last part of this article: an introduction to the preparation. Go!
What puerh infuse his instrument?
Basically, there is a choice between zhong (or gaiwan, This small porcelain cup with a lid) and a teapot. Do not take the lead on this issue for too long. The puerh, especially if he is young as ten years ago, is not a tea party to request to have the teapot super mega expensive. A zhong almost always suffice. However, I prefer cooked Puerh tea. They say the old puerh are better that way, but I have little experience in this area, although I am tempted to believe.
Preparation:
I recommend videos for jeancarmet learn as done (with humor.) I will illustrate here how to deal with a zhong.
material: a zhong (it is 10 cl,) a cup, a bowl for rinsing water and a towel to wipe the drops because I use no tea boat here.
We start by preheating the zhong with boiling water ...
... then puts the lid. We wait about 30 seconds last night that hot. And it sheds water.
It puts its leaves puerh inside here at first glance 3g maocha is closing rapidly, possibly shake a little while . Then we open it and smell the dry leaves in the hot zhong. It's a little appetizer preparation. A very good time.
There are several ways to assay the puerh. This will the subject of an upcoming article. Without going into details, I recommend to my little part to dose puerh young sheng (2g - 3g for 10cl) and a little more strongly puerh cooked or older (about 4-5g.) Course will require that everyone do tests to find its footing and for each of its teas. The preparation of tea is not an exact science. Lots of factors come into play that will make each session unique.
then poured hot water on the leaves, bluntly. No need to re-boil water if we do not dragged too. For puerh sheng, I rinse between 5 and 10 seconds, sometimes more if the leaves are very compressed. For puerh cooked, I count 30 seconds.
It is especially well drain the water after this step. A little water in a zhong and following the infusion will pay the price, the price of a disagreeable bitterness. This is true between each infusion.
I leave the sheets to rest 1-2 minutes during which they will open up a bit and crumble blocks.
careful not to burn by pouring the hot tea. So, two tips:
- do not overfill the zhong,
- do not pour too quickly lest the water run over your fingers.
A zhong like these on board extensive help in the beginning. But it is a matter of practice first.
A good practice is to pour the rinse water into a cup (or pitcher) to wash any impurities and preheat.
We can smell the wet leaves and compare to the smell of dry leaves. There is often a significant difference.
In general, feel the sheets after each infusion is a good habit.
is the time of the first infusion. Poured boiling water (maybe a little cooler in the case of a puerh a little green according to taste) and infused 30 seconds to get started.
The first infusion will finish opening the leaves. The second infusion should not be longer than the first because the leaves are wide open normally issue a lot of flavoring material. If you have the basis of a very compact block, watch the leaves, because when they start to release the block, the infusion should be shorter, and it may be later than the second infusion.
Then we increase the time gradually. Each infusion will give an idea of the time of the next. If it is eg 1 minute for the fourth infusion and it is rather weak too, we can make 1 min 30s for the next. We'll see depending on the result do next. On the contrary if it is too strong, keep the same time for the next or decrease a little.
For my 3g in 10cl, we can make time for example of style: 30 "/ 20" / 30 "/ 45" / 1 '/ 1'30 "/ etc.
But this can vary enormously puerh one to another.
For puerh cooked, I recommend using longer times and higher doses in tea. Say, on average 4-5g/10cl: 30 "/ 30" / 1 '/ 1' 30 "/ 2 '/ etc.
poured well all the tea. It is in the cup. is allowed to cool to arrive at a comfortable temperature. It uses its senses as possible.
For Subsequently, continuous infusions until more many do nothing more pleasant. The latter can wait 15, 20, 30 minutes without problem. You can stop a session and resume it later. It works better on an old puerh a young general. My guilty pleasure is always terminated by an infusion of at least half a day, often overnight. The result is always great.
gong fu cha should be fun, almost a game should not be too much to bother especially early on some parameters imperfect. Each session will refine the technique and its share of discoveries and new questions. It should also play with these settings, save more or less tea, increase the infusion time, lower the temperature, go play with the extremes, etc..
It is best to record its parameters and its impressions somewhere. A notebook, a computer file. This allows, among others to realize that over time, change the settings to stick to his tastes, which will also evolve.
There is much to say, to add in this preparation, but this is one approach. Every gesture, every step merit an entire article. A good idea series of articles to come ...
you soon!
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