How to brew pressed pu-erh. How to choose the best Pu-erh for brewing

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IN ancient times, in one of the Chinese provinces, in the city of Pu Er, they were brought to sell teas from all over the heavenly empire. They were collected from wild tea trees, and not from cultivated bushes. This tea was different rich color when brewed, has a strong aroma and expressive taste. The name was assigned to it by the name of the city where it was sold.

Harvesting high-quality tea from the southwestern Chinese province of Yunnan, home of the world famous tea.

Some time passed and they began to call it puerh special tea, which has undergone special processing and a special, long fermentation process. This amazing tea is sometimes compared to cheese due to the similar processing time between the two products.

They both require:

special ripening conditions,
a certain temperature,
constant humidity and light.

The taste of both depends on the level of maturity.

Everyone knows that in order for tea to reveal all its wonderful properties, it must be brewed correctly. But not everyone knows how to brew pu-erh correctly. We will definitely talk about this in this article. But first, in our opinion, it would not be amiss to talk a little about the types of this wonderful tea, its beneficial properties and contraindications.

What types of pu-erh tea are there?

There are only four types:

Ma o cha- unpressed leaves Puer tea, is used as a raw material for making various pu-erhs.
Shen pu er- compressed ma o cha that has not undergone any additional processing.
Aged sheng pu er- obtained using traditional technologies with post-fermentation. It has dense dark green leaves, an expressive sweetish taste, a persistent and bright flavor bouquet. To obtain high-quality sheng pu er, it takes at least two to three years. During this period the bitterness goes away, bad smell, moldy taste and leaf hardness.
Shu pu er- compressed ma o cha, which has undergone special processing and accelerated fermentation. With long-term storage, the taste of Shu Pu Er also changes for the better. The smell and taste of “wet heaps” disappears from it.

Useful properties of Chinese tea

To beneficial properties fully manifested, you need to know some of the subtleties of how to brew pu-erh correctly. By applying them in practice, we will preserve all the characteristic properties that are inherent in this tea.

These are, in particular:

its ability to increase tone and endurance,
beneficial effect on the gastrointestinal tract,
speed up digestion processes.

Here are some of the pronounced miraculous properties of pu-erh:

With the help of an amazing drink, we activate the functions of the liver and gallbladder, and speed up metabolism. This is an ideal drink after a heavy or fatty meal.
The presence of antioxidants inhibits the growth of cancer cells and development rheumatoid arthritis caused by free radicals. Antioxidants also make you stronger in the fight against tumor formation and the ability to repel attacks from viruses and bacteria.
Pu-erh having antihypertensive (lowering) blood pressure) properties, simultaneously removes toxins. As a result, the skin acquires healthy freshness.
Another one of the amazing features amazing tea- ability to increase blood circulation, thereby reducing risk cardiovascular diseases. This good remedy To lower cholesterol if you drink it three times a day.
Pu-erh tea has been known as the “king of fat burning” since ancient times, as it speeds up metabolism.
A tonic tea drink can help fight tooth decay and bad breath.

Advice: since any tea has an invigorating effect, and pu-erh is no exception, it is advisable to drink it in the morning or before a long drive, but not before bed.

Contraindications - when is pu-erh harmful and who should not drink it

If, of course, you store tea in improper conditions, brew it incorrectly, or drink too much of it, then you are almost 100% guaranteed to harm your health, but there are some contraindications, even if everything is done properly.

Contraindicated chinese tea:

during pregnancy,
at high temperature,
for kidney stones,
for eye diseases,
small children (under 10 years old).

Although properly brewed pu-erh contains significantly less caffeine than coffee and its effect is milder, if you are dependent on caffeine or intolerant to it, you should use it with caution. If after a cup of pu-erh you experience rapid heartbeat, increased excitability, irritability, this may be your case.

For the same reason, drinking pu-erh with insomnia is also recommended with caution.

Tea has a tonic effect, and when the recommended dosage is significantly exceeded when brewing or drinking tea, this property is greatly enhanced. Therefore, tea intoxication similar to alcoholic intoxication may occur.

Do not take medications with any type of tea. Tannin and other substances contained in it cause many medications to sediment and/or be poorly absorbed.

