How to Choose Tea Pot for Brewing Puer Tea

Tea sets vary due to the tea: glass cup is for green tea, the simple and elegant purple sand tea pot is for oolong tea, bowl with lid is for the scented tea. If we can select the tea pot according to the tea character, a good tea is easily made.

Function

Tea pot is mainly used to make tea and hold tea, but a small tea pot sometimes is directly used to make tea and drink from it.

Material

From the texture, the main tea pots are purple sand tea pot, porcelain tea pot, glass tea pot, etc. Among these, purple sand tea pot has the best quality.

Wise selection

Water flows smoothly Water smoothly flows out of the tea pot mouth, do not spray.

Three points on one level This is the most important assessment on good or bad tea pot, namely put the tea pot on the table, if the spout, pot lid, pot handle are on a straight line.

There is another three points on one level method, namely, the pot spout should not be lower than pot mouth, and spout, pot handled should be on a horizontal line.

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Precision pot lid should be tightened rather than relaxed, and the better they fit, the better the pot is, or the flavor will be lost.

Thermal insulation the pot can keep the temperature of the tea liquor, in order to extract adequate nutrients in the tea.

Usage

1 when brew tea, the tea pot size depends on the number of people.

2 the way to hold pot: the standard action is to hold the pot handle using thumb and middle finger; put the pot with upward force; the index finger resting lightly on tea pot lid, do not cover the holes; the ring finger against the handle forward; little finger rests inside. You can also hold pot with two hands. Either way is ok, but do not cover the pot holes.

3 do not put spout against the guests but face you in the process of brewing,

4 when pouring tea, you should fixup the lid with your fingers, so as not to tilt the pot body, slip the tea lid.

Yellow Tea Rare Chinese Tea

Yellow tea belongs to the lightest fermented tea, whose processes are similar to green tea, but with a slower drying phase, the character of yellow tea is golden dry tea leaves and yellowish tea liquor, which is different from green teas.

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Different from the bitter taste of the green tea, yellow tea tastes sweeter with strong aftertaste because of the light fermentation. The process of yellow tea is withered, fermented preventing and rolling, yellowed by fermenting and dry.

Comparing with the processes of green tea, the process of yellow tea is similar with it, but has one more step---yellowed by fermenting.

According to the picking standards, yellow tea is divided into three levels: Huang Yacha, Huang Xiaocha, Huang Dacha. The highest level of yellow tea named Huang Yacha, which is picked buds in spring to make. The second level of yellow tea named Huang Xiaocha, which is made of buds and tender leaves in spring. It is said that Huang Xiaocha is the sweetest yellow tea among all the levels. Huang Dacha is made for rough and strong leaves which are seldom to use.

There are many famous breeding for yellow teas which have special flavor.

Junshan Yinzhen

Junshan Yinzhen is a kind of yellow tea produced in Junshan, Dongting Lake, Hunan Province. As one of the favorite teas of Chairmen Mao, Junshan Yinshan Yinzhen is a kind of tea with appreciation value.

The brewing way of Junshan Yinzhen is special. Firstly, put hot water into a cup. Then put 3 to 5 grams Junshan Yinzhen in the glass. After that, put some hot water in the glass again to 17 percent. Finally you can see all the tea leaves like needle floating in the glass.

Jinyun Huangcha

Jinyun Huangcha is produced in Jinyun County, Zhejiang Province, where is famous for its beautiful scene. Jinyun Huangcha must be picked from the mountain over 1,000 meters high.

Tea farmers believe that good quality tea must be produced in high mountains, because the temperature in high mountain is low which could help tea bush growing slowly. Then tea leaves could become fat, fully of nutrition.

Jinyun Huangcha is a kind of Huang Xiaocha whose flavor is fruity. What is more, the shape of Jinun Huangcha looks like Longjing, but yellowish. And white leaves in the cup looks like yellow jade. So Jinyun Huangcha is a kind of tea full of appreciation value.

