"Water is the mother of tea", any tea can only taste its pros and cons after soaking in water. Zhang Dafu of the Ming Dynasty said in his "Meihuacaotang Biography": "Tea must come from water. One-eighth of tea, when it meets ten-tenths of water, the tea is also very strong; for an eighth of water, try tenths of tea, and tea has only eight ears. "However, in modern life, people have long been accustomed to using mineral water or pure water to brew tea. For this type of treated water, the quality of the water is limited to a bunch of boring and subtle parameter differences. So we won’t repeat it here. For tea lovers who are pursuing the ultimate, please refer to Lu Yu's "Tea Classics·Five Cooking" and Tian Yiheng's "Cooking Spring Essay".
The release of the true flavor of tea, in addition to the quality of the water, the skill of brewing is also very important.
"Through" and "boring" are Pu Erh Tea's two brewing techniques.
"Through" refers to the fact that no lid is added during the brewing process (such as cup lids, pot lids, etc.) to achieve rapid cooling so that the tea fragrance can be naturally and slowly distributed.
"Stuffy" refers to adding a lid (such as a cup lid, a pot lid, etc.) during the brewing process to develop the aroma of tea by maintaining a relative temperature.
When brewing Pu Erh Tea, how to grasp "transparent" and "stuffy" should be based on the tenderness of the Pu Erh Tea raw materials being brewed. Generally speaking, "tender tea is mainly through, more thorough and less stuffy; old tea is mainly stuffy, more stuffy and less through."
It needs to be pointed out that the "old tea" referred to here is not the "old tea" that we mentioned earlier as "longer storage time", but refers to the raw material tenderness, which is relatively rough and old in terms of the tenderness of the tea. Of tea.
Young buds and leaves are prone to "stuffy", too "stuffy" will make the aroma not easy to reveal, and the water taste is heavy, so when soaking, it should be "more permeable and less stuffy", mainly "permeable"; rough and old raw materials, due to the texture of the cell wall It is thick, hard and crisp, and has a heavy "rough and old taste". The soaking method combining high temperature and boring can obtain a sweet and mellow quality style. "High temperature" is stuffy, which forces out "rough old-fashioned", and "penetrate" releases "rough old-fashioned taste", which makes tea taste sweet and mellow.
The principle of "tender tea is mainly through, more thorough and less stuffy; old tea is mainly stuffy, more stuffy and less through" is not only reflected in the brewing technique but also should be followed when choosing tea sets. . The "breathability" and "heat dissipation" of the tea set have a great influence on the taste of tea. Tea sets with good air permeability and fast heat dissipation (such as tureen bowls, thin purple sand pots, glass tea sets, etc.) are suitable for making Pu Erh Tea with higher tenderness. On the contrary, tea sets with thick textures, thick walls, high density, slow heat dissipation, and large water capacity (such as thick-walled purple clay pots, porcelain, stoneware, large pots, etc.) are suitable for making Pu Erh Tea with rough and old raw materials.
For Pu Erh Tea, "Laohuang Tablets", etc., processed from raw materials with a large number of stems, three leaves, three leaves, etc., in addition to the stuffing, they are boiled in boiling water and ready to drink, which also has a unique flavor.
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