Advice: you should drink tea, especially green tea, after meals, as it has an aggressive effect on the mucous membrane of an empty stomach.

Methods and rules for brewing pu-erh tea

Finally, we got to the most important question: how to brew pu-erh correctly, let's start with water and dishes.

What kind of water is needed:
Any tea will do, but the purer and softer it is, the brighter the tea will reveal its taste and other properties.

What to brew with:
Teapots made from Issin clay are more suitable. But you can use dishes made of any other materials. What is more important here is the volume of the brewer. Because Chinese teas pour into cups without diluting or leaving for later, so the amount of hot water should correspond to the total volume that will be drunk.

How to brew - basic rules

Black tea, or pu-erh as the Chinese call it, varies greatly in taste, color and strength. Somebody, namely the Chinese, know all the intricacies of the proper brewing process.

But not always and not everyone has a couple of free hours to conduct a tea ceremony. But even without this action, you can prepare tea that will reveal all its best properties. You just need to follow a few simple recommendations.

Rules without which real tea cannot be prepared:

We use water that has not yet reached a boil or has cooled down after boiling, with a temperature of 85-95 degrees.
Before brewing, you need to pour boiling water over the kettle to warm it up.
Now you can pour the tea, pour boiling water over it, and leave for 10-20 seconds. and drain the liquid. This is how Pu-erh tea is washed from dust.
Fill again and let it brew. The infusion time depends on the variety and desired strength of the drink and can last from 0.5 minutes to 4 minutes.

How to brew loose pu-erh

Before brewing, it is necessary to thoroughly rinse the tea leaves very hot water. So we clean them of dust, as mentioned above, and carry out preliminary preparation, moisturizing them. To rinse, simply pour the sheet in for just a few seconds and immediately drain.
The teapot for brewing should be small; one or two teaspoons of loose Pu-erh tea should be placed in it.
Brew for a couple of minutes.

If you need it stronger, leave it for a little longer.

How to brew pressed pu-erh tea

For one small cup, take 1-1.5 teaspoons of pressed pu-erh, first separating it from a large cake with a special knife (a hybrid of an awl and a screwdriver).
Pour into the prepared kettle and pour for 10 seconds. boiling water, drain the water. The leaves become clean, softer and saturated with moisture. The most suitable is a teapot made of transparent glass, in which the whole process is visible.
Water deserves special attention. It should be clean and soft. Then the taste will be best.
Refill for a minute. Particularly high quality Puer is good even after fifteen brewings, if you follow all the above subtleties.

We brew pu-erh in tablets: how to do it correctly

It will be correct exactly the same as described above, in the classic way. But even the best tableted pu-erh can be brewed no more than ten times.

For brewing, use purified and soft water.
Before starting, gently knead the tablet, pour boiling water over it for a few seconds, and drain.
Then pour boiling water again (95 degrees), leave for about three minutes, pour into cups, enjoy the taste.

How to brew puer shu

Shu, or black pu-erh, should be filled with boiling water, about 100 degrees. Sometimes it is boiled for a short time. This tea is almost black in color, with an earthy aroma and taste. You need to insist for up to five minutes.

How to brew pu-erh correctly for those for whom it is a profession

In this video:

instruments and devices for brewing;
methods of picking a tea cake;
how and how much to rinse tea;
Several brewing methods depending on the variety.

Tip from the video: raw pu-erhs are not brewed with boiling water, but black ones are brewed with steep water.

How many times to brew pu-erh tea

Essential positive attribute high-quality teas - the ability to brew them in one tea party several times in a row, following the rules given below.

The number of brews of pu-erh, as already mentioned, depends on the quality and type of tea leaves, as well as on the method.

There are several ways to brew tea, but there are two main ones:

European,
and Ping Cha.

Multiple brewing using the European method

When brewing “European” tea, the tea steeps for up to 15 minutes, and sometimes longer.

the first infusion extracts - 50% useful substances;
second - 30%;
third - only 10%;
fourth - the last 1-3%.

Even in quality tea After the fourth brew, there is little good left. Therefore, further brewing is not advisable: there are almost no useful substances, and poorly soluble harmful substances contained in small quantities, which are the last to come out, may already end up in the drink.