Huoshan Huangya

Huoshan Huangya originally produced in Anhui Province, which is picked in the middle of April. Tea farmers pick tea buds with the shape of sparrow tongue. The flavor of Huoshan Huangya is like fried chestnut. Because of this special flavor, Huoshan Huangya has been the tribute since Ming Dynasty.

Post-fermented tea, namely, dark tea

The post-fermented tea is a kind of tea without fermentation during the process. The mainly process is withered fermented preventing, dried by sunshine. There are six provinces produced post-fermented tea, namely Yunnan, Sichuan, Hubei, Hunan, Guangxi and Anhui. According to the taste of fermented tea, it could be divided into raw tea and cooked tea. The raw tea tastes strong and fresh, with many years preservation, the taste of fresh and strong will changed into dense and sweet. The cooked tea tastes tender than raw tea, after the step of drying by sunshine, those dry leaves are fermented by heating and moisturizing. That is the cooked post-fermented tea.

The cooked post-fermented tea appeared in the early 1970s. And dark tea could be divided into two kinds, tea from bush and arbor. Generally speaking, most post-fermented teas are from Sichuan, Guangxi, Hunan, Hubei and Anhui belong to tea bush, which teas from Tibet and Yunnan belong to tea arbor. The medical function of post-fermented tea is lowering blood fat. Because of this function, post-fermented tea has been precious to emperor since Yuan Dynasty up to Qing Dynasty. At the same time, the post-fermented tea becomes one of the export goods to Mongolia and the Europe. People living in the cold place, such as the Mongolia, Russia, Tibet and so on, like post-fermented tea very much for drinking this tea could help people warming up and sweating.

Nowadays, if you travel to Tibet, Sinkiang or Mongolia, you will find milky post-fermented tea is a common beverage among those regions.

 

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Puerh tea

Puerh tea is a city’s name in Yunnan Province, where is a tea market of the post-fermented tea. In fact, only Puerh tea is divided into raw tea and fermented tea. Since Yuan Dynasty, Puerh tea had become a good as export by Silk Road. According to the tea shape, in order to convince for transportation, after drying by sunshine, Puerh tea is pressed into different shapes, such as brick, cake, bowl, pearl and so on. Although raw Puerh tea tastes fresh and bitter in the first months, the taste will become mellow quickly with years’ storage. After years’ preservation, raw tea liquor will become red regularly. Most Puerh tea lovers like to collect raw tea and storage them because they would like to enjoy the change of the tea. As we said above, fermented tea appeared later than raw tea, which takes advantage of manmade post-fermentation. It tastes sweeter than raw tea and is popular in females and people who got stomach illness.

The appearance of Puerh tea looks a little bit rough and strong to compare with tidy and elegant green tea. Puerh tea seems mature without superfluous decoration and the superior dry leaves looks strong and glossy. The liquor of fermented tea looks like red amber as well the raw tea looks like bright oil.

No matter the fermented Puerh tea or aged raw Puerh tea, we will find a fermented aroma mixed with dust. In order to eliminate that smelling, we had better toast dry leaves before brewing. What is more, the liquor will become dense and sweet by this way.

To drop a little water on the surface of toasted dry leaves and make the dry leaves absorb the water quickly. After absorbing water, the tea leaves will spread out aroma perfectly.

People divide water for brewing tea into 3 levels: the first level is mountain spring, the second level is water in the river and the last level is water in the well. And now, we put mountain spring in tea pot for brewing until the tea liquor boiled. Put 50% hot spring in the tea pot, and then filter out tea soup.

Get the boiled tea liquor into fair cup then to share tea liquor to everyone. Smelling Puerh aroma, drinkers feel like reviewing the past.

The color of ripe Puerh tea is red like ruby or amber while the color of aged raw Puerh tea is reddish like Dahongpao.

After appreciation the liquor, sip the tea liquor in three times, the dense and sweet liquor will make our mouth juicy and our body warm up and sweating.

 

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