How to brew tea Pu-erh: useful tips

Pu-erh is manufactured in some regions of China, where the final product is obtained by processing natural enzymes and the action of microorganisms. The main factor in the production of Chinese Puer is considered to be its further processing - pressing. Such a move greatly affects the taste of brewed tea, transportation and the general shelf life. To brew the composition correctly, it is necessary to have minimal knowledge regarding the procedure technology based on the type of tea.

Positive properties of Puer

• Reduces the number of cholesterol plaques;
• Reduces the risk of malignant tumors;
• Normalizes blood pressure;
• Increases the tone of elastin and collagen fibers;
• Partially smoothes cellulite;
• Improves blood circulation;
• Speeds up metabolism;
• Normalizes the digestive tract;
• Cheers up;
• Relieves stress, normalizes the nervous system;
• Improves overall performance;
• Excretes toxins from the body;
• Helps to get rid of a hangover;
• Struggles with excess weight;
• Lowers sugar, partially fights diabetes;
• Suitable for people with peptic ulcers;
• It has a beneficial effect on intestinal peristalsis.

Among other things, Pu-erh gives vivacity, despite the fact that the composition contains the minimum amount of caffeine. It is for this reason that tea is not recommended to drink later than 5 hours before bedtime. The drink does not compare with other teas, Pu-erh is drunk independently, without sweets and other food. With regular use of a warm (not hot!) Drink, the general state of the body improves, the "fighting spirit" wakes up.

How to choose puer tea

Before you start brewing, you must choose a tea according to personal preferences.Do not try to keep up with cheapness, assess the quality of the product previously, using practical recommendations. When choosing Chinese tea you should pay attention to a number of important aspects.

1. First of all, it is necessary to visually evaluate the products presented. Even in strongly compacted cakes or bricks, the leaves must be in proper condition: the contours are clearly visible, the integrity of the leaves is not broken. The presence of impurities in the extruded mixture is strictly not allowed, and there should be no garbage.
2. Choosing the pressed composition, make sure that the leaves are not separated from each other. They should form a coherent whole, forming a nest or pill. Cher Puer is light brown with small patches of green. Shu Puer is darker, between black and brown with a slight glint of gray.
3. Natively Chinese tea should not include any aromatic and flavoring additives. Otherwise it will be evidence of its low quality. Pu-erh should have a specific smell, it is not for nothing that it is called "earthy."However, the present notes of the bark of the tree and the earth should not be defiant. The emphasis is on the notes of tobacco and nutmeg. In cases where Pu-erh smells of damp (mold) it is worth thinking about the fact that the rules for storing products are violated.
4. In order not to be disappointed in such tea as Puer, it is necessary to approach the choice thoroughly, especially if you came across this for the first time. Prefer middle-priced tea, do not chase for cheap, so as not to spoil the first impression. With regards to expensive teas, during the initial preparation you will not be able to appreciate them due to the lack of experience in the tea ceremony.
5. Pu-erh tea is packaged differently (nest, square, pill, loose, etc.), get a one-time composition "for testing", and then experiment with other flavors and aromas. In the case of the choice of green Puer pay attention to the presence of the characteristic smell of dried fruit and chernozem.

Ways to Brew Puerh Tea

There are many brewing technologies, ranging from the preparation of a drink according to the traditional Chinese method and ending with steaming in a regular mug.

It is important to understand that, to a greater degree, Pu-erh belongs to elite varieties, which means that the final result (taste, aroma, aftertaste) depends on the correct brewing technique.

How to brew wild puer

This type of tea has healing properties more than others. The technology of brewing the composition is not particularly difficult: put tea in a glass / ceramic container, pour over boiling water and immediately drain it. After that, refill with hot water (93-95 degrees), leave for 3-6 minutes in a sealed container. If the bowl is medium-sized, you only need to pour 1 teaspoon of raw materials.

