Puerh is the world's only black tea (teas considered black are actually red). He is a real jewel among teas. Firstly, with age, its taste only gets better (which makes collecting pu-erh a thing no less profitable than collecting a collection of wines), and secondly, its effect on the human body is beneficial and multifaceted. Pu-erh tea purifies the blood, prevents the development of oncology, rejuvenates and tones up. It is, of course, important to properly prepare the drink.
It is necessary
-
- water;
- chanik;
- teapot;
- pu-erh.
Instructions
Step 1
The traditional way to brew loose pu-erh tea
Take a glass or china teapot. Do not use pottery. Pu-erh has such a strong smell and taste that in the future you will not be able to use the pottery, where it was prepared for brewing other teas.
It is advisable to take a teapot with a volume of 100-200 milliliters, and small bowls or tiny coffee cups. This is due to the fact that pu-erh can be brewed many times.
Common brewing method
Rinse the kettle with boiling water to warm and disinfect it. Pour tea into it at the rate of 1 teaspoon per 100 milliliters of water. Pour boiling water over the tea (90 degrees), cover the teapot with a lid and let it brew for 1-2 minutes. Now the infusion can be poured into cups, and boiling water can be added to the teapot.
Step 2
Brewing tiled pu-erh
Put the kettle on fire. Separate a piece of about 2-3 cm from the pressed pu-erh tile and place it in cold water.
Heat the water in the kettle to a temperature of 90-95 degrees. Do not bring it to a boil - boiled water is not good for making pu-erh.
Place the "revived" tea in a teapot and cover with hot water. The time of the first brewing is about 30 seconds, the second 40-50 seconds, after the fourth brewing, the time increases to 1.5-2 minutes.
Step 3
Cooking pressed pu-erh
The classic way of making pu-erh is boiling. Tea is brewed in order to get the most useful and tasty infusion. The main disadvantage of this method is uneconomicalness. Tea can only be brewed once, while one serving of pu-erh tea can be brewed up to 7-8 times. Another specific point is that it is very difficult to get high-quality boiled tea the first time. Experience required.
The first step is to rinse and revitalize the tea. First, rinse the required amount of pressed pu-erh tea three times in cold water.
Now fill the kettle with water (soft, clean, preferably mountain water) and put it on fire. The first stage of boiling begins when an air bubble separates from the bottom of the kettle, rises to the surface of the water and bursts with a slight click.
At this stage, you need to pour a couple of cups of water from the kettle into some dish. Wait until the "pearl strings" of bubbles begin to rise from the bottom of the kettle, which is on fire, and the boiling water begins to make a sound similar to the sound of the wind in the trees.
Return the previously poured water to the kettle, wait for the "wind noise" again. Stir the tea in a strong circular motion until a funnel forms. Throw tea quickly into hot water. Wait again for the "wind noise" (this stage is called by the Japanese "wind noise in a pine forest") and turn off the fire.
Wait until all processes in the teapot stop, all bubbles on the bottom of it will disappear (to observe all the processes of interaction between water and tea, it is better to cook pu-erh in a glass teapot). Now you can pour the tea into the cups.
