Each type of tea has its own brewing methods and techniques. Usually, as long as you master the basic brewing method of a type of tea, you can brew a good taste, so you have to try it often. In particular, Pu'er tea can be divided into raw Pu'er, ripe Pu'er, tender tea, old tea, pressed tea and loose tea, etc., the difference between them is still relatively large, and it is necessary to use the brewing method according to the tea conditions to reflect the taste of tea.

How to make good Pu'er tea?Pu'er tea is resistant to brewing, can it be steeped all the time?

How to make good Pu'er tea?Pu'er tea is resistant to brewing, can it be soaked all the time?The brewing method of Pu'er tea is actually an art, if you want to brew a fragrant and delicious tea soup, you need to pay attention to the following points:

1. New loose tea.

The water temperature is 90-100 °C, it is recommended to use the gaiwan to brew, the first brew, along the edge of the gaiwan, low flushing, let stand for 4-5 seconds, out of the soup, moisten the cup; the second bubble, the same way of filling water, stand for about 5 seconds, the soup can be produced; and so on, 2--7 bubbles, the standing time can be kept for about 5 seconds, after 8 bubbles, each brew can be more than 5 seconds of standing time, until the end.

2. New cake and raw tea.

The water temperature is 90-100 °C, it is recommended to use a gaiwan to brew, (purple clay pot can also be used), the difference with the loose tea brewing method is that the standing time of the first brew, the cake tea can stand for 8-10 seconds to make the soup, the discus can stand for about 15 seconds to make the soup, and the other brewing methods are consistent with the new loose tea.

3. Zhonglao loose tea (more than 5 years)

The water temperature is 100°C, it is recommended to use a purple clay pot to brew (a cover bowl is also acceptable), if possible, you can use an iron kettle to boil water. The first bubble, boiling water injection (if using a cover bowl, should be along the wall edge of the low flush water), let stand for 3 seconds, out of the soup, moisten the cup; the second bubble, the water injection method is the same, stand for about 5 seconds, the soup can be produced; the 2nd-7th bubble, the standing time can be kept for about 5 seconds, and then out of the soup, after 8 bubbles, the standing time can be added for about 5 seconds per bubble and then out of the soup, until the end.

4. Zhonglao cake raw tea (more than 5 years)

The water temperature is 100°C, it is recommended to use a purple clay pot to brew (a cover bowl is also acceptable), if possible, you can use an iron kettle to boil water. The difference with the Zhonglao loose tea brewing method is the standing time of the first brew, the first brew of cake tea can stand for about 8 seconds, and the discus can stand for about 15 seconds, and then the soup is released. The other brewing methods are the same as those of Zhonglao loose tea.

5. Newly loose ripe tea.

The water temperature is 90-100 °C, it is recommended to use a gaiwan to brew (purple clay pot is also acceptable), low flush along the wall of the gaiwan, let stand for about 3 seconds, out of the soup, brew again, let stand for about 3 seconds, out of the soup (wash twice), and moisten the cup. The third bubble, the water injection method is the same, you can stand for 3-5 seconds to get out of the soup, 3-7 bubbles, stand for 3-5 seconds to get out of the soup, and after the 8th bubble, add 5 seconds to each bubble and then let the soup out until the end.

6. New cake ripe tea.

The water temperature is 90-100 °C, it is recommended to use a gaiwan brew (purple clay pot can also be used), the tea washing method has been with the new loose ripe tea, the difference is that the first and second brews can be left for about 5 seconds out of the soup, the first brew of the discus for 3 seconds, the second brew for about 8 seconds out of the soup cup, and the other brews are consistent with the new loose ripe tea brewing method.

7. Medium and old loose ripe tea. (More than 5 years)

The water temperature is 100°C, it is recommended to use a purple clay pot to brew (a gaiwan is also acceptable), if possible, you can use an iron kettle to boil water. The first brew, the second brew, pour water to brew (if you use a covered bowl, low flush along the wall), let it stand for about 3 seconds, and then make the soup. The third bubble, the water injection method is the same, you can stand for about 5 seconds to get out of the soup, 3-7 bubbles to stand for 5 seconds to get out of the soup, 8 bubbles after not soaking and add 5 seconds to get out of the soup, until the end.

8. Cooked tea in old cakes. (More than 5 years)

The water temperature is 100°C, it is recommended to use a purple clay pot to brew (a gaiwan is also acceptable), if possible, you can use an iron kettle to boil water. For the first brew, pour water to brew (if you use a gaiwan, low flush along the wall), you can stand for about 5 seconds, and the discus can stand for about 10 seconds, make the soup, and moisten the cup. (Cake and tea can only be washed once), the second brew, the water injection method is the same, let stand for about 5 seconds, out of the soup; 2-7 bubbles stand for about 5 seconds, and then out of the soup; after 8 bubbles, each bubble can be left for 5 seconds and then out of the soup, until the end.

Remarks: Because the nature of tea is different, it is recommended that each type of tea be brewed at least three times, and brewed in different ways to choose the best. Good tea also needs to be accompanied by good water, it is recommended that you can use a variety of water to brew, compare, and then choose. We won't explain what kind of water to use here.

Pu'er tea is resistant to brewing, can it be steeped all the time?

It has been brewing badly, Pu'er tea is a large-leaf tea, its tea polyphenols and alkaloids are very high, the taste is relatively heavy, if it is soaked in water for a long time, many of its substances will run out, the taste of this water is very heavy, there is no water and a water taste.

The time to make tea should also be properly controlled. Generally speaking, Pu'er tea can be brewed 5-6 times, but the brewing time should be appropriately extended. It is best to control the first brewing time to 1-2 minutes, and then gradually extend the brewing time after the tea leaves are unfolded. If the tea is brewed for too long, the nutrients in the tea will be destroyed and the taste will deteriorate.

In short, to brew Pu'er tea, you need to pay attention to many aspects such as water temperature, time, tea dosage and age. Only by mastering these skills can you brew a fragrant, delicious and nutritious Pu'er tea soup. At the same time, it is also important not to soak the tea all the time, so as not to affect the nutritional value and taste of the tea.