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To brew vintage Pu-erh tea, you can follow these steps: first, choose suitable tea utensils such as a zisha teapot or a “Gaiwan”; then, rinse the tea utensils with boiling water to raise the temperature. Put an appropriate amount of tea into the utensil, pour boiling water over it, and quickly discard the first infusion to awaken the tea leaves. Subsequent infusions can have gradually increased steeping times to allow the tea leaves to fully release their flavors. It's important to balance the water temperature and steeping time to brew a delicious cup of aged Pu-erh tea.
How to brew a pot of vintage tea? Firstly, choose the right tea utensil. For fermented Pu-erh tea, it's recommended to use a zisha teapot, preferably a round one, which can better maintain the water temperature and enhance the aged aroma of the tea. The steps of waking up the pot and the tea are crucial. Before brewing, wake up the pot with boiling water, similar to warming a cup with a “Gaiwan”. Pour boiling water over the zisha pot inside and out, control the pot temperature well, so that when tea is added, the pot won't absorb heat and reduce the heat needed to brew the tea leaves.
The choice of water for brewing has been highly regarded since ancient times. Zhang Yuan, a writer from the Ming Dynasty, wrote in "Tea Records," "In tea drinking, only fresh and lively water is esteemed." Water loses its vitality and becomes no different from water in ditches; the essence of tea is revealed when it is brewed with water. Good tea cannot show its true flavor without good water. It is clear that water quality is crucial to the quality of tea soup. Different waters contain different trace substances, all of which will affect the taste. A more reliable approach is to choose high-quality bottled spring water or specialty tea-brewing water available in the market.
Lastly, the brewing technique and the way the water is poured into the tea are important. Remember, for aged fermented tea, lower the height of the water pour, keep the pour location fixed, and slow down the force and speed of the water pour. Allow the tea soup to soak up slowly; this will result in a more mellow and flavorful tea soup.
