brewing may seem simple, but it actually involves many techniques that require continuous learning and improvement through practice, as the saying goes, “easier said than done.” During brewing, attention should be paid to factors such as water temperature, brewing time, and the method of pouring water. In addition to these, the brewing of Pu'er Tea is also influenced by various factors, including the choice of water quality and the amount of tea used.
1. Water Temperature for Brewing
The temperature of the water has a significant impact on the tea infusion. The aroma and taste of the tea are greatly affected by water temperature. Generally, to brew Pu'er tea as it should be enjoyed, the temperature should be as high as possible. When brewing young sheng Pu'er, too high a water temperature can scald the tea leaves, resulting in a cooked flavor and an overly bitter and astringent infusion. A lower temperature will not sufficiently activate the qualities of aged or ripe Pu'er, preventing its aroma and taste from being fully released. For young sheng Pu'er, if the water temperature can be set, the first four infusions can be at 95°C, with subsequent infusions at 100°C; if the temperature cannot be adjusted, allow boiling water to cool for 5-10 seconds before pouring. For brewing ripe Pu'er and older teas, use boiling water directly to fully release the inner qualities of the tea leaves.
2. Overlong Steeping Time
Many teas are not suitable for long steeping times, with only a few exceptions that benefit from longer steeping. Many teas are best consumed within one minute, while some can be infused in as little as 5-10 seconds without requiring prolonged steeping. Many people worry that steeping for too short a time means that the nutrients in the tea do not dissolve in the water, but in reality, the nutrients in tea dissolve quickly. Conversely, steeping for too long can make the tea excessively bitter and astringent. Some people place tea leaves in an iron kettle, add water, and then boil them over a stove; this method is unscientific because the tea water becomes spoiled after such a long boiling process, losing all nutritional value and potentially harming health.
3. Pouring Water for Brewing
When pouring water to brew Pu'er tea, it's important to understand five variables related to the pouring technique: the speed of pouring, the urgency of the water flow, the height of the water line, the thickness of the water line, and the direction of the water line. High pouring (suspending the Teapot above the cup) is suitable for highly aromatic teas, as it can quickly enhance the aroma, but it is not recommended for brewing Pu'er tea by directly pouring onto the leaves. A forceful impact causes the tea leaves to roll excessively, leading to an over-extraction of polyphenols and Caffeine, which results in a murky infusion and a bitter and astringent taste, leaving a dry sensation on the tongue. The correct method is to pour slowly and gently along the edge of the gaiwan, allowing the stable extraction of the tea's qualities, thereby enriching the taste and layers of the infusion.
4. Brewing Tea in a Thermal Mug
Brewing tea in a thermal mug is a common practice, often seen in office environments. Many people believe that using a thermal mug keeps the tea warm and maintains its temperature. However, placing tea leaves in a thermal mug reduces their aroma, and the prolonged steeping inside the thermal mug causes a gradual loss of nutrients. Instead, various trace elements are excessively extracted, which can cause significant irritation to the body's mucous membranes and produce a bitter taste.
The brewing of Pu'er tea is influenced by multiple factors, including the amount of tea used, water temperature, and brewing time. If these details are not carefully considered during the brewing process, the taste and flavor of the Pu'er tea will be compromised, so it is essential to avoid common misconceptions when brewing Pu'er tea.