What is good for Pu 'er tea?

What is the best way to make Pu 'er tea? Six ways of drinking pu 'er tea together.

I'll introduce you to several methods of mixed drinking, all of which I have mixed myself, but mixed drinking belongs to mixed drinking, and the main ingredient is Pu 'er, so it is not advisable to add too many ingredients. Er cooked tea cassia seed Pu 'er cooked tea licorice Pu 'er cooked tea osmanthus Pu 'er cooked tea chamomile Pu 'er tea honey Pu 'er tea chrysanthemum Pu 'er tea watermelon skin (herbal tea practice) Pu 'er fresh milk Pu 'er tea medlar tangerine peel Pu 'er tea these are all mixed drinking methods of Pu 'er tea, and that's all I know.

Is Pu 'er tea brewed or boiled?

How to brew Pu 'er tea?

Many people think that Pu 'er tea tastes musty. In fact, a good Pu 'er tea should be mellow and not moldy. Tea in Yunnan places special emphasis on aroma, but Pu 'er tea is a kind of aroma tea driven by taste. It doesn't seem to have any taste at first, but when the tea soup is swallowed, the sweet taste gradually floats to the root of the tongue, because Xiangdan is hidden in the taste and feels heavy. Pu 'er tea is a kind of China tea, so when brewing, you can basically refer to the brewing method of Oolong tea, but it is still different from ordinary tea in small details.

Selection of teapot

You need to choose a pot with a big belly to make Pu 'er tea, because the concentration of Pu 'er tea is high. Brewing with a teapot with a big belly can avoid the problem of excessive soaking of tea leaves. The best material is a clay pot or teapot.

Tea treatment

When brewing, the weight of tea leaves accounts for about 1/5 of the pot body. If it is Pu 'er brick tea, it needs to be left for about 2 weeks before brewing, and the taste is better. Pu 'er tea can be brewed 10 times or more. Because Pu 'er tea has the characteristics of foam resistance, Pu 'er tea brewed for 10 times can also be used by boiling tea.

The water temperature of making tea

Because the tea taste of Pu 'er tea is not easy to brew, it must be brewed with boiling water. The first bubble is poured out immediately after boiling water is poured in (wet bubble). This tea is used to iron cups.

Method of making tea

(1) Soak in boiling water for 15 seconds for the second time, and then pour out the tea soup for seasoning. Of course, you don't have to consider everyone's taste needs.

(2) The tea soup of the second and third soaks can be mixed together to avoid being too strong.

(3) After the fourth time, for each additional bubble, increase 15 seconds, and so on.

How to make Pu 'er tea delicious?

The simplest brewing of Pu 'er tea is very simple: first, there must be a teapot or a bowl. The price of teapots varies from a few dollars to a bowl. One or several small porcelain bowls in the fair cup, strainer and strainer seat, and a water tray. That's all the basic configuration, and everything else is icing on the cake.

Wash the tea set with boiling water, put the tea leaves in the pot or cover the bowl.

Wash tea, that is, pour boiling water for about 10 second, and then pour out the water.

First, pour boiling water 10 second, then pour tea into the fair mug, and then pour it into the small porcelain bowl. You can drink it while it is hot.

More than 2- 10, as you like.

Key questions:

Make tea with boiling water, preferably an electric kettle.

Don't soak the first three teas for too long, or they will be too strong.

Pour it into a fair mug every time and drink it slowly. Don't soak it in the pot for too long, or the stewed tea won't taste good.

Put the filter on the cup and filter out the broken tea.

What should Pu 'er tea go with?

