Pu'er tea can be categorized into raw and aged varieties based on its level of fermentation. Aged Pu'er, due to its high degree of fermentation, has a mild nature, a rich aged aroma, and is therefore favored by many tea enthusiasts, especially during the cold winter months.

However, for a fine tea, the brewing method is equally important. This includes choosing the right vessel, water quality, tea-to-water ratio, Steeping time, and brewing method, all of which can affect the quality of the tea infusion. So, how can one brew a cup of Pu'er tea that is rich in aged aroma and smooth?

How to Brew Aged Pu'er Tea with a Purple Clay Pot

Tea enthusiasts who enjoy aged Pu'er tea will likely have several sets of tea wares at home. Today, we'll discuss how to brew aged Pu'er using a purple clay pot.

A good tea deserves a good vessel, and for brewing aged Pu'er, a purple clay pot is an excellent choice.

1. Vessel

You can use a purple clay pot or a Gaiwan (lidded bowl) to brew aged Pu'er tea. The interior of a purple clay pot has pores that allow good ventilation, which helps to bring out the aroma and aged flavor when brewing aged Pu'er. On the other hand, a gaiwan does not absorb flavors, allowing you to experience the true taste of aged Pu'er and appreciate its beautiful color.

2. Tea Quantity

If using a gaiwan, a common ratio is 100ml of water to 7g of tea. For a 180ml purple clay pot, about 10g of tea is suitable. Adjust the amount of tea according to personal preference for strength.

3. Preparing the Tea

Aged Pu'er often has a strong post-fermentation aroma, so it needs to be prepared before brewing. Pour hot water over the tea for about 10 seconds and discard it. Then pour boiling water (100°C) over the tea. For the first five infusions, let it steep for 5-7 seconds; from the sixth infusion onwards, steep for 7-10 seconds. After ten infusions, you can extend the steeping time as needed.

The specific steeping time depends on the tea and your taste preferences. For earlier infusions, a shorter steeping time is recommended, while you can increase the steeping time as the flavor becomes milder. Purple clay pots have good heat insulation, so they don't get as hot to the touch as a gaiwan might, and their double-pore structure allows for better ventilation, which has been praised since ancient times for retaining the aroma and flavor.

Methods for Brewing Aged Pu'er Tea

1. Infusion Method with Residual Tea: Leave some tea (also called the base) in the pot after each pour. For example, leave 40% and pour out 60%, or leave 50% and pour out 50%. This method is chosen because the taste and character of aged Pu'er remain relatively stable, and leaving some tea in the pot doesn't affect the flavor of subsequent infusions but enhances its richness.

2. Boiling Method: Tools for boiling tea often include ceramic stoves or alcohol-heated burners, along with a purple clay Teapot. This method is usually used when you have a particularly good aged Pu'er, and even after the tea has become light, you still don't want to discard it. Instead, you continue to boil it to prolong its aroma. Drinking Tea is considered a “pure blessing,” and boiling tea can be seen as a way of cherishing this blessing.

3. Residual Tea Infusion Method: Leaving residual tea means not pouring out all the tea after washing it. Generally, you would keep 40% and pour out 60% or keep half and pour out half. Refill the pot with boiling water after each pour until the tea flavor becomes light. The term “infusion” here refers to a longer steeping time, which can help regulate the taste throughout the infusions and achieve a state of fully matured aroma and warmth.

How to Prepare Aged Pu'er Tea

1. Dry Preparation

Dry preparation involves breaking open the tea cake before brewing and placing it in a purple clay jar for about a month to complete the preparation process.

When breaking the tea, try to maintain the integrity of the leaves and follow their natural patterns. Place the Pu'er tea in a well-ventilated, odor-free, and dry purple clay jar to naturally awaken and restore its vitality.

Purple clay has good breathability and also provides good protection from light and heat, helping to maintain a stable temperature and humidity inside the jar, which allows the tea's quality and aroma to quickly coalesce. Note that after placing the tea in the purple clay jar, the preparation period should be approximately one to two months.

2. Wet Preparation

Wet preparation is in contrast to dry preparation and involves immersing the tea in boiling water as the first step in brewing to awaken it and revitalize its activity.

To prepare the tea, take the appropriate amount of tea and place it in a gaiwan without the lid. Pour 100°C boiling water over the tea using a circular motion, then immediately discard the water. At this point, the tea absorbs heat and moisture, transforming from tightly compressed and flat to ready to release its full potential. Don't let the tea steep for too long during wet preparation—usually around 5-10 seconds is sufficient. Before wet preparation, it's best to warm the vessels once with boiling water, which helps to awaken the tea's character. The number of times you wet prepare the tea depends on how awake the tea is; typically, one rinse is enough for both raw and aged Pu'er teas, while older Pu'er teas or tea nuggets may require 2-3 rinses.