Considering both nutritional health and taste, under a Tea-to-water ratio of 1:15.7, a high-quality aged Pu'er tea usually withstands around 10 to 15 steeps (it's time to discard the tea when, after Steeping for 3-5 minutes, it still tastes watery; however, if the tea merely becomes lighter in flavor but retains its sweetness without tasting watery, it can be steeped further). Of course, tea nuggets and some mid-to-high-end large-tree or ancient-tree teas can endure close to 20 or even 30 steeps. It is normal for some palace-grade teas or aged Pu'er loose teas to withstand only 8 or 9 steeps.

Pu'er Aged Tea brewing Techniques:

The choice of teaware: When brewing Pu'er tea, selecting the right teaware is crucial. Beginners are recommended to use Gongfu tea sets or covered bowls as they are simple and convenient. For Pu'er aged tea that is over four years old, a purple clay pot can be chosen since it has good breathability and can better preserve the aroma and taste of the Pu'er tea.

Amount of tea: When brewing Pu'er tea, the amount of tea should be determined based on the volume of the Teapot and personal preference, with a general tea-to-water ratio of about 1:40.

Water temperature: Generally, Pu'er tea is brewed with boiling water at 100°C, which helps to extract the rich intrinsic substances in the tea.

Before brewing Pu'er aged tea, it is common to rinse and warm the tea, doing this 2-3 times. Since Pu'er tea is often stored for long periods, it may accumulate dust. Rinsing the tea not only removes impurities and cleans the leaves but also warms them up and wakes them. However, the rinsing process must be quick to avoid affecting the taste of the tea.

Brewing time: For the first five steeps of Pu'er aged tea, the brewing time is 5-7 seconds, then 7-10 seconds from the sixth steep onward. After the tenth steep, the brewing time can be extended appropriately to maintain the taste of the tea. As the number of steeps increases, the brewing time can gradually be lengthened, but the specific brewing time should be flexibly adjusted based on the strength of the tea infusion.

When brewing, try to filter out the tea leaves from the liquor completely. For subsequent steeps, add water and brew again, avoiding prolonged soaking, which could affect the color, aroma, and taste of the tea liquor. When not drinking immediately, filter out the tea liquor and leave the teapot lid open.

Following these methods, Pu'er aged tea can typically withstand around 15 steeps, with each steep delivering a rich and robust flavor.