It is also good to add chrysanthemum or stevia leaves. Drinking tea properly can refresh your mind and supplement a small amount of minerals. Varieties can be selected according to their own preferences, and green tea can be selected appropriately in summer. Pu 'er should choose raw tea. Mixing other teas is not recommended. The taste varies from person to person! I think chrysanthemums are delicious! I usually drink in three forms. 1, Pu 'er tea+chrysanthemum 2, Pu 'er tea+licorice 3, Pu 'er tea+rose+osmanthus 1. Put Pu 'er tea leaves in a filter cup, about 10g (cover the bottom of the cup, slightly higher). 3. Pour boiling water into the filter cup and cover it with tea. 3. After a while, take out the filter cup and pour out the first sip of tea. 2. Inject boiling water again, cover the tea leaves, cover the cup lid and let it stand for about 20 seconds. 5. Open the lid upside down, take out the filter cup, drop the tea juice slightly and put it in the lid. Ok, a cup of fragrant Pu 'er tea is ready. If you are not used to direct mixing, it is also good to mix pure milk with rock sugar and brewed tea to make milk tea.

What can Pu 'er tea be brewed with?

Pu 'er tea is resistant to foam, and sometimes it can't be finished in one day. You can empty the pot of tea, open the spout and drink it the next morning. Pu 'er tea itself has bactericidal effect, and the teapot is made of breathable material, so Pu 'er tea will not go bad overnight. Even so, it is not recommended to drink Pu 'er overnight frequently, because its nutrition will be lost after all. Pu 'er tea brewed with milk or honey has smooth taste, rich nutrition and can supplement calcium. It is a delicious and healthy drinking method suitable for all ages. Pu 'er tea was sold in Xinjiang and other places as early as the Tang Dynasty. At that time, when people in the northwest drank tea, they would add spices such as milk, salt and honey. Modern honey frying is to add honey to the brewed Pu 'er cooked tea after it is slightly cooled. It tastes sweet but not greasy. Pu 'er cooked tea and honey are a perfect match: both of them are nutritious and have many functions such as clearing the intestines and detoxifying. Pu 'er cooked tea, in particular, has mild tea quality and remarkable stomach protection function, which can offset the * * * effect of honey on cold stomach. Long-term drinking can also prevent colds. Boiling water will destroy the nutrition of honey, so when Pu 'er tea is cooled to 50-60℃, the nutritional effect of honey is the best. The brewed Pu 'er cooked tea is added with milk to make milk tea, which tastes mellow and smooth. Pu 'er tea is famous for its sweetness. After the tea enters the throat, there are bursts of sweetness in the mouth. The unique milk flavor of milk contrasts with the fragrance and sweetness of tea, which makes the lips memorable. Chrysanthemum, Pu 'er tea leaves and Gongju were put into a tea set at the ratio of 3: 1, and the taste was refreshing. Chrysanthemum clearing away heat and toxic materials, Pu 'er tea is mild, and both can be drunk at the same time, with harmonious performance and double efficacy. This model is suitable for people with hot constitution. Lycium barbarum Pu 'er is brewed with some Lycium barbarum in Pu 'er tea leaves, and the taste is refreshing. Lycium barbarum can improve eyesight, and Pu 'er has anti-radiation effect. Drinking both at the same time brings out the best in each other. This model is suitable for students, white-collar workers, cultural workers and other people who often use computers. Lemon Cooked Pu adds lemon juice and sugar to the brewed Pu 'er cooked tea, which makes the taste sweet and sour, and the taste is better after refrigeration. Lemon, like Pu 'er tea, has the effects of promoting fluid production to quench thirst, dispelling summer heat, invigorating stomach and promoting digestion. The combination of the two is more effective. This is suitable for drinking when you need to digest after a full meal. Pu 'er tea is brewed by adding rose, jasmine, osmanthus and lavender to Pu 'er leaves. Among them, the best choice is ancient camellia. On top of the old fragrance of Pu 'er, the fragrance of flowers and plants is scattered, which makes Pu 'er scented tea mellow and elegant, and at the same time increases the casual and warm atmosphere. This model is suitable for women who pay attention to beauty and love romance. Pericarpium Citri Tangerinae Pu 'er tea is made by adding Pericarpium Citri Tangerinae or Pericarpium Citri Tangerinae into Pu 'er tea leaves and brewing together. Dried tangerine peel Pu 'er tastes slightly bitter, but it has a good auxiliary effect on resolving phlegm, smoothing qi and relieving cough. This is suitable for people who need respiratory care. The most professional British who drink western-style Pu 'er tea are also fascinated by Pu 'er tea. The latest drinking method of Pu 'er tea in Britain is to add fruit to Pu 'er tea. For example, adding cantaloupe to the soaked Pu 'er tea soup, freezing in the refrigerator and drinking, is fruity and delicious. This model is suitable for fashionistas. Just to give a few examples of color combinations, there are actually many ways to drink Pu 'er tea. If you pay attention to the taste, you can make different attempts: for example, add milk or honey to iced Pu 'er tea; For example, adding honey to cooked milk tea; For example, chrysanthemum and medlar are added at the same time and brewed with Pu 'er tea leaves. ...

