How to brew Puer tea: useful tips

Pu-erh is made in some regions of China, where through the processing of natural enzymes and the action of microorganisms, the final product is obtained. 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 technology of the procedure based on the type of tea.

Positive properties of Puer

• Reduces the amount 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;
• It speeds up the metabolism;
• Normalizes the work of the digestive tract;
• Cheers up;
• Relieves stress, normalizes the nervous system;
• Improves overall performance;
• Removes toxins from the body;
• Helps to get rid of a hangover;
• Struggling with excess weight;
• Lowers sugar, partially fights diabetes;
• Suitable for people with peptic ulcers;
• It has a beneficial effect on intestinal motility.

Among other things, Puer gives energy, despite the fact that the composition contains a minimum amount of caffeine. For this reason, it is not recommended to drink tea later than 5 hours before bedtime. The drink can not be compared with other teas, Puer is drunk on their own, without sweets and other food. With regular use of a warm (not hot!) Drink, the general condition of the body improves, and “fighting spirit” wakes up.

How to choose Puer Tea

Before proceeding to brewing, it is necessary to choose tea, taking into account personal preferences. Do not 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.

1. First of all, it is necessary to visually evaluate the presented products. Even in highly compressed cakes or bricks, the leaves must be in good condition: the contours are clearly visible, the integrity of the leaves is not broken. The presence of extraneous inclusions in the pressed mixture is strictly not allowed, and there should be no debris.
2. When choosing a pressed composition, make sure that the leaves do not separate from each other. They should be a single whole, forming a nest or tablet. Cher Puer has a light brown color with a small splash of green. Shu Puer is darker, between black and brown with a slight reflection of gray.
3. Original Chinese tea should not include any aromatic and flavoring additives. Otherwise, it will be evidence of its poor 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 Puerh smells of damp (mold), it is worth considering that the rules for storing products are violated.
4. In order not to be disappointed in a tea like Puer, you need to approach the choice thoroughly, especially if you are faced with this for the first time. Prefer tea with an average price policy, do not chase cheapness so as not to spoil the first impression.Regarding 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 in different ways (nest, square, tablets, loose, etc.), get a disposable composition "for testing", and then experiment with other tastes and aromas. In the case of the choice of green Puer, pay attention to the presence of a characteristic smell of dried fruits and black soil.

Puer tea brewing methods

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

It is important to understand that Puer refers to elite varieties to a greater extent, which means that the final result (taste, aroma, aftertaste) depends on the proper brewing technique.

How to make Wild Puer

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

Depending on the exposure time, the final taste also changes. When insisted for about 3 minutes, the tea acquires woody notes with a sour taste. If Puer survive for more than 5 minutes, it becomes tart with a honey-floral aftertaste.

How to brew Shen Puer (green)

Shen Puer is a partially pressed leaf of maoch (Puerh tree), not exposed to the additional effects of high temperatures. The processing principle of Shen Puer is similar to that of white Puer, their only difference is that tea buds are used in the latter case.

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

How to brew a young Shu Puer (black) in tangerine

This type of black tea can be brewed no more than 3 times, while the composition is friable, hard. For the first brewing you will need half the mandarin.

Put it in a mug or other deep container, pour cool boiling water, wait 2 minutes, drain. Then 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: tangerine bark will give part of the aroma, tea will be drunk easily.

Fans of tangerine Shu Puer unanimously say that tea must be steamed for about 10 minutes. However, with this technology, the possibility of re-brewing is immediately excluded.

How to make Royal Puer

The main distinguishing feature of Royal Puer from other types of raw materials is that it is not dried, but subjected to drying. As a result, tea leaves retain beneficial elements that directly affect the taste of tea.

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

Puer of this kind can be steamed 7-10 times, while during each subsequent steaming, it is necessary to increase the exposure time. Regarding taste, Royal Puer has a soft astringency that distinguishes it from other varieties.

How to brew pressed puer (tablets)

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 with a brownish tint with a faint sweet taste.

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

How to make Milk Puer

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

A feature of the preparation of milk Puer is a relatively low steaming temperature (65-75 degrees). You do not need to rinse the tea, immediately fill it with hot water and wait 2-3 minutes. Since milky Puer can be fermented in different ways, the holding time is different in some cases. We recommend clarifying this point with a consultant when buying raw materials.

Practical recommendations

1. When steaming the “earthen” Puer, do not use a container made of clay that is not coated with a repellent material. Otherwise, the dishes will absorb the whole smell, the tea will turn out to be fresh.
2. Sugar is not added to Puer. You can sweeten the drink with dark chocolate or honey (in small quantities).
3. Always rinse the tea leaves before leaving it to brew. If desired, you can dry the tea in the oven or in a pan, but this is not necessary.
4. 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 to the appearance of the first bubbles, important elements will evaporate from the tea leaves.

The technology for brewing Puerh of various varieties is not very different, the only thing that varies depending on the variety is the exposure time of the composition and the 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 puer