brewing Pu'er tea typically involves the use of white porcelain tea ware. White porcelain tea ware is characterized by its fine and sturdy texture, which does not affect the taste or mouthfeel of the tea infusion, allowing for a better representation of the tea's original flavor and color. Using a white porcelain lidded bowl (gaiwan) to Brew Pu'er tea also enables a direct view of the tea's liquor color. For those who prefer to steep ripe Pu'er tea, a white porcelain Teapot can be selected; when the infusion is poured out, the red hue of the Pu'er tea contrasts beautifully with the smooth and jade-like white porcelain, creating an aesthetically pleasing sight.

The Method of Brewing Pu'er Tea with White Porcelain Tea Ware

Utensils: A medium-sized 130ml white porcelain lidded bowl, a pitcher, and a Tea strainer.

1. Preparing and Airing the Tea:

Before brewing, pry off the portion of tea from the cake that you intend to brew, allowing it to make moderate contact with air. If using loose tea, simply remove it from its packaging; leave it for about half an hour.

2. Warming and Cleaning Utensils:

Pour boiling water into the white porcelain lidded bowl, then transfer it to the pitcher. Proceed to distribute the water from the pitcher into tasting cups, and finally, use a tea tong to pour the water from the tasting cups into a tea dregs container (a vessel for holding rinse water). This completes the warming and cleaning process.

3. Loading and Rinsing the Tea:

Generally, 5-7 grams of tea is suitable for a lidded bowl; the author used 6 grams. The specific amount can be adjusted based on personal taste preference and the size of the brewing vessel. Boiling water is recommended for brewing ripe tea, poured in a low stream to allow the leaves to tumble within the vessel. For new ripe teas, a single rinse of about 15 seconds is sufficient; for older, tightly compressed ripe teas, two rinses may be appropriate.

4. Brewing and Pouring Out the Infusion:

Continue with boiling water poured in a low stream. Generally, the first three infusions require only about 10 seconds before pouring out the tea. Starting from the sixth infusion, the steeping time can be increased to around 40 seconds. Adjustments can be made based on the taste of the tea liquor and personal preferences.

5. Distributing and Tasting:

When brewing compressed ripe teas, small fragments are inevitable during the prying process. When transferring the tea liquor from the lidded bowl to the pitcher, a tea strainer can be used to filter out any tea residue. The tea can then be distributed into tasting cups for consumption.

In summary, as a Fermented tea, particularly one that has undergone maturation, ripe Pu'er offers a rich mouthfeel and complex aromas. The advantage of Song Dynasty Ding kiln white porcelain tea ware lies in its fine and solid texture, which does not interfere with the taste and mouthfeel of the tea infusion, thereby better presenting the tea's original flavor and color. For example, the Ding kiln white porcelain lidded bowl, widely applicable to various types of tea, is often the preferred choice for tea connoisseurs brewing Pu'er tea (especially ripe Pu'er). Using a Ding kiln white porcelain lidded bowl allows for a direct observation of the color of the Pu'er tea liquor.

For those who enjoy steeping ripe Pu'er tea, a Ding kiln white porcelain teapot can be selected. When the infusion is poured out, the red hue of the Pu'er tea contrasts beautifully with the smooth and jade-like white porcelain, creating an aesthetically pleasing sight.