Brewing Puer tea by Lu Yuya method

Today, much has been said about how to brew Chinese PU-Erh tea. But we want to introduce visitors Online store «Miy Chay» with one of the most unique and oldest ways of preparing a drink in the world – PU-Erh cooking using the Lu Yu method. This method is one of the most difficult to implement, but the prepared tea has absolutely unique and inimitable aromas, tastes and qualities.

The method of tea brewing, named after the legendary tea maker and researcher of the properties of real Chinese teas Lu Yu, has been known since the VIII century. In those days, brewing tea in this way preserved health and guaranteed longevity.

So, to brew Chinese PU-Erh tea according to Lu Yu, stock up on a teapot made of heat-resistant glass. Water should be used as soft as possible. Before starting the process, wash the Puer three times under cold water: the first time the dust will be washed away, the second and third – the tea leaves will be filled with the necessary moisture.

The kettle with water is set on fire. As soon as the water begins to make a little "noise", "crab eyes" will appear at the bottom of the dishes-small bubbles named by the author of the method. After a quiet click, take 1-2 cups of water. As a result, the bottom will begin to gather "cancer eyes" – medium – sized bubbles, and then-and "fish eyes" (large bubbles). When small bubbles begin to rise in a single chain – "pearl threads" - you need to return the water that you took from the teapot earlier. In this way, as Lu Yu himself claimed, it is possible to "rejuvenate the water".

The second boiling of water is faster, so it is recommended to expect it with constant stirring of water with wooden tea tongs. In the funnel created by the unwinding water, gradually pour the tea and wait for the appearance of bubbles for the third time – this will be an indicator of the end of brewing. When the drink calms down, the tea leaves will sink to the bottom of the dish and the tea will be ready to drink.