A few days ago, a Tea enthusiast asked me: How to select a purple clay pot for brewing Pu'er?

I will share some common knowledge about this topic today.

I. Pot Capacity

On this issue, everyone's opinion is relatively consistent. The capacity of the purple clay pot used for brewing Pu'er is generally larger than that used for brewing Oolong tea.

This is because the leaves of Yunnan large-leaf tea are relatively large. A larger pot helps the leaves fully expand and release their intrinsic substances. On the other hand, small pots are preferred for Oolong tea to extract its aroma, so the pot cannot be too large.

A pot with a capacity of around 180 milliliters (ml) to 200 ml is generally suitable for brewing Pu'er. Of course, a larger pot can also be chosen depending on the number of people Drinking Tea.

▲Qinquan Pot No. 4 Well Conjoined Mine 300cc

II. Selection of Pot Shape

A pot with a large neck and full ear bucket is suitable for brewing Pu'er tea.

The water outlet must be good, with a straight spout, and a sword spout is best. The lid opening should not be too small, as a small opening is not conducive to heat dissipation within the pot, especially when drinking newly made raw tea. This can increase bitterness and astringency in Zisha pots. An overly large lid opening is also not good, like the Xubian type of pot. During consumption, if the lid opening is too large, heat dissipates too quickly, and the tea fragrance cannot be fully enjoyed. Commonly recommended pot shapes include Jingzhou Shibo, Fanggan, Standard Level, Julunzhu, and Qinquan.

▲Jingzhou Shibo Charcoal-fired 220cc

III. Pot Material

Generally, when testing tea, we use a high-strain Zhuni pot, which can basically reflect the quality of the tea accurately. This principle is consistent with using a lid bowl to Brew.

When brewing tea daily, we use a low-strain Zini or Dicangqing pot. Purple clay can absorb some of the undesirable bitterness, astringency, and smoky flavors in Pu'er tea. Using a Zini pot can significantly reduce these off-flavors.

▲Julunzhu Deep Well Black Purple Clay

IV. Brewing Formula for Different Types of Pu'er

Pu'er is generally divided into young raw Pu'er, new ripe Pu'er, aged raw Pu'er, and aged ripe Pu'er.

Young Raw Pu'er

Tea Characteristics:

The dry tea color is slightly green, dark green, or yellowish-green, and the tea buds are white and covered with down.

The water temperature should be 93-95 degrees Celsius, especially for teas with tender leaves. After pouring out the infusion, it is advisable to keep the lid slightly open to dissipate heat, maintaining the freshness and briskness of the tea.

Brewing Ratio:

Dilute: 7g of tea + 175ml of water

Concentrated: 8g of tea + 160ml of water

Brewing Times:

12-15 infusions, with the 5th to 8th infusions having the richest flavor.

Infusion Time:

5 seconds for the first infusion, gradually increasing for subsequent infusions.

Suitable for:

Raw Pu'er is cold-natured and rich in tea polyphenols and Caffeine, which can help cleanse the intestines, lower lipids, refresh the mind, reduce blood pressure, and aid weight loss. It is suitable for younger people.

▲Well Rail Pot Dicangqing Charcoal-fired

New Ripe Pu'er

Tea Characteristics:

The dry tea color is brown or reddish-brown. The darker the color, the higher the degree of fermentation. The tea buds are golden yellow or dark yellow.

Use boiling water at 100 degrees Celsius to wash away impurities. Slightly decrease the temperature for brewing. For teas with low fermentation, the lid can be left slightly open for the first three infusions to help dissipate the mature taste.

Brewing Ratio:

Dilute: 6g of tea + 150ml of water

Concentrated: 7g of tea + 140ml of water

Brewing Times:

Generally 7-8 infusions, with the 3rd and 4th infusions having the best flavor.

Infusion Time:

After a 30-second Rinse, pour out the first infusion after 5 seconds.

Suitable for:

Ripe Pu'er is warm-natured and rich in beneficial bacteria. It has effects such as lowering lipids, reducing blood pressure, and nurturing the stomach. It is suitable for middle-aged and elderly people, as well as those who are weak or have cold stomachs.

▲Fanggan Pot No. 5 Well Dicangqing

Aged Raw Pu'er

Tea Characteristics:

The twisted leaves are yellowish-brown to dark brown, and the surface of the cake turns from white down to golden yellow.

Brewing Temperature & Method:

Use boiling water at 100 degrees Celsius to wake up the tea and brew, allowing the aged flavor to dissipate. Use a low pour and allow for some brewing time. “Lining the pot” (pouring boiling water over the pot) can also be used to maintain temperature continuously.

Brewing Ratio:

Dilute: 7g of tea + 180ml of water

Concentrated: 8g of tea + 175ml of water

Brewing Times:

Generally 12-15 infusions, with the 5th to 8th infusions having the best flavor.

Infusion Time:

For the second infusion after rinsing, pour out immediately, preferably within 10 seconds.

Suitable for:

The tea is cold-natured and rich in tea polyphenols, amino acids, theaflavins, and other components. It is suitable for younger people with poor digestion or looking to lose weight.

▲Qinquan Pot Dicangqing

Aged Ripe Pu'er

Tea Characteristics:

The color is reddish-brown, presenting the clear fragrance of ripe tea, possibly accompanied by caramel and rice aroma.

Brewing Temperature & Method:

Use boiling water at 100 degrees Celsius