Raw Pu'er tea, as a shining pearl in Chinese tea culture, is known for its unique fermentation process and rich layers of flavor. However, in order to truly experience the flavor of raw Pu'er tea, the correct brewing method is crucial. In this article, we will take you into the world of raw pu-erh tea and explore how to brew a cup of aromatic, full-flavored raw pu-erh tea through a series of simple yet delicate steps.
Understanding Raw Puerh Tea
Raw Puerh Tea, also known as Puerh Raw Tea, is a type of Puerh Tea, mainly produced in Yunnan Province, China. The main difference between it and ripe Puerh tea is the fermentation process. Raw Puerh tea is naturally fermented, and as time goes by, the tea leaves will gradually transform and the taste will become more rounded.
preliminary
Choice of Tea Set
To brew raw Puerh tea, you can choose tea utensils such as a gaiwan, zisha pot or tea cup. The aroma of tea is better when brewed in a gaiwan, while a zisha pot retains the aroma of tea better.
Choice of Tea
It is recommended to use mountain spring water or pure water to brew raw Puerh tea, avoiding the use of tap water, which may affect the taste of the tea.
Preparation of Tea
For tightly pressed raw Puerh teas, such as tea cakes, tea bricks and tea tuos, you need to pry an appropriate amount of tea leaves with a tea knife first.
brewing step
- Warm the cup to wake up the tea
Pour boiling water into the tea set to scald the tea set and at the same time you can raise the temperature of the tea set to better stimulate the aroma of the tea leaves.
- throw in tea (esp. for tea leaves)
Put the prepared tea leaves into the tea set, the amount of tea thrown is usually about 1/3 of the capacity of the tea set.
- moisturize tea
Pour a small amount of boiling water to infuse the tea leaves for about 10 seconds. This step removes impurities from the tea leaves and also further awakens the aroma of the tea.
- Formal brewing
Pour boiling water again, and control the amount of water and water temperature according to the tenderness and aging degree of the tea leaves. Generally speaking, for tea leaves with higher tenderness, the water temperature should be slightly lower and the brewing time should be shorter; for tea leaves with higher degree of aging, the water temperature can be slightly higher and the brewing time should be longer.
- Serve the soup.
The tea broth can be discharged after steeping for a corresponding period of time. When tasting, you can smell the aroma first, then sip and drink slowly to feel the rich layers of aroma and flavor of raw Puerh tea.
Brewing Tips
- Water injection method: Water should be injected slowly along the edge of the gaiwan or tea cup to avoid dispersing the tea leaves.
- Bubbling time: The brewing time can be adjusted according to personal preference. Generally speaking, the longer the brewing time, the stronger the flavor of the tea soup.
- Post Brewing: As the number of times of brewing increases, you can appropriately extend the time and water temperature of smothering, in order to obtain a richer flavor of the tea broth.
Conclusion: Taste the raw puerh and realize the true meaning of the tea ceremony
Raw Pu-erh tea, like a wise man who has gone through many changes, contains rich connotations and flavors. Through the correct brewing method, we can better release the aroma and flavor of raw Puerh tea, and feel the tranquility and Zen brought to us by the tea ceremony culture while sipping tea.
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