Pu'er Tea comes in many varieties, not only raw and ripe, but also new and aged. In addition, teas with different degrees of tightness and tenderness can vary greatly. If you enjoy drinking Pu'er tea, you've likely encountered various types and may have some questions about brewing methods. Different Pu'er teas require different brewing techniques to bring out their best flavors. Below is a detailed guide on how to brew different types of Pu'er tea.

Pu'er Tea Brewing Guide: How to Brew Good Pu'er Tea

1. Select Water

In “The Classic of Tea” by the tea sage Lu Yu, he states, “For water, mountain spring water is best, river water next, and well water last.” Water is the mother of tea, and its quality significantly impacts the tea infusion. Tea leaves have strong absorbent properties. If tap water, stagnant water, or well water, which contain many impurities and lack freshness, are used, the resulting tea will be of poor quality, with off-flavors that make it difficult to drink.

Purified water, having undergone artificial purification, neither enhances nor detracts from the tea infusion, preserving the original flavor of the Pu'er tea. When selecting tea, I recommend using purified water for brewing trials, as this will clearly reveal the tea's strengths and weaknesses in the cup.

Mountain spring water is the best choice for brewing tea. During the brewing process, when the tea and water combine and interact, their internal substances react, and the final products are directly reflected in the tea infusion. Mountain spring water, rich in calcium and magnesium ions, reacts well with tea polyphenols, resulting in a clear and attractive infusion with a pleasant taste, combining the natural sweetness of the water with that of the tea leaves.

2. Choose Utensils

Utensils are like the father of tea. The results of brewing with proper Gongfu tea utensils versus a simple brewing cup are entirely different.

Yixing clay teaware, such as Yixing clay pots, can preserve the original aroma of Pu'er tea and prevent it from dispersing. Its own absorbent properties can also reduce the generation of off-flavors and slow down the decline of the tea infusion, maintaining the temperature of the pot.

For tea tasting or evaluations, I recommend using a lidded bowl (Gaiwan). This allows you to smell the lid fragrance, appreciate the leaf shape, and makes cleaning easier.

2. Boil Water / Warm Utensils / Awaken the Tea

Boil Water: Maintain boiling water (reduce to 90-95 degrees Celsius for newer teas).

Warm Utensils: Rinse all tea utensils with hot water. This increases the aroma when the tea is placed in the cup.

Awaken the Tea: Break up the tea and set it aside as you prepare. Let it know it's about to be brewed, allowing it to awaken.

3. Measure Tea / Rinse Tea

Measure Tea: Adjust the amount of tea based on the size of your vessel. A ratio of 1:20 tea to water is ideal. For example, use 7-8 grams of tea for a standard 150 ml lidded bowl. Adjust according to personal preference, similar to seasoning food with salt.

Rinse Tea: As it is an agricultural product, exposed to the elements, even if there are no pesticide residues, the sweat and skin of the tea makers, or dust from drying sheds, should be rinsed off for peace of mind. Also, the first infusion is typically very bland and can be discarded.

4. Brew

For the first infusion, brew for 5-10 seconds, then quickly pour the tea through a strainer into a sharing pitcher. The Steeping time for the tea varies depending on the type of tea. Generally, compressed teas can have a shorter steeping time, while loose teas can have a longer steeping time. More tea can have a shorter steeping time, while less tea can have a longer steeping time. At the beginning, a shorter steeping time is better, while later infusions can have a longer steeping time. Adjust the steeping time based on the strength of the infusion – longer for a lighter taste and shorter for a stronger taste.

Brewing tea is something that requires practice. After all, practice makes perfect. It's not easy to get it right the first time, but after brewing a tea ten times, you might find the optimal brewing method and achieve the best flavor.