Pu-erh tea has many benefits, making it highly sought after in the market. So, how should Pu-erh tea be consumed? Can it be boiled besides being brewed?

Experts clearly state that Pu-erh tea is better brewed and should not be boiled. This is because boiling Pu-erh tea can easily make it too concentrated, which may harm the spleen and stomach. Additionally, it is harder to control the aroma and taste. This applies mainly to raw Pu-erh tea, as boiling it can turn it into a "paste-like" consistency, making the tea murky, more bitter, and difficult to drink.

However, for some aged ripe Pu-erh tea or old yellow leaves, boiling can be an option. Experienced tea drinkers suggest saving the tea leaves after brewing them lightly, with the ideal amount being the leaves from two brews for one boiling session.

For the saved tea leaves, first pour some boiling water over them, similar to the rinsing step in brewing, to warm them up. Discard this water and add fresh boiling water.

The initial color of the tea will be a light red, as the leaves have been brewed lightly before. As the water heats up, the color will deepen. To determine if the tea is ready, do not rely solely on the color; instead, smell the steam from the spout. If there is a strong jujube aroma, the tea is ready to drink.

Note that when boiling tea, it is recommended to pour out only half or two-thirds of the tea for drinking, leaving the rest in the pot. Add more boiling water and continue heating. This can be repeated 3-4 times.

The biggest advantage of boiling Pu-erh tea (ripe tea) is its eco-friendliness, essentially a form of recycling. The unique aroma of lightly brewed ripe Pu-erh tea becomes more pronounced when boiled. Additionally, boiling Pu-erh tea has a special function: it exposes even the slightest storage-related flavors, making it an excellent method for discerning the subtle nuances of the tea's taste.