Raw Pu'er Tea should be rinsed once. Made from large-leaf sun-dried Green Tea in Yunnan, raw Pu'er tea is characterized by its rich and strong flavor, full tea aroma, distinct throat resonance, and intense fragrance. Rinsing the tea helps to better activate the tea's vitality, facilitating the release of its aroma and taste substances. However, the number of rinses should not be excessive; generally, one rinse is sufficient.
The True Purpose of Rinsing the Tea
The true function of rinsing the tea lies in moistening the leaves to allow them to fully expand, also known as “moistening the tea” or “waking up the tea.” This process helps to induce the tea's aroma and flavors, which will be better presented after the leaves have expanded, almost as if they are awakened.
How to Brew Raw Pu'er Tea
1. Selecting the Utensil
The first step in brewing raw Pu'er tea involves choosing the right utensils. Commonly used vessels for raw Pu'er include gaiwans and purple clay pots. Newer raw Pu'er is recommended to be brewed in a Gaiwan, while older raw Pu'er is best suited for a purple clay pot.
2. Tea-to-Water Ratio
To achieve a good taste, the tea-to-water ratio is crucial! A general ratio is 1:15, adjusted according to the size of the vessel and the number of people drinking.
3. Waking Up the Tea
The purpose of waking up the tea is to enhance the flavor of the Pu'er. The quality of this step can significantly impact the subsequent taste of the tea. If the tea is not properly woken up, the taste of the infusion may not be pleasant. Methods for waking up raw Pu'er include dry waking and wet waking.
4. Dry Waking
After disassembling the raw Pu'er tea, place it in a clean area without any odors to allow the tea to come into close contact with the air and gradually eliminate any off-flavors. After airing out for 1-2 days, store the tea in a dry purple clay tea jar, creating an ideal environment for waking up the raw Pu'er. Keeping it in the jar for approximately 2-3 months completes the process of waking up the raw Pu'er.
5. Wet Waking
To wake up the raw Pu'er more quickly, you can use the wet waking method to activate the nutrients and aromas within the tea. First, after rinsing the teapot with boiling water, add an appropriate amount of raw Pu'er tea leaves, then pour in hot water. After about 15 seconds, immediately pour out the tea infusion, which can be used to rinse the teacups or discarded. After quickly rinsing the raw Pu'er with boiling water, open the lid of the teapot to allow the moistened tea leaves to come into contact with the air. Wait for one minute before repeating the rinsing process. Then, open the lid again and leave it undisturbed for about 30 seconds. By this point, the raw Pu'er leaves should be sufficiently awakened, and you can proceed to brew the raw Pu'er tea.
6. Water Temperature
For young raw Pu'er tea: It is recommended to use slightly cooler water, around 95 degrees Celsius, to avoid producing a “cooked” flavor that can damage the tea, making the infusion dull and affecting its taste and mouthfeel.
For aged raw Pu'er tea: The water temperature should be slightly higher. High-temperature rinsing and high-temperature brewing help to better develop the taste of the tea.
To maintain the water temperature, after adding the tea to the purple clay pot, fill it with boiling water, cover it, and continuously pour hot water over the lid. This not only helps to keep the water at the right temperature but also ensures the quality of the tea infusion.
7. Pouring Out the Infusion
The timing of pouring out the infusion is also important. Due to the large-leaf nature of Pu'er tea, which is rich in internal substances, the first eight infusions should be poured out immediately to prevent the infusion from becoming too concentrated or astringent. Starting with the ninth infusion, delay pouring out the tea by about five seconds for each subsequent infusion.
It is particularly important to try to drain the infusion completely each time. Add water to the next infusion when ready to drink, rather than leaving the tea leaves soaking for extended periods, which can affect the color, aroma, and taste of the tea infusion.