1. Key points of weight loss of Pu 'er tea:
1. Find a method that suits you, lose weight healthily and lose weight step by step. The weight loss of Pu 'er tea depends on persistence, and the effect can't be seen overnight, but proper drinking tea is absolutely beneficial and harmless to the body, so I recommend it to everyone. After all, beauty should always be based on health.
2. During weight loss, drinking tea should be coordinated with the corresponding "dinner control". You can eat normally during the day, but you should control your dinner. When you keep in shape, your diet can slowly recover. At that time, just drinking tea could help you keep fit easily.
It's best to do some exercise, because life lies in exercise. If you can persist, try to walk for more than half an hour every day, so the effect will be better.
It is easy to get hungry when you start drinking tea. Eat some fruit when you are hungry and try not to eat snacks. Slowly wait for your stomach to get used to tea, and you won't be hungry after drinking it.
Why are you hungry when you drink Pu 'er tea? This is because the emptying time of foods with different ingredients in the stomach is different, and carbohydrates are the fastest, 1 hour; Protein takes 2 hours, and the fat is 3-4 hours slower, which means it will be more "time-consuming" if you eat fat. The accelerated emptying of Pu 'er tea, especially raw tea, makes the fatty substances discharged into the colon have little time to be absorbed, and the colon only absorbs part of the water and vitamin K to be discharged into the rectum. The slimming mechanism of Pu 'er tea is comprehensive, and its effect on oily food is one of them. After drinking Pu 'er tea, I feel hungry, which means I'm already consuming body fat. At this time, you should eat three meals as usual, but you must control your appetite. Have another meal and make up for it no matter how broken it is.
Taken together, Pu 'er tea accelerates the metabolic cycle. At this time, if you eat less food or keep the original appearance instead of eating more, you will lose weight unconsciously with the help of tea, which is slow but absolutely safe and effective. If you properly cooperate with diet and exercise to help consume excess fat in your body, the good times will not be far away!
2. The cooking method of Pu 'er tea:
1. Break off a small piece of Pu 'er tea (with the thickness of tea cake and the size of 1/2 chewing gum) by hand, add 800- 1000ml of cold water, bring it to a boil, turn down the heat and cook for another 5 minutes, then pour out the tea juice.
2. Add 800- 1000ml of cold water again, bring to a boil with high fire, turn to low heat for 10 minute, and pour out the tea juice for the second time.
3. Mix the two teas together and throw away the tea residue. Every time you want to drink, pour some out and heat it in a container or microwave oven. Never add boiling water when the tea itself is not very strong, which will dilute the tea and reduce the effect. Of course, if everyone's own tea is very strong, it is ok to heat the water properly.
3. How to drink tea:
1. People who want to keep fit and keep weight: make Pu 'er tea instead of all drinks every day, use tea instead of soup and water, and prohibit other drinks. All other meals are normal.
2. people who want to lose weight: in addition to the above, make another cup overnight and drink it on an empty stomach in the morning. This method can lose weight quickly.
3. In case of dinner, if you don't want to absorb too much heat, drink Pu 'er tea with the meal. If it is inconvenient outside, please drink it as soon as possible after meals, preferably not more than two hours, the sooner the better; If you drink tea in a teahouse, you'd better use Pu 'er tea.
4. Daily drinking methods of Pu 'er tea:
Morning: Drink a cup (about 500ml) on an empty stomach after getting up.
Pay attention to this cup of tea, be sure to drink light tea, or you will faint easily if you drink it on an empty stomach. Just keep the tea warm. If you have a good stomach, you can drink herbal tea at room temperature. You can't drink raw tea on an empty stomach in the morning, only light cooked tea.
Efficacy: Runchang laxative, promote metabolism.
Noon: Half an hour after lunch (about 500ml).
The concentration of tea is moderate, so be sure to drink hot tea. This cup of tea is best served while drinking.
Efficacy: scraping oil
Evening: half an hour after dinner (about 500ml).
Just like that cup of tea at noon, drink it while it is hot and the concentration is moderate.
