Pu'er tea comes in many varieties, not only raw and ripe, new and aged, but also with varying degrees of compactness and tenderness. Each type requires a different brewing method to bring out its best flavor, rather than a specific formula (such as specifying seconds for each infusion, which is not accurate).

1. How to Brew New Teas?

Raw Pu'er

New raw Pu'er is similar to Green Tea in terms of character, so you need to avoid a cooked taste when brewing. Use water at 93-95°C, avoiding pouring boiling water directly onto the leaves, as this can scald the tender shoots and cause the tea to have a boiled flavor. After pouring, leave the lid slightly open to cool down and maintain the freshness and briskness of the tea.

Ripe Pu'er

For new ripe Pu'er, which has undergone long-term pile fermentation, use boiling water (100°C) to fully express the smooth, silky, sweet, fragrant, and mellow character. However, do not steep for too long to avoid bitterness.

2. How to Brew Aged Teas?

Both aged raw and ripe teas generally require high-temperature warming and brewing, which helps release the aged aroma. The first few infusions can be quick, while subsequent infusions can be gradually prolonged.

Raw Pu'er

The amount of aged raw Pu'er used should be less than that of aged ripe Pu'er, and the water temperature for ripe Pu'er should be slightly higher. For many aged raw Pu'ers, leaving the lid off between infusions to cool the leaves slightly before the next infusion can produce a different experience. Use a gentle pour, boiling water, and some time for the tea to steep. Yixing clay Teapots are ideal for aged teas. If an aged tea has accidentally absorbed other odors during storage, the double-pore structure of the clay pot can help absorb these odors, giving it some corrective ability.

Ripe Pu'er

Brewing aged ripe Pu'er can involve a gentle pour and quick pouring out of the infusion. The root brewing method (after five infusions, leave some of the tea liquor in the vessel before adding more water, typically keeping 20% or half of the liquid) can increase the number of infusions and adjust the taste. Both gaiwans and Yixing clay pots can be used for brewing aged ripe Pu'er. Using a Gaiwan allows for quick pouring out of the infusion, preventing excessive extraction and overly concentrated tea, often described as “soy sauce broth.”

3. How to Brew Teas with Different Degrees of Compactness?

Highly Compact

Use a smaller amount of tightly packed and dense tea, and brew with slightly hotter water. Hot water can fully awaken the tea. Once tightly packed tea starts to open up, it will dissolve quickly, so a smaller amount is needed.

Less Compact

Loosely packed tea should be gently pre-soaked, and each subsequent infusion should be slightly longer than the previous one.

4. How to Brew Teas with Different Tenderness?

High Tenderness

In general, brewing tender tea should focus on allowing the tea to breathe, with more airing and less Steeping. During brewing, keep the lid off (of cups, pots, etc.) to cool down quickly and allow the tea's fragrance to naturally and slowly evaporate.

Low Tenderness

Coarser and older Pu'er tea is thicker, harder, and more brittle, so brewing should focus on steeping, with more steeping and less airing. Maintaining a relatively high temperature helps develop the tea's aroma and make the taste sweet, mellow, and not dull.