Generally, a pot of around 150cc is selected, with purple clay being the best choice. Typically, pots with a low and broad body and good water release are preferred. The main difference between brewing in a small pot and using a lidded bowl lies in the water release process. There's a delay in water release when using a small pot, so it's important to allow for this during operation. The Tea should be just right before the pour begins, with the ideal moment controlled at about halfway through the water release, ensuring the tea broth is just right. Another difference is that a small pot can be warmed by pouring boiling water over it, which helps to enhance the flavor of teas that require high temperatures.
Preparation Before Brewing Tea:
1. Use mineral water or purified water, and generally, boiling water is best.
2. Prepare a pot of suitable capacity based on the number of people. Set the approximate amount of tea (for example, for a 200cc pot, use about 8g of tea) according to the capacity and the number of people or individual taste preferences.
3. Warm the pot: Pour boiling water into the pot, which primarily serves to warm the pot and cups as well as to clean and disinfect them.
4. Add tea: Place the Pu'er tea in the pot.
5. Awaken the tea: Pour boiling water into the pot and quickly discard it to awaken the tea. This also serves to improve the purity of the tea. If there is foam on the surface of the tea broth, fill the pot almost to the brim with boiling water and then gently scrape off the foam with the lid of the pot. (The purpose is to wash the tea and make the tea leaves absorb water to become more pliable, which is beneficial for the first Infusion to fully release its aroma and flavor.)
6. Brewing Process: Control the time for each infusion based on personal preference and the characteristics of the tea.
7. Distribute the tea: Pour the tea broth from the pot into a pitcher to ensure an even concentration, then pour it into smaller cups for drinking.
8. For subsequent infusions, adjust the steeping time based on personal taste before pouring out the tea.
To brew a good cup of tea, it's essential to understand the nature of the tea. Pu'er tea mainly comes in compressed and loose leaf forms, as well as raw and ripe varieties. Fermented teas can have light, heavy, or moderate fermentation, each with distinct characteristics. Each Pu'er tea has its unique properties, which determine the amount of tea used, the water temperature, brewing techniques, and even the water quality. Through skillful brewing, the essence of the tea can be fully expressed. Familiarize yourself with the nature of the tea and master the key points of brewing.
Benefits of Brewing Pu'er Tea with a Purple Clay Pot
1. Purple clay pottery is made from sand, neither overpowering the aroma of the tea nor imparting a cooked flavor, making it ideal for brewing tea with its color, aroma, and flavor preserved.
2. Sand Teapots can absorb tea juice, accumulating “tea rust” over time. As a result, even empty pots filled with boiling water will emit a tea aroma.
3. They are easy to clean. If unused for a while and an odor develops, simply rinse with boiling water two or three times, then pour out the cold water, and the original tea flavor remains unchanged.
4. They are resistant to sudden changes in temperature. In winter, when boiling water is poured in, they do not crack due to the sudden temperature change. Moreover, the clay conducts heat slowly, so the pot is comfortable to hold and carry without burning your hands.
5. Purple clay pottery is heat-resistant and can be placed over a gentle fire in winter to keep tea warm without cracking. It was no coincidence that Su Dongpo used a purple clay Teapot with a handle to brew tea, as evidenced by his poem, “pine wind and bamboo stove, calling to each other with the teapot.” Even overseas, some refer to purple clay teapots as “non-toxic tableware,” believing regular use can extend life. This is why people who appreciate tea, both past and present, in China and abroad, especially love using purple clay teapots.