It makes sense to make tea instead of turning it over. Turning the tea leaves may be because of looking at the bottom of the leaves, and some people have developed the habit of making tea for a long time, thinking that this can make the tea “flavor” when the taste becomes weak. But the fact is that turning the bottom of the leaves when brewing Pu-erh tea will greatly reduce the color and taste of the tea soup. The specific appearance is as follows:
After brewing, the tea leaves will cover one side of the tea set due to multiple outflows, and some finer tea dregs will also flow to the bottom of the leaves, and the tea soup will become more transparent as it is brewed. But turning the tea leaves during the process will disturb the bottom of the leaves, and the tea soup that is brewed will become cloudy.
Due to turning the bottom of the leaf, the taste of the tea soup formed by normal brewing will appear bitter or astringent, which will affect the tasting.
The bubble resistance of Pu’er tea is also related to this technique. Some people who are very particular about brewing ancient tree tea avoid turning the bottom of the leaves when pouring water. If a tea lover asks to see the bottom of the tea, they will also remind them not to turn the tea leaves, which is conducive to maintaining the tea’s foam resistance. The correct way to make tea is not to stir or shake.
When someone is turning the tea leaves, they will use some items on the tea table that have been exposed to the air for a long time, or directly touch the tea leaves with their fingers, which may bring some bacteria into the tea set at the same time.
In fact, most of the reason for turning the bottom of the leaf is to observe the bottom of the leaf to see the quality of a tea. But there is also the best time to look at the bottom of the leaf. Generally, after more than 20 brewing stops, the tea leaves are completely unfolded, and the details of the bottom of the leaf can be clearly displayed.
From the bottom of the leaf, we can intuitively tell the quality of a tea, such as the season of the tea, degree of tenderness, craftsmanship, cleanliness and integrity, etc.
The good taste of tea comes from good raw materials, and it is also revealed by brewing. Changing some details, maybe there will be unexpected gains.