Remember to adopt

What cup is good for drinking Pu 'er and how to make it?

You can choose according to your own environment. You can use a bowl to soak at home and a stray cup to soak at work. The method is as follows:

Cover the bowl: Pu 'er tea needs to be brewed with hot water first, which is called "tea washing". Because most Pu 'er tea is drunk every other year, or even a few years later. Pay attention to the rhythm when "washing tea", put an end to "washing tea" for many times or "washing tea" at high temperature for a long time, and reduce the loss of tea fragrance. Pu 'er tea should be brewed in a pot with a big belly, because the concentration of Pu 'er tea is high, and the pot with a big belly can avoid the tea soup from being too strong. The materials should be clay pots and teapots. After the second time, you can decide the choice of shading according to your personal preference.

Wandering cup brewing method: Wandering cup consists of outer cup, inner cup and cup cover. The outer cup is made of glass, and the inner cup is a small high-temperature plastic cup with a valve. The inner cup has a filter screen and a valve switch. Only by opening the valve, the tea soup in the inner cup will flow from the lower part of the inner cup through the filter screen to the outer cup.

Prying tea: A proper amount (5- 10g) of Pu 'er tea is pried out from various pressed Pu 'er tea (cakes, bricks, lumps, etc.). ) use a tea compensation knife;

Tea throwing: throw the pried tea into the inner cup;

Brewing preparation: put the inner cup filled with tea leaves into the outer cup;

The first bubble: pour boiling water into the cup. Because the valve is closed, the tea soup can only soak the tea in the inner cup. This first bubble is also called tea washing, just like the kung fu bubble method.

Open the valve: press the switch quickly, open the valve of the inner cup and let the tea soup flow to the outer cup;

Wash the cup: first wash the outer cup with tea soup and then pour it out, which will help improve the mellow taste of Pu 'er tea;

The second bubble: rush into boiling water again to make tea. This bubble can be drunk at first;

Soup: press the switch to open the valve of the inner cup, and the tea soup can flow to the outer cup. If the amount of soup is not enough, you can brew it again and row the soup many times;

How to make Pu 'er tea?

Traditional soaking method of Pu 'er tea

Note: The Pu 'er tea in question is a mature and mouldy aged tea.

High temperature of leaf tea and cooling of bud tea

In order to brew the right tea flavor, the temperature should be raised as much as possible. If it is bud tea (such as tender tea), it is likely to produce astringency at high temperature. Therefore, when boiling water, the fine water is high, and the temperature can naturally drop a little. For other plants with few leaves or buds, please raise the temperature as much as possible in the general environment, and then make a suitable fragrance. After soaking, it should be fixed in a certain temperature range for brewing. (Note: This is the first bubble or

The second bubble, the warming effect of forcing the fragrance to emit)

Choose a pot

It is best to choose a pot with strong continuous temperature, and it will be better if it is a little bigger (about two or three times bigger than when drinking oolong).

. The reason is that the brewing after the first and second brewing should be carried out in the bubble room as far as possible, so the teapot has poor thermal insulation and is easy to cause a large temperature difference. Therefore, the ratio of the wall thickness of the teapot to the opening of the lid should not be too large. In addition, it is best to make the water from the teapot smooth. Sometimes too much Chata is put in, and the boiling water needs to be poured out immediately, so the pot that doesn't come out quickly enough will affect the control ability of the pot holder. Some people say "clay pot" is better. I used a clay pot, which is really good. I can make a reference.

