Many people enjoy drinking Pu'er Tea, especially the ancient tree variety, which is particularly favored. To fully bring out the color, aroma, and taste of ancient tree tea requires effort in many aspects, such as the timing of tea leaf picking, the degree of withering, the extent of rolling, and subsequent processing and storage. All these details can influence the brewing outcome. When brewing specifically, attention should also be paid to the amount of tea used, water temperature, infusion time, and brewing duration.

How to Brew the Aroma of Ancient Tree Tea?

1. Preparation of Utensils: Many people believe that they can brew ancient tree Pu'er tea using any container. This is not the case; for example, using a large glass cup is clearly unsuitable, as even the best ancient tree Pu'er will become extremely bitter and unpalatable. If you want to truly appreciate the authentic flavor of an ancient tree Pu'er, a high-density white porcelain Gaiwan is more suitable, as it better showcases the delicate aroma of the ancient tea tree. The tea brewed this way faithfully reproduces the fresh taste of the ancient tree tea without masking its qualities like a purple clay pot might.

The fair cup should be made of transparent glass, with a not-too-large rim, making it easier to smell and identify the tea. It also allows you to observe the clarity of the tea liquor and adjust the next infusion accordingly.

2. Amount of Tea: The quantity of tea used when brewing ancient tree Pu'er is particularly important. Using too much can result in a tea liquor that is too concentrated, with the initial bitterness and astringency overwhelming the aroma. Using too little can lead to insufficient concentration and a weak flavor. We recommend first considering the capacity of your brewing vessel and then adjusting based on your familiarity with the tea.

For example, with a 130cc gaiwan, some say the standard amount of tea is 8g. However, we adjust the weight based on the characteristics of the tea. When breaking up the tea, about 70% should consist of intact, whole leaves, complemented by some intact, individual leaves. This ensures a stable taste profile without sudden changes in lightness or heaviness, making the tea more resilient to multiple infusions.

3. Choice of Water: For water, we choose Nongfu Spring. For raw Pu'er, the pH value of the water should ideally be above 7.2, and Nongfu Spring is one of the few bottled waters that doesn't specify its pH value but happens to be around the benchmark, approximately 7.4.

Regarding water temperature, since Pu'er tea comes from large-leaf varietals in Yunnan, using boiling water (100°C) helps to awaken the tea, enhancing its rich aroma and producing a fuller, richer taste. High-quality new ancient tree Pu'er tea can be infused with boiling water without becoming excessively bitter or astringent. In contrast, plantation-grown teas or those from younger trees may exhibit increased bitterness and astringency with boiling water, which lingers and does not dissipate easily. This is also a criterion for judging the quality of Pu'er tea.

Brewing Pu'er tea requires both scientific methods and precise quantification, as well as continuous exploration and familiarity with a specific tea or category of tea. If you don't brew a tea well the first time, it's not a big deal. Try to understand it better and optimize your brewing method. With experience, you'll eventually achieve a “remarkable” result.