Pu'er Tea is indeed unique due to factors such as its origin, mountain, environment, soil, tree age, climate, and production methods. Each type of tea has different characteristics, which means that the method of brewing can vary slightly. However, all methods will follow the three key elements of brewing: water, water temperature, and time (infusion). Additionally, changes in weather can also affect the taste of Pu'er tea, with rainy or muggy days suppressing the release of aroma. In summary, the more precious the tea, the more demanding it is regarding water quality and external conditions, requiring careful comparison to choose the optimal environment.

The general steps for brewing Pu'er tea are as follows:

Step 1: Waking the Tea

Waking the tea refers to the process of awakening the tea from a long storage state to restore its optimal brewing quality. This step is particularly important for Pu'er tea that has been stored for some time.
Before drinking, you should first break apart Compressed tea cakes or bricks, Tuo tea, etc., which helps the tea better interact with air and promotes the waking effect. Subsequently, place the broken tea leaves into a well-ventilated container, such as a purple clay jar, allowing the tea to gradually wake up in a suitable environment.

For aged teas, which have been stored for a longer period, the internal substance transformation is more complex, thus requiring a longer waking time, usually at least one month, or even up to six months, depending on personal preference.

In contrast, new teas, which have been stored for a shorter period and have not yet undergone substantial internal transformations or absorbed many external factors, generally do not require a complicated waking process and can be brewed and enjoyed directly.

In summary, waking the tea is an essential step to enhance the tasting experience of Pu'er tea. By using appropriate waking times and methods, the maximum fragrance and flavor of the tea can be released, allowing drinkers to better appreciate the unique charm of Pu'er tea.

Step 2: Preparing the Tea Utensils

This involves preparing the utensils (including drinking utensils, cooking utensils, storage containers, cleaning tools, and auxiliary tools) used for brewing. When brewing Pu'er tea, it's best to use a covered bowl or a purple clay pot. Purple clay pots, due to their double-pore structure, have good breathability, ensuring that the tea retains its flavor and aroma well. Covered bowls help maintain the true taste of the tea. Typically, during evaluation, covered bowls are used for brewing. Newer teas are often more suitable for covered bowls, while older teas benefit from the use of a purple clay pot, which can better bring out the aged aroma and flavor. Additionally, a glass or ceramic tasting cup is recommended to easily observe the tea liquor's color.

Step 3: Water

Zhang Dafu wrote in the “Melon Flower Studio Notes” during the Ming Dynasty, “The nature of tea must be brought out by water; an eight-point tea, when paired with a ten-point water, becomes a ten-point tea…” These records sufficiently illustrate the importance of water to tea. According to the Classic of Tea, “spring water is best, river water is second-best, and well water is the worst.” Mountain spring water is the best choice, followed by water from rivers, lakes, and reservoirs, with groundwater being the least desirable.

Step 4: Warming the Pot

Pour boiling water over the entire pot to maintain its temperature.

Step 5: Adding the Tea

The amount of tea added depends on the size of the covered bowl or purple clay pot, typically around a 1:16 ratio. For example, use 7 grams of tea for an 110-milliliter covered bowl, or 10 grams for an 180-milliliter covered bowl. If there are fewer people, reduce the amount of tea and adjust the brewing time to control the taste.

Step 6: Washing the Tea (Pre-infusing)

Pu'er tea should be brewed with boiling water at 100 degrees Celsius. After pre-infusing for about 10 seconds, pour out the liquid. Generally, you can rinse the tea 1-2 times depending on the type of tea.

Step 7: Brewing the Tea

The infusion time can be adjusted based on the specific tea. The general principle is to quickly pour out the tea liquor and drain it completely. As a starting point, you can follow these guidelines:

For the first 3 infusions, the pouring or Steeping time is 5-10 seconds. Starting from the fourth infusion, increase the pouring time by 5 seconds each time. Pu'er tea can be continuously brewed 8-10 times until the flavor is very light.

Step 8: Tasting the Tea

Tasting the tea primarily involves smelling the hot aroma, observing the color of the tea liquor, tasting, smelling the aroma of the cup bottom, and examining the infused leaves.

Drinking Pu'er tea doesn't need to be overly complicated. The main focus is on handling the tea utensils to forget worldly worries, find tranquility in time, and explore the charm of traditional culture through self-emptying.