There is a consensus in the Pu'er Tea industry that Drinking Tea should prioritize spring tea! The benefits of spring tea need no elaboration. If you want to savor the enticingly fresh and brisk flavor of Pu'er tea to the fullest, you may try the following brewing methods.
The tea-to-water ratio should be 100:7, meaning about 7 grams of tea for every 100 milliliters of water in a gaiwan. Adjust according to personal taste and the capacity of the gaiwan. A relatively standard tea-to-water ratio not only helps you better appreciate the authentic flavor of spring tea, showcasing its fresh taste, aroma, and flavor, but also reduces any potential irritation to the stomach.
Loose tea does not require deliberate pre-Infusion; at least one rinse is sufficient. Pre-infusion aims to activate the tea leaves and release their aroma, primarily for compressed teas. Loose tea maintains good activity in its loose state, so it only needs to be rinsed once or twice when brewing.
Boiling water at 100°C is not an all-purpose choice for brewing Pu'er tea; 95°C is more suitable. For Pu'er tea, especially freshly made spring tea (especially loose tea), 100°C is not the ideal temperature. Spring tea with tender buds and leaves is best brewed at 95°C to avoid damaging the tea and altering the quality of the infusion.
For beginners, using a gaiwan for brewing is less likely to go wrong. Spring tea has tender buds and leaves and releases its contents quickly. Brewing with a gaiwan makes it easier to control the water temperature, allowing the tea leaves to quickly unfurl and release their unique flavors. For spring tea that has been pressed into cakes or stored for some time, a teapot can also be used alongside a gaiwan. When used properly, it can fully leverage the advantages, producing a flavorful and aromatic infusion. When using a teapot, be sure to separate raw and ripe teas to avoid mixing flavors and damaging the tea.
Pour and decant swiftly and smoothly. Quick decanting reduces the bitterness and astringency of the infusion. During the later stages of brewing, the tea can be steeped longer to enhance the flavor.
Brewing tea on a clear and sunny afternoon is ideal. On clear days, the movement of water molecules in the air is slower, which prevents volatile aromatic compounds from dissipating easily. This makes the tea's water fragrance and lingering cup aroma more pronounced. Drinking tea in the afternoon puts less strain on the digestive system and can also help keep you alert.
Pour along the side of the cup, avoiding direct contact with the spring tea. Rotate or pour water at a fixed point along the side of the gaiwan. Avoid directly Pouring boiling water onto the surface of the tea leaves, as this can break the cell walls and cause the infusion to become cloudy.
Use “pure” water for brewing for greater peace of mind while drinking. Pure water and mountain spring water are recommended. Tap water, groundwater, well water, etc., can also be used, but consider factors such as water quality and cleanliness.