Performance of pot

Since the pot was mentioned in the previous paragraph, let's talk about the benefits of the pot by the way. Generally, there are three kinds of Er-soaking pots, cups or tea girls (or porcelain pots), only pots are not porcelain. For delicate fragrance, flexible lasting appeal, low astringency, low acidity and light bitterness, it is suggested to use porcelain (such as Nentuo or Yun Jian), but because of the continuous temperature, the taste is different from that brewed in a pot. Ordinary old people, if soaked in a pot, usually reduce some unpleasant feelings, such as astringency, bitterness, anger, tannin, acid and so on. If the new pot is soaked frequently, it can be cultivated in about half a year. The developed pot will taste better when brewed. Of course, the difference between a pot of four or five years (some substances will be reduced) and a cup with a lid (all tea leaves will be used up) is even greater. This is my experience, but because of the porosity of teapot, I have heard it before. You can ask people in the pot industry for details.

Special effect of boiling soup in pot

Generally speaking, the water in the first bubble is drained, and there is a part of water left in the second bubble, about one tenth (this is the situation that the second bubble washes away the fragrance). If the third bubble can wash out the fragrance, leave some water in the pot of the third bubble. If you are really old enough, you don't need to open the lid. Strictly speaking, you shouldn't open the lid. If it is a little astringent and sour, pour the second bubble, leave some water in the pot, open the lid for half a minute to about a minute and then close it; Used for heavy astringency, bitterness, sour taste, etc. , open the lid. When there is no steam in the spout, press the kettle body with your fingers. If the temperature is not too hot, you can touch it with your fingers for more than five seconds, and then cover the kettle. Leave some water in the pot, mainly to dissolve the brewed things in the water; The temperature should be controlled well, because this is the main brewing. The time to stop the pot is the time for brewing (soaking tea leaves), so it is necessary to control this time (if the temperature is set higher, you need to be afraid) before the tea soup will show its proper flavor. So, unless there is too much tea and the temperature is too high, don't make the next one right away.

Timely soup

Take the second bubble for example. The third bubble is used to boil water, unless it needs high temperature, anyway. When soaking, you can use a white porcelain spoon to see the color of the soup, and the color can be almost poured out. You can usually see the color when you pour it out. Wait a little longer when the color is not enough, but shake the pot slightly when pouring out (the concentration may be uneven). After that, the situation is similar to the third bubble.

The amount of tea

As for the amount of tea, the amount of tea is different because of different teas. Try to make tea several times before you know how much tea to put. For ordinary seven cakes and tea bricks, the amount of tea can be about a quarter of the pot capacity. Tuocha, less. Loose tea is extreme. You should try it yourself. If one or two people drink it, the amount of tea can be less. This seems a bit "* * *", so I will talk about the basic principles: if you buy enough tea, it is easier to present flavor, but some defects are easy to bubble out, so you need to concentrate on soaking; Buy less tea, don't put too much spirits when making tea, even if the temperature and soaking time are not much different, you can barely accept it; It is not easy to present flavor when the amount of tea is insufficient, but it is best to reduce the amount of tea once or so when chatting with friends, and it doesn't matter if you forget to pour the tea when chatting.

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How to make Pu 'er tea best?

