Aged Pu'er ripe Tea is characterized by its sweetness, smoothness, richness, softness, and thickness. 1. The color of aged ripe tea is reddish-brown, and the aroma is more elevated, without any foul odors; 2. After brewing with boiling water, the tea liquor appears as amber-red, bright and clear, with a pure aroma, fine texture, sweet and mellow taste, good returning sweetness, and very evident salivation-inducing properties. The entrance is rich and sweet, with a very noticeable woody aroma.
How to Brew Aged Pu'er Tea for Best Taste
1. Place the Pu'er tea leaves into a filter cup, about 10 grams, and pour freshly boiled water over them in the filter cup, covering the leaves. After a moment, remove the filter cup and discard the first infusion of tea water. Pour boiling water again, covering the leaves, put on the cup lid, and let it sit for around 20 seconds. Open the cup lid and invert it, take out the filter cup, and let a few drops of tea juice drip off, then place it inside the cup lid.
2. Pu'er tea is very durable in brewing. When you are about to finish the first infusion, you can place the filter cup back into the tea cup, pour water again, cover it, and let it sit for a bit; the second cup of Pu'er is now ready. The second and third infusions can be mixed together to drink, balancing the tea's properties and avoiding excessive concentration. Starting from the fourth infusion, add 15 seconds for each additional infusion.
3. When brewing Pu'er tea, it is essential to rinse it once with hot water. This is an indispensable step for good aged Pu'er tea that has been stored for at least ten years, as it may contain some dust. The first infusion of hot water not only awakens the flavor of the tea but also cleanses any impurities within it.
Pu'er tea is best consumed half an hour after a meal. If you eat too little, it is not advisable to drink too much Pu'er tea. Additionally, to achieve weight-loss effects, appropriate meals should be taken, followed by drinking Pu'er tea half an hour after eating and accompanied by suitable exercise, which will lead to rapid weight loss.
What are the characteristics of Pu'er tea becoming better with age?
Unlike the six major tea categories, which have a two-year shelf life, Pu'er tea becomes better with age. Through a slow esterification maturation process, it gradually forms a unique aged aroma style. The aged aroma increases with the extension of esterification time, and the longer the Pu'er tea is stored, the more intense and higher quality its aged aroma style becomes.
According to Professor Liu Qinjin of Southwest Agricultural University, Pu'er tea has 16 components contributing to its aged aroma feature, and their content is significantly higher than that of small and medium-leaf varieties. Most of these components are important constituents in forming the aged aroma and sweet, mellow taste of the tea. Aged Pu'er tea can produce captivating jujube, Lotus, Ginseng, and camphor aromas.