Raw Pu'er is a type of Pu'er Tea, available in compressed and loose leaf forms. To brew raw Pu'er tea effectively, attention should be paid to the amount of tea used, brewing technique, and infusion time, to avoid overly strong and heavy infusions. The brewing method can be divided into five main steps: first, break open the tea cake and take 8 grams of tea; then use boiling water to warm the Teaware, which helps to stimulate the tea's aroma; after that, place the dry leaves into a Gaiwan and pour in 100°C (212°F) boiling water; once the water has been added, decant quickly and enjoy.

Brewing Steps for Raw Pu'er Tea

1. Awaken the Tea

For high-quality raw Pu'er tea intended for consumption in the short term, it is best to awaken the tea. This involves breaking up the tea and placing it in a tea jar. The tea jar must be clean and odor-free, and should not be filled too full—about two-thirds is sufficient. If a tea jar is unavailable, the opened tea can be temporarily stored in a kraft paper bag or resealable bag. It is important to store the tea away from direct sunlight, odors, and moisture.

2. Prepare Utensils and Tea

The best teaware for brewing raw Pu'er tea is a gaiwan or a purple clay pot. For aged raw teas, a purple clay pot is preferable due to its good heat retention and breathability, which can enhance the tea's aroma and extract its internal substances at high temperatures. A gaiwan is more suitable for brewing younger raw teas and is often used to evaluate the quality of a tea. For preparation, use about 7 to 8 grams of raw tea, brewed at a ratio of 1:20 to 25 for optimal taste.

3. Rinse the Tea

Rinsing the tea, also known as washing the tea, involves briefly Steeping the tea in boiling water. The purpose of rinsing is to awaken the internal substances of the tea, improving the flavor and taste when brewed. Loose leaf raw teas should be rinsed with an immediate pour-off, while compressed teas should be rinsed for 20 to 30 seconds. For middle-aged and older raw teas, you can rinse the dry leaves by placing them in a purple clay pot and pouring hot water over the pot to increase its temperature, dispel any off-flavors, and stimulate the tea's aroma.

4. Water Temperature

Water temperature is one of the critical factors affecting the aroma and taste of raw Pu'er tea during brewing.

Raw Pu'er New Tea: It is recommended to use slightly cooler water, around 95°C (203°F), to avoid creating a “cooked” flavor, damaging the tea and causing the infusion to become stale, affecting the taste and mouthfeel.

Raw Pu'er Aged Tea: Use slightly hotter water for brewing, with high-temperature rinses and infusions, to bring out the best flavors in the tea.

To maintain the water temperature, fill the purple clay pot with boiling water after adding the tea, cover it, and continuously pour hot water over the lid. This not only keeps the water temperature stable but also ensures the taste of the tea infusion.

5. Decanting Time

The decanting time is also crucial in brewing Pu'er tea. Due to the large-leaf variety of Pu'er tea, which is rich in internal substances, the first eight infusions should be poured immediately to prevent the tea from becoming too strong and bitter. Starting from the ninth infusion, extend the decanting time by about five seconds for each subsequent infusion.

Pu'er tea is more durable than regular tea and can typically be brewed more than 15 times. It is important to drain the tea infusion completely after each decanting before adding more water for the next infusion, avoiding long-term soaking of the tea leaves, which can affect the color, aroma, and taste of the tea infusion.