Pu'er tea is divided into raw and ripe varieties, and the brewing method is the same for both. It consists of four steps: warming the utensils, adding the tea, brewing, and decanting the infusion. First, thoroughly rinse the teaware with boiling water. Then place the tea leaves in a Gaiwan and pour 100°C water over them. After about 5 seconds, quickly decant the infusion. Finally, pour it into the teacup to drink.
I. Correct Method for Brewing Pu'er Tea
To begin, the process includes selecting the tea, preparing the utensils, choosing the water, adding the tea, and drinking the tea, which involves five steps. For drinking Pu'er tea, it's best to use specialized thin porcelain ware produced in places like Jingdezhen, as porcelain retains the aroma and flavor of the tea well.
(1). First, prepare a purple clay pot or a gaiwan, a pitcher, several small porcelain cups, a strainer and its holder, and a drip tray.
(2). In principle, soft water should be used, such as purified water, mineral water, or tap water that meets drinking standards. Mountain spring water is even better. Water temperature significantly affects the aroma and taste of the tea, so Pu'er tea requires boiling water at 100°C to bring out its fragrance.
(2). After rinsing the tea utensils with boiling water, use a small knife to break off a piece and place it in a cup (there is a special steel tool designed for this purpose, similar to a ‘red cloth dart' used by a swordsman, available in supermarkets, but the goal is simply to break the tea apart, no need for such a fancy tool). Place the tea in the pot or gaiwan, then pour freshly boiled water over it. After a few minutes, drain the water. Pour more boiling water over the tea and wait a few more minutes before draining again (this process is called ‘waking up the tea', and the number of times you do this depends on your preference for strength). Then pour more boiling water, and the tea is basically ready to drink. Pu'er tea is typically drunk using the Gongfu tea brewing method. To ensure a purer aroma, perform a rinse by immediately pouring out the first infusion of boiling water. This rinse can be done one to two times, but it should be quick to avoid affecting the taste of the tea. When drinking Pu'er tea properly, after about 1 minute, pour the tea into a cup while leaving the tea leaves to continue infusing. As the number of infusions increases, gradually extend the Steeping time from about 1 minute to several minutes. This ensures a more consistent flavor in each cup of Pu'er tea. To fully appreciate the characteristics of Pu'er tea, a correct drinking method is necessary.
II. How to Appreciate Pu'er Tea
1. The first step in drinking Pu'er tea is to appreciate its aroma. A distinctive feature of Pu'er tea is its aged scent, which develops during post-fermentation when chemical components, primarily polyphenols, under the action of microorganisms and enzymes, form new substances that produce a pleasant aroma. This aroma may resemble that of longan or betel nut, among others, and is a comfortable smell. Similar to how Tieguanyin Oolong has its “sound rhyme” and Wuyi rock teas have their “rock resonance,” Pu'er tea possesses an aged resonance, the highest realm of its aroma. If there are moldy, sour, or other abnormal smells, they are not desirable.
2. When drinking Pu'er tea, pay attention to its taste. The broth should be sweet, smooth, and substantial. Sweetness means there should be a noticeable aftertaste that stimulates the tongue, cheeks, and the bottom of the tongue, promoting saliva production. During fermentation, large molecular carbohydrates are broken down into smaller sugars and soluble sugars, and proteins are decomposed into amino acids. Smoothness refers to the broth being soft, smooth, and having a pure taste, clear and harmonious, without strong stimulation, flowing unhindered from the mouth to the throat and stomach without any tingling, pricking, clinging, or numbness. Substantiality means the broth is thick and not thin, rich in flavor and not bland when tasted.
3. When drinking Pu'er tea, pay attention to the color of the broth. There are five types of colors for Pu'er tea: gemstone red, carnelian red, amber red, greenish yellow, and brown-black. Normally, high-quality Pu'er tea has a bright red color. A bright, transparent red color is indicative of high-quality Pu'er tea broth. Yellow or Orange colors that are too light or too dark, or a murky appearance, are not normal. To identify the quality of Pu'er compressed tea, in addition to the internal characteristics mentioned above, the external appearance should meet the following requirements: uniform and well-shaped; edges neat without missing corners; clear horizontal lines; evenly distributed surface layer without exposed inner layers; consistent thickness and moderate tightness; and a normal color ranging from black-brown, chestnut-brown, to reddish-brown.