Repeated brewing using the Pin Cha method

Brewing tea using the Pin Cha method is characterized by the fact that you need to put a lot of tea leaves in a small volume, but not infuse enough.

Almost any Chinese tea can be brewed this way three times, but on average - five. Very quality varieties more than 10 times, and collectible ones up to 15. With such a number of brews, this will be a large volume. It will be more than enough for you and your guests.

Multiple brewing rules:

it is recommended to take 3-5 g of tea leaves for every 100 ml of water, unless there are other recommendations for the variety you have;
subsequent brewing should begin when the brew has cooled almost completely;
each subsequent time, the infusion time should be increased from 15-30 seconds the first time, to one minute the last time.

If you do everything correctly, the tea will reveal its secrets and, with repeated brewing, will acquire new notes.

If you don't like the pu-erh tea you bought because unpleasant odor resembling mold, this indicates a violation of storage conditions. He's just spoiled.
Sometimes pu-erh may have an earthy or musty smell. This indicates that the tea is immature. However, do not rush to throw it away. Hide it for a year or two in cool place with constant (about 70%) humidity and good ventilation, isolating from strong odors. It will ripen and you will receive nice drink. And if you manage to keep it for ten years in such conditions, you will get a tea masterpiece, since during this time a full cycle of natural fermentation will occur.

When reproducing the text of the article How to brew pu-erh correctly in different ways , in whole or in part, an active link to the site is required.

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Pu-erh is produced in certain regions of China, where the final product is obtained through the processing of natural enzymes and the action of microorganisms. The main factor of production Chinese Pu'er It is generally accepted that its further processing is pressing. This move greatly affects the taste of brewed tea, transportation and overall shelf life. To brew the composition correctly, you must have minimal knowledge regarding the technology of the procedure based on the type of tea.

Positive properties of Puerh

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 functioning of the gastrointestinal tract;
Uplifting;
Relieves stress, brings you back to normal nervous system;
Improves overall performance;
Removes waste and toxins from the body;
Helps get rid of a hangover;
Fights excess weight;
Reduces sugar levels, partially fights diabetes;
Suitable for people with peptic ulcers;
Renders beneficial influence on intestinal motility.

Among other things, Pu-erh gives energy, despite the fact that the composition contains a minimal amount of caffeine. It is for this reason that it is not recommended to drink tea later than 5 hours before bedtime. The drink cannot be compared with other teas; Pu-erh is drunk on its own, without sweets or other food. With regular consumption of a warm (not hot!) drink, the general condition of the body improves and the “fighting spirit” awakens.

How to choose Puer tea

Before you start brewing, you need to choose a tea based on your personal preferences. Don’t try to keep up with the cheapness, evaluate the quality of the product in advance using practical recommendations. When choosing Chinese tea, you should pay attention to a number of important aspects.

First of all, it is necessary to visually evaluate the presented products. Even in heavily compressed cakes or bricks, the leaves must be in proper condition: the contours are clearly visible, the integrity of the leaves is not compromised. The presence of foreign inclusions in the pressed mixture is strictly prohibited, and there should also be no debris.
When choosing a pressed composition, make sure that the leaves do not separate from each other. They must form a single whole, forming a nest or tablet. Cher Puer is light brown in color with small splashes of green. Shu Pu'er is darker, between black and brown with a slight hint of gray.
Original Chinese tea should not include any aromatic or flavorings. Otherwise, this will be evidence of its low quality. Pu-erh must have a specific smell; it is not without reason that it is called “earthy.” However, the notes of tree bark and earth present should not be provocative. The emphasis is on notes of tobacco and nutmeg. In cases where Pu-erh smells of dampness (mold), it is worth considering that the rules for storing products have been violated.
In order not to be disappointed in such tea as Pu-erh, you need to approach the choice thoroughly, especially if this is your first time encountering it. Give preference to medium-priced tea, do not go for cheapness, so as not to spoil the first impression. Regarding expensive teas, when primary preparation you will not be able to appreciate them due to lack of experience in the tea ceremony.
Pu-erh tea is packaged in different ways (nest, square, tablets, loose, etc.), purchase a disposable composition “for testing”, and then experiment with other tastes and aromas. When choosing green Pu-erh, pay attention to the presence of the characteristic smell of dried fruits and black soil.

