Pu'er tea brewing is very particular; even the same tea can taste different depending on who brews it. We emphasize “brewing according to the tea,” which means choosing a brewing method based on understanding the nature of the tea, a process that involves continuous learning and practice. This process is long and challenging. However, during this journey, we can start by learning about common mistakes to make the tea more enjoyable.
Six Mistakes in Brewing Pu'er Tea
1. High and Fast Water Pouring
The high and fast water pouring technique is suitable for Oolong tea, as it enhances its aroma. However, this method is not suitable for Pu'er tea. The rich contents of Pu'er tea can lead to an overly bitter and astringent initial Infusion if the water is poured too quickly, resulting in a light and thin later infusion.
The desired taste for Pu'er tea is characterized by a stable fragrance, soft and full-bodied flavor, and strong layering. The correct method is to pour water slowly and precisely, ensuring better coordination between the flavors of the early and later infusions.
2. Brutal Tea Cake Breaking
If the tea cake is broken into pieces that are too small, too large, or too thick, or if the leaves are excessively damaged during the breaking process, it can cause problems in brewing and affect the quality of the tea infusion. If the tea cake is broken into too many small pieces, the flavors will vary significantly between infusions. A ratio of 70% whole leaves to 30% smaller pieces should be maintained to ensure consistent flavor throughout the brewing process.
3. Violent Decanting
Decanting Pu'er tea should differ from other types of tea and should not be done aggressively. After most of the tea has been decanted, the remaining liquid should be allowed to flow out slowly. Unlike other teas, the Gaiwan or Teapot should not be raised and then quickly lowered to decant the tea. This is particularly true for raw Pu'er tea, where the decanting should be gentle and slow.
4. Leaving the Tea to Steep
When referring to steeping, it does not mean oversteeping but rather opening the lid of the gaiwan or teapot after decanting the tea to allow the leaves to cool down. This cooling process helps to activate the tea's vitality and release its inner qualities. Once the tea becomes lighter in flavor, the lid can remain closed for the final few infusions.
5. Low Water Temperature
For brewing Pu'er tea, high temperature water is recommended. For new teas aged 1-2 years, the boiling water can be poured into a fair cup and left to cool for 5-10 seconds before brewing. For older teas, high temperature water should be used, ideally poured immediately after the water has boiled and settled.
6. Inconsistent Decanting Times
The decanting time should depend on personal drinking habits and the specific tea being brewed, but it must follow a gradual progression. It should not vary widely, ensuring that the flavor and layers of the Pu'er tea are rich and varied.
For aged teas, the initial infusions can be longer, around 15-45 seconds, with each subsequent infusion extended by 3-5 seconds, and after the tenth infusion, by 5-10 seconds. For newer teas, the initial infusions should be shorter, around 5-10 seconds. For tightly compressed teas like the Xia Guan Tie Bing or Dragon Pearl Pu'er tea, the decanting times can start longer and gradually decrease.
Six Brewing Methods for Pu'er Tea
1. Root Brewing Method
This method involves leaving some tea in the cup after each decanting, typically retaining about one-third of the tea infusion. Using the root brewing method helps regulate the taste of the tea from the beginning to the end, ensuring a smooth transition between infusions while maintaining a rich flavor. This method also keeps the tea tasting balanced throughout. High-quality Pu'er teas are well-suited to this method, as it highlights their characteristics.
2. Gongfu Tea Brewing Method
This method is similar to brewing Oolong tea, where all the tea is decanted after each infusion, leaving no residue. With the Gongfu tea brewing method, you can appreciate the changes in the tea's flavor profile, see how long it lasts, and experience the variations in color, aroma, and taste with each infusion. This is a commonly used method among Pu'er tea enthusiasts.
Moreover, for heavily fermented teas, this method prevents the tea from becoming too dark. For teas with a strong bitterness or astringency, it can quickly reduce these flavors. With this method, the first few infusions can remove new and unwanted flavors, improving the purity of the tea in later infusions.
3. Boiling Brewing Method
For teas made from coarser and older leaves, such as aged leaf teas or small green tangerines, simply pouring boiling water may not fully extract the effective components, potentially wasting the tea. Therefore, these types of aged teas can be brewed by boiling. Using Porcelain or glass tea wares allows you to enjoy the dynamic scene of the water boiling and the tea floating, as well as the changing colors of the tea infusion, adding to the enjoyment of brewing the tea.
4. Special Brewing Method
For highly fragrant but weaker teas, the brewing method is unique. Use high temperatures to rinse the tea once, slightly prolong the first infusion, combine it with the “root brewing method,” and then perform quick infusions for subsequent brews.
5. Correction Method
For aged teas with slight impurities but good quality, the rinsing and first two infusions can be done at high temperatures, followed by significantly cooler and longer infusions.
6. Peak Brewing Method
Use a gaiwan to brew the tea and a purple clay pot as a fair cup. The gaiwan can wash away any unusual flavors and impurities, releasing the tea infusion. The tea infusion is then transferred to the purple clay pot, which gathers and retains the aroma, keeping the essence of the tea and enhancing its true flavor. This method is particularly suitable for raw Pu'er tea.