of red wine; Deep red and reddish brown soup colors are normal. Yellow, orange or light, or dark and turbid are inferior.

Aroma: mainly depends on the purity of aroma, and distinguishes musty smell from musty smell. The musty smell is an unpleasant smell. Old aroma is a comprehensive aroma produced by new substances formed by various chemical components under the action of microorganisms and enzymes in the post-fermentation process of Pu 'er tea. Some are like longan, jujube, betel nut and so on. In short, it is a pleasant fragrance.

The highest level of Pu 'er tea aroma is what we often call the Chen Yun of Pu 'er tea. So old incense and musty smell are different. If there is a musty smell, sour taste, or other peculiar smell or fragrance, it is abnormal.

Tasting notes: Pu 'er tea tastes mellow, smooth and sweet. Explain that the irritation is not strong, there is no astringency, and the taste is very comfortable. Returning sweetness means that the tea soup is thick and not irritating, and the tongue root has obvious returning sweetness after the tea soup is imported.

Side effects of Pu 'er tea

Side effect 1: Women are not suitable for drinking Pu 'er tea when their physiological period comes.

When the female physiological period comes, menstrual blood will consume a lot of iron in the body. If we still habitually drink Pu 'er tea, tannic acid in Pu 'er tea will hinder the absorption of iron by our intestinal mucosa, thus reducing the absorption of iron by human body, leading to the precipitation of iron or siderite in blood-enriching drugs, which is not conducive to menstrual blood discharge.

Side effect 2: Not suitable for drinking tea during pregnancy.

Pregnant women are pregnant and are not suitable for drinking Pu 'er tea. The concentration of caffeine in Pu 'er tea is high. If pregnant women often drink Pu 'er tea, the heartbeat frequency will increase, which will aggravate the heart load and lead to pregnancy poisoning. Sometimes drinking Pu 'er tea for a long time will cause lack of sleep, physical exhaustion and dystocia.

Side effect 3: Maternal lactation is not suitable for drinking tea.

Maternal women who want to breastfeed themselves after delivery should not drink too much Pu 'er tea. During this period, if they drink a lot of tea, the high concentration of tannic acid contained in tea will be absorbed by mucosa, which will affect the blood circulation of breast and inhibit milk secretion, resulting in insufficient milk secretion. Sometimes caffeine in tea can affect children's health through milk.

Side effect 4: menopause is not suitable for drinking Pu 'er tea.

In addition to dizziness and general fatigue, menopausal women sometimes have rapid heartbeat, bad temper and poor sleep quality, which will be aggravated if they drink too much Pu 'er tea.

The efficacy of drinking Pu 'er tea

First, the effect of losing weight, reducing blood fat and preventing arteriosclerosis

Tea polyphenols can obviously inhibit the rise of cholesterol and triglycerides (both main components of blood lipids), promote the excretion of lipid compounds from feces, and make the capillary wall elastic, so it plays an important role in preventing and treating atherosclerosis, hypertension, obesity and so on. Obesity is mostly caused by metabolic disorder and excessive accumulation.

The slimming effect of Pu 'er tea is due to the comprehensive effect of effective adults such as tea polyphenols, chlorophyll and vitamin C. Tea polyphenols can remove fat and greasy, chlorophyll can hinder the digestion and absorption of cholesterol, and vitamin C can promote the excretion of cholesterol, so drinking Pu 'er tea can achieve the ideal weight loss effect. Lowering blood fat (also called lowering blood fat) refers to reducing the content of cholesterol in blood and preventing hyperlipidemia (or hyperlipidemia).

Because obesity often leads to the increase of cholesterol at the same time, the slimming effect of Pu 'er tea is also effective in reducing blood fat. Tea polyphenols in Pu 'er tea can not only remove fat, but also significantly inhibit the increase of cholesterol content in plasma and liver, and inhibit the prevention and treatment of arteriosclerosis. Studies have shown that tea pigment (oxidized by catechin) has obvious effects of anticoagulation, promoting fibrinolysis, preventing platelet adhesion and aggregation, and inhibiting the proliferation of arterial smooth muscle cells.

