In recent years, Pu'er tea has become a high-end luxury among the urban health preserving people. Everyone knows that Pu'er tea has health preserving and stomach warming effects. However, there are many kinds of Pu'er tea. One of the special Pu'er Kumquat Tea is gradually known by many tea lovers. How can Pu'er Kumquat Tea be brewed? Easy to learn several brewing methods to understand.
Pu'er orange Pu'er perfectly combines the unique fruit fragrance of Xinhui orange peel with the unique sweetness and sweetness of Yunnan Pu'er, forming a unique sweet and sweet flavor. The tea soup is bright brown, full-bodied, refreshing, delicate and smooth at the entrance, with sweet aftertaste. When brewing, it is better to add some peel. Orange Pu'er is rich in vitamins, sweet and fragrant tea, with unique fragrance. It is the first choice for soothing the liver and moistening the lung, regulating qi and strengthening the spleen, relieving alcohol, detoxifying tobacco, resisting computer radiation, drying dampness and phlegm, reducing weight and fat, and beauty and health preservation. Tea is mild and not insomnia, suitable for young and old people, especially for office white-collar people and middle-aged and old people with fast pace of life; at the same time, orange Pu'er also implies auspiciousness, which is the best tea for filial piety to the elders.
Four important factors should be paid attention to when making Pu'er Kumquat Tea: the quantity of tea, the temperature of water and the time of soup.
1. Tea dosage
When brewing Pu'er tea, the amount of tea input is closely related to tea drinking habits, brewing methods and tea personality.
In terms of tea drinking habits, Hong Kong, Taiwan, Fujian, Guangdong, Guangdong and other places are used to drinking strong tea; Yunnan also mainly drinks strong tea, but the amount of tea is slightly lower than the former. Jiangsu, Zhejiang and the North like light drinking.
Generally speaking, there is a general standard for making Pu'er tea, which can be changed according to our own situation.
Generally speaking, the amount of tea is 8g in a 150ml bowl.
The key point of tea quantity is that the larger the tea quantity is, the stronger the tea soup is. If there are many people who drink tea, they should use larger bowls, and the amount of tea should be increased correspondingly. On the contrary, the amount of tea should be reduced correspondingly.
As far as tea quality is concerned, the amount of tea input has also changed. For example, mature tea and old tea can be increased appropriately, while raw tea and new tea can be reduced appropriately, etc. Never leave the same.
2. Water temperature
The mastery of water temperature plays an important role in the display of tea quality. High temperature is good for spreading fragrance and rapid extraction of tea flavor.
The main point of tea making water temperature is: the softer the tea, the lower the water temperature.
Pu'er tea belongs to large leaf species, and its picking standard is usually one bud and two leaves. Pu'er tea should be brewed with boiling water.
3. Soup time
It is also very important to regulate the concentration of tea soup by controlling the speed of brewing rhythm.
The control of brewing time is to make the aroma and taste of tea fully accurate.
The processing technology and raw material selection of Yunnan Pu'er tea determine the brewing method and time.
As far as the rules are concerned, the brewing time of old tea and crude tea is long, that of new tea and delicate tea is short; the brewing time of hand rolled tea is long, that of mechanical rolled tea is short; the brewing time of pressed tea is long, and that of loose tea is short. The specific grasp should be determined according to the characteristics of tea.
Generally speaking, the first bubble of wake-up tea can produce soup after it is filled with water and scraped off the tea foam. The first seven bubbles can produce soup in a faster time, and the last seven bubbles can properly sit in the cup. After ten years of brewing, it can be fermented for a longer time.
There is an interaction between the amount of tea and the time of soup making, which should be considered comprehensively rather than invariable. If the amount of tea is too much, the concentration of tea soup should be adjusted by accelerating the speed of soup production. If tea is not enough, we can make soup quickly.
The above is a simple and easy to learn brewing method of Pu'er Kumquat Tea. I hope you can use it in the tea brewing process.