Methods for brewing Puer tea

There are many brewing technologies, ranging from preparing the drink according to traditional Chinese methods and ending with steaming in an ordinary mug.

It is important to understand that Pu-erh is more of an elite variety, which means correct technique brewing depends on the final result (taste, aroma, aftertaste).

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

Depending on the aging time, the final taste also changes. When steeped for about 3 minutes, the tea acquires woody notes with a sour aftertaste. If Pu-erh is kept for more than 5 minutes, it becomes tart with a honey-floral aftertaste.

How to brew Shen Puer (green)

Shen Pu'er is a partially compressed leaf of maocha (Pu'er tree) that is not subject to additional influence high temperatures. The principle of processing Shen Puer is similar to white Puer, the only difference is that in the latter case tea buds are used.

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

How to brew young Shu Pu'er (black) in tangerine

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

Place it in a mug or other deep container, pour boiling water over it, wait 2 minutes, drain. Next, steam again with hot water, cover with a lid so that the steam does not evaporate, leave for 5 minutes. The final version will please you: the tangerine bark will release some of the aroma, and the tea will be easy to drink.

How to brew Royal Pu'er

Home distinctive feature What distinguishes Royal Pu-erh from other types of raw materials is that it is not dried, but dried. As a result, tea leaves retain useful elements, which directly affect the taste of tea.

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

Pu-erh of this type can be steamed 7-10 times, and during each subsequent steaming it is necessary to increase the holding time. Regarding taste, Royal Pu'er It has a mild astringency that distinguishes it from other varieties.

This type of tea is a round or square tablet consisting of small blue and black granules. What you end up with is a brownish drink with a subtle sweet aftertaste.

Place 1 Pu-erh tablet in a bowl or other tall container, mash it with the back of a spoon, and pour boiling water over it. After 3 seconds, drain the liquid, wait half a minute, then steam again. Leave for no longer than 1 minute for the first brew and about 2-3 minutes for all subsequent brews. Control the holding time based on your taste preferences.

How to brew milk Pu-erh

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

A special feature of the preparation of milk Pu-erh is the relatively low steaming temperature (65-75 degrees). There is no need to rinse the tea; immediately pour hot water over it and wait 2-3 minutes. Since milk Pu'er can be fermented in different ways, the aging time varies in some cases. We recommend that you clarify this point with a consultant when purchasing raw materials.

When steaming “earth” Pu-erh, do not use a clay container that is not coated with a repulsive material. Otherwise, the dishes will absorb all the smell, and the tea will turn out bland.
Not added to Pu'er granulated sugar. You can sweeten the drink with dark chocolate or honey (in small quantities).
Always rinse the tea leaves before leaving them to steep. If you wish, you can dry the tea in the oven or in a frying pan, but this is not necessary.
When steaming and rinsing tea leaves, only boiling water based on filtered water is used. If the liquid is not hot enough or you do not bring it until the first bubbles appear, important elements evaporate from the tea leaves.

Pu-erh brewing technology different varieties not much different, the only thing that varies depending on the variety is the aging time of the composition and temperature regime. In all cases, it is necessary to use a porcelain, glass or ceramic teapot that does not absorb aroma.

Video: how to brew pu-erh correctly

Pu'er - fasting fermented Chinese tea, which is traditionally produced in Yunnan Province. Pu-erh may also come from several other provinces in China, Vietnam, Thailand, Laos or Burma. This type of tea is distinguished by a special production technology: leaves processed to the level of green tea are subjected to a fermentation procedure - fermentation of juices in the tea leaf for natural or artificial (accelerated) aging. The longer the aging, the higher the quality of the pu-erh. This is the only tea that does not lose its properties over time, but only improves.

There are two ways to produce pu-erh: artificial aging and natural aging. In this regard, there are two types of puer - shu and sheng. Both types are made from the same raw materials, but in the end the result is two teas that are completely different in aroma and taste.

Shu- black, strong, ready expedited way , as a rule, this is what is meant when they say “puer”. During artificial aging, the raw materials are actively fermented, piled up, sprinkled with water and left to rot for 30-100 days. After “wet stacking,” the raw materials are dried, pressed and aged for about a year. The “correct” shu smells like tree bark, nuts, dried fruits and an old attic, while its cheap counterpart smells like earth and fish. True, the price is not always the best criterion. When choosing pu-erh, you should always rely on your own feelings.

