I. Introduction to Pu-erh Tea Materials
The "Sheng" and "Xi" Pu-erh teas are made from high-quality raw materials of ancient tree Pu-erh tea from the large-leaf variety, sourced from Yongde County, Lincang, Yunnan. Yongde County is rich in resources of cultivated ancient tea gardens. Pu-erh teas made from the green tea leaves of these ancient trees are rich in flavor and mellow in taste.
The "Sheng" raw Pu-erh is made from the 2006 Mangfei Guhua tea (autumn tea). The Mangfei production area has an altitude of 1500-1600 meters, with the Mangfei large-leaf variety, a provincial-level fine cultivar. The trees are generally 70-80 years old and grow in wild-type ancient tea gardens. The Guhua tea from Mangfei is full-bodied, with moderate bitterness and astringency. Its most prominent feature is its rich and high-aroma profile, making it very suitable for the general palate of northern regions. It is a raw tea that can be enjoyed immediately and also holds value for aging.
The "Xi" ripe Pu-erh is a blend of ripe teas from 2005 and 2006. The raw material is green tea leaves from a mixed population of ancient tree tea varieties. It undergoes 70% pile fermentation, allowing the finished ripe tea to have considerable potential for further transformation during aging. When brewed, the liquor is a deep red, with an aroma similar to longan and a hint of floral notes. The taste is mellow and rich, with a good sweet aftertaste. After the 5th or 6th infusion, the liquor turns sweeter. It is very steepable and an excellent quality ripe Pu-erh.
II. Pu-erh Tea Brewing Method:
1. Brewing Water Temperature for Pu-erh Tea: 100°C boiling water.
2. Tea-to-Water Ratio for Pu-erh Tea: Use a ratio of 1 gram of tea to 50 grams of water, or fill the vessel to about 2/5 of its capacity with tea leaves.
3. Choice of Water for Brewing Pu-erh Tea: Use purified water or mountain spring water (soft water is preferred). Note: The water should not be boiled for too long, as excessive boiling reduces oxygen content, which can affect the activity of the tea leaves.
4. Choice of Brewing Vessel:
Zisha Teapot (Best Choice): As Pu-erh tea benefits from high temperatures to awaken the leaves and extract their compounds, and zisha teapots are both porous and good at retaining heat, using a zisha teapot is the best option for brewing.
5. Basic Steps for Brewing Pu-erh Tea:
⑴ Prepare Utensils: Get your teaware and Pu-erh tea ready.
⑵ Warm the Teapot and Cups: Place boiled water into the teaware. This serves to warm the pot and cups and also cleans the utensils.
⑶ Add Tea: Carefully place the Pu-erh tea into the teapot.
⑷ Rinse the Tea: Pour boiling water into the teapot and quickly discard it. This step awakens the tea leaves.
⑸ Steep and Infuse: Control the steeping time according to your preference.
⑹ Pour the Tea: Filter the tea from the teapot into a fair pitcher (gong dao bei) to ensure an even consistency, then distribute it evenly into small tasting cups.
6. Tasting Pu-erh Tea:
When the tea liquor enters your mouth, pause for a moment to savor its mellowness. Move the liquor around your tongue so it coats every part of your mouth, stimulating all your taste buds (the taste can vary in different areas of the mouth). This allows you to experience the smoothness and richness of the Pu-erh. As you swallow, you can appreciate its smooth and gentle texture.