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.