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Pu'er Tea Brew Guide

This article can help you better understand the brewing of Pu'er tea, so that you can correctly experience the taste of Pu'er.Pu'er is divided into Raw Pu'er and Ripe Pu'er. Although they both belong to Pu'er tea, their brewing methods are quite different. And Pu'er tea pays attention to the age, the better it is to drink, so be sure to moisten the tea once before drinking it to wash away the old dust.
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①Ripe Pu'er Tea
1st Method:Brewing in pot


Step 1:Prepare mineral water about 95°C. Pu'er tea brewed at high temperature for better aroma.
Step 2:Warm the pot, increase the temperature of the bowl with boiling water to stimulate the aroma of the tea, and rinse the tea set by the way.
Step 3:Pour the tea, while the pot is warm, put the tea into the pot (8-10g).
Step 4: Shake the pot, shake the pot up and down twice, open the lid and smell the fragrance, and the fragrance will come to your nostrils.
Step 5:Brew, fill the water from the bottom left corner to full.
Step 6: Pour the soup,1-2 courses don't soak, pour out the soup and don't drink, as washing tea to wake up the tea flavor. (Cake tea soaks for 5s) 3-7 courses are quick brewed and quick out, 7 courses start to be soaked properly for 5-10s, 10 courses are soaked for 10-15s.The soaking time can be extended according to the color of the soup, and 10-20 courses can be brewed.
Step 7:Share the tea, evenly divide the tea soup into each tea cup.
Step 8:Taste the tea, smell the aroma, observe the color of the soup, and taste.

2nd Method: Use steaming teapot to brew

Step 1:Pour the tea, put 8-10g dry tea.
Step 2:Steam, add cold water/hot water (not more than tea), set the steaming time for 8-15min, you can add Dried tangerine peel to steam together, the flavor is better.
Step 3:Add water and cook for 4-7 times until the soup becomes clear.

Recommended cost-effective Ripe Puer Tea-nugget, Pu-erh tea agglomerated in the process of stacking, has a high degree of resistance to foaming, and the tea soup is mellow and clean.

②Raw Pu'er Tea


Step 1: Prepare water that stops boiling at 100°C, and brewing at high temperature can stimulate the aroma and fresh taste.
Step 2: Warm the cup, raise the temperature of the bowl with boiling water to stimulate the aroma of the tea, and rinse the tea set by the way.
Step 3: Pour the tea, while the gaiwan is warm, put the tea into.
Step 4: Shake the bowl, gently shake the bowl from side to side twice.
Step 5: Smell the fragrance, open a small mouth and smell it, the flowers are sweet and fragrant.
Step 6: Brew, pour water from a high position along the wall of the cup, and the aroma will be higher after brewing.
Step 7: Pour the soup,the taste of raw pu is leached very quickly, and the water should be poured quickly and released quickly, otherwise it is easy to produce a bitter feeling. 1-4 courses are not soaked, 5-8 courses are soaked for 5-10s. If it is cake tea,1 course soak 5s.The first course is poured out as wash.
Step 8: Share the tea, evenly divide the tea soup into each tea cup.
Step 9: Taste the tea, smell the aroma, observe the color of the soup, and taste.

Recommended 10-years-Iceland-Raw-Puer, authentic Yunnan Icelandic Pu-erh tea, stored in loose tea form for ten years and transformed, is a rare good tea. High freshness and sweetness with rock sugar.