How to make Pu Er tea

At first, it may seem surprising that pu-erh fans do not offer hard-and-fast recommendations on how to brew it. They often describe this process as "creativity", "experiment", "pleasure". Perhaps because connoisseurs already determine by eye what concentration of pressed or loose leaf is ideal in their favorite teapot - ceramic, clay, glass. In addition, there are so many varieties of pu-erh that a personal tasting is required to choose "your" variety, with the most pleasant taste.

New impressions

For beginners who are tuned in to vivid sensations, a small instruction will come in handy, or rather, an overview essay on how to start their own fascinating research on this wonderful drink.

Firstly, the packaging usually describes the shades of taste: they are chocolate, nutty, berry. There are flavors of blueberries, raisins, coffee, cocoa. Secondly, pu-erh is very different in astringency - from soft, sweet varieties to tart varieties, with a bitter taste and a hint of spice.

It should be noted that the smells of a dry leaf differ from the aroma of the infusion. Woody shades turn into creamy, nutty, apricot, jasmine. Honey - into fruit. Puer has many such miracles.

The color of the infusion in different species may differ at the same time of infusion (short-term infusion): purple, brown, red, light amber. According to the effect on the body, effects are distinguished - tonic, warming, soothing.

Before filling with water

Before you buy tea, carefully read its characteristics. Someone likes a tart aftertaste, someone likes a gentle and soft infusion. And for some, the resemblance of pu-erh tea to red and black tea or the richness of coffee beans will suit. The required water temperature and the holding time of the poured raw materials will depend on the grade. Only then will the drink meet the expectations of a real tea lover. It should be emphasized once again: pu-erh tea is brewed in different ways. This is due to the quality characteristics and fermentation of the leaf.

You can buy pu-erh tea both black and green. Please note: some types of puerh are even brewed in a teapot. For black - boiling water is not harmful (although the temperature may be slightly lower). For green, water must be used no higher than 90 degrees. If the kettle does not have a built-in thermometer, it is enough to wait a little after boiling. And a thermos helps keep the temperature level for multiple spills.

Rinse and spill

All actions during the preparation of pu-erh are aimed at improving its taste. Connoisseurs always mention the high quality of drinking water, which helps the tea leaf open up optimally. Perfect tea drinking is impossible without spring or specially purified water.

It is better to rinse the briquette or dry leaves - that is, drain the first tea leaves. The smallest pieces leave with the water: this is seen as a beneficial process.

It is worth spilling pu-erh up to five times: the taste changes somewhat, but it will be attractive. The benefits of the following spills remain, as the substances gradually pass into the infusion.

Experiments with brewing will not hurt: someone likes to infuse tea for up to 5 minutes, and some stand on the fact that it is enough to withstand the infusion after spills for a few seconds. One thing is clear: the longer the pu-erh tea is brewed, the more bitter and tart it becomes. Recommendations for the time of the first infusion of popular varieties: 10, 15, 20, 30 seconds.

And yet: how much to brew, in grams?

It is recommended to take from 3 to 10 grams of pu-erh tea for one tea party. But the utensils for brewing are also used differently ... The correct ratios are set individually: the volume of a gaiwan or a teapot (from 100 to 1000 ml), infusion time, etc. are taken into account. Practice shows that 5 -7 g is enough to spill a whole liter of water, getting a pleasant broth several times.

Puerh accessories

Tea ceremony is a kind of rest: relaxation, meditation, tasting. Plus communication: drinking tea unites people, helps to show respect and gratitude. Therefore, whenever possible, such a conversation is furnished with beautiful and functionally useful objects. Tables, teapots, coasters, towels, covers - all at once can not be counted. But among the tools (brushes, scoops, scrapers) for pu-erh there is a special item - a splitting knife. This tea goes on sale not only in the form of loose leaves. Classic pressed pu-erh in the form of a flatbread must be divided into portions before brewing.

Tile or loose

The 357 gram pu-erh bar is considered the traditional format of this tea. There are also other cakes - 200, 150 and 100 g. Such pressing has to be broken many times. Original variations: pressed in the form of small balls, cubes and cylinders, as well as hearts, tablets or gift items. Fortunately, you can buy tea in a variety of packages.

For beginners to master pu-erh, small packages are suitable. Small packets of loose tea are a great opportunity to get acquainted with a new product at no extra cost. If you like the leaf, then you can buy 100 or 250 grams at once.

Exquisite differences in tastes and aromas push tea lovers to explore Puerh. The Chinese produce many varieties of it, and they are divided into three main categories: Shu, Shen, and White. The packaging, like a vintage wine, indicates the year and place of origin.  coffeeynya.ua offers to buy pu-erh from Yunnan province, the historical homeland of this drink.

How to make Pu Er tea