Loosely compressed cakes/tiles/broken Tea
① Vessel: Gaiwan. Using a 120 ml gaiwan, for example, use 4–5g of ripened tea.
brewing loosely structured ripened tea with a gaiwan is a quick method. For this type of brewing, we need to imagine the ripened Pu'er as Green Tea, similar to how tea moves in the gaiwan when brewing green tea. After a quick rinse, pour water in a large stream at a low angle and quickly pour out the infusion. After the third infusion, increase the steeping time by 5–10 seconds for each subsequent infusion.
Brewing in this manner ensures a higher continuity of the tea liquor, with a balanced taste from infusion to infusion.
② Vessel: Teapot. Using a 200 ml teapot, for example, use 6–8g of tea.
Brewing ripened Pu'er with a teapot is more difficult to master compared to using a gaiwan, and inexperienced users may easily over-saturate the tea. A teapot is a relatively more enclosed space where the tea has a closer and more unified relationship with the water. After a quick rinse, pour water gently in a low stream without directly pouring over the tea at the start. Once full, cover the teapot and pour out the infusion immediately. After the third infusion, increase the steeping time by 3–10 seconds for each subsequent infusion.
Brewing with a teapot produces a richer and smoother ripened Pu'er with distinct characteristics.
Tightly compressed cakes/tiles/tuos of ripened Pu'er.
Vessel: Gaiwan. Using a 120 ml gaiwan, for example, use 4–5g of ripened tea. Tightly compressed ripened tea releases water-soluble substances very slowly, so we need to use a slower method when brewing. Rinse the tea twice (quickly). Pour water in a fixed spot, still in a large stream at a low angle. Infuse the first tea for 50 seconds, shortening the steeping time by 5–10 seconds for each subsequent infusion.
Remember to rinse the tightly compressed tea properly and increase the release time of the tea in water to brew a rich and balanced tea liquor.
Ripened tea with warehouse or pile flavors (usually new tea) should be left open after rinsing to help dissipate any undesirable odors.
1) Gaiwan/Yixing clay teapot brewing
① Tea-to-water ratio: 1:20, for example, 5g of dry tea for 100 ml of water.
② Rinse the tea: Rinse for about 30 seconds, discard the rinse water, leave the lid open to let the aroma disperse slightly, then smell the wet tea.
③ Brewing: Use boiling water; the first infusion should be poured out after 15 seconds. Subsequent infusions can be adjusted according to personal taste preferences.
④ Tasting: With the first infusion, focus on the aroma and taste of the tea liquor. In the second and third infusions, experience the strength and thickness of the tea. You will find that good ripened tea leaves a lingering taste in your mouth and throat, making it memorable.
2) Infusion method
Good ripened tea is rich, fragrant, smooth, and sweet, and the quickest way to experience all these qualities is through “infusing” the tea. The infusion method is simple; one pot of infused tea is enough for an entire day, which is effective for developing a good tea-drinking habit.
① Tea-to-water ratio: 1:150, for example, 10g of dry tea for 1500 ml of water.
② Infusion time: Boil the water and infuse for 1.5 to 2 hours for the best taste. One pot of infused tea makes a good cup of tea, incorporating time and heat energy to transform plain water into a flavorful, textured, and warm broth.
3) Tea cooking method
Whenever immersed in the process of cooking tea, you'll find that the process itself is more enjoyable than drinking the cooked tea; it's a hands-on creation of beauty and joy. Cooking tea is both a leisurely activity and a pleasure.
① Tea-to-water ratio: 1:100, for example, 10g of dry tea for 1000 ml of water.
② Cold water cooking: According to the tea-to-water ratio, place the water and dry tea in the cooking vessel. It is essential to cook the tea with cold water. If boiling water is used directly, proteins and other substances will coagulate, making it difficult to bring out the fresh flavor.
③ Cooking time: Bring to a boil over high heat, then simmer over low heat for about an hour. Turn off the heat and let it sit for 5 minutes before serving.
④ Tasting: Good ripened tea, when cooked, has a strong jujube aroma, evident aged fragrance, and a thick, smooth, and sweet tea liquor. A warm but not scalding cup of tea is a delightful comfort throughout the day.