Making Pu erh Tea Easily – How to Make Asian Teas? This time, my article, I., is about how to get started with puers on the road to tea. In many cases, we came across your questions related to making one of our teas or teas. In many cases, we feel that there is a little discouragement behind the thing because you want to make perfect tea right away. Rather, we suggest that for the first time or two, it is worthwhile to make an effort to make a tea that you can enjoy making and consuming. There is no perfect tea, rather perfect moods while drinking tea and your tea-making practice will develop at lightning speed anyway – and it’s all best to suit your own tastes.
We were thinking of launching a series of videos in which we will try to bring the main tea makers closer to you. Our aim is to provide simple options and basic information – bearing in mind that European tastes can sometimes be different from Asians’ or even if we don’t have to think on this plane, but in practical terms they may.
Video description on channel:
“In this video, we want to share some useful information with those who want to learn how to make Pu erh teas. The method shown in the video is not the traditional or traditional Chinese preparation method. This is a way to get started, and you can easily make yourself an enjoyable pu erh tea. From here, it’s up to you where you develop, but if you pay attention to what has been said, you will have an easy task and you can enjoy a pleasant tea …”
Never forget that tea is all about you, about making you feel good and having a nice hot drink. As a motto, perhaps the first sentence, perhaps note that Asian thinking is that it is necessary to find a balance between sweet and bitter flavors in tea making. This is not so much a philosophical approach, but rather a practical one. Because simply then the tea will be good. Bitter flavors can be avoided by paying attention to two main things. One is to use too hot water and the other is to soak. There are two types of soaking. One is when we let the water stand on the tea for too long and the other is when we pour too much tea leaves with too little water.
The balance of sweet and bitter flavors mentioned above cannot apply to pu erh teas because there are no sweet or sweet aromas or flavors in the puers – rather earthy flavors and notes dominate. This will be a good tea in their defining case and from these flavors and aromas (if we pay attention to a tiny one). So the principle has become questionable here. But then what? The answer here is simple. If any part of the “sweet – bitter” principle is not present in a tea, replace it with the “new” property present. For example, in the case of puer, so that if you have the bitter, it stays in the “formula” and if the sweet is not in the tea, pay attention to the so-called earthy character. This is how we will have to find the balance of “bitter – earthy” character in the preparation of the tea. This may sound complicated at first and may seem almost esoteric, but in practice it only “plays” with the proportions of the amount of water – the temperature of the water – the amount of tea – and the soaking. Searching, we push the proportions back and forth and soon we realize what we like best.
Anyway, it’s all like cooking. Anyone who loves gastronomy a bit will usually like to bake and cook and if you enjoy it you will make better and better dishes (this is perfectly legal). Make better and better teas too. Tea is a pleasure and relaxation. Me time and calm.
Of course, if you were to pick or see what we have on offer from these teas then the quickest way is to click HERE or click on the picture!