Pu 'er tea, as a drinkable antique, is good for human health, and now it has been accepted by people, but how to brew it may be unknown to everyone. Today, I will take a look with you. Preparation for brewing Pu 'er tea. Water and water temperature for brewing Pu 'er tea: mineral water or purified water is selected, and the water temperature is preferably boiled water at 90℃ ~ 100℃. Second, the amount of tea: gently pry the tea cake (lump, brick) layer by layer with a tea knife, and the amount of tea can be determined according to the number of tea drinkers. If there are few people, recommend 8 ~ 10g Pu 'er tea, and if there are many people, recommend 15 ~ 20g Pu 'er tea. Third, wake up the tea: put the tea into the teapot, then pour in hot water (besides waking up the tea, it also has the function of improving the purity of the tea) and then pour it out. Selection of brewing apparatus: (1) Casserole: As the brewing of Pu 'er tea is suitable for using larger tea sets, it can better show the quality characteristics of Pu 'er tea such as color, aroma and taste. Pottery pots are generally large in size, and their unique classical and rough beauty is more in line with the profound charm of Pu 'er tea. Pottery pots are the best utensils for brewing Pu 'er tea. (2) Teapot: The breathability and thermal insulation of teapot can also be used as a vessel for brewing Pu 'er tea. (3) Bowl cover cup: Bowling is elegant and handy, and can also be regarded as a vessel for brewing Pu 'er tea. 5. Choice of cups: It is best to choose a large, crystal clear cup. Only in this way can we appreciate the unique soup color of Pu 'er tea. Mature apples are like amber and agate, which will not fade after soaking for a long time; Raw pu is clear and smooth, just like honey wrapped in an oil film. Its color will remain unchanged for a long time and its taste will not decrease. Six, beginners had better choose a glass or bowl to brew. Glass and cover bowls have good hardness, which can objectively and fairly show their tea properties. In addition, the visibility of glasses and covered bowls is very good, which is suitable for watching tea soup and judging its quality. If you want to enjoy Pu 'er tea, you can choose pottery pots or purple sand pots. Basic steps of making Pu 'er tea: preparing utensils: preparing tea sets and washing pots of Pu 'er tea: putting boiling water into tea sets mainly plays the role of warming pots and cups, and can also wash the pots. Throw tea: put Pu 'er tea in the pot. Moisten tea: pour boiling water into the pot and pour it out quickly to wake up the tea. Making tea: master the brewing time according to the actual situation. Divide the tea: pour the tea soup in the pot into a fair mug, keep the tea soup even, and then divide it into small cups. A tea friend who has been drinking Pu 'er tea for many years thinks that soaking and boiling are better brewing methods, which can give full play to the tea quality of Pu 'er tea and better show the thick, healthy, mellow and harmonious quality. According to the tea friend's introduction, I will teach you two methods: frowsty soaking method: every time you pour out the tea soup, you should leave the root (also called soup bottom), or leave six for four, or five for five. The reason why this method is chosen is that the taste and charm of cooked rice are relatively stable, and leaving roots does not affect the taste of each bubble, but can leach its mellow flavor. Method of making tea: The tool for making tea is a ceramic stove or alcohol heating cooking, plus a tea sea made of purple sand. In this way, most people encounter a cake that is cooked until the tea soup is weak, but they still don't give up and throw it away, and then cook it to continue its tea fragrance. Since you can drink tea, it is "happiness" to drink good tea, so it is a pity to cook tea.

What kind of tea set is better for drinking Pu 'er tea?

Purple teapot and Pu 'er tea are unique gifts from heaven to Yixing and Yunnan. Zisha teapot is the best tea set for Pu 'er tea, and Pu 'er tea is the tea that has been "squatting" for the longest time in Zisha teapot, both of which have the property of collection. Both of them have the characteristics of * * * the more you use (old), the newer (fragrant) and "the stronger the old"; The perfect combination of the two brings endless enjoyment to tea people; When the two are combined, there are five elements of gold, wood, water, fire and earth.

Teapots and Pu 'er tea are made of natural mud and sand, and the other is made of wild leaves and buds. In the communication between fire and water, they exude the kindness of nature to people. You can sublimate in the tempering of time, and nirvana depends entirely on your nature. ...

China tea culture is permeated with profound traditions of China culture, including Confucianism, Buddhism and Taoism. Therefore, China people not only pursue the enjoyment of beauty when drinking tea, but also cultivate themselves by tea, striving for spiritual self-discipline, introspection and self-discipline. Therefore, people who really know how to drink tea regard the appreciation pot as an inseparable part of tea tasting. Good tea needs a good pot to make the teapot taste. Tea with pot, tea adds color to pot, pot adds flavor to tea. The combination of tea and pot not only makes people indulge in culture and art, but also adds a real sense of recuperation.