Second, the efficacy of preventing and treating coronary heart disease

Coronary heart disease, also known as coronary atherosclerotic heart disease. Therefore, drinking Pu 'er tea is effective in preventing and treating coronary heart disease. According to statistical data, the incidence of coronary heart disease without drinking Pu 'er tea is 3. 1%, the occasional drinking of Pu 'er tea is reduced to 2.3%, and the frequent drinking of Pu 'er tea (drinking for more than three years) is only 1.4%. In addition, the aggravation of coronary heart disease is related to coronary insufficiency and thrombosis. The tea pigment formed by the continuous oxidation of catechins and tea polyphenols in tea polyphenols during boiling has obvious anticoagulant, fibrinolytic and antithrombotic effects in vitro animal experiments.

Third, the effect of lowering blood pressure.

Hypertension refers to the increase of systolic or diastolic blood pressure, which exceeds the normal level. Atherosclerosis not only leads to coronary heart disease, but also has a close relationship with hypertension. Lowering blood pressure means lowering blood pressure. Tea polyphenols, vitamin C and vitamin P in Pu 'er tea are all effective components for preventing and treating hypertension. In particular, the role of capillaries in the pathogenesis of tea polyphenols and the obvious inhibitory effects of catechins and theaflavins on the transformation of angiotensin I can directly lower blood pressure.

Fourth, anti-aging effect.

Lipid peroxidation at rest has been proved to be one of the mechanisms of human aging, and some oxidizing compounds-vitamin C have been used. Vitamin e can delay aging. Pu 'er tea not only contains more vitamins C and E, but also contains tea polyphenols. Vitamin E, which has always been regarded as an anti-aging drug, has an antioxidant effect of only 4%, while Pu 'er tea contains tea polyphenols, and its antioxidant effect is higher than 74%. In addition, amino acids and trace elements in Pu 'er tea also have certain anti-aging effects.

V. Anti-cancer effect

Anti-cancer of Pu 'er tea refers to the prevention and treatment of various malignant tumors. The Chinese Academy of Preventive Sciences conducted in vivo experiments on 140 kinds of tea. In vitro scientific experiments and the display of a large number of data confirmed the anticancer and antimutagenic effects of Pu 'er tea. It mainly blocks the formation of carcinogenic nitroso compounds in human body.

Polyphenols and catechins in Pu 'er tea can activate some carcinogenic enzymes, and the mask can also directly act on the electrophilic final carcinogen metabolites to change their activities, thus reducing the startup and promotion of proto-oncogenes and reducing the number of final carcinogens. Compared with a large number of people, it also proves that drinking Pu 'er tea has a low incidence of cancer.

The latest research shows that chemical adults can also prevent an important molecule in the development of cancer. This means that the anti-cancer ability of Pu 'er tea is stronger and more diversified than predicted by scientists. Crops indirectly kill tumor cells mainly by enhancing the immune function of machines.

Sixth, the effect of helping digestion.

The combination of caffeine and flavanol in Pu 'er tea can increase the peristalsis of digestive tract, thus contributing to the digestion of food.

Seven, the effect of hangover.

The hangover relieving effect of Pu 'er tea is because the liver needs vitamin C as a catalyst in the process of alcohol hydrolysis. Drinking Pu 'er tea can supplement vitamin C, which is beneficial to liver alcohol detoxification. On the other hand, the diuretic effect of caffeine in Pu 'er tea makes alcohol stay in the state of brain center, thus playing the role of hangover relief.

Eight, the role of diuresis

Modern research shows that caffeine and theophylline contained in Pu 'er tea can increase renal blood flow and inhibit the reabsorption of renal tubular water, thus playing an obvious diuretic role.

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