The brewing of a fine cup of Tea requires attention to method and technique. Brewing raw Pu'er tea primarily involves five steps. First, for compressed raw Pu'er, we need to pry it open with a tea knife and set aside 8 grams of dry tea. Then, using a tea spoon, place the 8 grams of raw tea into a Gaiwan and pour in boiling water at 100°C. The first infusion is for rinsing the tea and should be discarded. After rinsing, pour water again (using a low, pinpoint pour), and you can quickly decant the brew for drinking.

Brewing Raw Pu'er Tea

1. Gently pry the compressed Pu'er cake (tuocha or brick) along its layers with a tea knife. The amount of tea used depends on the number of people drinking. For a small group, use about 8-10 grams of Pu'er tea; for a larger group, use 15-20 grams.

2. Place the tea leaves in the teapot and pour in hot water (this wakes up the tea and also helps to improve its cleanliness) then discard the water.

3. Use mineral water or purified water, with an ideal water temperature of 90°C to 100°C (boiling).

4. Adjust the brewing time as needed.

Steeping: Adjust the brewing time based on your preferences. Discard the first infusion after about 30 seconds. This rinse is not consumed but instead used to wash the cups and retain the aroma. For the second infusion, also steep for around 30 seconds. Control the steeping time according to your taste preferences. Typically, with a 150 CC purple clay pot and 7 grams of tea, the first steep takes 15 seconds to decant, the second steep also takes 15 seconds, while the third through seventh steeps take 20 seconds, 25 seconds, 30 seconds, 40 seconds, and 60 seconds, respectively.

5. Pour the tea from the teapot into a pitcher to ensure even concentration, then distribute evenly among smaller cups.

6. Choose a slightly larger, clear glass cup for the best experience. Beginners should use glass cups or gaiwans for brewing.

The brewing method for raw Pu'er tea is as described above. Brewing tea may seem both easy and challenging, but with practice, you will master the process.

In addition to gaiwans, you can also use purple clay pots, Teapots, or tea brewers. Purple clay pots have a dual-pore structure, allowing for high breathability and producing a harmonious and well-integrated tea soup with prominent aromas and a sweet, smooth mouthfeel. They are suitable for teas from the Yi Wu region or those made from younger leaves, as well as aged Pu'er teas. Use high-temperature water and pour steadily and gently, enhancing the temperature of the tea soup by pouring over the pot. Tea brewers do not retain heat, and they release all the contents of the tea during the overall steeping process, resulting in a well-integrated and balanced tea soup, although the strength of the flavor can be difficult to control. Tea brewers and travel mugs are ideal for quick infusions or when traveling.