Pu'er Tea is a distinctive type of tea in China, known for its rich flavor and unique taste, capturing the hearts of many tea enthusiasts. Pu'er tea has always been a favorite among tea lovers, not only due to its beneficial health effects but also as a great choice for a healthy lifestyle. However, for those who love Drinking Tea, enjoying a cup of delicious Pu'er tea requires more than just good quality tea; it also involves learning how to properly brew a cup of Pu'er tea. How can you brew raw Pu'er tea to make it even better? Let's explore some simple brewing methods for Pu'er tea.
New Raw Pu'er Tea
New raw Pu'er tea is somewhat similar to green tea in terms of its nature, so during brewing, it's important to avoid a “cooked” flavor. Therefore, the water temperature should be slightly lower, and the infusion time should be quick. Especially for raw teas made from tender leaves, the ideal water temperature is between 93-95°C, and boiling water should not be poured directly over the leaves to prevent scalding them, which could result in a steamed or boiled flavor, affecting the freshness of the tea. After removing the infusion, leaving the lid slightly open can help dissipate heat and maintain the freshness of the tea.
Aged Raw Pu'er Tea
Aged raw Pu'er tea generally requires high temperatures for both the initial warming of the tea and subsequent infusions, which helps release its aged flavors. For many aged raw Pu'er teas, opening the lid between infusions to allow the leaves to cool slightly before the next infusion can create a different experience. Use a low pour when adding boiling water and allow for a short period of steeping.
Ripe Pu'er Tea
New ripe Pu'er tea, having undergone prolonged fermentation, requires water at 100°C to fully bring out its smooth, sweet, fragrant, and mellow character. However, the infusion time should not be too long to avoid bitterness. For teas with slightly less fermentation, you may consider keeping the lid partially open for the first few infusions to maintain the sweetness and freshness of the tea, which also aids in dispersing any ripe aroma.
Aged Ripe Pu'er Tea
Aged ripe Pu'er tea also requires high temperatures for warming and brewing to release its aged flavors. When brewing aged ripe Pu'er tea, use a low pour and quick extraction. The “root brewing method” (after five infusions, leave a portion of the tea liquor in the pot before adding more water; typically, “two parts remain, eight parts are poured out” or “half remains, half is poured out”) can increase the number of infusions and adjust the taste of the tea.
Teaware
New Raw Pu'er Tea: A porcelain Gaiwan is recommended. Porcelain gaiwans have a fine texture and thick glaze that do not retain flavors, allowing the true characteristics of the tea to be accurately presented.
Aged Raw Pu'er Tea and Aged Ripe Pu'er Tea: A purple clay teapot is best for these teas. Brewing older teas requires maintaining a high temperature, and purple clay Teapots have excellent heat retention properties. They can also be continuously heated by pouring boiling water over the teapot (known as “pot dousing”). Gaiwans and other similar vessels cannot achieve this due to their design.
Purple clay teapots with a taller body and larger capacity are preferable for brewing ripe Pu'er tea, such as Jinglan teapots, Qinquan teapots, calabash teapots, and Beauty Shoulder teapots.