How to enjoy Pu-erh tea is the art

Tea in the tea charge is allocated to the glass. Tea ratio is usually 1:50 or according to individual needs may be. Dumped into 1/4 water (water temperature 90 ° C) to the cup. Put down the kettle, carrying cups to the counter-clockwise rotation for a few laps, the tea leaves in water infiltration, so that shoots water swelling slowly stretch to facilitate the leaching of solubles, the early development of fragrance. When the aroma is rich in the entire brewing process. Time to master in less than 15 seconds. Mention pot to flush into the cup, brewing method, Phoenix nodded, "(forthcoming kettle to pour on to mention three) momentum of the water, flip up and down to make tea and tea, the tea concentration. Flushing water for the cup of the total 70% full or so, to full in eight of the seventh of tea, one-third feeling "or the saying goes, tea seven rice wine cup. The making process of Pu-erh tea should be finished according to features of the tea.

Modern tea on the tea and water views. Clear, light, sweet aroma, live taste of the water of five indicators, can be called the water should be tea-America. First, water must be pure. Discerning no miscellaneous, colorless, transparent, no sediment, can be proved true nature of tea. Second, the water body should be light, Beijing Yuquan Mountain the Yuquan water proportion of the lightest, it was Imperial called "the world the first spring. Modern science has proved this theory is correct. The greater the proportion of water, more multi-functional description of dissolved minerals. The experimental results show that of cheap iron in the water more than 0.1ppm, tea and dark, the taste fades; the aluminum content of more than 0.2ppm, tea has a distinct bitter taste; calcium to 2ppm, tea with astringent. Enjoying Pu-erh tea asks for much knowledge.

Generally speaking, the rough old tea raw materials, compaction, whole leaves than the delicate tea raw materials, loose, broken leaves and tea leaching is much slower, so the brewing temperature. Water temperature, brewing variety of colors. Specifically, senior delicate tea, especially high-grade green tea's name, open the Hong water temperature of 95 ° C, the brew water temperature of 80 ℃ to 85 ℃. Such bubble tea color is clear not muddy, pure flavor rather than blunt, heavy and mellow taste and unfamiliar, the bottom and bright rather than dark, people drink delicious, depending on the emotion. If the water temperature is too high, the soup will turn yellow; Chaya "blanched" can not stand upright, lose appreciation; vitamins have been a lot of damage, reduce the nutritional value; caffeine, polyphenols soon leaching. Every person can have the chance to enjoy Pu-erh tea.

A certain amount of mineral salts, trace elements or carbon dioxide gas, under normal circumstances, its chemical composition, flow, temperature and other dynamic indicators in the natural fluctuation range is relatively stable. Compared to mineral water and pure water, mineral water rich in lithium, strontium, zinc, bromine, iodine, selenium, and silicic acid and other trace elements, mineral water for drinking to help the body's intake of these trace elements, and regulate the body's acid-base balance. However, drinking mineral water should be individualized. Mineral water containing different origin, which contain micro-elements and mineral composition is also different, a lot of mineral water contains more calcium, magnesium, sodium and other metal ions, is a permanent hard water, although water is rich in nutrients, but the effect for tea and the poor. Try best to make best use of good smell of Pu-erh tea.