How to brew pu-erh tea properly
Pu-erh opens up gradually across successive infusions, so brewing it well is largely a matter of knowing when to wait. Below are the steps for brewing a pot of pu-erh with its true character, from water temperature to the number of steeps.
Brewing pu-erh well is an art that combines technique with attention to detail. Here is a detailed guide to help you brew a proper, fragrant pot of pu-erh:
Preparation:
- Pu-erh tea: Choose the pu-erh you like (ripe pu-erh, raw pu-erh, or pu-erh blended with other flavours).
- Teapot: Use a ceramic, porcelain or glass pot. Avoid metal pots, as they can affect the flavour of the tea.
- Water: Filtered water is ideal; avoid water with any odour or a heavy mineral content. Purified or spring water is the best choice.
- Water temperature: Depends on the type of tea you are brewing:
- Ripe pu-erh: Water at a full boil, around 95-100°C (203-212°F).
- Raw pu-erh: Water at around 90-95°C (194-203°F).
Steps for brewing pu-erh:
1. Rinse the pot and cups (do this before brewing):
- Rinse the pot and cups: Pour a little hot water into the pot and the cups and swirl gently to warm them and clear away any lingering odours. This helps the tea release its aroma and holds the heat steady.
2. Add the leaves to the pot:
- Amount of tea: Depending on your taste and the type of tea, use about 5-8g of leaf per 150-200ml of water. Pu-erh is usually brewed at this ratio to give a full, balanced flavour.
3. Rinse the leaves (optional):
- Rinsing the leaves: With pu-erh, especially fermented tea, you can do a "rinse" before the first proper infusion. Pour hot water into the pot, let the leaves steep for 5-10 seconds, then discard the water. The point is to wash away any dust and to help the leaves "open up" and release their natural flavour.
4. Brewing:
- First infusion: Pour hot water into the pot (enough water to match the amount of leaf you have used) and steep for 10-15 seconds on the first infusion. If you prefer a stronger cup, extend the steep a little.
- Subsequent infusions: Once the leaves have had their first steep, add more hot water and brew for a further 5-10 seconds each time. Each infusion gives you a different character, from delicate through to full-bodied.
5. Enjoying the tea:
- Drinking: Pu-erh typically leaves a sweet, cooling aftertaste, so drink it right after brewing to catch the full natural flavour of the tea.
- Sharing the tea: If there are several of you, pour the tea out into small cups. And keep the pot warm throughout the session.
Points to keep in mind when brewing pu-erh:
- Water temperature: Make sure the water is at the right temperature so the tea comes out neither bitter nor thin.
- Steeping time: The longer the steep, the stronger the tea, but steep too long and it turns harsh and bitter.
- Multiple infusions: Pu-erh can be brewed many times over. Each infusion brings a different flavour, from light through to fuller and richer.
In closing:
Brewing good pu-erh takes patience and a light touch. With these simple but careful steps, you will have a fragrant, full-bodied pot of pu-erh to relax with and savour, moment by moment.