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How to brew Pu'er tea correctly?

By: Anna Jul. 26,2021
The core value of pu-erh tea is that the more it ages, the more fragrant it becomes. With the growth of the year, pu-erh tea at each stage often presents a different style, and to appreciate those subtle changes, one has to focus on the brewing method. According to the year, pu-erh tea is generally divided into new tea (3-5 years), medium tea (7, 8-10 years), and old tea (more than 10 years), and I will talk to tea lovers about the specific brewing methods based on this classification and my own experience.
 
  No matter which year of Puerh tea is brewed, there are three elements to be grasped: the amount of tea, water temperature, and time.
 
  The regular tea-water ratio is 1:50, which means that 50ml of water is needed to brew 1 gram of tea, however, we usually do not need to be too demanding in brewing.
How to brew pu-erh tea correctly?
  For the lidded bowl, its specifications range from 80ml-300ml, 150ml or 180ml is just right for 2-4 people to enjoy tea, and it is recommended to throw 7-8 grams of tea, similarly, the purple sand pot can choose 200-300ml, and throw 10-15 grams of tea. Of course, tea lovers can also adjust the amount of tea throwing according to their preference of tea soup thickness.
 
  Water temperature: The water temperature is closely related to the year of pu-erh tea and the age of raw materials. For new Puerh tea and spring tea, the brewing temperature is 92-95°C. For medium and old tea, 95-100°C boiling water can be used. However, the altitude and air pressure of different regions have an impact on the temperature of boiling water, for example, most areas in Yunnan belong to the plateau, where the boiling water temperature is lower than that of the plains and coastal areas, and the boiling water temperature here is usually around 94°C. The plains also have a certain altitude, and depending on the weather, the boiling water temperature is 96°C-98°C. The boiling water temperature is between 96℃-98℃.
How to brew Pu-erh tea correctly?
  When brewing, the water temperature is from low to high, with the water temperature slightly lower in the early stage and appropriately higher in the later stage. For example, when we brew spring tea, the water temperature is 92-95℃, that is to say, the water temperature is 92℃ at the beginning of brewing, and raise the water temperature to 95℃ at the 7th or 8th bubble, because as the number of bubbles increases, the content of tea inner substances decreases, and raising the water temperature at the later stage is beneficial to the leaching of taste and aroma substances.
 
  Time: The third element of brewing is time, the first brewing is in and out, and the later to the end of the water is properly smothered, most of the pu-erh tea is more resistant to brewing, 7 or 8 bubbles can be smothered 20-40S depending on the specific situation, and the end of the water stage to extend the smothering time.
How to brew Pu-erh tea correctly?
  The above "three elements" require us to be familiar with the specific information of the pu-erh tea we are brewing, such as the year, spring tea or not, as well as the grasp of water temperature. In addition, the way of water injection also has a great impact on the quality of tea soup.
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