The suitable water temperature for brewing aged Pu'er tea is 100°C. Aged Pu'er tea is made from large-leaf Yunnan sun-dried green tea, which undergoes fermentation, pile-fermentation, and pressing. Its rich internal components and Pectin require boiling water (100°C) to facilitate the release of its internal substances and aromas. Brewing utensils such as a purple clay pot or a lidded bowl are recommended.
Water Temperature for Brewing Aged Pu'er Tea
Aged Pu'er tea is made from large-leaf Yunnan green tea that has undergone pile-fermentation. It contains abundant and full-bodied substances and is best brewed at 100°C to fully express its smooth, silky, sweet, fragrant, and mellow characteristics. However, the brewing time should not be too long to avoid bitterness. The principle is to infuse and pour out quickly.
Secondly, it's important to preheat the brewing vessel before Steeping the aged tea. Preheating ensures the vessel is warm, enhancing the aroma of the Pu'er tea during actual brewing and improving the lingering fragrance in the cup.
Aged Pu'er can be brewed with 100°C water, adjusting based on specific teas and local boiling points. For example, teas made from finer leaves may be brewed at around 95°C, while aged teas require high-temperature brewing, and heating the pot both inside and outside can effectively increase the brewing temperature.
How to Brew Aged Pu'er Tea for Optimal Flavor
Step 1: Measure the Tea
Generally, aged Pu'er tea is brewed with boiling water at 100°C. The ratio of tea to water is crucial; for example, use 8 grams of tea for a 150 ml white Porcelain lidded bowl.
Step 2: Warm the Utensils
Pour the boiled 100°C water into the lidded bowl using a circular Pouring method to raise its temperature.
Step 3: Add the Tea
Place the prepared aged Pu'er into the preheated lidded bowl. Cover and let it sit for about 8 seconds to enhance the aroma with high temperature.
Step 4: Awaken the Tea (Rinse the Tea)
Use boiling water (100°C) to awaken the tea, pouring it directly into the center. Do not let this step go on for too long—about 8 seconds is ideal. This allows the tea leaves to fully absorb the water and unfold, maintaining optimal flavor.
Step 5: Brew
After rinsing, proceed to the main brewing process. When pouring out the tea, ensure all the liquid is drained to prevent any residue from causing bitterness in the next infusion. Typically, the first four infusions should be quick (around 5 seconds), and then gradually increase the steeping time for subsequent infusions.
Step 6: Serve and Enjoy
After pouring out the tea, the liquor should be red, thick, clear, and bright. The taste profile should be thick, smooth, glutinous, fragrant, and mellow. The tea should have a substantial mouthfeel, a smooth texture, and a pure glutinous sensation.