Orange

1. After drinking tea, remember to dispose of the tea leaves and thoroughly clean both the inside and outside of the teapot. Note that when using a new teapot, remove any wax, oil, dirt, and tea scale from its surface. 2. If you find there is tea scale on your teaware, squeeze a small amount of toothpaste onto the teaware, then spread it evenly over the surface with your hand or a cotton swab. After about one minute, rinse the teaware with water. 3. Chop up some potato and put it in the cup, pour boiling water into the cup and let it sit for about 10 minutes. The tea scale will then be easy to wash off. Potatoes contain starch which has strong absorption properties, making it easy to remove the scale from the cup. 4. Place a small spoonful of orange powder or orange juice inside the teacup or teapot, fill it with water, and leave it for 2-3 hours. This makes the tea scale detach from the teaware, making it easier to remove. Different cleaning tools are used for different types of teaware materials 1. To remove tea scale from metal tea strainers, if the metal tea…

North America Canada Canada is the northernmost country in North America, with a land area of 9.98 million square kilometers, ranking second in the world. Canada is known as the "Land of Maple Leaves," and its capital is Ottawa. Benefiting from abundant natural resources and highly advanced technology, Canada has become one of the countries in the world with the highest quality of life, most prosperous society, and most developed economy, and is also one of the largest and most important diamond-producing countries in the world. Canadian Tea Culture Tea Drinking in Canada (image for reference) The first country in the Americas to drink tea was the United States, which also has a high consumption volume; Canada follows closely behind, being a well-known tea-drinking country in the Western Hemisphere. In Canada, the primary type of tea consumed is traditional high-quality British-style hot black tea. However, as awareness of the health benefits of green tea has increased, the habit of drinking black tea is gradually being replaced by green tea, jasmine tea, oolong tea, and other specialty teas. With the development of society, a tea culture that reflects Canada's multicultural identity has also evolved. Maple Syrup Maple Syrup Tea Maple syrup,…

Nowadays, more and more people enjoy drinking tea, and they are very particular about their choice of tea. However, some aroma-enhanced teas still appear on the market, which can be hard to guard against. Some deceptive methods can even fool experienced tea drinkers. One such method is adding aromas to tea. Aroma-enhanced teas are generally priced lower; often, they are old or inferior teas that have been refreshed with added aromas and colorants, or teas of poor quality that require aromas to enhance their fragrance. Truly good tea would never be tainted by artificial aromas that could ruin its natural aroma and taste. Here are some methods to determine if tea contains added aromas. What is Aroma-Enhanced Tea? Aroma-enhanced teas are generally priced lower and are typically old or inferior teas that have been refreshed with added aromas and colorants, or teas of poor quality that have been enhanced with aromas. How to Identify If Tea Contains Added Aromas? If you have purchased tea and want to determine whether it has added aromas, there are methods you can use. XinXin Tea Art will illustrate this using Tieguanyin as an example. Firstly, due to the special processing technique of Tieguanyin, the…

Some teas on the market smell very fragrant, but when brewed, they lack a genuine tea flavor. This raises suspicion that added flavoring might be the cause. How can one identify if tea has added flavoring? BubbleTea has heard that some unscrupulous merchants, in pursuit of profit, add flavoring to low-quality teas to pass them off as aged teas, and most people cannot tell the difference! With the advanced chemical industry today, almost anything can be created. BubbleTea never thought that even aged teas could be "fake." BubbleTea can only say: impressive! Sometimes, you pay a high price for what you think is "aged Pu'er," only to find out it's just "Pu'er flavored tea." Not only does this offer no health benefits, but these flavorings can also harm your body! The greed of merchants ultimately harms consumers! While we may not be able to stop fake teas from being sold, we can learn how to distinguish between real and fake teas to protect ourselves. Today, TeaBubble will provide you with tips on how to identify teas with added flavoring. What is Flavored Tea? Flavored teas are usually cheap, often consisting of old or leftover teas mixed with flavoring and coloring…

