The Village continues the rubric with expert advice on how to improve everyday kitchen affairs. Every week, we explain how to cook or preserve a wide variety of products, and talk about simple tricks that make it easier and more interesting for you to be in the kitchen. In the fourth issue, together with Viktor Yenin, a tea specialist, owner and chef of Tea Height, Puerport and the Tea Products workshop, we understand the topic of puer, starting from varieties and their characteristics, regions of origin and aging, ending with his choice, methods of brewing and storage.
The most common mistake when brewing tea among amateurs is the incorrect selection of exposure, that is, the optimal duration of brewing. Lack of experience leads to overcooking: it turns out to be bitter, rude and requires dilution with water. If it is not pretended, it remains empty, tasteless.
With puer, this problem is solved differently: to make it bitter, you need to re-brew it many times. That is, it is easier to brew it on average than other types of tea: it has a wider range of taste, it is easy to get into it. Unprofessional brewing of puerh more often gives a positive experience. This applies to Puer, whose taste is already softened by exposure or technological tricks aimed at it.
Shu and sheng
The first thing to learn: puer pueru strife. Under the general name "puer", a variety of varieties is hidden, approximately equal to the variety of all other tea groups combined. There are several reasons for this.
Shu-puer and shen-puer are not just two groups of teas. Shu and sheng made from the same raw materials will turn out to be radically different in taste, color, aroma, the nature of the effect on the body and the brewing method. As different as green tea and black. Shen-pu-erh is close in properties to green teas: tart, easily disappears in bitterness, gives a light tart infusion, only over the years can acquire a dark brown color of the leaf and infusion and a seasoned velvety taste. Appreciate it just for the natural, non-accelerated exposure. Not all Sheny are capable of this: low-grade raw materials in storage develop poorly. A comparison with aged wines is appropriate: if the development potential is not laid in the wine, you just need to drink it, and not wait until it turns sour.