Pu-erh lovers who are just getting a glimpse of it are often entangled in the details of tea making and drinking etiquette. Of course, this is the only way to understand the tea ceremony and experience Pu-erh. But this is not the ultimate true meaning of tasting Pu’er.
A piece of tea cake has gone through a long process from growing, picking, screening, making, fermenting, transporting, to playing, appreciating and dismantling after the tea taster gets it. Brewing can live up to this period of “carving time”.
Faced with dark and round tea cakes, rippling water and silently expecting tea sets, as a tea taster who loves elegance and returns to simplicity, he must keep in mind the four important keywords for brewing Pu’er.
Water quality
Fragrance dew on flowers, water absorbs stones from springs
Water is an irreplaceable carrier, whether it is tea aroma or tea color. To brew a good cup of tea, it is especially important to choose water quality. From a scientific point of view, good water for making tea should have the characteristics of weak alkalinity and high activity.
It is best to use weakly alkaline water with a pH value of around 7.3-7.4, because this kind of water can most stimulate the secretion of saliva in the mouth, making it easier for the drinker to get a mouthful of body fluid and a long aftertaste…
Water temperature
Kelai tea is used as wine, and the soup is red when it boils
As the saying goes: “Old tea should be brewed, while young tea should be steeped.” Teas of different ages should choose matching water temperatures and brewing methods. To make tea is to pour the tea leaves with freshly boiled water, and to make tea is to use slightly cooled water to let the tea leaves slowly stretch and release their fragrance.
From a rational point of view, water that is too hot may directly destroy the vitamin C in the tea, and at the same time, it may emit too much bitterness due to overactivity. However, if the water temperature is too low, the aroma of the tea leaves cannot fully overflow, the aroma is not easy to fully display, and the taste is not mellow.
The choice of water temperature also runs through the whole process of making tea. The first step is to brew the tea set. In order to maintain and increase the water temperature, it is best to scald the tea set with boiling water before brewing. . Old materials such as brick tea, etc., can be smashed directly and boiled in a pot.
After everything is ready, use freshly boiled water to moisten the tea. The temperature of the tea-running water is the highest, but the time is the shortest. The number of times may be considered as appropriate…
In particular, it should be noted that the cooled water should not be used for brewing again. It can be used to clean the tea set, or to pour tea pets on the tea table, so that the random pottery toys can increase the fun of tea tasting.
Time
I have just returned from my half-bed dream, and I have just boiled Xinjianshui for the first time
“Making tea” itself is an art of time. It is an elegant ceremony that combines the taste of tea fragrance, and feels the quiet beauty of life in the slow flow of time.
A real tea maker naturally integrates the time control of each step into the tea tasting communication and presentation theme. If it makes people feel long and complicated, it can only prove that the tea maker’s own understanding of tea art is still only “swallowing dates” without getting its true meaning.
When you are familiar with the tea set as if you are familiar with your own palm, and you know the intensity, temperature, and procedure of making tea, you can realize the natural state, and all of these cannot be separated from the infiltration of time.
Just before making tea, you need to do your homework. In addition to the selection of tea and tea leaves, cleaning and tidying of tea sets, the time to wake up tea is indispensable……
State of mind
There is true meaning in this, but I have forgotten to say it if I want to distinguish it
If you drink tea just to quench your thirst, it is no different from the “Hai Tun Niu Drink” of mountain and field folks. The details and key points of brewing Pu’er mentioned above are essentially to cultivate your mind and sentiment through tea ceremony.
Tasting Pu’er is not only about strengthening your body or making friends, but also soothing your emotions and calming your impetuous heart during the process of making tea and drinking tea, so that your mind can have a rest time and feel the tranquility and harmony of life itself. good. Good times are not difficult to understand, “If you have nothing to worry about, it is a good time in the world.”
Tasting tea is an elegant thing. The premise is that people who have enough food and clothing, are exhausted, and busy with their lives definitely do not have the leisurely mood to make tea.
As Jiaoran, a poet of the Tang Dynasty, said in the poem “The Song of Drinking Tea: Inviting Cui Shi to Envoy”: “After drinking it, you will be sleepy and sleepy, and your thoughts will be bright and clear. Drinking again will clear your mind, and suddenly it will be like a flying rain that sprinkles light dust. Three. You can get the Tao by drinking it, but you have to work hard to get rid of your troubles.”
《饮茶歌·请崔石使君》诗中所述：”一饮涤昏寐，情思爽朗满天地。再饮清我神，忽如飞雨洒轻尘。三饮便得道，须苦心破烦恼。”
Through the adjustment and control of water quality, water temperature, time and mood, friends who drink tea will surely be able to go deeper and more meticulously.