Pu'er tea has the unique quality of becoming more fragrant with age, which is why many tea enthusiasts love it. However, faced with the vast array of Pu'er teas on the market, many newcomers to Pu'er tea may not know how to select it. Afraid of buying poor-quality tea? Don't worry, today we'll introduce the five key elements for identifying Pu'er tea: leaf shape, tea liquor, aroma, taste, and infused leaves. 1. Leaf ShapeThe leaf shape refers to the appearance of the dry tea leaves. Generally, the dry tea should be neat and uniform, free from stems, broken pieces, and other impurities. It should have a lustrous and fresh appearance with a glossy sheen and a fresh, pure aroma without any off-flavors.New Pu'er tea has a greenish appearance with white down and a strong flavor, while aged Pu'er tea, after prolonged post-fermentation, has a jujube red appearance, and the white down turns yellow-brown. 2. Tea LiquorThe tea liquor refers to the infusion produced by steeping the dry tea. High-quality tea produces an appealing, clear, bright, and transparent tea liquor.When assessing the quality of tea, the first thing to do after brewing is to observe the color of the tea liquor.…

Zhuni teapots, mostly small in size, are adorable and thus widely loved by teapot enthusiasts. However, due to the relatively low reserves of zhuni, high-quality zhuni is rather rare and precious, making it a common target for clay counterfeiting. Genuine Zhuni West Lake Lady Teapot So how can one buy authentic, genuine zhuni? Please read on. The classification of genuine zhuni generally divides it into three types: Huanglong Mountain Zhuni, Small Coal Mine Zhuni, and Zhaozhuang Zhuni. 1. Huanglong Mountain Zhuni is a thin layer of oily clay found between the top yellow stone and purple clay deposits. After firing, it appears unpolished and lusterless, with an orange-red color. 2. The Small Coal Mine area is abundant in zhuni production, with the largest output. When fired, its color is bright and vivid. 3. Zhaozhuang is famous for producing red clay. Zhaozhuang Zhuni is the fatty clay found between rotten yellow stone and red clay deposits, which is also scarce. After firing, its color is dark red. Genuine vs. Fake Zhuni Genuine zhuni comes in only one form: Zhuni raw stone is weathered and then sieved through a screen of a certain mesh size, water is added, and it is mixed…

1. Minbei Narcissus The original name of Narcissus was "Zhuxian," originating from the "Zhuxian Cave" on Yanyi Mountain in Dahan Village, Xiaohu Town, Ouning County (now Dahan Village, Shuigil Township, Jianyang City). It started during the Daoguang period of the Qing Dynasty (1821 AD), and due to the local pronunciation where "Zhu" sounds like "Shui," it gradually became known as "Narcissus" or "Minbei Narcissus." According to "Records of Unusual Fujian Products," "In Ouning County's Liuda Lake, there is a type of tea with coarse, long leaves named Narcissus because its flavor resembles that of the Narcissus flower..." The new chronicles of Chong'an County record: "The mother tree of Narcissus is located beneath the Zhuxian Cave in Taotzigang, Dahan, Shuigil County (now part of Jianyang City). During the Daoguang period, a farmer surnamed Su discovered it and propagated it widely." Additionally, according to the Daoguang "Ouning County Annals," "Narcissus tea comes from Dayi Village (today Xiaohu Town), Dahan. There is a mountain called Yan Cha Shan, with the Zhuxian Cave on top. A man surnamed Xi Gan from Xiqian Factory, who worked in the tea business, occasionally went to the cave and found a tree that resembled tea but had an…

The origin of Dahongpao tea is Wuyi Mountain, Fujian Province. Wuyi Mountain enjoys the reputation of being a “Tea Mountain” and is renowned both at home and abroad as the birthplace of high-quality Wuyi Rock Tea and genuine black tea. Selected from exceptional single-bushes in the Wuyi Mountain tea gardens, it is meticulously crafted using traditional hand methods. Its outstanding quality makes it one of China's special-name teas and also one of the top ten famous Chinese teas. The Environment of Dahongpao’s Origin The climate is mild with warm winters and cool summers, with an annual average temperature between 18 to 18.5°C; there is abundant rainfall, with an annual precipitation of around 2000mm. Between the peaks and rock formations, clear streams flow, and the mountain is often shrouded in mist, with an annual average relative humidity of about 80%. Most of the tea gardens are located in deep valleys and ravines surrounded by mountains, which shield them from direct sunlight and wind damage. The geology of Wuyi Mountain belongs to the Cretaceous Wuyi Formation, with its lower part composed of quartz porphyry, and its middle part consisting of gravel, red sandstone, shale, tuff, and volcanic breccia layered together. The parent…

