How to brew raw Pu-erh new tea
Posted by naturalpuerh on February 27th, 2020
Pu-reh tea has a deep,rich,earthy quality and an almost coffee-like flavor. Like a great bottle of wine, Pu-erh tea improves with age continuing to evolve as it matures.The older the Pu-erh the more valuable. This unique tea is fermented twice then stored to give it time to mature. Pu-erh is available as a loose leaf tea or compressed into a tea cake.
Many tea friends feel that the new Pu-erh tea is too bitter to drink, because everyone has not mastered the best brewing method! Let me share your personal experience and how to soak! How can the new tea of that year be mellow and as bitter as possible? My suggestion is to use a cover bowl for brewing. The following will explain how to make it well!
The cover bowl is also called the Sancai Cup. The heavens and the earth are harmonious. The ancients invented the best thing for making tea long ago. Make tea in a covered bowl. You can drink the true taste and true disposition of tea. Especially used to drink the new Pu-erh sheng tea! Because people who drink tea for a long time, whether it is a tea merchant or a tea visitor, try a lot of new tea every year. Get the taste you want! White porcelain cover bowls of Pu-erh raw tea are absolutely accurate and will not cover up any flaws and deficiencies. Therefore, in the industry to test tea between peers generally use a covered bowl, instead of a purple pot.
First: the amount of tea.
The amount of tea is important for any tea. The new tea is 7 grams to 10 grams. The less, the better. Cover the bowl with boiling water before pouring tea! In particular, the taste of the pure ancient tea from various hills at that time was just a little different from the sweetness, and the prices were different! You must use a standard bowl of tea to compare the amount of tea to taste the difference! Individuals generally use lid bowls with a capacity of 150ml-200ml.
Second: water temperature.
The general requirement for brewing Pu-erh tea must be a high water temperature of 100 degrees, but the new raw tea can only be between 92-95 degrees. This will not burn out the tea, and it will not be easy to force the bitterness out. Conveniently, the water is completely boiled and pauses for 10 seconds.
Third: soak time.
Many tea friends have misunderstandings, saying that they need to be bored for 20 seconds. It's 15 seconds, but you can't get stuffy. The master's book generally talks about old tea, which cannot be summarized. The first time you wash the tea, you can roll it up and wash it thoroughly. But don't get bored, pour in the water, tumble, drop the kettle, and pour out the tea. The next bubble is tea that you can drink. Make sure the water is injected evenly and the water column should be as thick and even as possible.
It can be brewed at a fixed point or around the bowl, and the tea should not exceed the bowl mouth, so as to avoid losing some of the fragrance, the soup will stop for up to three seconds. The tea soup brewed in this way is sweet and sweet, with a light bitterness. If it is more than five bubbles, you can pause for a little longer. After 10 bubbles, it will be longer. Also, put the lid of the bowl aside after each brewing, not to suffocate the tea base.
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