Sheng- the so-called raw or green, not at all similar to black pu-erh. Sheng is obtained through natural aging. For this purpose, pressed green tea is laid on long-term storage for fermentation and ripening. After two to three years, the coarseness and bitterness gradually begins to disappear from the tea. fresh leaf, and you can start drinking it. The most elite pu-erhs are aged from 10 to 20 years! Over time, pu-erh loses the specific “smell and taste of wet heaps,” which repels many. True, for such pleasure you will have to pay a tidy sum.

There is also a white pu-erh with brownish-whitish leaves, the aroma of July herbs and honey, but it is usually classified as a separate type.

Pu-erh is most often found on sale in pressed form in the form of “bricks”, “pancakes”, “nests”, “cakes”, “bowls”, but it can also be loose, prepared according to modern technologies, which is not particularly valued by real experts, but is very convenient for everyday use.

It will help you to choose a good pu-erh, especially pressed one. appearance and smell. The “cakes” should be free of hairs, threads, strings and other debris. Whole leaves should be clearly visible. For shu puer they will be dark brown, and for shen they will be light brown or green. The characteristic smell of shu pu-erh of tree bark and earth should not dominate, but only be woven into the nutty-tobacco tonality. In crumbly varieties, the earthy smell is more intense. Sheng pu'er may contain a smoky aroma. What definitely should not be in any type of pu-erh is a moldy smell, which indicates improper storage of the tea.

Amazing properties of Puer tea

IN China Pu'er is highly valued. It is considered a panacea for almost all diseases. Healing properties puerh were confirmed by research by French scientists. “Raw” pu-erh lowers cholesterol levels in the blood, cleans blood vessels and increases their elasticity, normalizes blood pressure and hair, perfectly quenches thirst, helps digest fatty foods, cope with food poisoning and a hangover.

Many people appreciate this amazing drink for his unsurpassed invigorating effect, so you shouldn’t use it for your next sleep. But in the morning, during important and urgent work, or while driving, when you have a long journey ahead, it is difficult to find a better invigorating remedy, because, having received a boost of vigor, a strong memory and a sound mind will remain with you. In addition, pu-erhs reduce the risk of cancer and help in the fight against extra pounds and have a rejuvenating effect. when drinking pu-erh, it is achieved due to the complex effect of tea on the body - improving intestinal motility and cleansing until lipid metabolism is normalized. By the way, this is the only tea that people with ulcers can drink. However, it is not recommended to consume it on an empty stomach or immediately after a meal.

How to brew pu-erh

Well, the tea has been selected and purchased, which means it’s time to begin the most important stage - brewing and drinking the drink. If you want to hold a tea ceremony according to all the rules, you will have to stock up on special tools - tea utensils and accessories. To prepare poer we will need:

Gaiwan is a Chinese mug with a lid, wide sides and a saucer. It is convenient for both brewing and drinking tea. If you cannot find a real gaiwan, you can use an ordinary small porcelain teapot for brewing or a porcelain cup covered with a saucer. You can also use glassware, which will allow you to observe the magic of the moment, the change in color of the drink and the play of unfolding tea leaves. Clay dishes absorb odors too intensely, so after pu-erh it will be difficult to use them for preparing other types of tea.
A kettle for boiling, as well as a thermos with a glass flask, which will allow you to preserve optimal temperature water for leisurely, long tea drinking.
A strainer for filtering small particles of dry leaf and dust particles that are formed when the brewing portion is broken off from the pressed “cake”.
Chahai is a vessel in the shape of a small jug into which, after brewing, tea is poured from the teapot when it has been brewed to the desired state. Thanks to the use of chahaya, the infusion in each cup will have the same strength, taste and aroma. This will allow all participants in the tea ceremony to enjoy the drink with the same properties. It’s not for nothing that chahai has another name - gundaobey, which literally translates as “cup of justice.” It is advisable to pour the pu-erh infusion from the gaiwan into the chahai through a strainer.
Small porcelain cups or bowls for drinking tea.

