brewing the same Pu'er tea using different techniques often yields different experiences. If you're frustrated by not being able to bring out the true essence of the tea, try varying your brewing technique in response to its strengths and weaknesses. You might be pleasantly surprised by what you discover along the way.
Six Ways to Brew Pu'er Tea
1. Gung Fu Brewing Method: This method is similar to how oolong tea is brewed, with all the tea liquor drained from each Infusion, leaving no residue. This allows for a good appreciation of the changes in the water path of a tea, checking its durability and experiencing the changes in color, aroma, and taste with each infusion.
2. Root-Left Brewing Method: After rinsing the tea, always leave some of the infused tea liquor in the Teapot, not completely emptying it. Typically, this involves leaving 20% and Pouring out 80%, or sometimes leaving half and pouring out half. After pouring out the tea, add more water until the tea becomes light in flavor—then, you can steep it for longer periods. The root-left brewing method helps regulate the taste of the tea from start to finish, making the changes between infusions less abrupt.
3. Boiling Brewing Method: This method is suitable for coarser teas that have undergone a light dampening process. If you use Western glassware, you can see the dynamic scene of the boiling water and floating tea leaves, as well as observe the tea liquor gradually changing color, adding a lot of enjoyment. If you use Pottery with ethnic minority characteristics, it adds another layer of flavor.
4. Special Brewing Method: Some highly aromatic but weaker teas require a unique brewing method, involving a high-temperature, quick rinse followed by a slightly longer first infusion combined with the root-left brewing method, and subsequent infusions are done quickly.
5. Correction Method: For older teas with minor impurities but good quality, use high temperatures for the rinse and the first two infusions, then significantly lower the temperature and let it steep for later infusions. For new teas with excellent quality but lacking in aroma and color, use high temperatures with a slightly longer rinse, and increase the temperature and pace when drinking.
6. Peak Brewing Method: This involves using a gaiwan (a lidded bowl) for brewing and a purple clay teapot as a sharing pitcher. The gaiwan uses high-temperature, high-pressure water to release the true flavor of the tea, while the purple clay teapot removes unwanted flavors, gathers the aroma, and retains the essence without losing the flavor.
Correct Steps for Brewing Pu'er Tea
1. Breaking the Tea
Pu'er tea is usually in the form of tea cakes, so before brewing, you need to use a Pu'er tea needle or tea knife to gently pry out pieces along the edges and natural seams. This preserves the natural integrity of the tea leaves to the maximum extent possible, ensuring that the taste of the Pu'er tea is not compromised and that the brewed tea has a full aroma.
2. Selecting Utensils
Brewing Pu'er tea with a gaiwan is the most common method, as it facilitates smelling the tea and maintaining the integrity of the leaves.
3. Warming the Utensils
Pour boiling water (100°C) into the gaiwan to raise its temperature. This prepares the utensil for the next step of awakening the tea, making it easier to stimulate its aroma.
4. Adding the Tea
Place the pruned tea leaves in the gaiwan. Generally, a ratio of about 1:25 of tea to water is appropriate, which means for a 150ml gaiwan, approximately 6g of tea would be used. Adjust the amount of tea according to the size of the utensil, the number of drinkers, and personal preference for strength.
5. Rinsing the Tea
Rinse the tea with hot water for 3-5 seconds, then discard the rinse water. This step removes impurities and awakens the tea, bringing it to a state suitable for brewing.
6. Adding Water
When adding water, pour it along the edge or at a fixed point. After eight infusions, use a circular pouring method. Avoid pouring hot water directly onto the tea leaves and do not pour too vigorously. High pouring is not suitable for Pu'er tea as it can bring out the bitterness and astringency.
The brewing water temperature depends on the age of the Pu'er tea and the maturity of the leaves. Generally, new tea and spring tea can be brewed at 95°C, as higher temperatures can create an overcooked green flavor. Mid-aged and aged teas should be brewed at 100°C.
7. Steeping and Pouring Out the Infusion
For the first four infusions, pour out the water immediately after adding it, without any pause. After the fourth infusion, increase the steeping time by 2-5 seconds for each subsequent infusion, adjusting according to personal taste. One thing to note is that after pouring out each infusion, leave a small gap in the lid of the gaiwan, neither fully open nor tightly closed; this helps maintain the temperature of the leaves without oversteeping them.
Pu'er tea, being a large-leaf variety, is very durable and can withstand over 15 infusions. Make sure to drain as much of the tea liquor as possible after each infusion before adding water for the next round. Do not leave the tea leaves soaking for extended periods, as this can affect the color, aroma, and taste of the tea liquor.
8. Tasting
Pu'er tea requires careful sipping. Take small sips, swallow slowly, and savor the taste. Although the tea may initially taste slightly bitter and astringent, letting the tea linger in your mouth for a moment will allow you to experience the tea liquor as it passes through your teeth and gums, producing a sweet sensation on the tongue. At this point, the mouth is filled with a pleasant aroma, leaving one refreshed and invigorated.