Old Yixing
Pu-erh is traditionally prepared as part of Gongfu tea ceremony, a set of practices that date from the 8th century. Compressed sheets are separated PU-ERH with Pu-erh special cake knife and be careful not to crush the leaves. The leaves are then combined with about 4 ounces of hot water in a small glass of water made from Yixing clay, clay, also called Zishan. These unglazed teapots absorb the flavors of PU-ERH tea time and become known, improving the taste of beer.
Water quality, water temperature and infusion time are key to the successful preparation of Pu-Erh. Spring water is ideal, because that the mineral content of the elimination of excessive mineral content taint the taste of tea. While some advocate the use of water boiling, knowing that the return water from a cold to boiling infusion from 200 degrees Fahrenheit to 185. Temperatures the lowest are generally reserved for higher quality teas age. Before infusion, Teasets rinsed with boiling water. Then, tea is combined with water at a rate of one ounce of water per gram of tea.
The first infusion takes about 10-15 seconds is rejected and washing tea. Although there are some differences of opinion about the soaking time from 10 seconds to 2 minutes the second infusion, not a general consensus of subsequent infusions of the same leaf should be longer infusion time. While many Westerners prefer Pu-Erh prepared with infusion of long and Tibetans can beer its Pu-Erh overnight, shorter infusion to allow the expert to appreciate the subtle flavors that differentiate a Pu-erh another. The taste you have as a guide, but a dark, unpleasant BREW is a sign of excessive soaking weather.
https://www.pu-erhteas.com/preparation-of-pu-erh-teas/
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