Pu'erh tea is the only post fermentation type of tea. Its theophylline and tea polyphenols are separated in the long term fermentation process. Therefore, it is gentle in nature, not stimulating the human body, but also can promote metabolism and accelerate the digestion and transformation of fat in the body. The better life, the struggle against fat becomes a major task for people.
Water temperature: 212℉ (100℃ ) boiling water.
Tea set: Black tea suitable for purple clay teapot or tureen.
The amount of tea: The amount of tea used is about 1/3 or 2/5 of the teapot.
Brewing time: This kind of Pu’erh tea can brew 10 times. The steps to wake up tea are critical to making dark tea. Before we start making tea, we should wake up dark tea 2-3 times with one hundred degrees of boiling water. If it's stored for a few years, please wake up at least 3 times before brewing. The first brewing time is 15-20 seconds, after the third time each brew add 10-15 seconds, so that each time the soup concentration is even.
Getting a balanced cup
Palace pu’erh is a useful tea for learning how quickly a small-leaf tea can infuse. Fine leaves release their character differently from a large, tightly pressed piece. Pay attention to the speed of the pour as well as the time on the clock: leaves left sitting in a partly emptied pot continue to steep while the cups are being filled.
Try the short infusions described above with a measured amount of leaf and record the capacity of your vessel. Judge the cup by its texture and finish as well as its dark colour. If it feels too heavy, shorten the next infusion before changing everything else. If it is thin, lengthen the steep a little and compare. A pale cup and a concentrated cup can each be enjoyable; the aim is a balance that suits your palate.
Keep the dry tea away from cooking smells, scented candles and strongly perfumed teas. When comparing two sessions, use the same water and cups so that a change in the brewing method is easier to recognise.