A tea's taste depends not only on its inherent quality but also significantly on the brewer's technique. For beginners, you can refer to the brewing methods and tips outlined here. Brewing Pu'er tea is an art form that is full of changes, personality, and creativity—it's not a fixed “formula.” To Brew good tea, continuous exploration and summarization are necessary.

The Universal Formula for Brewing Pu'er Tea

1. New Sheng Pu'er (Young Sheng Pu'er)

This type of tea has a strong bitterness and astringency with a high degree of freshness and activity. The key to brewing new sheng Pu'er is to dissipate heat promptly to reduce the unpleasant bitterness and astringency.

When pouring boiling water into the Teapot, use a gentle stream of water and pour it clockwise around the rim of the pot. Pouring in one spot will scald the leaves. After each infusion, leave the lid open to release the heat and prevent the development of bitter flavors and a stuffy taste.

2. Old Sheng Pu'er (Aged Sheng Pu'er)

Brewing aged teas requires a high temperature. A small, thin-walled, and highly vitrified Yixing clay teapot is ideal for brewing old sheng Pu'er.

When adding boiling water, pour gently and steadily along the rim of the teapot, avoiding a high or too slow pour as both could lead to a drop in temperature. Ensure the brewing process is seamless without allowing the tea to cool down.

Additionally, older teas require more leaf due to the loss of some of their qualities over time.

3. New Shou Pu'er (Young Shou Pu'er)

Most newly produced shou Pu'er has a strong fermentation flavor, which is not particularly pleasant. After a few years of aging, the fermentation flavor dissipates.

For young shou Pu'er, a gaiwan or a wide-mouthed, flat-bodied Yixing clay teapot with good breathability is suitable.

To brew shou Pu'er, use high-temperature water to enhance the aroma, and pour water quickly. When preheating the tea with boiling water, keep the lid open to release off-flavors. A low-firing, porous Yixing clay teapot can help absorb off-flavors and improve the thickness, smoothness, and richness of the tea.

4. Old Shou Pu'er (Aged Shou Pu'er)

The trick to brewing aged shou Pu'er is to use high-temperature Steeping to bring out the tea's qualities. A highly vitrified small Yixing clay teapot is suitable for this purpose.

For aged shou Pu'er, once the tea cools, its character is difficult to reawaken. Therefore, when brewing, continuously infuse with boiling water from one infusion to the next without any pauses.

Key Points for Brewing Pu'er Tea

When brewing Pu'er tea, do not overlook the amount of tea used. Too much or too little will detract from the flavor. Generally, the tea should occupy no more than 20% of the teapot's capacity.

Before tasting Pu'er tea, take a moment to appreciate its aroma. While the tea is hot, bring the Cup close to your nose and quietly savor the aged fragrance.

Next, carefully taste the Pu'er tea, sipping it and feeling it permeate through the gaps between your teeth and seep into your gums, leaving a delightful aroma that uplifts the spirit. This is the true essence of drinking Pu'er tea.

When brewing Pu'er tea, observe the color of the liquor; a reddish-brown hue is optimal, while a darker blackish color can detract from the visual enjoyment.

Misconceptions in Brewing Pu'er Tea

The water used for brewing Pu'er tea should be boiled to fully release its aroma and flavor. However, the water should not be reheated repeatedly, as this can cause the release of large amounts of salts, which will form white floating particles in the water. As the water evaporates during heating, each boil increases the concentration of these salts.

These insoluble salts have an unpleasant taste and can react with tea components, further affecting the flavor. Some trace metal elements, such as copper and iron, may also appear in repeatedly boiled water, reacting with polyphenols in the tea and compromising its aroma.