Pu'er tea, as a specialty of Yunnan Province in China, is beloved by tea enthusiasts for its unique aging process and rich flavor. However, the quality of Pu'er tea on the market varies greatly, and it can be difficult to distinguish between genuine and inferior products. So, how do you determine the quality of Pu'er tea? This article will provide a detailed analysis from several perspectives. How to Identify the Quality of Pu'er Tea I. Appearance Quality 1. Freshness and Luster: High-quality Pu'er tea has a lustrous appearance with a natural color that shines without an oily feel; inferior Pu'er tea appears dry, yellowish, and lacks luster. 2. Leaf Edges: Good-quality Pu'er tea has uniformly neat edges with intact leaves; low-quality Pu'er tea has broken leaves and irregular edges. 3. Leaf Color: High-quality Pu'er tea has bright and uniform leaf colors; inferior Pu'er tea has dull and uneven leaf colors. II. Aromatic Characteristics 1. Aroma Persistence: High-quality Pu'er tea has a pure and persistent aroma that emits floral or fruity scents; inferior Pu'er tea has a faint, short-lived, and monotonous aroma. 2. Aroma Quality: High-quality Pu'er tea has a fresh and comfortable aroma that does not irritate the respiratory system;…

Basic Introduction to Huangchuan Golden OsmanthusHuangchuan Golden Osmanthus (Scientific name: Osmanthus fragrans (Thunb.) Lour.): Also known as woodruff, it is an evergreen shrub or small tree in the Oleaceae family. It has firm and thin bark, with long elliptical leaves that end in a point and are opposite, remaining green throughout winter. The flowers grow in the axils of the leaves; the corolla is united and four-lobed, small in size.Huangchuan County is located in southeastern Henan Province, with a warm climate, abundant rainfall, and is situated in the northern part of the subtropical zone, making it suitable for the northward migration of tropical plants and the southward migration of temperate plants. According to Volume 28 of the "Guangzhou Annals," "The genus of trees includes osmanthus, also known as woodruff, which comes in three varieties: red, white, and yellow." To the northwest of the ancient city of Huang, there is a range of hills stretching for dozens of kilometers where osmanthus has been grown on a large scale since ancient times. When autumn arrives, the osmanthus blooms and its fragrance travels for miles, hence the area is called "Osmanthus Ridge." It is a tradition for the people of Huangchuan to make…

Pu'er tea's quality can be directly assessed through its infusion color, as the processing quality and the grade of the tea are directly reflected in the hue of the tea liquor. The infusion colors of Pu'er raw tea include: 1-3 years (new tea): This period's Pu'er raw tea has a rather cool nature and strong stimulation. The common colors in the tea liquor are light yellow and yellowish green. In the new tea stage, the raw Pu'er tea contains abundant substances, a high content of polyphenols, and a large proportion of chlorophyll, thus the liquor's color closely resembles that of the fresh leaves at the time of picking. As the raw tea ages, the greenish hue fades and gradually evolves into a bright apricot-yellow color. 3-8 years (aged tea): After three years of storage, Pu'er raw tea enters a stable aging phase. During this period, polyphenols, caffeine, pigments, and other substances continuously oxidize upon exposure to air, altering their ratios. Common colors in the tea liquor include light yellow, dark yellow, and golden yellow. Generally, the longer-aged the raw Pu'er tea, the deeper the yellow hue becomes, gradually transitioning into an orange-red color. Over 10 years: It is found that…

Winter Tea Garden Sealing Is Timely for Tea Trees With the drop in temperature, it's time to perform winter sealing of tea gardens. Which tea gardens should undergo winter sealing? Tea gardens that have experienced severe infestations of pests such as tea orange spider mites, scale insects (including Unaspis citri, Unaspis stevensi, and Unaspis yanonensis), black scale insects, and tea anthracnose can benefit from winter sealing. This helps control pest and disease outbreaks in the following year, reducing the number of pesticide applications and ensuring the safety of tea quality. Sealing Time: The most suitable period is when the daily average temperature is between 10-15°C. If the temperature is too high, there is a risk of causing leaf fall due to phytotoxicity. If it’s too low, the expected results may not be achieved. Sealing Agent: We recommend using lime-sulfur solution. A dilution of 45% crystalline lime-sulfur solution at 150-200 times its concentration. Precautions: Thoroughly spray the entire tree, including both sides of the leaves, branches, and the base of the bushes, akin to giving the tea trees a complete cleansing and disinfection. Special Reminder: Lime-sulfur solution is strongly alkaline and must not be mixed with other pesticides. In late October…

