Returning to the Roots: Brewing Pu-erh by Lu Yu's Method
Today, much has been said about how to properly brew Chinese Pu-erh tea. But we want to introduce visitors of the Miy Chay online store to one of the most unique and ancient methods of preparing this beverage: brewing Pu-erh using Lu Yu's method. While this method is one of the most complex to execute, the resulting tea boasts absolutely unique and unparalleled aromas, flavors, and qualities.
The tea brewing method, named after the legendary tea master and researcher of authentic Chinese teas, Lu Yu, has been known since the 8th century. In those days, brewing tea in this way was believed to preserve health and guarantee longevity.
So, to brew Chinese Pu-erh tea according to Lu Yu's method, you'll need a heatproof glass teapot. The water used should be as soft as possible. Before starting the process, rinse the Pu-erh three times under cold water: the first rinse will remove dust, and the second and third will hydrate the tea leaves with the necessary moisture.
Place the teapot with water over heat. As soon as the water begins to "murmur" slightly, "crab's eyes" – as the method's author called them, small bubbles – will appear at the bottom of the pot. After a soft click, remove 1-2 cups of water. As a result, "crab's eyes" (medium-sized bubbles) will begin to collect at the bottom, followed by "fish's eyes" (large bubbles). When small bubbles, like "pearl threads," begin to rise in a continuous chain, you must return the water you previously removed from the teapot. In this way, as Lu Yu himself claimed, you can "rejuvenate the water."
The second boiling of the water happens faster, so it's recommended to await it while continuously stirring the water with wooden tea tongs. Gradually pour the tea into the vortex created by the swirling water, and wait for bubbles to appear a third time – this indicates the completion of the brewing process. Once the beverage settles and the tea leaves sink to the bottom of the pot, your tea is ready to be enjoyed.
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