Among the many types of tea, Pu’er tea is renowned not only for its quality but also for its unique brewing method and remarkable effects. Pu’er tea is primarily consumed by brewing; boiling Pu’er tea, on the other hand, is done to make full use of the leftover tea after brewing, often enhanced with seasonings such as scallions, ginger, salt, or sugar.
How do you brew Yi Bang Pu’er tea?
1. First, scald the teaware with boiling water and add the tea leaves; after the water boils, turn off the heat. Rinse the tea with the boiling water (this allows the tea leaves to gradually unfold) and wash the tea (besides awakening the flavor of the tea leaves, this process also serves the important purpose of cleaning any impurities from the tea leaves).
2. Rinse the tea with boiling water. The first infusion should be done quickly; pour in the boiling water and immediately pour it out, as this step is only to clean the tea leaves and does not need to extract the flavor. Then use the boiling water from this rinse to warm the cups, and discard it afterward. Generally, raw Pu-erh tea is rinsed once, while ripe Pu-erh tea is rinsed twice.
3. First brew. Pour boiling water over the tea for 3-5 seconds, then pour the tea soup into a fairness cup. Place a strainer on top of the fairness cup to filter out the tea fragments, allowing the tea soup to become clear. Then pour it into individual small porcelain cups, and once warmed, it is ready to drink.
4. For 2-4 servings of tea, steep each infusion for 5-15 seconds. After the first three infusions, there is no need to add heat, as the tea leaves gradually open up. If steeped for too long, the tea will be too dark and not visually appealing, and the taste will also be unpleasant. Of course, the strength can be adjusted according to personal preference.
5. For 5-N Dao tea, each additional infusion increases the brewing time by 5-10 seconds, and so on, until the tea loses its flavor.
Characteristics of Yibang Tea Mountain Small-Leaf Pu’er Tea: Yibang primarily consists of small-leaf tea plants. The buds are relatively small, the strips are short and thin, the liquor color is yellow-green, and the leaf base is yellow-green. The taste is slightly bitter, with a hint of sweetness in the bitterness, and the astringency is more noticeable than the bitterness. The tea soup is full-bodied; the returning sweetness is quick and lasts relatively long, and the aroma is prominent. Because it grows in the wild mountains with a good environment, it has a pleasant wild mountain charm, and the fragrance lingers at the bottom of the cup.
AYM Pu’er
Black Tea Puerh Tea is harvested directly from the source, supplied directly from the tea plant to Europe, simple, easy to store and easier to brew.Coffee lovers will love YM’s tea!
