Puer Tea brewing is quite elaborate, so when brewing Puer tea, attention should be paid to the methods and steps of brewing as well as the brewing techniques. Also, one should know how to correctly appreciate Puer tea in order to better enjoy the pleasure of Puer tea.

I. Steps for Brewing Puer Tea

1. Water Infusion

Before brewing Puer tea, pour boiling water into the Gaiwan. This step not only helps clean the tea ware but also raises its temperature, allowing the Puer tea to fully release its color, aroma, and flavor.

2. Tea Addition

Use a tea spoon to transfer the measured dry tea into the gaiwan. The ratio of tea to water significantly influences the brewing process; for a 100cc gaiwan, use 5-7g of tea.

3. Waking the Tea

Soak compressed tea with boiling water to allow the leaves to unfurl. Generally, Puer raw tea can be infused with water around 95°C; as subsequent infusions occur, boiling water can be used.

4. Water Infusion

Pour water along the edge of the gaiwan, avoiding direct contact with the tea leaves.

5. Decanting

Pay attention to the timing of decanting; if too fast, the tea will be thin; if too slow, it will be too strong. For the first five infusions, decant after about 10 seconds, ensuring all the tea liquid is drained. From the sixth infusion onwards, increase the decanting time by 5 seconds per infusion.

When decanting, tilt the gaiwan to allow the tea to flow into the pitcher, evening out the tea's strength.

6. Serving

Transfer the tea from the pitcher into tasting cups.

7. Tasting

Smell the aroma, observe the color, and taste the flavor, slowly savoring each cup of fragrant tea.

II. Techniques for Brewing Puer Tea

1. How to Brew New Tea?

Raw Puer: Fresh raw Puer has a character closer to Green Tea; during brewing, avoid a “cooked” taste, thus slightly lower water temperatures and quick decanting are recommended. A water temperature of 93-95°C is sufficient (after boiling, let it cool slightly to reduce the temperature), and avoid pouring boiling water directly onto the fresh leaves, which could create a cooked flavor, impacting the tea's freshness. After decanting, leave the lid slightly open to cool. Ripe Puer: For new ripe Puer, which undergoes prolonged fermentation, use 100°C water to brew, achieving a smooth, sweet, and full-bodied flavor. However, avoid Steeping for too long to prevent bitterness.

2. How to Brew Aged Tea?

For aged teas, both raw and ripe, high-temperature waking and brewing are generally required to help release the aged flavors. Early infusions can be quickly decanted, while later ones can be allowed to steep longer. Raw Puer: In comparison, less tea should be used for older raw teas; pour water gently, use boiling water, and allow some steeping. Ripe Puer: When brewing aged ripe Puer, pour water gently and decant quickly; the root retention method can be employed (after five infusions, leave a portion of tea liquid in the gaiwan before adding more water, usually retaining 20% or half, enhancing the tea's longevity and flavor balance.)

3. How to Brew Teas with Different Tightness Levels?

Puer tea comes in compressed and loose forms, with varying degrees of tightness even among compressed teas. Teas that are easier to break apart are looser, while those harder to break are tighter. High Tightness: Generally, tightly packed teas require less tea, high water temperatures for waking, slower washing, faster decanting, following a “tight then loose” approach, slowing down after several infusions. Low Tightness: For looser teas, gently rinse them, then for each subsequent infusion, extend the steeping time slightly to ensure a consistent flavor.

4. How to Brew Teas with Different Degrees of Tenderness?

High Tenderness: For tender teas, focus on “passing through” rather than steeping; young leaves are easily oversteeped, so minimize steeping times. During brewing, keep the lid off (of the cup or teapot) to rapidly cool the tea, allowing the natural aroma to evaporate slowly. Low Tenderness: For coarser, older Puer teas, which are thicker and harder, focus on steeping rather than passing through; use a combination of high temperature and steeping, “forcing out” the coarser flavors by maintaining a consistent temperature, revealing the tea's aroma and creating a sweet, mellow flavor without dullness.

III. Considerations for Brewing Puer Tea

1. Tea Quantity: The amount of tea used for brewing Puer tea varies widely based on drinking habits, brewing methods, and the nature of the tea. For example, regions like Hong Kong, Taiwan, Fujian, and Guangdong provinces prefer strong tea, as does Yunnan, although with slightly less tea used compared to the former. Regions like Jiangsu, Zhejiang, and the north favor lighter tea. According to Yunnan drinking habits, using the root retention method, the ratio of tea to water is typically 1:40 or 1:45 for normal-quality teas. Consumers in other regions can adjust the tea quantity to regulate the tea's concentration.

2. Water Temperature: Controlling water temperature plays a crucial role in developing the tea's character. Higher temperatures help release aromas and accelerate flavor extraction. However, higher temperatures can also extract bitterness and scald delicate teas. The ideal water temperature depends on the type of tea. For example, coarse compressed teas, compressed teas, and aged teas are suitable for boiling water, while delicate top-grade bud teas (like newer imperial Puer) and top-grade green cakes benefit from slightly cooler temperatures. Avoid scalding fine teas to prevent a “cooked” flavor. In most parts of Yunnan, which are at high altitude, boiling water is below coastal and plain areas' temperatures (e.g., around 94°C in Kunming), making it suitable for brewing most ripe teas directly. For green teas, except for some top-grade varieties, boiling water can be used directly. When brewing some top-grade new green teas, lower the temperature directly or indirectly by leaving the lid off or pouring boiling water from a height.

3. Brewing Time: Controlling the brewing time ensures the tea's aroma and flavor are fully and accurately expressed. Due to the unique production techniques and raw materials used in Puer tea, the brewing methods and times vary. Generally, aged teas and coarser teas require longer brewing times, while new teas and finer teas need shorter times. Hand-rolled teas require longer brewing times compared to machine-rolled teas, and compressed teas need longer times than loose teas. The specific brewing time should be determined based on the tea's characteristics.

IV. Brewing Methods for Puer Tea

1. Gongfu Dry Brewing Method

In Gongfu brewing, all the