When brewing Pu'er ripe Tea, it's important to follow the principle of “prefer light over strong.” At this point, the amount of tea used becomes crucial. Generally speaking, for a 220ml Gaiwan, about 8g of tea is sufficient, with a tea-to-water ratio of roughly 1:30. If you prefer a lighter taste, you can adjust the amount accordingly.

How to Brew Imperial Pu'er Ripe Tea

1. Place an appropriate amount of dry tea in a tea measure, suggesting 5g for every 120ml, which means using 5g of tea for a 120ml Teapot.

2. Warm the teapot: Pour boiling water at 100 degrees Celsius into the pot (filling it about seven-tenths full), cover the pot, and then evenly pour hot water over the pot in a counterclockwise direction (one full circle). Discard the water used to warm the pot. Warming the pot increases its temperature and the actual temperature of the boiling water when added, helping release the tea's aroma and enhancing the overall taste experience.

3. Add tea: Pour the dry tea from the tea measure into the pot; swirl to awaken the tea. The purpose of swirling is to use the residual heat in the pot to wake up the tea and distribute it evenly within the pot, preparing it for subsequent brewing.

4. Rinse the tea: Pour boiling water at 100 degrees Celsius into the pot (filling it about seven-tenths full), cover the pot, and immediately pour out the rinse water. Rinsing the tea helps improve the flavor and is also a process of calming the mind and adjusting the tea brewer's state.

5. Brew the tea: Pour boiling water at 100 degrees Celsius into the pot, cover the pot, and immediately pour out the tea. When pouring, try to keep your wrist low to gather the aroma. Since Imperial ripe tea releases its essence quickly, it's recommended to pour in and out immediately for the first five infusions without warming the pot or letting it steep. Starting from the sixth infusion, warm the pot and let it steep slightly longer, gradually increasing the brewing time.

The above tea amount is a suggested amount and not a fixed parameter. The tea brewer may adjust according to personal taste. Brewing tea is a process of finding balance and continuous improvement. Therefore, we need to practice brewing day after day. Factors such as the water used for brewing, water temperature, method of pouring water, force of the water stream, and the environment in which the tea is drunk all influence the quality of the tea liquor. To properly evaluate a tea, it is recommended that you taste it three times or more in a quiet environment.

The Taste of Imperial Pu'er Ripe Tea

First infusion: Slightly bitter on the palate, with a thick, viscous, and well-bodied liquor, somewhat akin to drinking 50% dark chocolate.

Second infusion: Bitterness decreases, but the body of the liquor remains satisfying.

Third to fourth infusions: Sweetness appears, with a more noticeable smooth and delicate sensation.

Fifth to sixth infusions: The flavors are lighter than before, but the lotus fragrance becomes more prominent, along with a hint of aged aroma.

Seventh to eighth infusions: For Imperial-grade teas, being able to infuse eight times or more is quite good, considering they are mostly buds. At this stage, the predominant sensation is sweetness.

Summary: Although Imperial teas do not have the same level of durability as other grades of ripe tea, their freshness and distinctive lotus fragrance make them a unique and enjoyable experience.