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The so-called "raw tea", or "raw puerh", refers to the traditional natural mellowed puerh tea, also known as traditional pu-erh tea, whose quality characteristics are sweet, smooth, mellow, thick and the formation of aging aroma, which requires longer storage. "Raw Pu-erh tea is mainly made by direct storage or steaming of the raw materials of Yunnan large-leaf species sun-blue maocha. Puerh tea is known as the "drinkable antique tea" because of its characteristic of getting stronger and more fragrant with age. After a period of aging, the color of the cake surface turns from green to brown, and the aroma, taste and texture are further enhanced, resulting in better overall performance and better palatability. In principle, you should choose soft water for brewing Pu'er tea, such as pure water, mineral water, etc. Tap water that meets drinking water standards is also available. If you can find good mountain spring water locally, it is even better. Good mountain spring water must meet the six elements of "clear, light, sweet, live, clean, and clean", clear is clear and transparent, light is the surface tension of water, sweet is sweet and delicious, live is live water and not stagnant water, clean is clean and pollution-free, and clean is cold and clean. The water temperature has a great influence on the aroma and taste of the tea soup, and pu-erh tea should be brewed with 100℃ boiling water. The amount of tea can be determined by personal taste, generally 3-5 grams of tea leaves, 150 ml of water is appropriate, and the ratio of tea to water is between 1:50 and 1:30. In order to make the tea fragrance more pure, it is necessary to wash the tea that the first brewed boiling water is immediately poured out, wash the tea can be carried out 1-2 times, the speed should be fast, so as not to affect the taste of tea soup. When formally brewing, the tea broth can be poured into the fair cup in about 1 minute, and the leaf bottom continues to brew. As the number of brewing increases, the brewing time can be slowly extended from 1 minute to several minutes, so that the tea broth brewed is more even.Puerh tea ｜ Yunnan ｜ After fermentation ｜ Spring, Summer and Autumn

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