The unique shape and taste of Ganpu have attracted many who previously had no interest in Pu'er tea, leading them to start drinking it.
Some joke that the distance between a tea novice and a Pu'er enthusiast might just be one Ganpu away.
The phrase “soaking is better than drinking” has led to various creative ways to brew Ganpu.
This has delighted an increasing number of Ganpu enthusiasts, and we share some common brewing methods here.
Ganpu is so “reliable”
The appreciation of Ganpu starts with its delicate outer covering.
The packaging for small Ganpu is becoming increasingly fashionable, designed to appeal to young people's tastes.
Even before you Drink it, this little fruit seems like a spirited sprite, stimulating your senses visually.
The best Ganpu fruits come from the Xinhuai core production area in Guangdong, paired with ripe Pu'er tea from Yunnan.
Ripe Pu'er is known for its smooth flavor, neither too strong nor too weak, perfectly complementing the Peel.
The Ganpu and Pu'er complement each other, with the Ganpu relying more on the Pu'er.
A high-quality ripe Pu'er can significantly enhance the taste and aroma of a Ganpu tea.
High-grade ripe tea leaves are typically chosen, and the finer and tenderer the leaves, the sweeter the tea will taste.
Due to their suitable size for filling, most Ganpu teas use ripe Pu'er, and some companies even fill them with the finest tender shoots, making the internal Pu'er filling fuller and firmer.
Though small, holding a Ganpu in your hand brings a sense of substantial happiness.
Ganpu is so “brewable”
Opening the package of a small Ganpu, you smell its fragrance before seeing the fruit.
An aroma of fresh forest air quickly fills the air, mingling with the sweet scent of the fruit, lifting your spirits.
After smelling the aroma, you're even more eager to brew the Ganpu.
It's important to note that small green Ganpu and large red Ganpu differ in maturity and size, thus requiring different brewing methods.
Small green Ganpu is small and cute, perfect for brewing whole, while large red Ganpu, being larger and more mature, isn't convenient to brew whole and requires adjusting the ratio of tea to peel based on personal preference.
Whole brewing method
Remove the lid of the small Ganpu and place it upside down in a gaiwan or other tea vessel.
Pour water into the small opening at the bottom of the Ganpu and apply gentle pressure, allowing the hot water ample time to penetrate the entire Ganpu without the peel releasing flavors too slowly and the ripe Pu'er too quickly.
The first infusion must be with boiling water, otherwise, it won't penetrate the hard peel.
Quickly pour out the tea after five seconds for the first infusion. This is used to awaken the tea and should not be consumed.
The second infusion can be enjoyed after waiting for ten seconds. The first three infusions will have a very distinct fruity aroma.
Gradually, the rich flavor of the ripe Pu'er will rise from the bottom.
After the seventh or eighth infusion, you can flip the Ganpu over and pour water onto the bottom. At this point, the tea flavor is still present, and you can let it steep longer after pouring water.
This method preserves the integrity of the small Ganpu, allowing you to see the complete fruit after brewing.
Another way is to pour out about one-third of the tea inside the small Ganpu and place it in a brewing vessel, then add the remaining Ganpu and brew together.
This method temporarily seals the tea flavor inside the Ganpu.
The tea outside the Ganpu will release its flavor quickly, while the peel slowly releases some of the peel's aroma after soaking, merging with the small amount of tea flavor first.
The equal amounts of tea flavor and peel aroma naturally blend, enhancing the drinking experience.
At the same time, there's enough time for the Pu'er tea inside the “iron castle” to fully develop its flavor.
However, the whole brewing method has obvious drawbacks.
It's difficult to thoroughly brew the whole small Ganpu at first, and the release of flavors in the first few infusions will be slow.
From a taste perspective, it's recommended that those who don't often drink tea choose the whole brewing method.
Although the aroma is strong, the flavor isn't.
It tastes light and sweet, and it's easy to brew by simply placing the whole Ganpu in water. If you don't have time to change to another tea, just this one can last you half a day!
Shredded peel brewing method
Before removing the cotton paper, gently squeeze the small Ganpu in your hand until cracks appear but do not break it.
The peel of large red Ganpu needs to be broken into pieces; one large red Ganpu is equivalent to four to five small Ganpu and is not suitable for brewing whole (unless you find a large teapot to share with others). Gently crush the peel into pieces roughly the size of a fingernail.
Note that the tea leaves shouldn't be crushed into debris, as it affects the taste.
Delicious red Ganpu tea is very particular about the balance between the peel and tea, requiring a harmonious combination of both, which involves constant experimentation with ratios and brewing.
In principle, the ratio of peel to tea when brewing large red Ganpu is 3:1, which can be adjusted based on the selected brewing vessel, the number of drinkers, and personal taste preferences. For example, for a 200 ml gaiwan, use 8 grams of tea and 2 grams of peel, approximately the size of four thumb nails. Ganpu has a high brewing tolerance, and the water temperature must be boiling at 100°C. Pour out the tea immediately after the first four infusions, and allow 3-5 seconds of Steeping time starting from the fifth infusion.
The fully matured large red peel reaches its peak in polysaccharide content. Observing it externally, you can see very dense oil spots on the peel, covered in a lustrous sheen, and its characteristic sweet aroma is at its best. Many tea companies prefer to pair it with aged tea, resulting in a perfect taste after brewing. Meanwhile, the shredded peel brewing method produces a stronger flavor, with a high degree of integration between the peel and tea, making it more suitable for experienced tea drinkers.
Hole-poking brewing method
This method is also called the nine-hole brewing method.
It doesn't necessarily have to be nine holes. You can use a tea needle to poke holes evenly around the small Ganpu, taking care not to expose the tea.
Then proceed with the whole brewing method.
It's recommended to use a conical knife tip and control the force appropriately to prevent injury.
Flat tea knives may cause the peel to crack, so pay attention to the force and direction.
Place the small Ganpu in a gaiwan or teapot and begin brewing.
This brewing method doesn't damage the integrity of the small Ganpu. The perforated peel encases the tea, preventing loose tea from escaping and avoiding too rapid release of flavors.
During the brewing process, there's a progressive feeling of the peel and Pu'er tea layer by layer, allowing you to fully experience the taste of small Ganpu.
Boiling brewing method
The boiling brewing method is also a very simple and quick method.
You can directly put the small Ganpu or large red Ganpu in an iron pot or other boiling vessel and boil for 3 to 5 minutes, suitable for group tea-tasting occasions.
During boiling, both the peel and tea receive full immersion, without the limitations of time and water temperature found in ordinary brewing methods.
The characteristics of Pu'er tea and the peel are maximally released, producing a richer flavor—a brewing method that deeply experiences “tea within the Ganpu and Ganpu within the tea.”
This method is also suitable for those who still feel unsatisfied after using the above brewing methods.
You can continue cooking the Ganpu in a kettle until you've enjoyed every last drop of its deliciousness.