Longzhu Pu’er tea is a small round ball of tea, easy to carry and bubble, but because of the pressure of the tight, direct boiling water, the inside may not be soaked, the outside has been soaked bitter. Therefore, the key is to “wet tea”, as long as the wet through the tea out of the soup feeling balanced, long-lasting aroma.
1. Preparation before brewing:
①. Tea set: 180ml or so gaiwan or zisha pot is best, easy to control the time.
②. water temperature: 100 degrees boiling water
Longzhu Pu’er tea is a small round ball of tea, easy to carry and bubble, but because of the pressure of the tight, direct boiling water, the inside may not be soaked, the outside has been soaked bitter. Therefore, the key is to “wet tea”, as long as the wet through the tea out of the soup feeling balanced, long-lasting aroma.
2.Moistening tea – let the tea ball “wake up”
The dragon ball is pressed tightly, like a piece of hard candy, if you brew it directly, the outside will be rotten, but the inside is still dry. So we must first moisten the tea (also called tea washing), let it slowly stretch.
①. The first step: warm the cup
Use hot water to scald the bowl or cup, so that the tea set is hot, more fragrant tea.
②. Step 2: Moisten the tea
Put the dragon ball into the gaiwan, slowly pour in hot water (the amount of water just not over the tea ball on the line). Do not rush to pour, wait 10-15 seconds, see the surface of the dragon ball slightly loose, and then pour the water. According to personal habits once or twice can be.
Key point:
Moistening tea time can be a little longer, so that the hot water slowly seeped in.
Some tea lovers used to gently poke a small slit with a tea needle to help absorb water. Here is not recommended ha, easy to poke the tea leaves broken, affecting the soup feeling.
3.The formal brewing – master the time, do not bubble bitter
- The first 3 bubbles: boiling water low punch, water flow hit the tea ball, about 15 seconds out of the soup.
If the dragon ball is not yet fully dispersed, it can be slightly more than 5 seconds to bubble. - 4-6 steeps: The tea has been stretched out, and the soup will be more mellow in about 8 seconds.
- After 7 steeps: Add 5-10 seconds to each steep, if the tea is too strong, shorten the time next time; if it is too light, steep for a few more seconds.
4. Nuances of Raw and Cooked Puerhs
Water temperature: Both need boiling water. However, for Longzhu made from particularly tender raw materials, the water temperature can be lowered a little (around 95℃) for the first two infusions, followed by boiling water to avoid scalding the tea leaves to produce a cooked and stuffy flavor (but this is less common). To be on the safe side, boiling water is usually fine.
Speed of Soup Production: Raw Pu is more likely to release inclusions and be more bitter than ripe Pu. Therefore, the first few infusions of raw Pu Longzhu should be faster (especially the first infusion after moistening).
Follow this method patiently, you will be able to fully enjoy the wonderful process of the gradual blooming of a firm dragonball and the change of taste layer by layer, go ahead and give it a try.
