Pu'er Tea comes in both newly made and aged varieties. Depending on its condition, the water temperature for brewing can vary. For freshly made Pu'er tea, the aromatic compounds, catechins, and water-soluble substances have not fully transformed, so the water temperature should not be too high. For the first four infusions after pre-wetting the tea, a water temperature of 93°C is recommended, gradually increasing the temperature from the fifth infusion onwards. This method prevents the new Pu'er tea from becoming overly bitter or astringent, resulting in a fresh, sweet taste with enhanced durability if the tea quality is good. For aged Pu'er tea, boiling water at 100°C is suggested, and it's beneficial to let the tea rest for about three days before brewing for better taste.

The Water Temperature for Brewing Raw Pu'er Tea:

For raw Pu'er tea, the water temperature should be between 90°C and 95°C. Using boiling water on new raw Pu'er tea can scorch the leaves, producing an unpleasant scorched flavor. The correct water temperature should be controlled between 90°C and 95°C, with a quick rinse once. Avoid steeping the tea for too long during brewing. In general, use lower temperatures and shorter steep times for more robust flavors, and vice versa for milder flavors. For aged raw Pu'er tea, use water at 100°C.

The Water Temperature for Brewing Aged Pu'er Tea:

The water temperature for brewing aged Pu'er tea is 100°C. Boiling water is necessary to fully release its aroma. Pour boiling water over the Teapot before and after adding the tea to maintain the pot's temperature, which will result in a stronger and thicker tea soup. The first infusion is used to rinse the tea, while the second is the first drinkable infusion.

Brewing Methods and Tips for Aged Pu'er Tea

Before brewing aged Pu'er tea, place the Yixing clay teapot or gaiwan in a tea washing bowl, open the lid, and pour in boiling water at 100°C. Cover the pot and pour boiling water over it to maintain its temperature. Use tea tongs to lift out the Teacups and place them above the tea washing bowl, then pour boiling water over the cups to sterilize them.

Then, using a tea knife or needle, break off 6-8 grams of tea from the aged Pu'er cake (a ratio of 1:15 or 1:20). Place the tea on a tea scale, and then use a tea spoon to transfer the tea into the gaiwan or Yixing pot. Pour boiling water over the tea. Rinse new tea once and old tea twice!

Brewing with water between 95°C and 100°C enhances the smoothness of the tea soup. When the flavor becomes lighter, you can increase the water temperature. Finally, you can also boil the tea leaves for one last infusion.