Brewing ripened Pu'er tea involves three main steps: 1) Prepare a Yixing clay pot or a gaiwan; 2) Determine the tea-to-water ratio, using 7g of tea for every 100ml of water when brewing with a gaiwan, and 10g of tea for every 180ml of water when brewing with a Yixing pot; 3) Rinse the tea for about 10 seconds before brewing, then infuse with boiling water, with the first to fifth infusions steeping for 5-7 seconds, and subsequent infusions steeping for 7-10 seconds.
1. Teaware
You can use a Yixing clay pot or a gaiwan to brew ripened Pu'er tea. The internal pores of a Yixing pot provide good breathability, which helps to enhance the aroma and aged flavor of the tea. A gaiwan, on the other hand, does not absorb flavors, allowing you to experience the true taste of the ripened Pu'er and appreciate its beautiful color.
2. Tea Quantity
If using a gaiwan, a general guideline is a tea-to-water ratio of 7g of tea for every 100ml of water. For brewing with a Yixing pot (180ml capacity), around 10g of tea is suitable. Adjust the amount of tea based on your preference for stronger or milder flavor.
3. Waking the Tea
Ripened Pu'er has a strong Fermentation scent, so it needs to be woken up before brewing. Pour hot water over the tea and discard after about 10 seconds. Then, pour in boiling water (100°C). For the first five infusions, steep for 5-7 seconds, and for the sixth infusion onwards, steep for 7-10 seconds. After ten infusions, you can gradually increase the steeping time. High-quality ripened Pu'er can be enjoyed for more than 10 to 20 infusions.
4. Water Pouring Method: Light, slow, and along the side in a circular motion.
5. Steeping Time: Pour out the tea quickly, especially for the first rinse.
6. Number of Infusions: More than 8 infusions up to 20 infusions.
For compressed cakes or loose leaf tea: Generally, ripened teas can be brewed 10 to 20 times.
For Pu'er tea nuggets: They have a thick, smooth texture and are very durable, capable of being brewed over 15 times but fewer than 30 times. They can also be brewed and then boiled.
The liquor of ripened Pu'er should be red, thick, transparent, and bright, with a full-bodied, smooth, glutinous, fragrant, and mellow taste. When sipped, there should be a substantial mouthfeel, with the tea liquor flowing smoothly and having a proper glutinous quality. To brew a smooth and sweet ripened Pu'er, in addition to using good water, choosing the right vessel is crucial. A Yixing clay pot is the ideal choice for brewing ripened Pu'er, although a white porcelain gaiwan is also excellent.