To brew proper pu-erh, you will need filtered water, well water, or water from a source. Ideal option- put shungite stones into the prepared water and let it stand for at least a day so that it is cleansed, filled with energy and becomes “soft”. For a 100 ml teapot or gaiwan, take about 6-10 g of dry tea. In pressed types of pu-erh, carefully remove the layer of tea using a knife or break it off. For all types of pu-erh, the sequence of actions when brewing is universal, but for leaf pu-erh you can skip the washing step.

Pu-erh tea is not only an exotic drink, it is also healthy and tasty. Many
are interested how to brew Puer tea correctly, to make it work delicious drink and all its properties were fully revealed. Actually from proper preparation The taste of tea depends on its taste, and if you do not adhere to certain rules, then truly good tea simply will not work.

Along with its taste, which many people enjoy, Pu-erh tea has numerous proven beneficial properties and can improve health and well-being. The medicinal effects of the drink include the following features:

U metabolism speeds up, so it is recommended to drink the drink after eating fatty and heavy foods. In addition, you can improve the functioning of the liver and gallbladder with its regular use.
Blood pressure decreases, since tea has antihypertensive properties.
Eliminates bad breath, caries and other dental diseases.
Improves skin condition- the skin takes on a healthy appearance.
Reduces the risk of cancer cell growth, due to antioxidants.
Strengthens immunity.
Increases blood circulation, thereby reducing the risk of developing
cardiovascular diseases.
Promotes weight loss, as it speeds up metabolic processes.

Many people consider the main advantage of Pu-erh tea to be its invigorating properties, and therefore it is not recommended to drink it before bed, as it will be difficult to fall asleep. It is best to take the drink in the morning or before a long trip. By the way, Pu-erh contains quite a bit of caffeine, but it invigorates much more than coffee.

If you bought Pu-erh tea and it smells of mold, then you should not use it to prepare the drink, as this indicates that the product or its quality is spoiled.
improper storage. In general, this indicates that you were sold a low-quality product. Conscientious sellers in specialized tea stores protect their reputation and will never sell you such tea. And then don’t believe any excuses about the tastes and specific aromas of Pu-erh tea.

"The effect of Puer tea"

Pu-erh tea has recently become very popular because of its “tea intoxication” or it is also called the “Pu-erh tea effect”. This effect can be achieved due to the content of alkaloids in the drink, which have an effect on the human nervous system. The “Pu-erh effect” should not be confused with alcohol or drug intoxication, which negatively affect human health. Tea intoxication refers to a state when a person can fully concentrate on his thoughts - it was for these properties that people in ancient times took it before meditation.

Methods for brewing Puer tea

In order for Pu-erh to be tasty, it must be rinsed well, that is, the first brew of tea must be drained. You can perform this procedure using one of two methods:

- Rinse the tea leaves cold water, pour boiling water over the tea leaves, drain the infusion and brew tea for drinking.
- Pour hot water over the Puerh leaves, drain the tea 1-2 times and brew it again with boiling water.

When you brew Pu'er tea, you need to know how to do it correctly. It is necessary to pour dry tea into a heated kettle per 100 ml - 7 g of dry raw materials. To feel real taste Puerh, it should be drunk in pure form without adding sugar or milk. However, during a cold, it is allowed to add a little honey to the drink, but only for medicinal purposes.

pressed puer

How to brew pressed Pu-erh

In order to brew pressed Pu-erh, you need to use a different method of preparing the drink. It is worth noting that a product of this shape has large leaves, and therefore the brewing time increases and a little less of the main ingredient is required than the bulk product. To prepare pressed tea you will need special knife for Puer and awl. Thanks to these tools, you need to break off the tablet small piece(no more than 7 g) and brew tea using the following recipe:

Pour a piece of tea with cool water so that the leaves can open. After 2-3 minutes, drain the water.
Pour boiling water over the opened Puerh leaves no more than 95 degrees.
After 10 seconds, drain the water.
Brew the tea again.

You can also use boiling water to open the leaves, but in this case it must be drained immediately after pouring the raw materials.

How to brew Pu-erh tablets

There is also Pu-erh tea in the form of small tablets that need to be brewed in a different way. A huge selection of them can be found in this store, just scroll through the seller’s page and see for yourself.

