Puer Tea is a specialty tea from Yunnan Province and has become increasingly popular among tea enthusiasts in recent years. For those who are new to brewing Puer tea, today's information is very practical—be sure to like and save it. Before brewing tea, it's important to understand the purpose, which is to make the tea enjoyable to Drink. Here are the steps:
The steps for brewing Puer tea:
Prepare the utensils: Get ready the tea brewing tools and the tea you will be brewing. Typically, these include: a lidded bowl or Teapot, tasting cups, a fair cup, a strainer, and tea tongs. The recommended amount of tea: 6-8 grams for raw tea and 10-12 grams for ripe tea.
Warm and Clean Utensils: Use boiling water to rinse the tea utensils according to the brewing process, achieving both cleaning and warming them up.
Add Tea: Based on the capacity of the lidded bowl or teapot, add tea following a tea-to-water ratio of 1:16.
(Shaking Aroma): In some tea evaluations or tea art performances, there is a step called ‘dry tea aroma shaking,' where hot steam is used to release the fragrance of the dry tea, allowing one to judge certain quality factors and potential flaws in processing based on the aroma.
Pre-infusion: This step is also known as washing or awakening the tea. Puer tea requires boiling water; pour the water and let it steep for about 15-25 seconds before discarding the liquid. Depending on the type of tea and personal preference, this step can be repeated 1-2 times.
Brewing: After pre-infusion, proceed with brewing for consumption. Generally, for ancient tree teas, the first 10 infusions should be around 5 seconds each, then adjust the Steeping time based on personal taste and the tea's characteristics. For infusions 10-15, a steeping time of around 10 seconds is suggested.
Serving and Tasting: Pour the tea from the fair cup into the tasting cups for guests, starting from left to right, with the host receiving the last cup. Fill the cups about seven-eighths full.