Pu'er ripened Tea is arguably the most significant creation in tea history, accelerating the aging process through artificial means and shortening the time required before Pu'er can be enjoyed. Over the decades since its introduction, ripened Pu'er has been divided into two categories: ripened loose Pu'er and ripened Pu'er cakes. Today, we will guide you on how to brew ripened loose Pu'er tea—let's take a look!

Pu'er Loose Tea Brewing Method

1. Water Selection: Nongfu Spring or mineral water.

2. Choice of Utensils: For tasting, use a porcelain Gaiwan. Once selected, opt for Teapots made from purple clay or duan clay with high breathability. Note that the diameter should be large, the shape flat, and the color dark.

3. Tea-to-Water Ratio: If using a Teapot, you may adjust this ratio slightly lower.

4. Water Temperature: Use boiling water at 100°C for rinsing the tea, pour quickly in and out. For brewing, use water at 95°C, letting it sit for about 10 seconds. Using a lower temperature for Steeping produces a smoother, silkier tea liquor.

5. Pouring Method: Single-side, fixed-point, coarse stream, low pouring.

6. Tasting Points: Fungal floral aroma stands out; the tea liquor is a representative of light taste but thick texture, smooth and substantial.

Which is Better: Ripened Loose Tea or Cake Tea?

Generally speaking, the higher the compression degree, the easier it is to preserve the tea quality, which leads to a floral honey fragrance after aging. However, excessive compression can result in a charred center. Loose tea has its own advantages: whole leaves with fewer breaks, allowing clear visibility of the raw material quality. Since there is no further processing, it retains the original fresh fragrance and sweetness, making it convenient for daily consumption.

When drinking, there is no need to break apart compressed tea, making it easy to measure and quick to prepare. This is especially useful in social settings with many guests, saving time and reducing waiting periods for guests.