Summer and autumn are critical periods for tea garden management. Strengthening summer and autumn tea garden production management is the foundation for ensuring high-quality and high-yield summer and autumn tea and the following spring tea. The Planting Industry Management Department of the Ministry of Agriculture and Rural Affairs, together with the National Agricultural Technology Extension Service Center, the Expert Advisory Group for Tea of the Ministry of Agriculture and Rural Affairs, and the National Tea Industry Technology System, have developed the following technical guidance on summer and autumn tea garden production management and disaster prevention and mitigation. Strengthening Tea Garden Production Management (1) Tea Plant Pruning - For year-round harvesting tea gardens, promptly perform the initial light pruning after spring tea harvesting, cutting off the top 5-10 cm of shoots from the canopy. During summer tea harvesting, it is advisable to allow some growth retention and use the leaf-retention method or tip-picking method to maintain an appropriate leaf layer thickness. Harvesting should be appropriately stopped earlier in autumn to avoid affecting the yield and quality of the following year's spring tea. To cultivate a good picking surface, the second light pruning should be completed before mid-July, with the pruning height…

Ripened tea is gentle on the stomach, helps reduce fat and cut through grease, has a stable flavor, and is loved by many tea enthusiasts. So let’s take a look at which aspects we should consider when identifying ripened tea. From its appearance, high-quality Pu'er tea typically displays prominent golden tips, tightly bound and heavy strands, with a brownish-red, lustrous color. If the color appears black or mixed with green leaves, or if the strands appear withered and dull, it indicates poor processing or improper storage, suggesting an inferior quality ripened tea. In compressed ripened teas, using cake tea as an example, the focus should be on whether the strands are clearly visible and uniformly arranged, without any missing edges or corners, consistently thick and thin, neither too loose nor too tight, and neatly tied. The normal colors include dark brown, chestnut brown, and reddish-brown. If there are signs of mold or mold spots on the surface of the Pu'er ripened tea, it is considered a low-quality product. From the liquor color, Pu'er ripened tea requires a bright red and deep color. A deep red is normal. Yellow, orange-yellow, or dark and murky colors indicate inferior quality tea products. An…

In recent years, Anhua dark tea has been widely pursued and favored by consumers due to its remarkable effects. Brewing Anhua dark tea is a simple yet somewhat challenging art; if not careful, the brewed tea may have a light taste, weak aroma, and thin mouthfeel. Even worse, well-stored aged dark tea can produce a drying and slightly astringent tea soup in the throat. So how can we make Anhua dark tea taste better?   Step 1: Place the Tea Control the tea-to-water ratio to lay a foundation for the concentration. For a 100ml teapot with a lid, use 10 grams of tea. This amount generally ensures a balanced ratio, which you can adjust according to personal taste. Also, adjust the steeping time accordingly. For example, if brewing several infusions, increase the amount of tea used and try to pour out the water quickly during the initial few steeps. Step 2: Rinse the Tea Moisten the tea leaves and clean the surface. From this rinsing step onward, pour the water gently. You can pour in a circular motion or in a steady stream, but the water flow must be calm and stable. Avoid making the tea leaves tumble violently. If…

Oolong tea, also known as Qingcha or semi-fermented tea, is a distinctive category among the major types of Chinese teas. Oolong tea is made through processes such as killing green, withering, shaking green, fermentation, and baking, resulting in a high-quality tea. Characteristic oolong tea has red edges on the leaves and a green center, with a yellowish-red infusion, rich flavor, and unique floral and fruity aromas that linger long after tasting. Famous oolong teas include: Fujian Tieguanyin, Phoenix Dancong tea, Dongding Oolong tea, and Wuyi Dahongpao. "The pot is the father of tea, water is the mother of tea, charcoal is the friend of tea," when it comes to brewing tea, the teapot is extremely important. So, what kind of purple clay pot is suitable for oolong tea? In terms of clay material: The infusion color of oolong tea is mostly orange-yellow or golden yellow. Based on this characteristic, suitable purple clay pot materials for oolong tea can be selected from duan clay, original green clay, zuni (red clay), and red clay. The taste of oolong tea is full-bodied and its aroma is rich, which is one of the most significant features of oolong tea: its high aroma. Therefore, you…