Efficacy: scraping oil
5. Pu 'er tea diet meal
It is not difficult to stay healthy and slim every day. In addition to normal work and rest and moderate exercise, diet is also an important part. Take Pu 'er tea, which is very popular at present, as an example, to reduce the delicate figure through Pu 'er tea diet.
Choose one of sandwiches, steamed bread, bread, steamed bread or boiled eggs for breakfast. Soak10g Pu 'er tea in 250CC hot water for five minutes, then add 500CC fresh milk, and add sugar as appropriate according to personal situation.
37.5g Pu 'er tea is soaked in hot water 1500CC for lunch, 500CC before meals, and a small amount of normal meals. If you are not hungry, you can eat less, drink 500CC after meals, and then drink 500CC if you are thirsty or hungry. After a small amount of normal dinner, 20 grams of Pu 'er tea is brewed with 500CC, and it is best to ban midnight snack, with outstanding effect.
Because noon is the time of the day when the absorption capacity of the stomach is the strongest, all the meals you eat are accepted in order, so it is best to eat less lunch to lose weight. If you are hungry, you can drink Pu 'er tea, which can not only help digestion, but also decompose fat. However, just drinking tea to lose weight is ineffective. If you usually exercise and have a normal work and rest, I believe it is a dream to achieve a uniform figure.
6. Pu 'er tea helps you reduce waist fat.
Both Pu 'er tea and Oolong tea can help fat metabolism, especially Pu 'er tea has a deeper relationship with fat metabolism. According to the research data, people who want to lose waist fat are most suitable to drink Pu 'er tea, because Pu 'er tea can improve the function of enzymes to decompose waist and abdomen fat through a unique fermentation process.
It should be noted here that if it is used to lose weight, the time for drinking tea is also very important. If you don't drink it at the right time, it may not lose weight, but it will make you fat. If you want to lose weight, you must remember to drink Pu 'er tea half an hour after meals. This is because just after eating greasy meals, Pu 'er tea can get rid of greasy and eliminate excess fat in the body in time. If you drink Pu 'er tea half an hour before meals, it will have a completely opposite fattening effect, because drinking Pu 'er tea at this time will dissolve the fat deposited in the body, dredge the stomach, open your appetite when eating, and easily promote obesity.
Of course, if you drink Pu 'er tea at different times of the day instead of other drinks, the weight loss effect will be the most obvious. If you want to calm your stomach by drinking tea, this wish may only be realized by Pu 'er tea.
7. How to choose Pu 'er tea that suits you?
For those who are prone to get angry, constipation and acne when eating, you can drink raw and slightly fermented Pu 'er tea. If you are not used to bitter taste, drink cooked tea, and remember to add some white chrysanthemum fire honey and lotus leaves when soaking.
Raw tea is as cold as green tea. People with cold stomach and bad stomach should not drink! Only cooked tea can nourish and protect the stomach.
Speaking of slimming effect, Pu 'er tea does have slimming effect. Whether it is effective or not varies from person to person. Rational view on slimming Pu 'er tea. After all, Pu 'er tea is not a diet pill, and no one can guarantee that people who drink Pu 'er tea will lose a few pounds! But it is undeniable that Pu 'er tea does have the effect of losing weight, but the effect will vary from person to person. More importantly, drinking Pu 'er tea to lose weight is a healthy way to lose weight. It will never make you thin and morbid, and it will never make you become Lin Daiyu! Pu 'er tea will only make your excess fat disappear, not all of it. The function of Pu 'er tea to lose weight mainly depends on regulating the stomach, thus enhancing the digestion and absorption of fat, and then consuming fat, which is also commonly known as scraping oil. However, if you are not actually fat but feel fat, or if you are "strong" rather than "bloated", it is estimated that the effect of losing weight will be even worse! If it is "puffiness", the effect will be much more obvious! Because general abdominal obesity is caused by fat and belongs to puffiness, the effect of reducing belly is more obvious. At the same time, drinking Pu 'er tea should be adhered to for a long time, and there will be no obvious effect in the short term. Don't give up easily because it is ineffective. For an inappropriate analogy, eating diet pills and Pu 'er tea is like intravenous drip and traditional Chinese medicine. Drip can cure the disease quickly, but it may treat the symptoms rather than the root cause, with side effects, while taking Chinese medicine can slowly regulate your body with little or no side effects.
