As a beginner who loves Pu-erh tea, how can you brew Pu-erh tea in a way that looks professional and tastes great? Here, we’ll discuss the three key elements of brewing Pu-erh tea and the step-by-step process.
 

The three key elements of brewing Pu-erh tea: the amount of tea leaves, brewing time, and water temperature. Teaware: You can use a purple clay teapot or a lidded bowl (gaiwan) to brew Pu-erh tea. A purple clay teapot should have thick walls, coarse sand, and smooth water flow; a gaiwan can be made of porcelain or glass. Amount of tea leaves: For compressed tea, use about 10 grams, adjusting based on personal taste. For loose-leaf Pu-erh tea, it’s more complicated—use less for tightly rolled leaves and more for thick, coarse leaves. Ultimately, the amount depends on the tea’s quality. Water for brewing: Preferably use mineral or spring water, heated to around 95°C. Let the boiling water sit for a while before brewing to ensure the tea retains its vitality.

Brewing Process: 1. Prepare the tea: If using compressed tea, break off the desired amount based on personal taste. 2. Rinse the tea: After placing the tea leaves in the pot, pour in half the boiling water and quickly pour it out. This step washes the tea and allows the leaves to expand slightly. For aged Pu-erh tea, you can rinse twice, but do it quickly to avoid losing flavor. 3. First infusion: After adding water to the pot, pour the tea into a pitcher immediately. The steeping time depends on the amount of tea—more tea means a shorter steep, less tea means longer. Adjust based on whether you prefer stronger or lighter tea. With these tips, even beginners can confidently brew a delicious cup of Pu-erh tea. Give it a try!