Raw Pu'er Tea should be brewed with water at 100°C. Raw Pu'er tea is a direct representation of Yunnan large-leaf sun-dried green tea. It is characterized by its rich inner quality, ample tea aroma, and tight, distinct strands. To fully release its fragrance and inner qualities, it requires boiling water at 100°C, which makes the tea soup more full-bodied, refreshing, and mellow.
Brewing Temperature for Raw Pu'er Tea
The right temperature can enhance the flavor of the tea infusion. The ability of the tea to release its aroma largely depends on the water temperature. Higher water temperatures make it easier for the tea's aroma to be released, and the flavors in the tea can also be extracted at high temperatures. However, it's not just about using high temperatures. If the water is too hot, the tea soup can become bitter. Young buds with a lot of white down can cause catechins to dissolve into the water. Some delicate young buds can turn into vegetable-like teas in excessively hot water. Water that is too hot can scald the tea leaves.
Therefore, when brewing high-end tea buds, the temperature should be slightly reduced. A practical method is to raise the height of the kettle and use a “high pour” technique so that the boiling water cools down as it comes into contact with the tea leaves. After adding the tea to the teapot, you can leave the lid off. If you need water at a specific temperature, you can use a kettle that displays water temperature.
Additionally, the calculation of water temperature varies in different regions. In Yunnan, due to its high altitude, the boiling point of water is less than 100°C, approximately 94°C. This temperature is suitable for ripe Pu'er tea. If the boiling water temperature is between 96°C and 98°C, the taste of aged Pu'er is still acceptable. For raw Pu'er tea, boiling water at 100°C is appropriate. If the tea is of higher grade, follow the brewing requirements specific to that tea. Ancient tree teas generally suit high temperatures; high water temperatures can make the tea taste richer. However, teas like single-bud teas do not require boiling water at 100°C.
Brewing Raw Pu'er Tea
1. Choice of Teaware
For brewing newly produced raw tea, we recommend using a porcelain Gaiwan first and foremost. New teas are characterized by their fresh, refreshing taste and their rich aroma. Porcelain gaiwans, being glazed, do not absorb or overpower the tea's scent, allowing you to enjoy the rich fragrances from the Cup lid. The wide opening of the gaiwan does not trap the tea and allows for flexible adjustment of the brewing time, avoiding bitterness and astringency in the tea.
2. Amount of Tea Used
The optimal tea-to-water ratio for Pu'er tea is 1: (20~30), adjustable according to personal preference.
3. Brewing Water Temperature
Newly produced raw tea has not been stored and contains abundant active ingredients. The brewing water temperature can be slightly lower, with 90~93°C being ideal. Water that is too hot will result in a more astringent tea soup. Remember not to let the water temperature drop below 90°C.
4. Steeping Time
Loose Leaf Tea: Rinse the tea and perform the first five infusions with an immediate pour-off. Starting from the sixth infusion, extend the steeping time by 5-8 seconds based on the strength of the tea soup.
Pressed Tea: Rinse the tea for around 5 seconds, then for the first three infusions, steep for around 5 seconds. For the fourth to eighth infusions, perform an immediate pour-off. Starting from the ninth infusion, extend the steeping time by 5 seconds for each subsequent infusion.
Of course, the above steeping times are merely based on our experience over many years of brewing tea. There are no clear standards for steeping times. To truly grasp the steeping time for a particular tea, one must have a good understanding of the tea and then adjust the steeping time according to personal taste preferences.
If you prefer a stronger, more intense tea, allow longer steeping times, but if you have a lighter palate, you should pour out the tea quickly.