Making Old Paka Tea

"Old paka," meaning "old leaves" is a special kind of Pu-erh tea commonly used by the ethnic minorities in Yunnan. It is seldom sold in the market. The correct way to enjoy its fragrance is by boiling the tea liquid.

Pre-brewing Preparations
Tea ware: Set of glass tea sets, electric tea kettle, tea tongs, bamboo teacups, etc.
Water: Fill the electric tea kettle with sufficient water and bring to boil.
Tea leaves: Old paka.

Brewing:
1. Warm the kettle: Warm and wash the glass kettle with boiling water.
2. Drain the water: Drain the water from the glass kettle into the water bowl.
3. Adding tea leaves: Use tongs to add the old paka into the kettle.
4. Pour water: Fill the kettle up to 2/3 of its volume.
5. Light the stove: Light the fuel (candle or alcohol) and place the glass kettle on the stove.
6. Boil the tea: Bring it to boil.
7. Boil the tea: Once the tea liquid is boiling remove the kettle from the fire.
8. Smell the fragrance: Remove the lid and inhale the fragrance of old paka.
9. Distribute the tea liquid: Pour the boded old paka tea liquid into the bamboo teacup.
10. Serve the tea: Serve the tea with both hands to the guests.
Old paka is a special type of tea in the Pu-erh tea family. Its details will be introduced later.
While boiling old paka, take out the leaves after you can smell the fragrance. The water will change color. Bamboo cups are not as good heat conductors as pottery and ceramic cups, so they should be cleaned beforehand and do not have to be warmed before pouring the tea.