It is precisely because Pu 'er tea has the function of regulating the stomach, so thin people can also drink Pu 'er tea, which may even make you absorb and digest better, thus making you stronger! In short, drinking Pu 'er tea will make you healthier, provided that you drink it in the right way for a long time.
Eight. Comparison of weight-reducing effects between Pu 'er cooked tea and raw tea.
Comparing raw tea with cooked tea, we must first analyze the mechanism of Pu 'er tea to lose weight. The weight-reducing and lipid-lowering effect of Pu 'er tea mainly comes from two factors: one is the comprehensive effect of tea polyphenols, chlorophyll, vitamin C and other effective components, and the other is the comprehensive effect of various beneficial bacteria formed during fermentation (the role of bacteria can reduce the absorption of triglycerides and sugars in the small intestine and improve the decomposition of waist and abdomen fat by enzymes).
In the early stage of raw tea (no obvious fermentation transformation within 1-2 years), the weight loss effect comes from factor one. With the natural fermentation transformation in the storage process (this transformation process comes down quickly in the high humidity environment in the south, and the cake stored naturally for one year will have obvious changes), its weight loss effect gradually begins to be formed by two factors. The artificially fermented Pu 'er cooked tea is to lose weight and fat by the above two factors.
Therefore, on the whole, the weight-loss and lipid-lowering effect of fermented Pu 'er tea (whether it is artificially fermented cooked tea or naturally fermented raw tea) is better than that of raw tea that has not yet been transformed in the new factory.
9. Don't blindly believe in "aged Pu 'er tea"
Tea experts warned that blindly believing in "Chen" has many misunderstandings. As Pu 'er tea has become hotter and hotter in recent years, the word "Chen" has made Pu 'er worth a hundred times. However, it is difficult for experts to define to what extent the aged Pu 'er is "old". At present, the control of retail stores can only rely on experience. Because most consumers lack understanding of Pu 'er tea, this gives unscrupulous merchants the opportunity to boast that the tea for one or two years is aged tea. In fact, the real "10 years old" is rare in the market! Compared with other teas, Pu 'er is resistant to storage, but it is not appreciated under certain conditions as long as it is stored in any environment. If it is moldy due to improper storage, it will completely lose its drinking and collection value, and consumers can't blindly believe in "old tea".
In addition, some people say that aged Pu 'er tea has a better weight loss effect. However, according to the latest research results of Professor Shao Wanfang of Yunnan Agricultural University and Yang Liuxia, a senior agronomist of Simao Tea Farm, there is no obvious difference in the quality characteristics of Pu 'er tea (cooked tea) after "post-fermentation and heap fermentation" (artificial aging). Therefore, there is no need to deliberately pursue "aged Pu 'er".
Anyone who knows a little about Pu 'er tea knows that in the past, the cooked tea changed from raw tea to mature tea after a long period of aging, while the cooked tea with modern technology only accelerated this process through artificial fermentation. Due to the different market demand and consumption level, there are many grades and varieties of Pu 'er tea products in the market, and the prices are also very different. Choose according to your own spending power, and don't blindly follow suit. And many fake Pu 'er teas are made old. Counterfeiting mainly means accelerating the aging of raw tea through wet storage, making so-called "aged old tea", or making the packaging of tea old to show the sense of obsolescence; In view of the fact that it is difficult for ordinary consumers to identify the authenticity and pros and cons of aged Pu 'er tea, it is suggested that friends who are new to Pu 'er tea should not buy old tea to avoid being fooled. In addition, it is suggested that you buy less and taste more before buying, because Pu 'er tea produced by different manufacturers has different tastes and must suit your own tastes. Please consult knowledgeable people or invite them to drink together after buying.
10. Drinking method of Pu 'er tea
How to brew a pot of Yunnan Pu 'er tea? It is not only a skill and skill, but also the accumulation of tea drinkers' experience. Through correct brewing, the tea quality, beauty and customs of Pu 'er tea are fully displayed, so that drinkers can achieve the purpose of cultivating sentiment, being happy physically and mentally, and preserving health and prolonging life. Brewing Pu 'er tea is still an art, full of diversity, individuality and creativity, rather than a fixed "formula". This paper talks about the "tricks" that should be paid attention to in brewing Pu 'er tea, and talks about my own views and methods to communicate with readers.
