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After basic article on general practice Gung Fu with a Gaiwan , here's an article a little longer upon the infusion of young puerh (Pu Er tea) gross.
The Gung Fu is indeed not only in a specific formula and fixed but precisely in the adaptation and subtle variation of the infusion depending on the character of the tea is prepared, and there are many including how to handle the Gaiwan.
While some, particularly in Hong Kong and Taiwan, swear by the old puerh (Pu Er tea) or fermented, raw puerh (Pu Er tea) be eaten young (green). This is particularly as it is consumed and appreciated in Yunnan and mainland China for several hundred years, and the young are probably a gross puerh (Pu Er tea) families puerh (Pu Er tea) richest, and which reflects the particular brand the soil.
The article on Gung Fu practice of using a Gaiwan describes perfectly how to infuse a young puerh (Pu Er tea) crude, and will suffice in most cases.
Generally the infusion of a young puerh (Pu Er tea) does not really effect differs from that of an old puerh (Pu Er tea) or tea wulong except the durations of infusions.
It is indeed crucial to appreciate a young puerh (Pu Er tea) crude as it should infuse the very short, beginning with the first infusion example 2 seconds or 3 seconds , or there is a commonly infuse puerh (Pu Er tea) aged, fermented, or wulong 20 to 30 seconds.
Many of those who were "shocked" by the puerh (Pu Er tea) crude, and have tea this family as overly bitter and totally undrinkable, it was actually by an infusion inadequate, in particular too long (and often also by a tea of poor quality, excessive bitterness).
Because first all puerh (Pu Er tea) crude are not bitter, far from it. Then some crude puerh (Pu Er tea) may well have a certain bitterness, more or less marked according puerh, especially during the first infusions. But this bitterness, when it reflects a quality tea and an infusion is far from controlled denigrated. If the one who discovers the puerh (Pu Er tea) may be surprised by it, a palace insider in delight (coffee, cocoa, beer or they are not bitter?). More bitterness of the first infusion allows the development of specific flavors, including sweet complex, and for those who can appreciate advantageously prepared following the infusions.
For others, who do not appreciate, or not yet, bitterness (or astringency) of puerh, and for whom this is a brake, it is possible to control them by a subtle practice of Gung Fu. And it is precisely the subject of this article.
You will discover that, well controlled, young puerh (Pu Er tea) rough, even the most bitter and difficult access, may soften and produce without damaging the palaces of aromas of great richness.
We will need this for two Gaiwan and a pitcher.
Let us therefore at the table!

I chose to illustrate this article a tea produced in 2008 by Liu Da Shan Cha (六大 茶山 Six Famous Tea Mountains ) and named "Organic" (this is a tea Bio OFDC ). This is a very good puerh, rich, full flavored, complex and persistent, and the undeniable quality. But it is a good example of tea that some will find it particularly hard to drink in its early years, especially during the first infusions. (NOTE: this article was to write shortly after the production of this tea, which has now, after several years of maturation, a more moderate bitterness).

The first parameter on which we play is the amount of tea used. Different from one tea to another usually extracted from the cake about 1/5 volume of the teapot. Because the young age of our tea we will use significantly less tea. Take particular care when extracting the leaves of the plate and avoid at all costs to break them, what would be a new source of bitterness. Fill the well Gaiwan all agglomerates leaves as needed and discard debris. If slightly reducing the amount of leaves we play on the intensity of the bitterness of the liquor, does not decrease too many sheets of paper, you could get something bland and insubstantial, and it is why we will rather play on the water temperature.

For it is indeed more playing on the water temperature that can control the flavor, bitterness and acidity potential of our tea. We proceed to cooling it to a triple, for which we will need two Gaiwan and a pitcher. The Gaiwan by its shape and size of its opening allows more efficient cooling effect that a teapot. If the first Gaiwan may be clay or porcelain will advantageously be the second glass, which allows a more effective dissipation of heat.

Start by washing the tea twice like an ordinary puerh (Pu Er tea) and feed the passage of any land creatures likely to live in your tea table.

Fill in your new Gaiwan water. Keep your kettle relatively high to increase the length of the jet of water which will cause the water to cool slightly.

Immediately after you complete your Gaiwan pour a line fast water you just pour in a second Gaiwan taking care to retain the sheets using the cover (no need to filter the liquor, we will later). Again it is best to do this transfer at a certain height, which will facilitate the cooling of the liquid.

Then pour the liquor of the second pitcher in Gaiwan as before.

Now re-pour the contents of the pitcher in the first Gaiwan (the one with the leaves), then close and steep normally (the infusion time will depend largely on your tea and the number of infusions. Start a matter of seconds , to extend progressively as and when infusions).

Once properly infused, strain the tea while pouring it into the pitcher and serve cups.

The tea should be obtained softer and more enjoyable than if you had infused the conventional manner. Experiment by varying the degree of cooling water (in the second period Gaiwan, height of the payment), to familiarize yourself with the influence of temperature on the extraction of flavors. If the bitterness, bitterness or astringency of tea persist, it is likely that the temperature did not fall quickly enough or effectively. If there against by a lack of intensity in taste is that the temperature has been lowered too. We can then accelerate the process or from three to only two colds.

Do not hesitate to infuse the same tea in parallel in a standard way to assess the influence of the infusion method, it is very educational.
Good gung fu! ... and remember that in tea or in sports, gung fu is an art that comes with practice and patience ...

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