Dry-warehouse Pu'er tea refers to Pu'er tea stored in a dry, ventilated warehouse environment with low humidity. "Dry" in "dry warehouse" means dry storage, which is not a manufacturing process of Pu'er tea but rather a method or environment for its preservation later on. How to Identify Dry-Warehouse Pu'er Tea 1. Appearance: Dry-warehouse Pu'er tea has compact and firm tea leaves, fresh and lustrous color, and a shiny surface, fully demonstrating the vitality of the tea. 2. Aroma: Dry-warehouse Pu'er tea has an aged tea aroma. 3. Infusion Color: The infusion color of dry-warehouse Pu'er tea is chestnut to dark chestnut, and the tea still retains bitterness and astringency. The infusion is clear and bright. 4. Leaf Base: The leaf base of dry-warehouse Pu'er tea is chestnut yellow to deep fruit color, with active softness and elasticity. 5. Cake Body: The edge of dry-warehouse Pu'er tea cakes is looser due to moisture, but it also becomes harder towards the center due to moisture and pressure. Characteristics of Dry-Warehouse Pu'er Tea Dry-warehouse Pu'er tea refers to tea stored in a clean, well-ventilated, and dry warehouse (generally with air humidity less than 70%) where the tea naturally ferments. It is best aged…

Compared to Pu'er tea, black tea is less variable in flavor. For newcomers to the world of tea, how should they choose among different types and grades of black teas? The rule that you get what you pay for doesn't always hold true. For instance, when drinking Zhengshan Xiaozhong, one might find that the cheaper varieties are sweeter than the more expensive ones. In the case of Qimen, despite its high price, it may not be as fragrant as legend suggests. How can these differences be distinguished? Today, we will discuss some of the most prominent black teas: Zhengshan Xiaozhong, Yunnan Black, and Qimen. "Sweet Aroma" of Xiaozhong Xiaozhong is the sweetest and most fragrant, with a substantial body. It's also an excellent choice for beginners. Judging by price, the cheaper varieties tend to be heavier and more complex in taste, while the more expensive ones are smoother and softer. Newcomers may not immediately appreciate this difference, as they often prefer the direct sweetness of the cheaper Xiaozhong. If you haven't tried Zhengshan Xiaozhong, you're probably not yet initiated into the world of tea. This group includes many who are just starting or have recently started their journey. They may…

Pu'er tea is a specialty of Yunnan Province, made from sun-dried large-leaf tea from Yunnan and processed through specific fermentation methods. Pu'er tea boasts a unique aged aroma and rich flavor, earning it the title "King of Teas." The Brewing Method for Pu'er Tea: Teaware: Choose ceramic or glass teaware, with a transparent glass cup or a lidded bowl being ideal. Water: Use purified water or soft water, with a temperature controlled around 90°C (194°F). Amount of Tea: Generally, use 3-5 grams of tea, adjusting according to personal taste. Brewing Time: The first infusion is typically around 30 seconds, with each subsequent infusion increasing by about 30 seconds, not exceeding 3 minutes. Tasting: The tea liquor of Pu'er tea is orange-yellow and thick, with a sharp and lasting fragrance. It has a rich and mellow taste and can be steeped many times. The Benefits of Pu'er Tea: Weight Loss: Pu'er tea contains abundant polyphenols and caffeine, which can help break down fat and achieve weight loss. Lowering Lipid Levels: The polyphenols and amino acids in Pu'er tea can lower cholesterol and triglycerides in the blood, aiding in lowering lipid levels. Stomach Protection: The caffeine and polyphenols in Pu'er tea can…

The Six Great Tea Mountains of Yunnan have become iconic in the tea industry. When it comes to Pu'er tea, one cannot help but mention the Six Great Tea Mountains, each with its unique flavor. According to the account by Tan Cui, a scholar from the Qianlong era, in his work "Yunnan Ocean and Border Records," "Pu'er tea is renowned throughout the world, produced in six tea mountains under the jurisdiction of Pu'er: first, Youle; second, Gedeng; third, Yibang; fourth, Mangzhi; fifth, Manzhuan; sixth, Mansa. They span eight hundred miles." This "eight hundred miles" not only refers to the area of the tea mountains but also indicates that the Six Great Tea Mountains are contiguous. To the west lies Youle Tea Mountain, in the middle are Gedeng, Mangzhi, Yibang, and Manzhuan Tea Mountains, and to the east is Mansa (Mansa) Tea Mountain. Today, let us explore the historical culture and characteristics of Gedeng tea together. The Origin of Gedeng: Upon first hearing the name Gedeng, I was quite curious and felt a bit taken aback. In fact, Gedeng is a word from the Bulang language (indicating that there were Bulang people living here), meaning "a very high place." In the…