XI。 Preparation before drinking tea
Choosing water: The ancients had many incisive views on the relationship between water and tea. For example, "tea can't be discussed without water", "tea must be born in water, and 8% tea is also good when it meets 10% water; Eight points of water, ten percent of tea, eight points of tea "and so on.
Yunnan is rich in tea drinking water, and there are many mountain springs. There are also many good mountain springs near Kunming, such as Miaogao Temple and Xishan Mountain in the western suburbs, Humboldt Temple in Yiliang and Xilongtang in Chengjiang, all of which are good tea and good water. Mountain spring water has its own characteristics in expressing tea properties: fragrant, mellow, sweet and active; There are also several characteristics. Generally, sweet, clean, fresh and clear water is the first choice, which is not astringent when making tea, and the color of tea soup is stable. Nowadays, many tea people or tea lovers in Yunnan are fashionable to fetch water from the wild to make tea for a living and realize the ideal of fragrant tea and beautiful spring. Fresh mountain springs have a positive effect on improving the activity and aroma of tea, but as far as Pu 'er tea is concerned, especially aged tea, if the mountain springs are "raised" in clay pots and then put back to make tea, the "Chen Yun" of Pu 'er tea can be better displayed.
Twelve. Selection of container:
1, teapot Yixing teapot is the first choice for making Pu 'er tea. The teapot has good air permeability and adsorption, which is beneficial to improve the alcoholicity of Pu 'er tea and the brightness of tea soup. Generally, it is ideal to choose casserole with vermicelli and purple mud to adjust sand, which can improve air permeability.
The volume of teapot is relatively loose, which is convenient for the relaxation of tea strips and the leaching of taste. This is just the opposite of the "smallest and most expensive" oolong teapot. Two or three people drink Pu 'er tea together, usually in a 250 ml teapot, and many people can brew it in a 300-400 ml teapot. The new pot you just bought should be boiled with tea, and the "kiln flavor" and earthy flavor should be removed. After using it for a period of time (commonly known as "raising a pot"), you can make tea, achieving the effect of "the pot is ripe and the tea is fragrant". In addition, Pu 'er tea can also be brewed with porcelain pots, porcelain bowls and tea sets.
2. Boilers often use "hand bubble" to boil water, which is more convenient. If you brew some better Pu 'er tea, you should use a copper pot or a sand pot to boil water with an open flame to keep the activity of the spring water and raise the water temperature.
Generally, white porcelain or celadon is suitable for making teacups, so as to enjoy the soup color of Pu 'er tea. The teacup is bigger than the cup used for Kung Fu tea (oolong tea). Drinking tea in a thick-walled mug is not only suitable for the mellow and sweet characteristics of Pu 'er tea, but also close to the rough drinking customs of Yunnan people.
4. Fair pot is the first choice with good quality transparent glassware. Pu 'er tea is famous for its clear and bright tea soup and changeable colors. People often compare the soup color of Yunnan Pu 'er tea to "aged red wine", "amber", "pomegranate red" and "ruby red" and so on. Has the concept of color become a unique style in Pu 'er tea art? Hey, Lang Lang? What about the oval plaque? ⒅⒅⒅⒂⒂⒋⒉⒊⒊⒊⒊⒊⒊⒊⒊⒊⒊⒊⒊⒊⒊⒊⒊⒊⒊⒊. Is it wonderful? Moum？ 9 Blue Man Bridge Zhu Cheese Color See Blue Pomelo Shit No File? Fang Wei?
