Pu'er tea in the production process through the stack of fermentation to make tea tend to be mild, known as cooked tea. After the successful cooperation between the Bohai Tea Factory and the Kunming Tea Factory in 1973, the tea bricks produced by the Kunming Tea Factory were golden and moist due to its golden tea, which was highly praised by Pu'er tea people. Ripe Pu has mild tea properties, tea is silky smooth, mellow, more suitable for daily drinking. Of course, if you have a good mass of cooked pupu, cooked pu is also worthy of collection, the same pu’er's scent will still become more supple and rich with the aging time.
Pu'er Tea Bubble Method:
1. Put Puerh tea into the filter bowl, about 10 grams (full of the bottom of the cup, slightly higher).
2. Inject boiled water into the filter bowl and cover the tea leaves.
3. For a moment, take out the filter bowl and discard the first tea.
4. Inject boiling water again, cover the tea leaves, cover the lid, and let stand for about 20 seconds.
5. Open the cup cover upside down, remove the filter cup, and slightly drip the tea juice inside the cup lid.
6. Well, a cup of aromatic alcohol and Pu'er tea is soaked.
7. Don't forget about the tea in the filter bowl while you enjoy it. Don't discard him. Pu'er is very resistant to foam. When you're going to drink the first, you can put the filter cup back into the cup. Again, fill the water again, cover it, and let it sit for a while. The second cup of Pu'er is soaked again.
The "aged Pu'er tea" that is usually seen on the market, whether raw or cooked, comes mostly from warehousing in Hong Kong and Taiwan. In a high-temperature, high-humidity, non-ventilated environment, you will see this situation. That is, often referred to as "wet tea" and "store tea."
The specific situation is also based on the analysis of tea products. Not all teas that have been in the warehouse are not good to drink. Usually the tea products stored in the traditional “Hong Kong warehouse†are subject to an appropriate retreat process (in fact, the ventilation process). You can withdraw the musty smell and age the special pleasant aromas such as "Musk," "Changxiang," and "Medicinal." However, some "Chang Qing Cang" or those processed with chemicals cannot be drunk and harmful to the body.
To add: Pu'er tea is mildly moldy during the preservation process. Just like Beijing's stinky tofu, French cheese, there is a moldy process. As long as handled properly, you can still feel safe drinking. Moreover, more scientific research shows that molds disappear completely at 80 degrees Celsius.
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