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Generally, after drinking tea for a certain period of time, I believe that many tea lovers will find that the water temperature has a great influence on the brewing of Pu'er tea. Different teas have different water temperature adjustment, and the aroma and taste of the tea are different This also shows that the water temperature has a decisive influence on the aroma and taste of Pu-erh tea.

The basic points of water temperature control for brewing tea are: the water temperature of old raw tea and cooked tea should be high, and the tea aroma can be brewed when the water temperature is high. For new tea, including tea that has been naturally stored for less than 10 years, the water temperature should be appropriately lowered depending on its age and age. Cooling brewing can reduce bitterness, enhance sweetness, and increase foam resistance.

To control the water temperature, you must also understand some common sense related to water temperature.

01

boiling point. Different places may have different boiling points due to different altitudes, and the boiling point is determined by altitude and atmospheric pressure. In theory, the higher the altitude, the lower the atmospheric pressure and the lower the boiling temperature of water.

The sea level is one atmospheric pressure, the altitude is 0m, and the boiling point of water is 100°C. As the altitude increases, the atmospheric pressure decreases. Theoretically, if the altitude increases by about 300 meters, the boiling point temperature of water will drop by one degree. There will be slight errors due to the influence of temperature and humidity.

Taking the urban area of ​​Simao, where the Pu'er Municipal Government is located, as an example, the altitude is about 1380m, and the boiling point temperature of water obtained in the actual measurement is 95.3 ℃. Using iron pots, electric kettles, clay pots, and thick-walled cast iron pots, the boiling point temperature of all water-boiling appliances is 95.3 °C.

Then use the pressure cooker to test. In theory, the atmospheric pressure in the pressure cooker can exceed the normal atmospheric pressure, so the water temperature in the pressure cooker can reach above 120 ℃, but when the pressure inside the pressure cooker is higher than the outside of the cooker, the lid cannot be opened; when the pressure inside and outside the cooker is balanced The temperature in the pot is still 95.3℃.

Therefore, those who advocate using cast iron pots to increase the water temperature, and then boil the water for a while to increase the temperature are contrary to science. Boiling point temperature does not change without pressure.

02

Boiling water utensils and tea utensils cannot change the boiling point water temperature but can slow down the rate of decline of the water temperature. In the Simao test, when the boiling point water temperature is 95.3℃, the cooling rate of different utensils is as follows: the thermal insulation effect of cast iron pots is better than that of double-layer glass, which is better than that of purple sand pots. It is better to drench the pot with boiling water and heat the bowl before pouring the tea than to keep it warm.

Therefore, based on the above conclusions, we have summarized several key points for brewing Pu'er tea.

Brew old raw tea and Wodui cooked tea

It is better to use cast iron water boilers for heat preservation. If not, then the electric kettle should be boiled again after two or three minutes to brew tea. Use purple clay pots with thick walls. Before pouring the tea, pour boiling water into the pot, and pour boiling water into the pot several times during the brewing process. When pouring water from the boiling kettle into the purple clay pot, it should be poured low, thick and fast to minimize cooling.

Brew new tea

Do not brew immediately after the water boils, it is best to wait a minute or two before brewing. High flush and fine injection when pouring water. Soak in a thin zisha pot with a covered bowl and a wall pot. Pour water along the side of the bowl lid, do not directly pour the tea leaves, and try not to stir the tea leaves, so that the content of the tea leaves can be slowly released, which can reduce the bitterness and increase the foam resistance.