Ripe Tea is relatively challenging to brew. It's easy to end up with a weak flavor, thin mouthfeel, and even an unpleasant aroma. Even more frustratingly, a tea that has been stored well can produce a drying, harsh sensation in the throat when brewed. This can be quite perplexing.
brewing a great cup of Pu'er ripe tea requires just one simple trick.
The first infusion is for washing the tea. The first infusion of ripe Pu'er is crucial. Pour the water slowly, directly onto the leaves without stirring them. Wait about ten to fifteen seconds (add ten seconds for aged teas). Since it's a Compressed tea, this allows the tea cake to absorb water internally. Otherwise, the first few infusions will have a light color, while subsequent infusions will resemble soy sauce.
Discard the first infusion.
Starting from the second infusion, pour water low and directly over one spot, allowing the tea to flow down the side of the cup. Here's the key: tilt the pitcher so the tea flows along the side. This stabilizes the tea's contents and ensures a smooth thickness. Empty the pitcher completely after each infusion.
For the first six to seven infusions, brew immediately and pour out. Afterward, adjust the Steeping time according to personal taste.
Pu'er tea is divided into raw and ripe varieties based on its fermentation process. Pu'er ripe tea is made from Yunnan large-leaf sun-dried Green Tea and processed through pile fermentation. It has a dark red color and a pure, mellow taste with a unique aged fragrance.