Making Processed Pu-erh Tea (Loose Tea)

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When making artificially fermented processed tea, the most important point is the appropriate time for pouring water in and draining it out.
After putting in adequate tea leaves, slowly pour the hot water. Quickly drain out the tea liquid so that it tastes smooth and mellow.

Preparations
Tea ware: Electric tea kettle, cast iron teapots, fairness cup, strainer, teacup, tea holder, tea funnel, etc.
Water: Pour enough water into the electric tea kettle and bring to boil.
Tea leaves: Processed Pu-erh tea (loose tea).

Brewing:
1. Taking out the tea leaves: Use the small tea holder to take out loose tea from the pottery tea container. Place it in the big tea holder.
2. Observe the tea leaves: Loose tea leaves have not been compressed or loosened, so it is unbroken.
3. Warm the teapot: Pour boiling water in the teapot.
4. Warm the fairness cup: Pour the water from the teapot into the fairness cup.
5. Warm the teacups: Warm the teacups with the hot water from the mug.
6. Drain water: Drain the water from the teacups into the water bowl.
7. Adding tea leaves: Place the tea funnel on the mouth of the teapot and put adequate leaves.
8. Soaking leaves: Pour boiling water in the teapot to soak the leaves.
9. Skim the foam: Skim the foam from the mouth of the teapot and replace the lid.
10. Drain water: Drain the water quickly into the water bowl.
11. Brew the tea: Pour the boiling water in along the inside of the teapot and replace the lid.
12. Pouring the tea liquid: Pour the hot tea liquid quickly into the fairness cup through the strainer.
13. Empty the teapot: Pour out all the tea liquid from the teapot.
14. Distribute the tea: Pour the tea liquid from the mug into the tea cups evenly.
15. Serve the tea: Serve the tea with both hands to the guests.
Wash the processed tea and pour the tea liquid out quickly. Slowness will make the tea bitter and the color dark. Boiling water should be slowly poured into the teapot along its inside to avoid stirring the leaves too much so that several brews of the tea liquid can be of similar taste, color and strength.