the greatest charm of Pu'er tea is the level and change. Its brewing is different from other six kinds of tea brewing methods. Its brewing technology is like martial arts and medical skills. It is the road of the road, different from the performance nature of tea art. We call it Pu'er tea art. So how to make Pu'er tea? Learn about the brewing methods and steps of Pu'er tea.
The real tea ceremony has always been the combination of mind, law and technology, and then it has risen to the realm of Tao. But most of the time, people tend to focus on the form and ignore the internal law. Just like after qianlixiu, Japanese descendants pay attention to the etiquette when making tea ceremony, but it is difficult to reach the height of qianlixiu. Pu'er tea has two parts, one is the mind method, the other is the brewing technology. Today, we share two kinds of tea techniques of Pu'er tea. The same tea, water, utensils and people make two different tastes, which are fragrant and slippery.
Yunnan Pu'er tea, especially ancient tree tea, is the most precious treasure handed down by the ancestors in the mountains for thousands of years, and is also a gift.
Don't waste the first good tea soup with such beautiful tea.
Some people will question whether there are agricultural residues in the tea; others say that the processing steps and aging time of Pu'er tea are long and there will be dust before tea washing.
Tea itself is a spiritual thing. First, if there are agricultural residues, even if you wash them ten or eight times, they are still in the tea, so you can't wash them. You need to drink tea without agricultural residues in the whole ecology. Second, there will be dust in one breath and one breath. The world is red dust. You can't wear a filter net to breathe every day. Besides, you can wash the invisible dust without tea filter Filtered out, but many people have been making Pu'er tea for 20 or 30 years, but they don't know how to make it.
These are the foundations of Pu'er tea. The main sensory evaluation index of Pu'er tea is thick, smooth, sweet and moist. Although the level change of cooked tea is relatively small compared with that of raw tea, it can drink the taste it wants through different brewing technologies.
1、 Bubble method
Through the method of soaking, the mature and common aroma of aging and fruiting will be displayed to the maximum.
1. High temperature fragrance
When the cover bowl is warm, add water to the bottom Tori, and then put the tea into the cover bowl, stew for about a minute, and use the heat inside and at the bottom of the cover bowl to carry out high-temperature fragrance extraction.
2. Bleb
Adopt low-level fixed-point water injection. Pour boiling water into the cover bowl slowly along the inner wall. When the water is full, water will continue to be injected. Let the tea water flow out along the cover bowl. Judge the time of continuous water injection according to the tea extract and sundries, about 30 seconds, until the tea soup is clear, and let the tea always be in the process of internal heat and external steam.
3. Bowl cover drainage
Place the lid on the edge of the bowl at an angle of 65-80 degrees, drain out the full cup of tea, and stop at 1cm away from the edge of the bowl.
4. Percussion soup
Pu'er tea technique does not use tea filtration, but can directly produce soup. The color of the soup is clean and bright. In order to stimulate the fragrance, the tea soup is directly poured into the bottom of the justice cup, and the fragrance is further released through the impact of tea. In this way, a cup of ripe fruits and trees will bloom perfectly.
2、 Sliding bubble method
It shows the smooth taste of ripeness through the method of brewing.
1. Bifurcated water injection
After warming the cover bowl, put the cooked Pu into the cover bowl, and then fill the water with low bifurcated water. The water flows to the edge of the bowl, half flows into the bowl, half flows out of the bowl, and the cooked Pu in the cover bowl does not move until it is filled normally.
2. The wall of the cup is down and the tea is separated
The tea soup is poured slowly along the inner wall of the justice cup. The water in front of the tea in the back can clearly see the water and the level of the tea.
When the soup comes out, the action must be gentle, the hands must be stable, and the final tea soup should not be nodded, and the formula should be set until the tea soup comes out. This kind of tea soup is smooth in taste and mild in flavor. I can't help drinking more Jingsu.