To brew Pu'er Tea, the first step is to warm the cup and rinse the teaware. Boil water and carefully rinse the Gaiwan and teaware with boiling water to remove any off-flavors, increase the temperature of the gaiwan itself, and enhance the flavor of the tea. So how should Pu'er tea be brewed?
Brewing Techniques for Pu'er Tea
1. Brewing Utensils
Generally, the most suitable utensil for brewing Pu'er tea is a purple clay pot. The good breathability and heat retention of a purple clay pot can fully bring out the rich flavor of Pu'er tea. Using a purple clay pot to brew Pu'er tea creates an atmosphere that is both ancient and elegant.
Of course, gaiwans are also a great choice. Gaiwans are versatile and suitable for brewing any type of tea. Moreover, using a gaiwan allows you to better appreciate the entire process of brewing tea, and it is easier to handle, helping you to better control the taste of the tea.
2. Water Temperature
Different teas have different characteristics, and the water temperature significantly affects the taste of the tea. For example, too high a temperature can result in a bitter taste, while a low temperature may not extract the full flavor of the tea. Choosing the right water temperature will produce a more pleasant tasting tea. For newly made Pu'er tea, the brewing water temperature should be around 90 to 95 degrees Celsius, and when pouring, avoid directly pouring onto the leaves, as this can overly damage the cell walls of the leaves, resulting in a bitter taste.
If you are brewing aged Pu'er tea, the water temperature should be above 95 degrees Celsius. For aged Pu'er tea, the leaves are no longer as delicate as new tea, and using high temperatures can better stimulate the aroma of the tea and produce a delicious flavor.
3. Tea-to-Water Ratio
The quality of the tea taste depends on the amount of tea used. Using too much tea results in a strong, unpalatable taste, while too little tea leads to a weak and unsatisfying flavor. In our daily consumption of Pu'er tea, a general ratio of tea to water between 1:16 and 1:25 produces a taste that suits the majority of palates and results in a tea that is richer and better balanced.
However, during the actual brewing process, we need to flexibly adjust based on factors such as the number of people drinking, the nature of the tea, and the capacity of the teaware, which is often referred to as “brewing according to the tea.”
4. Steeping Time
In general, the rule for the steeping time of Pu'er tea is: new tea and tender leaves, or loose leaf tea, require faster steeping times, while aged tea over ten years old and coarser tea can be steeped for a slightly longer period. Compressed teas like tuocha or machine-pressed tea cakes require longer steeping times, while loose leaf tea can be steeped for a shorter duration.
The length of the steeping time is related to personal taste preferences, the tightness of the tea leaves, and their age. Although there is no specific steeping time, you can adjust based on the taste of the tea. If the tea is too light, extend the steeping time; if it's too strong, reduce the steeping time. If unsure about the appropriate steeping time, pour out the tea as soon as it is brewed, then taste and adjust the steeping time accordingly.
Brewing Steps for Pu'er Tea
Step One: Warming the Pot
Pour hot water over the teapot to raise its temperature. This prevents the teapot from cooling down the water and affecting the flavor of the tea when brewing.
Step Two: Placing the Tea
While the teapot is warming up, take the tea you want to brew from the tea storage container and place it into the tea scoop. At this point, you can present the tea to your guests for appreciation. This is also an opportunity to engage with your guests, introducing them to the unique characteristics of the tea, such as its aroma, color, and appearance. After the tea has been appreciated, return it to its original location.
Step Three: Pre-infusion Rinse
Pour hot water evenly over the tea leaves to warm them. You don't need too much water; just enough to moisten the leaves, then immediately pour it out.
Step Four: Awakening the Tea
Pour the water used for the pre-infusion rinse completely into the tea pitcher and let the tea rest for a short period to allow the leaves to open up. During this time, use the hot water in the tea pitcher to warm the aroma cups.
Step Five: Brewing
The amount of water added depends on the number of cups being brewed. The type of tea and the amount of tea used will affect the brewing time, which can range from at least forty-five seconds to one minute, or sometimes even one and a half minutes. During this time, you can use the hot water to warm the tasting cups.
Step Six: Serving the Tea
Pour all of the brewed tea from the teapot into the tea pitcher to ensure an even distribution of color and flavor and to settle any impurities. Pour the tea into the aroma cups, filling them about seven-tenths full, or use the cup inversion method, aligning the front patterns, and then serve the tea by inverting it (for hygiene reasons, the cup inversion method is only applicable for the first infusion).
Step Seven: Tasting the Tea
Pour the tea from the aroma cup into the tasting cup. At this point, you can savor the aroma of the tea. When drinking, do not hold the cup by the rim. If you're using your right hand, place your middle finger at the twelve o'clock position of the cup, your thumb at the six o'clock position, and Drink from the eight o'clock position. Sip the tea in three parts to experience the taste when it's hot, warm, and cooled.
For brewing tea, practice makes perfect. It's not easy to get it right the first time, but if you try it ten times, you might find the best brewing method and achieve the best flavor.