How to brew pu-erh in a thermos

Soak two tea tablets in boiling water.
Place tea in a thermos.
Fill with water at a temperature of 95 degrees.
Leave the drink for 2 hours.
Afterwards you can drink the finished drink.

How to brew pu-erh in a teapot

If you decide to brew Pu-erh tea just to “pamper” yourself, then it is recommended to brew it in a teapot. How to brew Pu-erh in tablets is very simple:

Soak one tea tablet in boiling water for no more than 10 seconds and drain.
Pour boiling water again and leave for 5 seconds and immediately drain the water.
Now you can brew tea.

How to brew Pu-erh so that it sticks

In fact, there are many ways to brew Pu-erh and each is correct in its own way, it all depends on your preferences. But some people drink Pu-erh tea not to enjoy the taste and heal their health. Increasingly, modern youth are drinking the drink in order to get “stuck.” However, it is still better than smoking or drinking alcohol.

In order for you to receive an effective charge of vigor and energy, it is recommended to brew the tea for a long time and infuse it in order to obtain an infusion of sufficient strength and thickness. But drinking too much of this drink is still not recommended, as it causes harm to the body. From large quantity drunk strong tea Dizziness, nausea and other side effects may occur.

Where to buy real pu-erh tea?

In conclusion, I would like to say that any type of Pu-erh tea is not only tasty, but also
beneficial for the body. The most important thing is to buy natural product, notfake, and brew it correctly. It goes without saying that real Puer can only be bought from its manufacturers in China. Who, if not them, knows a lot about this? And considering that pu-erh is not the cheapest pleasure, it is more profitable to take it at a sweat price and with free shipping. First, you can buy a small weight - pressed into medals or cubes, then buy loose, big pancakes or bricks.

If you love Pu'er tea, it is recommendedacquire special utensils for preparing good, realdrink Even if you didn’t manage to achieve the desired taste the first time, you shouldn’tbe upset, over time you will understand how to brew Pu-erh tea and choose the methods that suit you. There are a lot of varieties of Pu-erh tea, so everyone can find a drink to their liking. We can say with confidence that pu-erh in a beautiful package is ideal as a gift for a man!

Pu'er tea is perhaps the most famous (we don't say popular) Chinese tea. It is famous, firstly, for the fact that it is made from the leaves not of tea bushes, but of ancient tea trees ( elite varieties), and secondly, by the fact that with age its taste does not weaken, but, on the contrary, intensifies and improves. In this he is similar to the best cognacs and wines.

Some relict tea trees, growing in the only place in China - Yunnan, reach 2700 years in age and thirty meters in height! This region of the Celestial Empire has a special humid climate and special soil, which together are better conditions for the growth of tea trees and the ripening of Pu-erh tea.

It is believed that it was in Yunnan that tea originated and developed as we know it, with a certain metabolism in it.

Of course, for certain subspecies of puer, leaves are also collected from tea bushes. But, collected from trees, leaves can be given away in the future tea drink much more of all kinds of useful substances, since, of course, much more of them accumulate in perennial trees.

You must understand that the real, one might say legendary, pu-erh is made from leaves exclusively from tea trees with a straight trunk, growing only in Yunnan. There are very few of them, so tea from these trees is simply not available for sale in regular stores. Pu-erhs made from bush tea leaves are more affordable. The first are called Shen pu'er, the second - Shu pu'er. Shu Puerh was invented not so long ago, in the 20th century, so that tea could be used faster. Shen pu-erh takes decades to mature.

Tea has long been exported from China to many countries around the world. There was the so-called Ancient Tea Road, no less important than the Great Silk Road. Along this road, for a very long time, sometimes for years, tea, packaged in the form of large briquettes and wrapped in bamboo leaves, was transported over vast distances. It was noticed that the longer it moved to the consumer, the more consistent its taste became. Much later, scientific research showed that all this time a fermentation process was taking place in tea, which was facilitated by unique properties Yunnan tea trees, and the unique natural conditions in which the tea was escorted to its destination.

It turns out that pu-erh can rightfully be called “living” tea. Certain bacteria live on the tea leaf and affect the fermentation of the tea, promoting proper ripening.

True lovers of Chinese Pu-erh tea value it not only for the pleasure it brings, but also for the fact that it promotes longevity and mental concentration.