5. Peeling tea leaves looks like a screwdriver and is made of hardwood or hard bamboo, which is used for pressing tea. By pulling tea layer by layer, it can not only keep the integrity of tea strips, reduce broken tea, but also facilitate the collocation of surface tea and inner tea, and accurately reflect the quality of pressed tea. Tea is made of Pu 'er pressed tea, and the properties of tea can be divided into two types: internal and external. Even if it is a pressed tea with the same internal and external materials, with the continuation of storage time, the tea properties of surface tea and internal tea are different. Therefore, before drinking, the pressed tea leaves should be dissolved, put into a clay pot and dispersed, and the flour tea and tea leaves should be mixed evenly. For small packaged loose tea with strict sealing, it should also be ventilated before drinking. After this treatment, the quality of the beverage is better than that of instant block, instant opening and instant brewing. It's a bit like tasting red wine. Generally, you should avoid drinking it now, and leave it for a while after opening the bottle to "kill" the wine.
13. Familiar with the properties of tea
Yunnan Pu 'er tea can be divided into loose tea and tight tea, new and old tea, green tea and cooked tea. Fermented tea includes mild fermentation, moderate fermentation and heavy fermentation. And tea has different properties. Every Pu 'er tea has its own personality. Only when you are familiar with the personality of the brewed tea, and then through skillful brewing, can you show the beauty of the personality of tea. The nature of tea determines the choice of tea set, the amount of tea, the level of water temperature, the rhythm of brewing, and even what water to choose. There are many subtle relationships between the properties of tea and the brewing methods. As far as the brewing techniques of Yunnan Pu 'er tea are concerned, coarse old tea is different from delicate tea, green cake is different from cooked cake, old tea is different from new tea, light fermented tea is different from heavy fermented tea, and "bitter" tea is different from "sweet" tea. Therefore, a Pu 'er tea should be soaked in a necessary way, and the main points of brewing should be determined by soaking and getting familiar with the properties of tea.
In practice, we often have this experience. Some Pu 'er teas take a long time to taste, while others can produce thick soup in a short time. This is because the production technology and raw materials of Pu 'er tea are at work. Whether it is traditional green tea or artificially fermented tea, the basic raw material is Yunnan sun-cured green tea. Traditional sun-cured green tea is mostly made by hand-kneading by tea farmers. The kneading time is shorter than that of black tea, green tea, Guanyin tea and other teas, and the kneading degree is also lighter than these teas, so the leaching time of tea flavor is relatively slow. This kind of Pu 'er tea always gives people the feeling of "lasting tea fragrance and long tea rhyme" during the brewing process. Of course, it is also useful to make sun-baked green tea by mechanical kneading. This part of tea tastes faster when brewed. In addition, Yunnan Pu 'er tea is mainly medium-grade tea, except for a small amount of delicate face tea and even some coarse old leaves. These mature leaves and thick old leaves play an important role in forming the special style of Pu 'er tea. The taste of this part of tea is also slower than that of tender tea, which is not suitable for rapid brewing. Judging from the influence of fermentation degree on the taste leaching rate of Pu 'er tea, the taste leaching rate of lightly fermented or moderately fermented Pu 'er tea is slower than that of heavily fermented or over-fermented tea.
Fourteen Brewing method
1, wide pot root protection and bubble protection method: Pu 'er tea with good quality adopts wide pot root protection and bubble protection method. "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.
15. Matters needing attention in brewing
1, tea quantity: When brewing Pu 'er tea, the tea quantity is closely related to 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, the water temperature can be lowered without adding pot cover or boiling water to avoid "aquatic sulking" 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 soak for 5 minutes to 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.
4. About "washing tea": The concept of "washing tea" appeared in the Ming Dynasty. "Tea Spectrum" (Ming Dynasty) stated, "When making tea, the tea leaves should be washed with hot soup first, so as to remove dirt and air conditioning, and the cooking method is beautiful." For Pu 'er tea, the process of "washing tea" is essential. This is because most Pu 'er teas are drunk every other year, or even a few years later. The longer the storage time, the easier it is to precipitate tea powder and dust, and the purpose of "washing tea" can be achieved. For better quality Pu 'er tea, we should pay attention to the rhythm when "washing tea", and put an end to "washing tea for many times" or "washing tea at high temperature" for a long time to reduce the loss of tea fragrance.
Sixteen years old. The following is a simple version.
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. 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. The water temperature of Pu 'er tea is best controlled:1000℃; Is it easy? Unlike Longjing (850C) and Biluochun (750C), it is difficult to control, and 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 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.
Is it convenient? Make yourself a cup of fragrant Pu 'er tea.