Zisha Pot is a unique ceramic handicraft in China, which integrates poetry, painting, carving and handcraft. The origin of teapot is in Yixing, Jiangsu, so it is also called Yixing teapot.

The origin of Zisha Pot can be traced back to Fan Li, a doctor from the State of Yue in the Spring and Autumn Period. He was the "Tao Zhugong" who retired from Jianghu with his teacher. It has a history of more than 2000 years. However, it was not until the reign of Emperor Zhengde of the Ming Dynasty that purple sand was made into a pot. Since then, it has become a common practice, famous artists have come forth in large numbers, and the varieties of colors have been constantly refurbished. In the past 500 years, many excellent products have been passed down from generation to generation. Today, it can be said that it is wonderful.

Zisha mud is the general name of red mud (cinnabar mud), purple mud and Tuanshan mud (the green mud in this mountain is beige). Due to the different distribution of mining areas and seams, the colors of these three kinds of mud materials change slightly during firing, which is intriguing and incredible. Purple clay is rich in color. Among them, Zhu, Zi and Beige are the true colors of purple sand ware, Zhu has shades, Zi has shades, and yellow varieties are rich; If named by color, there are Tieqing, Azure, Millet, Pig Liver, Dark Liver, Copper, Begonia Red, Pearl Sand Belt, Aquamarine, Shenxiang, Sunflower Yellow, Cold Golden, Pear Peel, Incense Ash, Blue Ash, Dark Green, Tonglu, Ding Hei, Brown Black, Durian Peel and Blackness. The unique clay material and molding technology of teapot, which integrates modeling, painting, poetry, calligraphy and seal cutting, makes teapot a kind of tea drinking appliance with both practical and ornamental value-Yixing Zisha.

"Jade is not cut, it is not a tool." The better the teapot, the more famous it will be. The more famous, the easier it is to cultivate spirit. The beauty of raising a teapot is that it can not only make the teapot show the aura of truth, goodness and beauty, but also make the pot raiser increase his self-cultivation and sublimate his spirit, so as to reach the realm of indifference, peace and the other.

The literature on purple sand tea sets began in the Northern Song Dynasty, including the description that "small stones taste cold in spring and new purple mud blooms in spring". During the Southern Song Dynasty, purple sand pottery gained an international reputation. By the Yuan Dynasty, the firing technology of purple sand pottery had developed to a certain extent, and lettering began on the purple sand pot. Monks in Jinsha Temple and Gongchun in Ming Dynasty made purple sand pottery tea sets by hand. Purple sand tea set, simple and generous in shape and simple in color. The longer it takes to make tea, the more elegant the color of the pot body and the more mellow the tea soup. Even if boiling water is injected into an empty pot, there will be a faint tea fragrance.

According to scientific analysis, the teapot does retain the original flavor of tea soup, can absorb tea juice, and has the characteristics of cold and heat resistance. Zisha pottery is a semi-sintered fine pottery between pottery and porcelain, and it is not glazed inside and outside. It not only has certain mechanical strength, but also has certain porosity; Tea leaves will not leak and have good air permeability. To sum up, purple sand pottery has five characteristics:

First, purple sand pottery is a kind of pottery that comes out of the sand hammer chain. It does not take away the aroma of tea or the taste of boiled soup, so it is used to make tea with both color and flavor.

Second, the sandy teapot can absorb tea juice, and after a period of use, it will accumulate "tea rust", so an empty teapot can smell the tea when it is filled with boiling water.

Third, it is easy to wash. If you don't use it for a long time, it will inevitably smell. You can make tea with boiling water two or three times, then pour cold water, and then make the same original tea.

Fourth, it has strong adaptability to sudden changes in heat and cold. In the cold winter, boiling water is injected, not because the temperature is urgent ... >>