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Pu-erh tea was produced from the southwest in china, Yunnan Province is especially known by people. Pu-erh tea not only has special old smells and color, but also its hairdressing and beauty your face, loosing the weight, nourishing the stomach and reduced-fat let more and more people fall in love with it.
Pu-erh tea is considered a fermented tea, and it's color is a deep reddish-brown tone. The taste is mellow and earthy. There are many ways in which to brew Pu-erh tea, and in the following example we will brew “ripe” Pu-erh tea as it is the easiest to brew. Due to the way Pu-erh is processed, we will first wash the Pu-erh tea to rinse away any impurities acquired during processing so that the flavor of the liquor is purely that of the Pu-erh tea itself.
Brewing Pu-erh Tea in the Traditional Chinese Method
In preparation for brewing your Pu-erh tea in the traditional Chinese way, you will need to gather several materials, which include your gaiwan, or covered bowl, which is used to hold the tea and brew the tea leaves in. You will also need what is called a “fair cup” which you will pour the brewed Pu-erh tea into before serving it into your teacups, which you will need as well. Finally you will need your loose-leaf-pu-er tea leaves. Brewing Pu-erh tea, the temperature of the water is especially important when brewing Pu-erh tea in the traditional Chinese method. Be sure that your water is at or around 212 ℉. The liquor itself is a bright red-brown color which is clear and very deeply mellow and earthy. You will notice with each re-brewing of the leaves, the brewed tea will change its character and flavor with each cup, and your Pu-erh leaves can be re-brewed many different times, each resulting in a slightly different cup of tea. The brewing method is the same as brewing it by zhisha tapot.