TEA EXPERIMENT: How Brewing Temperature Affects Pu'er Tea

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We're always told to steep pu'er with boiling water, but does that truly produce the best flavor? Sigi brews the young sheng pu'er Ergazi 2021 at three different temperatures to find out to what degree that advice holds up.
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Опубликовано:

8 сен 2024

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Комментарии : 26

@AndreyKuznetsoff 9 месяцев назад

Here is the quote from the end of the video: “So, what did we learn today? We learned that the temperature of the water has a huge impact on the taste of the tea. We learned that the higher the temperature, the more bitter and astringent the tea becomes, and the lower the temperature, the more sweet and floral the tea becomes. We learned that there is no right or wrong temperature for pu’er tea, but rather a personal preference that depends on your mood, your taste buds, and the quality of the tea. We learned that you can experiment with different temperatures and find out what works best for you and your tea. And we learned that pu’er tea is a fascinating and complex tea that can surprise you with every infusion. I hope you enjoyed this experiment and learned something new. If you did, please give this video a thumbs up, share it with your friends, and subscribe to our channel for more tea videos. Thank you for watching, and I’ll see you next time. Cheers!”

@sia1759 Год назад

I mostly drink young sheng and I almost never go with full boiling water! I like to experience the lighter aromatics first and adjust my steeping time throughout the session before one or two final power steeps with boiling water in the end. That way I get the full spectrum of the tea over more steeps. Old sheng and shu is a different story 😅

@guydrinkstea Год назад

Interesting! Which temperature do you tend to start your sessions with?

@sia1759 Год назад

@@guydrinkstea I start between 90 and 95 and try to stay in the 90s for at least 5 infusions After that I feel like the tea opened up fully and I can brew hotter

@AhimSaah Год назад

I did an experiment like this with Bai Mu Dan, I took 70°, 80° and 90°. I took 4g per 100ml and did a horizontal tasting, so all at once. I first brewed 90° then 80° then 70°, in this way I had similar temperatures for tasting. I brewed 70°for 60 sec., 80° for 45 sec. and 90°for 30 sec. I tasted blindly, so without knowing what I was tasting (I had an assistant mixing up my cups). The result was the following: 70°produced more umami, 80°gave more all-round experience, 90° was more earthy. I didn't experience much difference in terms of mouthfeel. My favourite was 80°.

@guydrinkstea Год назад

Good experiment! I'm surprised that of all the things that could come out, the increase in temperature made your tea taste more earthy. Was it an aged Baimudan?

@AhimSaah Год назад

@@guydrinkstea less than 1 year old, so not aged. 90° made it more earthy but also tasting more like leaves or autumn leaves, so less vibrant in a way.

@danku5353 Год назад

Guys, I really like your shop! Not a long time ago, when I moved from Russia to Montenegro (maybe you can even guess who I am, do not think that in a country of rakia and espresso you have many clients), I started forming my collection again and educate myself more in case of "tea art". Moreover, I started using sencha/gyokuro for ramens I make on a weekly basis (yes, I am Russian guy from Vladivostok, so many Asian influence in me, haha). Truly, even I spent the majority of my life near China, I always been drinking a crap, as I understood now, greatfully to your product. All this "tea revival" would not be happening without you. I am a tea baron in my hood and doing my best to convert rakia lovers into tea-fanatics. I really wish getting Schengen visa soon and visiting your off line tea house , guys :) Cheers! Долгих лет процветания вашему магазину!

@guydrinkstea Год назад

You're making ramen at home? Nice! I've done it a few times as well, but it's admittedly a bit too much effort for me to make regularly. I'm glad to hear that you've been enjoying the teas from Nannuoshan! Nannuoshan does not have a physical store anymore, but they participate in offline events like tea festivals from time to time.

@Spiritchaser93 2 месяца назад

I think we can even take this one step further. I've always been brewing good puerh in gaiwan, until recently I switched to yixing zhuni, and I notice that the heat retention allows me to actually get 1-2 additional steeps out of the same tea where once couldnt extract even more, no matter how long I steep the final steeps in porcelain, and the experience just blew my mind. Now I regret all those good puerh tea I've finished drinking in the past which never saw the "claypot treatment". Not to sound like toxic masculinity - but good tea shouldn't be pampered but abused hard in order for it to love you back. It's bad tea where you need to fuss over the brewing method in order to get a decent cup, but not amazing, cup.

@jang.1185 Год назад

Drinking some Jing Gu Gushu 2018 sheng during the video (fruity with hints of resin). I started with 96°C water, in the middle of the video I switched my kettle to 98°C (it always heats a bit more, so usually the temperature is 99°C with this setting) and it is better. So yes, the hotter, the better. 🤔 There was significant difference between first two 96°C infusions and the 3rd 99°C infusion. Perfect video, thank you.

@guydrinkstea Год назад

Oh yeah, I've had something similar with my kettle lately. It gets a bit rowdy when I put it to 100°C, so I've been putting it on 98°C lately. The water is still boiling at the end, but without risk of it boiling over. I'd be curious to see what the smallest perceiveable difference in water temperature is when it comes to how the tea is going to taste.

@barbll000 Год назад

very intereswting. Thanks.

@guydrinkstea Год назад

Thanks for watching! I'm glad you enjoyed it.

@mcgreave87 9 месяцев назад

Really like the idea of questioning 100 degrees and trying to decipher what the true impact of temperature is. The steep times even for the boiling condition were up to 2min and 1min 40s. That tea wasn't too overpowering? Wouldn't more of a 20s steep usually be recommended for that? Gonna need to do some longer steeps with my pot and see what I've been missing out on, hehe.

@mcgreave87 9 месяцев назад

I also really like the terminology of "cohesion" "coming together" and "whole experience". That's how I'd describe my best brews; everything is strong and distinguishable but balanced and complementary.

@charlesperez9976 Год назад

I go 97 degrees,sometimes boil for the rinse,but never after

@guydrinkstea Год назад

With fresh Sheng, or with any kind of Sheng Pu'er?

@charlesperez9976 Год назад

Yeah,I have a Sheng from late 80’s,I do the rinse at 100 C, but after,only 97 or 98.

@charlesperez9976 Год назад

I prefer aged,but my temperature typically doesn’t change,but steeping time does

@vgamedude12 Год назад

I always do 95 or 100. I'm happy with both personally. 95 is the highest my kettle will hold temp at. Generally I prefer boiling but sometimes I don't want to keep having to keep the temp up manually and reboil. Some teas there are some differences between 95 and 100, at least I think there is. But it's hard to say without side by side comparison.

@guydrinkstea Год назад

Oh yeah, when I boil water, I don't make my kettle hold that temperature - I usually boil it, do 1-2 steeps depending on how quick they are, and then I reboil. And when I use my tetsubin (usually with older Sheng), I tend to do around 4 steeps before reboiling.

@roblesoncrusoe9254 Год назад

probier mal 95. für mich oft der sweet spot try 95, proves to be the sweet spot for me many times

@ludovitche Год назад

yes I also think just below boiling is often better than boiling boiling is for higher quality teas, but many teas need 92-95 to hide a bit the imperfections - or not scare tea drinkers new to puerh

@roblesoncrusoe9254 Год назад

@@ludovitche true that, but for me also for the higher quality teas; i start it with let's say 92-97 and go up to boiling in the process, i enjoy it the best this way!

@guydrinkstea Год назад

I'll give it a try the next time I have some fresh Sheng!