I rarely drink Chinese tea, but the other day, I got pu-erh tea from a friend of mine. I don’t have any Chinese tea utensils and don’t know the proper preparation. I just learned some tips from him.
The major differences from Japanese preparation that I noticed are as follows:
- Consuming plenty of tea leaf
- Rinsing the leaves
- High temperature water
- Shorter brewing time
- Multiple brewing
Knowing these preparations surprised me that pu-erh leaves can be brewed more than ten times if it is in good quality or condition.
When I tried to prepare for the first try, it was a failure because the tea got too strong. The second try went pretty well, tea was very smooth with an elegant floral aroma. It had much rich fragrant than Japanese teas which is like a smell of flowers and a note like cinnamon. When I smelled the remaining scent in the cup after drinking, I smelled sweet caramel aroma. The tea doesn’t have greenish bitterness like Japanese sencha has. The bitterness of pu-erh is milder with a soil like smell. I liked this tea and enjoy finding the differences from Japanese teas.
I took the tea set to my desk and I’m writing this article. Now, I’m enjoying the fifth brewing. The flavor is slightly changing but still has the good aroma. I’m impressed with it. Chinese tea might be good to drink at office because you can prepare it the same tea over and over while you are working. Chinese tea has charms that Japanese tea doesn’t have. (The opposite is equally true.) Again, the Chinese tea aroma is excellent! It is fun to explore tea from different country. You can find a new way of enjoying tea.