A few notes before brewing

Do not purchase pu-erh with additives. Good tea they are not needed; most likely, flavoring was needed to cover up low-grade tea.

Learn to recognize sheen pu-erh by smell. A good pu-erh smells of dried fruits and black soil. But these smells are barely perceptible.

A tea tile (it can be a brick or a pancake) should not contain voids.

It will be great if you have the opportunity to taste the tea before buying pu-erh. The color of the tea should be rich in pressed tea, not so pronounced in loose leaf; the taste is pleasant, the aroma is fruity, the leaves are straightened during brewing - not torn.

How to brew pu-erh tea correctly

So, we found out that Chinese Pu-erh tea is legendary, noble and quite rare. How to brew pu-erh at home so as not to spoil this precious and expensive drink?

First of all, take care of the water. Spring water is recommended, but since few of us live close to a spring to be able to go and get fresh water, you can take clean bottled water. As a last resort, run your tap water through a filter. Since you are brewing a unique tea, take the trouble to make melt water.

Secondly, buy teapot and tea pairs made from Yixing clay. These are high-quality dishes that will not spoil the taste tea infusion and will not reduce the effect of it regular use. You can also use porcelain or glassware, but never metal. Through the transparent walls of the glass teapot you will see how the tea leaves come to life and how the infusion is saturated with color.

No Chinese tea can be brewed with boiling water. The water should have a temperature of 90-95 degrees. You can use a thermos, where you drain the water immediately after heating.

Pour boiling water over all the dishes you will use for tea drinking, and at the same time they will warm up. Brew loose pu-erh. For 200 ml we take 5-10 grams of dry tea. Plus or minus a tablespoon (that is, a little less or a little more).

Pour boiling water over the tea and drain the water immediately. This is more like cleaning the tea leaves, because the tea has been stored for a long time, in the ground, so we carry out a kind of disinfection. The second purpose of pouring boiling water is to help the tea open.

Now boiled water should cover the tea for three to five seconds. Real tea connoisseurs pour water into the teapot from a height, at which time it is enriched with oxygen. That's it, you can drink.

Brew pressed pu-erh. This type of tea has larger leaves and a denser compaction, so you need to add less tea leaves and brew longer. So, break off a piece of pressed pu-erh, pour in either raw water and let it swell, or hot, but then immediately drain it. After this, pour hot water from a thermos and leave for 7-10 minutes. We drink and enjoy. After three brews, it is recommended to increase the infusion time by 5 seconds.

We brew pu-erh in tablets (they are also called “small nests”). There are small leaves and a very dense pressing.

We soak the tablets and put them in a one and a half liter thermos. Fill with water heated to 95 degrees and leave for one and a half to two hours. Now we need to drink tea as quickly as possible. Otherwise, if left with tea leaves, the tea will become bitter because it will become very strong.

And in a teapot with a volume of up to 250 ml, fill one tablet, soaked with boiling water, with water heated to 90 degrees and leave for 7 minutes. Infuse each subsequent brew 2-3 seconds longer.

They also cook pu-erh. Inexpensive varieties of tea are suitable for this.

Let's prepare a gas burner with an even flame, a kettle, a thermos and a container for soaking the tea leaves.

Turn on the burner and level the flame. Soak the tea leaves. Pour water into the kettle, leaving enough free space, and put it on the fire. Drain off the water in which the pu-erh was soaked. We watch the water. When large bubbles appear, scoop water from the kettle several times and pour it back. This will saturate it with oxygen.

Now use a spoon to make a funnel and pour the soaked tea leaves into it. Brew the tea for about four minutes. Turn off the heat, let it sit for a minute or two and check the taste. If you like the infusion, pour it into cups and drink. If necessary, let it sit longer. It is permissible to dilute over-aged tea with water. But you cannot re-brew cooked pu-erh. Cooking completely extracts all useful elements into the decoction.

There is also a recipe for cooking pu-erh with milk. The technology is the same as on water. Very tasty.
It is also important to clearly see this process.

Remember:

Never drink pu-erh with confectionery.
Drink Pu-erh only freshly brewed.
How better tea, the less time it takes to brew.

Try it different options, choose the best.