Brewing method: 1, wide pot tea root soaking method: For better quality Pu 'er tea, the "wide pot tea root soaking method" is adopted. "Leaving roots" means that after "washing tea", some of the brewed tea soup is left in the teapot, and the tea soup is not drained. Generally, "six stays and four stays" or "half stays and half stays" are adopted. Fill the teapot with boiling water every time after serving tea, until the taste of the tea is weak at last. "frowsty bubble" refers to a relatively long time, and the rhythm pays attention to the word "slow". "Keeping roots" and "stuffy bubble" show the tea nature of Yunnan Pu 'er tea. Taking root-leaving and soaking can not only adjust the taste of tea soup from beginning to end, but also leave enough time and space for the taste formation of Pu 'er tea, so as to achieve the best state of "tea is ripe and fragrant". 2, the pot of "Kung Fu tea" bubble method: drink it immediately, dry it every time, leaving no tea roots. The size of the teapot depends on the number of people who drink tea. Yunnan Pu 'er tea can also be brewed in this way. For example, for some relatively new Pu 'er tea or tea with light smell, drink it in a medium-sized pot, remove the new smell of the first few bubbles, and improve the purity of the last few bubbles. For some heavily fermented tea, it is easy to avoid the tea soup from turning black by using the methods of quick washing and drying. For tea with heavy bitterness, rapid brewing in a medium pot can alleviate the bitterness. For some sun-cured Pu 'er tea products made by mechanical kneading, this method is also suitable for brewing because of the quick leaching of tea aroma. In reality, we often encounter some improperly stored Pu 'er tea with good tea quality, which is either slightly damp or smelly. When the soup is boiled, the taste of tea is not pure enough, but the sweetness and thickness are acceptable. This kind of tea is also brewed in a wide pot, but the first and second infusions leave no roots, and the third infusions leave no roots. 3. Cup lid brewing method: This method is conducive to raising the brewing temperature and improving the aroma of tea, which is more suitable for brewing coarse and old Pu 'er tea. However, for some delicate tea leaves, the brewer is required to be skilled, otherwise there will be a phenomenon of "sulking" or hot tea. To some extent, covering the bowl for brewing reduces the favorable influence of utensils on the alcohol content of tea soup, which is more suitable for tea tasting. Brewing 1 Problems needing attention. 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 tea drinking habits are concerned, Hongkong, Taiwan Province, Fujian, Guangdong and Guangxi are used to drinking tea. Yunnan is also dominated by spirits, but the amount of tea is slightly lower than the former. Northern Jiangsu and Zhejiang like light drinks. 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. For consumers in other regions, we can use this as a reference to adjust the concentration of tea soup by increasing or decreasing the amount of tea. 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. Don't stay the same. 2. Tea water temperature: The mastery of water temperature plays an important role in the display of tea. 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. Determining the water temperature is definitely different for tea. For example, brick tea, compact tea and aged tea with coarse raw materials are suitable for boiling water brewing; The tender high-grade bud tea (such as the newer Palace Pu 'er) and high-grade green cake are suitable for proper cooling and brewing. Don't burn delicate tea leaves into "vegetable tea" at high temperature. Most parts of Yunnan belong to plateau, and the temperature of boiling water is lower than that of coastal and plain areas. For example, the boiling water temperature in Kunming is around 94℃, which is suitable for brewing most cooked tea directly. For green tea, except some high-grade teas, most of them can also be brewed directly with boiling water. When brewing some high-grade fresh green tea, in addition to direct cooling, you can also lower the water temperature without adding a pot cover or boiling water to avoid "aquatic suffocation" caused by boiling tea. 3. Brewing time: The purpose of controlling brewing time is to fully and accurately display the aroma and taste of tea. As mentioned above, due to the particularity of Yunnan Pu 'er tea production technology and raw material selection, the brewing method and time are determined. As far as the rules are concerned, the brewing time of old tea and coarse tea is long, and 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. The specific mastery should be decided according to the characteristics of tea. For example, use a 350ml teapot to brew the mid-range seven-point cooked cake "7572" (produced in Menghai) produced in the 1980s, and the consumption of tea is 6-8g. After "washing tea", pour boiling water, and after soaking for 5 minutes, you can drink half of it. When using the same method to brew medium-grade green cakes at the same time, add 5-7g of tea leaves, then pour boiling water after "washing tea" and soak for about 5 minutes before drinking. If this method is used to brew compact tea in the Republic of China, the soaking time can be extended to 5-7 minutes by appropriately increasing the amount of tea. For some new tea with bitter taste, it is necessary to control the amount of tea, shorten the brewing time and improve the taste. The following is the simple version, huh? Is this the first time to make Pu 'er tea? But 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. 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.