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Puer tea in a certain area of yunnan province of yunnan large leaf bask in shai qing as raw material, after after fermentation processed into loose tea and compression

Tea. “Tea” harvest: general points, spring, summer, autumn and winter seasons. April 2 – fresh tea harvested, with 15 days after the tomb-sweeping day

More mining for top grade tea, a bud leaf, the bud core thin and white; Summer tea harvested, July 5 – said rain tea, such as production properly,

Fresh tea tea; Autumn tea in October 8 – collecting, said valley scented tea, tea quality is inferior to spring, summer tea; Rarely harvest tea, tea farmers only

A moderate amount of harvest their drinking.

How bubble drink puer tea

1, brew tea chooses which can avoid areca tea soup too thick, suggest appropriate material chooses ceramic POTS, ZiShaHu;

2, brew tea consumption about 5-10 grams, appropriate USES 95-100 degrees of boiling water. Brewing time 1-3 minutes, view the tang, the kind of red

When wine is preferred. Again long, black, is bad. Can also according to individual be fond of shade to determine brewing time.

3, wen run is indispensable to brew tea program. Warm bubble can remove the tea dust, awaken the tea “real taste”,

Brew speed should be fast;

4, drinks the tea must strike wen xiang, raise a glass to their nose, can feel the smell of Chen fragrant, the feeling of decorous ooze heart carefree;

5, with careful pu ‘er, sipping entrance, where it really gets rhyme, feeling the beverage, ooze ? through his teeth