    It's often said that "once you delve into the world of Pu'er tea, other teas pale in comparison." Faced with a vast and varied Pu'er tea market, some are confused, some blindly follow trends, some experiment, and some shy away. But what exactly makes for good tea? How should one go about selecting Pu'er tea? Remember this central point: "among countless teas, choose the one that suits you best." If your nose says "aromatic!", if your tongue says "delicious!", and if your body says "comfortable!", then it's good tea. Of course, these preferences should be within your budget. As for the sales talk filled with jargon, consider it only if you understand it, and proceed with caution if you don't. Below are some real-life experiences shared by tea enthusiasts. Feel free to relate to them as you read.     Mr. Peanut has been drinking tea for half a year: A health check-up report from six months ago prompted Mr. Peanut to start drinking Pu'er tea like water – high blood lipids, fatty liver, and being overweight. At just over 30 years old, he was plagued with various health issues. Hearing from colleagues that drinking Pu'er tea could help lower blood lipids,…

Due to the influence of multiple low-temperature cold waves last winter and this spring, there is a trend toward increased occurrence of diseases such as tea blister blight. The main diseases and pests occurring in tea gardens across the country include the tea green leafhopper, gray tea looper, tea looper, tea hairy caterpillar, tea thrips, pest mites, black tea scale, angular tea leaf beetle, tea lace bug, green plant bug, tea blister blight, and anthracnose. To effectively control the major tea tree diseases and pests in 2024 and ensure tea production and quality safety, the National Agricultural Technical Extension Center has developed this plan. Control Objectives Achieve a treatment rate of over 90% for major diseases and pests, an overall control efficacy of over 80%, keep the loss due to disease and pest damage under 8%, and reach a green control coverage rate of over 60%. Control Strategy Implement a green control strategy for tea tree diseases and pests based on ecological regulation and agronomic measures, with a focus on physical and chemical luring control and biological control, supplemented by scientific use of pesticides. Prioritize fitness cultivation, immunological induction, sex pheromone trapping, light trapping, color board trapping, biopesticides, and protection…

Dingjiazhai is part of Manla Village, Yiwu Town, Xishuangbanna, Yunnan Province, and is one of the "Seven Villages and Eight Hamlets" of Yiwu. There are two Dingjiazhai villages in Yiwu, one Han Chinese village and one Yao ethnic group village. The Han Chinese village is located next to Zhangjiawan, while the Yao ethnic group village is divided into upper and lower parts, both situated along the mountain road between Manla and Yiwu. This mountain road lies on the ancient tea horse road from Yiwu to Jiangcheng. The Han Chinese Dingjiazhai has two well-known ancient tea gardens, Xiangchunlin (Perfumed Currant Forest) and Yishanmo (Fan Mill). The Yao ethnic group village was previously unknown due to transportation and production issues but gained fame after the Ban Gong tea was harvested and processed there. Nowadays, Dingjiazhai has gradually established a significant presence in the world of Yiwu teas, with tea merchants visiting during the tea collection season. The appearance of Dingjiazhai tea features thick, tightly bound twigs that are gray-brown with visible down. Its aroma is rich yet restrained, comfortable without being overstimulating. The tea liquor is orange-yellow and translucent, with a thick consistency. The taste is delicate and smooth, and the aftertaste…

Pu'er tea is divided into raw and ripe varieties, and the brewing method is the same for both. It consists of four steps: warming the utensils, adding the tea, brewing, and decanting the infusion. First, thoroughly rinse the teaware with boiling water. Then place the tea leaves in a gaiwan and pour 100°C water over them. After about 5 seconds, quickly decant the infusion. Finally, pour it into the teacup to drink. I. Correct Method for Brewing Pu'er Tea To begin, the process includes selecting the tea, preparing the utensils, choosing the water, adding the tea, and drinking the tea, which involves five steps. For drinking Pu'er tea, it's best to use specialized thin porcelain ware produced in places like Jingdezhen, as porcelain retains the aroma and flavor of the tea well. (1). First, prepare a purple clay pot or a gaiwan, a pitcher, several small porcelain cups, a strainer and its holder, and a drip tray. (2). In principle, soft water should be used, such as purified water, mineral water, or tap water that meets drinking standards. Mountain spring water is even better. Water temperature significantly affects the aroma and taste of the tea, so Pu'er tea requires boiling…