Pu'er Tea can be divided into raw and ripe based on its production process; by its compactness, it can be categorized as tightly rolled or loosely rolled; and by storage age, it can be classified as new, mid-aged, or old. What are some tips for brewing these different types of teas?

How to brew new tea?

Raw Pu'er

New raw Pu'er has a character somewhat similar to Green Tea. When brewing, avoid creating a “cooked taste” due to high temperature Steeping. Use boiling water but don't steep for too long, or you can slightly reduce the water temperature.

Ripe Pu'er

In normal circumstances, new ripe Pu'er may have some shortcomings compared to older ripe Pu'er, such as less transparent tea liquor, less pure aroma, and less mellow taste. Therefore, efforts should be made to play up strengths and minimize weaknesses. High-temperature pre-soaking helps dissipate the fermentation odor. Slightly lower the temperature when brewing, and don't steep for too long to avoid bitterness and a “soy sauce broth.”

How to brew aged tea?

Aged tea, after long-term storage and transformation, contains more abundant substances, but there is also a possibility of developing an aged flavor.

For aged tea, regardless of whether it's new or ripe, high-temperature pre-soaking and brewing are generally required, which helps dissipate the aged flavor. Brewing with a purple clay Teapot can also modify the tea liquor and better highlight the rich characteristics of the aged tea.

Aged tea, after settling over time, enters a stable state. The first few infusions can be quickly poured out, while later infusions can slowly extend the steeping time. High-quality aged tea can be brewed seven to eight times or even ten times, allowing one to gradually appreciate the changes in each infusion.

How to brew tea with different levels of compactness?

Pu'er tea can be divided into compressed and loose varieties, and within compressed teas, there are varying degrees of compactness. When breaking apart the tea, you can feel that tea that is easier to break is looser, while tea that is harder to break is more tightly bound.

Highly compact tea

In general, more tightly bound tea requires higher water temperatures and longer pre-soaking times to fully expand. Once expanded, the infusion rate is faster, so the brewing time should be shortened. After the first two quick pour-offs, you can slow down the pace and slightly extend the brewing time. You'll pleasantly discover another fine cup of tea in your hands.

Loosely compact tea

Loosely bound tea should be gently pre-soaked. During formal brewing, each infusion should be slightly longer than the previous one, with increasingly longer extensions as you progress, to allow the tea liquor to steadily develop.

How to brew tea with different levels of tenderness?

Raw Pu'er

When brewing finer raw Pu'er, the water temperature should be slightly lower than when brewing coarser raw Pu'er, to avoid a cooked taste.

Ripe Pu'er

Finer ripe Pu'er, such as those with a higher proportion of buds like Imperial Palace Pu'er, have a faster infusion rate and are not very durable. When pre-soaking, avoid steeping for too long to prevent excessive loss of flavor. When brewing, leave a little tea liquor in the pot between infusions to maintain a consistent taste.

Coarser ripe Pu'er, due to a decrease in concentrated flavor, requires increased tea quantity and longer brewing times. High-temperature brewing, or even cooking, can be used.