How to cook Pu-erh: experts share the subtleties of tea drinking
Excerpt like a collection of brandy - the main difference between puer. This is the oldest of the teas, which is known in China for 3000 years. But it's not only in the distant past: the infusion acquires the characteristic taste, color and aroma only after storage. Collectible pressed pancakes made 30, 40 and even 50 years ago, connoisseurs of the whole world hunt for such a product.
Extract is not the only feature of this category of teas. Pueras are valued for their special taste and health benefits. However, in order to feel the fullness of the taste and aroma of Pu-erh, you need to take the original variety and brew it correctly.
Technology of aging: what are puerh
Pu-erh is an aged tea, but not everyone is lucky enough to try a drink made in Yunnan half a century ago: such pancakes are rare. But this does not mean that the after-fermented tea labeled "Pu-erh", which is sold in Ukraine, is fake.
Just in the manufacture of tea using two technologies: classic and accelerated.In the first case, get "Sheng Puer" - a drink that matures over the years and goes on sale no earlier than 3 years of age. In the form of pressed tea is stored for decades and every year more expensive by 20-30%.
Shu Puer is being prepared using accelerated technology developed in 1973. Fermentation occurs many times faster, tea is ready for use in 4-6 months. It turns out tea with a characteristic pu-erh taste, but at an affordable price.
In taste, dark “Shu” reminds “Sheng”, aged for 20 years. "Young" tea pleases honey and citrus flavors, the drink "aged" gets chocolate, berry, eucalyptus notes.
Nuances of brewing puers
The procedure for making aged and rapidly fermented teas is the same. NewTea experts told how to brewpressed puerh:
water is needed soft: it is better to take clean melt water, ideally spring water, but for lack of it bottled water will do;
dishes: tea brewed in a clay or glass teapot; consider the moment: clay absorbs odors and essential oils, so one kettle is used only for one type of tea;
water temperature is 80–98 ° С: the longer the puer extract, the hotter the water should be;
the ratio of water and brewing: for 3-5 g of dry leaf you need 150-200 ml of water;
Rinse the kettle with water.
Put the brew, fill the vessel by a third.
Wait 5-10 seconds, drain the water.
Re-pour water into the teapot, no more than half. Infusion time: from 30 seconds to 3 minutes.
Pour the drink into cups and enjoy the tart taste of the legendary Chinese tea.
Pour water over and continue drinking tea. One brew is designed for 7–10 straits.
Brewing pu-erh is not just a tea party, it is a study of new shades of taste and aroma, which are revealed with each subsequent strait.
Take it to yourself, tell your friends!
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