Aged Tea is relatively difficult to Brew. It's easy to end up with a weak flavor, thin broth, and even an unpleasant aroma. Even more puzzling is when properly stored tea is brewed into a drink that leaves the throat dry, parched, and tight. This can be quite perplexing.
To make aged tea taste good, the author conducted some experiments on issues such as the vessel, water, and brewing techniques. Here are some insights gained.
The general approach is as follows: First, analyze the nature of the tea and identify its characteristics; second, determine the brewing goal based on these characteristics, aiming to go with the flow and highlight strengths while mitigating weaknesses; third, consider specific means to achieve this goal; finally, further analyze, validate, and adjust through practice.
Brewing Methods and Tips for Aged Pu'er Tea
Before brewing aged Pu'er tea, place the clay pot or Gaiwan in a tea washer, remove the lid, and pour in 100°C boiling water. Cover the pot and pour boiling water over it. Use a tea tong to pick up the Teacups and place them above the tea washer, then pour boiling water over the cups to sterilize them.
Next, use a tea knife or tea needle to pry off 6–8 grams of tea from the aged Pu'er cake. The tea-to-water ratio should be 1:15 or 1:20. Place the pruned tea on a tea scale, and then use a tea spoon to transfer the tea into the gaiwan or clay pot. Pour boiling water over the tea. Rinse new tea once and old tea twice!
Brew with water at 95-100 degrees Celsius to increase the smoothness of the tea broth. When the flavor of the broth becomes lighter, you can increase the water temperature. Finally, you can also boil the tea leaves.