Coming from the south and southwest of China where tea culture is highly developed, cooking tea over a fire or stove is very popular.
According to the teas and after a few infusions, the aromas diminish.
Specifically if they are old, after infusing them do not throw them away, boil them directly!
You will be surprised by the sweet tones they will offer you.
Indeed following the infusions which release the aromas of the leaves, boiling the tea will allow the sap located in the stems to drink you an incomparable nectar!
Select your favorite Puer, preferably very old. (10 years minimum)
After enjoying its infusions and when it becomes less generous, put it in your kettle.
Use water at 100 degrees to transfer the tea from your teapot to your kettle. This will also allow it to be cleaned cleanly and dried quickly.
You can now boil for 10 minutes after boiling.
Your infusion will begin to take on voluptuousness and smoothness.
The color and flavors have evolved, you are at the heart of tea!
I recommend that you let it rest for 3 minutes before tasting.