Pu Erh Tea Cake Preparation

Measuring scales or a tea scoop.

Pu erh tea cake preparation. First brew your pu erh tea with hot water twice then serve into cups. Warm your teapot and cup well. Gaiwan style brewing bring fresh filtered water to a boil about 212. Bring your water to just below a boil about 190 f.

Breaking up pu erh a cake is easy once you know how. It is stored for many years and even decades in cool dry cellars which mellows the flavour and adds smoothness and complexity. A thermometer or temperature control kettle. For pu erh cakes a prying pick.

Place 1 tablespoon of loose leaf pu erh or pu erh cake directly into your gaiwan. Fill the gaiwan with hot water allowing the leaves to sit for no more than 5 seconds then discard the water. Then stir the tea and allow it to cool slightly to about 106 degrees fahrenheit before adding honey to the blend. Sold like vintage wine some pu erhs are very rare and expensive.

Add some milk or milk substitute into the well brewed leaves to your taste. Click on item to purchase. Pu erh tea is fully fermented and aged tea normally compressed into a cake. To break off a piece of pu erh we must use a special pu erh tea needle and carefully wiggle it loose.

Mix well and drink while hot. Remove a teaspoon of the tea from the cake and put it into the pot. Pu erh tea is fermented and tightly compressed therefor we need some skill to pry it loose. Your brew will be at a slightly lower temperature than for fermented pu erh so this is.

Furthermore we can t simply do it with our hands.