Pu'er Tea, one of China's renowned teas, is beloved for its unique production methods and rich flavors. Pu'er tea is divided into shengcha (raw) and ripe tea, which differ in their production processes, Taste profiles, and nature. Today, we'll discuss how to brew a great cup of Pu'er shengcha and ripe tea.
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What is Pu'er Shengcha and Ripe Tea?
Pu'er shengcha is made from Yunnan large-leaf sun-dried Green Tea as the raw material, naturally fermented over time. The production process is simple, preserving the natural components of the leaves. Shengcha has a strong character, with a pale yellow or golden-yellow broth and a fresh, slightly bitter taste.
Pu'er ripe tea is further processed by piling fermentation after shengcha, resulting in a mild character. The broth is reddish-brown, with a smooth, full-bodied taste and a distinctive aged aroma.
brewing Pu'er Shengcha
To brew a good cup of Pu'er shengcha, water temperature and brewing time are key.
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Selecting Suitable Teaware
We recommend using a purple clay pot or a Gaiwan to brew Pu'er shengcha, as this helps retain the aroma and flavor of the leaves.
Water Temperature Control
Pu'er shengcha should be brewed with water at 85-90°C. If the water is too hot, it can overly accentuate the bitterness, affecting the taste.
Rinsing the Tea
Place an appropriate amount of Pu'er shengcha in your teaware and pour a small amount of hot water over it, quickly pouring it out. This step, known as “rinsing the tea,” helps remove dust and impurities from the surface of the leaves.
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Brewing Time
The first brewing should be 10-15 seconds, with each subsequent brewing increasing by 5-10 seconds. Pu'er shengcha can withstand multiple brewings.
Tasting the Tea
After pouring out the broth, smell its aroma before taking a sip. Pu'er shengcha has a bright color and a refreshing taste with a lingering sweetness.
Brewing Pu'er Ripe Tea
Brewing Pu'er ripe tea is relatively straightforward but still requires attention to detail.
Selecting Suitable Teaware
We also recommend using a purple clay pot or a gaiwan for Pu'er ripe tea to enhance the aroma and flavor of the leaves.
Water Temperature Control
Pu'er ripe tea should be brewed with water at 95-100°C. Higher temperatures help release the full-bodied aroma of the leaves.
Rinsing the Tea
Like shengcha, Pu'er ripe tea needs to be rinsed before brewing. Place the leaves in your teaware, pour hot water over them, and quickly pour it out.
Brewing Time
The first brewing should be around 20 seconds, with each subsequent brewing increasing by 10-20 seconds. Pu'er ripe tea can withstand multiple brewings.
Tasting the Tea
Pu'er ripe tea has a dark red broth that is smooth and full-bodied, with a distinctive aged aroma and sweetness. When tasting, first smell its aroma, then take a small sip to experience the changes in the broth in your mouth.
Storing Pu'er Tea
Proper storage of Pu'er tea is crucial. Both shengcha and ripe tea require a cool, well-ventilated, dry environment free from odors. Properly stored Pu'er tea improves with age, developing a richer character and better taste over time.
Summary
Brewing a great cup of Pu'er shengcha and ripe tea involves not only mastering the correct techniques but also being mindful of the changes in the tea. Through continuous experimentation and practice, you will surely be able to brew a satisfying cup of Pu'er tea.