When we open a bottle of red wine, ready to share it with a few friends or intimate family members, we know that we need to pour it out and let it “breathe” for a while. This process of letting wine breathe is very common, and many people who do not even drink know that wine needs to “breathe.” However, before we drink Tea, we also need to let the tea “wake up,” allowing it to awaken from its dormant state, breathe in air, absorb moisture, and release its aroma. It is particularly important for aged Pu'er tea, newly made tea, freshly released tea, or Compressed tea to undergo this process of waking up because it helps to activate their properties, eliminate off-flavors, make the tea more palatable, and highlight its rich taste. To better enjoy the optimal flavor that tea can offer, let's learn about the skill of “arousing” Pu'er tea.

Why is Arousing Tea Important?

For newly made teas, especially raw teas less than a year old, the taste is relatively rough, with a strong bitterness and astringency, and a high level of oral stimulation. For ripe teas, there is often a fermentation flavor. After arousing the tea, the internal substances within the leaves blend faster, increasing the harmony of the infusion and maximizing the reduction of fermentation flavors, thereby significantly improving the palatability of the tea.

For compressed teas or teas aged for over a decade, they are stored in low-oxygen, dry, and lightless environments, causing the internal substances within the tea to be in a low-active state. If these teas are brewed directly without being aroused, the infusion tastes flat, unsmooth, and stale. However, after a period of arousal, all the internal substances become active again, resulting in a noticeable improvement in the thickness and richness of the infusion, and a significant reduction in storage odors.

Dry Arousal First

The process of arousing Pu'er tea can be divided into two methods: the first is “dry arousal,” which refers to the arousal before brewing, and this is the first step; the second is “wet arousal,” which refers to the arousal during brewing. The purpose of dry arousal is mainly to change the storage method of Pu'er tea to achieve the goal of awakening its qualities and consolidating its aroma.

If the tea to be aroused is compressed, the first step is to disassemble the compressed tea, i.e., removing the packaging and breaking apart the compressed Pu'er tea. Newly pressed Pu'er teas have a tight structure, so when disassembling the tea, one can use a tea needle or a tea knife to enter along the side of the cake at the edge, and the brick can be easily split into two pieces and then divided into smaller pieces. Tuo teas are usually compressed tightly, so they can be disassembled by inserting a tool at the edge or side. Old teas are often referred to as “pulled teas,” as older teas tend to be relatively loose, and the leaves will naturally separate with gentle finger movements.

It is essential to try to maintain the integrity of the leaves when disassembling the tea, following the natural pattern of the leaves, and avoiding any violent treatment.

The disassembled tea blocks or loose tea should then be naturally laid out to remove off-flavors. This allows the tea to breathe naturally and dissipate any off-flavors within the leaves.

They just need to be laid out on a clean, odorless, shaded area, ensuring sufficient contact with the air. If you are concerned about dust, you can cover them lightly with breathable cotton paper. However, it is important to note that the humidity of the laying-out space should not be too high to prevent the tea from becoming damp, and it should not be exposed to sunlight or artificial light for extended periods.

The specific time required for laying out depends on the type of tea. For newly made ripe teas, two to three days or a week is enough; for raw teas, the time needed is longer, typically one to two weeks. For old teas, after naturally laying them out for 2-3 days, they should be placed in a well-ventilated, odorless, and dry clay jar to allow them to naturally awaken and regain their vitality. Clay jars have good breathability and excellent light-blocking and heat-insulating properties, which help keep the temperature and humidity inside relatively stable, allowing the tea quality and aroma to consolidate quickly. Typically, they can be left for one to three months.

Then Wet Arousal

Wet arousal of Pu'er tea is often referred to as “moistening,” which is commonly known as “washing the tea.” On the basis of dry arousal, water and temperature are used to help the leaves expand, fully awakening the tea and making it easier to release its best qualities during formal brewing. This process also washes away any dust that may have accumulated on the tea at various stages.

During the wet arousal, you can observe the color of the water used to moisten the tea to help determine the water temperature and Steeping time needed for formal brewing.

There are certain methods to follow during the wet arousal. For new teas, raw teas, or teas with finer leaf strands, water that is too hot should not be used, as it could cause excessive oxidation, loss of aroma, and a bland taste. Generally, a temperature around 85 degrees Celsius is suitable.

Ripe teas and old teas require higher water temperatures. For precious old teas, additional steps are necessary. First, place the old tea in a dry Teapot, cover it, and pour boiling water over the pot to rinse it. Then gently shake the pot. Repeat this process two to three times, taking about five to ten minutes, which is equivalent to giving the old tea a dry sauna. This process uses the gathered heat inside the pot to awaken the old tea that has been dormant for many years. After completing this process, you can uncover the pot and appreciate the aroma and charm of the old tea. At this point, add water to the pot, moisten the tea once, and then begin the formal brewing and tasting process.

Arousing tea should be done appropriately, neither skipped nor overdone, especially for good teas. If a good tea is not properly aroused, it can actually harm the tea. The more precious and older the tea, the more patience is required to slowly arouse it. Waiting a bit longer will bring more pleasant surprises when tasting it.

If you are in a hurry to taste the tea, the arousal process can be accelerated. Broken tea chunks can be placed directly in a tea tray and left for a day or two. However, the condition is that the tea must not become damp or absorb any off-flavors. If the tea has absorbed a small amount of moldy or off-flavors, you can attempt to correct it through the arousal process. Break the tea apart as much as possible, place it in a clay jar, and leave it in a well-ventilated area. Open the lid and let the tea sit for two to three days.

Original article published in Pu'er Magazine

November 2025 Issue

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