A 10-year-aged ripe Pu'er Tea has a considerable age, so its flavor is rich and long-lasting. After drinking it, the aftertaste lingers in the mouth. How can we drink it to ensure that its taste and aroma are not lost?

  1. Selecting the Tea
  We don't need to say much about selecting the tea; of course, we choose top-quality 10-year-aged ripe Pu'er tea.
  2. Preparing the Utensils
  To Brew 10-year-aged ripe Pu'er tea, you must use specialized thin porcelain ware. This will ensure that the tea retains its original flavor and rich, lasting aroma.

  3. Choosing the Water
  Soft water, such as purified water or mineral water, can be used, or tap water that meets drinking standards. Mountain spring water would be even better. 10-year-aged ripe Pu'er tea requires boiling water at 100°C to brew properly, in order to bring out its aroma.

  4. Adding the Tea
  Generally, add enough 10-year-aged ripe Pu'er tea leaves to cover 2/3 of the bottom of the Teapot. If too many tea leaves are added, it will be harder to adjust the color of the infusion later on, especially for younger teas, which can easily turn the color of soy sauce. (Source: Jishengxiang Tea, Image Source: ChaYou Network)