Depending on the exposure time, the final taste also changes. When insisting about 3 minutes, the tea gets woody notes with a sour taste. If Pu-erh to withstand more than 5 minutes, it becomes tart with a honey-floral aftertaste.

How to brew Shen Puer (green)

Shen Pu-erh is a partially compressed maocha leaf (Puer tree) that is not exposed to additional heat. The processing principle of Shen Puer is similar to the white Puer, the only difference is that in the latter case, tea buds are used.

Before steaming the tea, rinse it with boiling water: pour hot water into the bowl with tea, wait 5 seconds and drain. After that, leave the tea infused for half a minute, and then pour it over with boiling water (90-95 degrees). Wait no longer than 2 minutes, it all depends on personal preference.

How to brew young Shu Pu-erh (black) in mandarin

Black tea of ​​this type can be brewed no more than 3 times, while the composition is crumbly, hard. For the first brew you will need half a mandarin.

Put it in a mug or other deep container, pour boiling water on it, wait 2 minutes, drain it. Then re-steam with hot water, cover with a lid so that the steam does not evaporate, leave for 5 minutes. The final version will make you happy: the tangerine bark will give away some of the aroma, the tea will be drunk easily.

Fans of tangerine Shu Puer in one voice say that tea should be steamed for about 10 minutes. However, with this technology, the possibility of re-brewing is eliminated immediately.

How to Brew Royal Puer

The main distinguishing feature of the Royal Pu-erh from other types of raw materials is that it is not dried, but is dried.As a result, tea leaves retain useful elements that directly affect the taste of tea.

To brew tea, take 3 grams. raw, pour it 140 ml. hot water (80-85 degrees), infuse the drink for about 2 minutes, then pour it into a bowl / cup.

Pu-erh of this type can be steamed 7-10 times, while during each subsequent steaming it is necessary to increase the exposure time. With regards to taste, Royal Puer has a soft tartness that distinguishes it from other varieties.

How to Brew Pressed Puer (pills)

Tea of ​​this type is a round or square tablet, consisting of small granules of blue and black. In the end, you get a drink of a brownish hue with a faint sweet aftertaste.

Place in a bowl or other high capacity 1 tablet of Puer, mash it with the back of a spoon, pour boiling water over it. After 3 seconds, drain the liquid, wait half a minute, then re-steam. Insist no longer than 1 minute at the first brew and about 2-3 minutes for all subsequent ones. Control the exposure time based on their taste preferences.

How to brew milk Puer

It is important to understand that Chinese tea based on milk and Pu-erh “milk” are two completely different concepts. The second type of tea is an elite variety with a reddish-brown hue with a soft caramel-milky flavor. Like all other varieties of Puer, this type fights against various kinds of ailments, but in most cases it is used to correct weight and improve skin tone.

A feature of the preparation of milk Puer is a relatively low temperature steaming (65-75 degrees). It is not necessary to rinse the tea, immediately fill it with hot water and wait 2-3 minutes. Since dairy Pu-erh can be fermented in different ways, the exposure time is different in some cases. We recommend to clarify this point with a consultant when purchasing raw materials.

Practical recommendations

1. When steaming “earthen” Puer, do not use a container made of clay that is not covered with repulsive material. Otherwise, the dishes absorb the whole smell, the tea will turn out fresh.
2. No sugar is added to the Puer. You can sweeten the drink with dark chocolate or honey (in small quantities).
3. Always rinse the tea before infusing it.Optionally, you can dry the tea in the oven or in the pan, but this is not necessary.
4. When steaming and rinsing the tea leaves, only boiling water based on filtered water is used. If the liquid is not hot enough or you do not bring it to the appearance of the first bubbles, important elements will evaporate from the tea leaves.

The technology of brewing Pu-erh of different varieties is not very different, the only thing that differs depending on the variety is the dwell time of the composition and temperature. In all cases, you must use a porcelain, glass or ceramic teapot that does not absorb the aroma.

Video: how to brew puer