China's Tea culture has a long history, and Pu'er tea is one of the most unique among all teas. It forms its own distinct category and has specific requirements for brewing techniques. So what is the method of brewing Pu'er tea? Let's explore this together.
Brewing Pu'er Tea
1. New Sheng Tea
In terms of character, it is very similar to Green Tea. During brewing, it is essential to avoid a cooked taste, so the water temperature should be slightly lower, and the tea should be poured out quickly. The key is to grasp the characteristics of the raw materials, such as the type of tea tree, the tea region, the age of the tree, and the ecosystem. In principle, teas with strong flavors should use a slightly lower water temperature and have a shorter infusion time, while those with lighter flavors do the opposite.
2. New Shou (Ripe) Tea
Compared to older teas, new shou teas often have some shortcomings, such as less clear tea liquor, less pure aroma, and less mellow taste. They may also have some unpleasant characteristics like a “pile” flavor and a heavier bitterness and astringency. The water-soluble substances in new shou teas dissolve quickly, so you need to try to highlight their strengths and mitigate their weaknesses by using high-temperature rinsing to remove impurities and slightly cooler temperatures for brewing. The brewing pace should be faster to avoid bitterness and astringency and the “sauce-like” texture. Completely brewing and tasting new teas (from strong to light to no taste) can determine their storage value and judge whether they have potential.
3. Old Sheng Tea and Old Shou Tea
Old teas generally require high-temperature warming and brewing. Relatively speaking, the amount of old sheng tea used should be lower than that of old shou tea, and the brewing water temperature for old shou tea should be slightly higher. For many old sheng teas, leaving the lid open between infusions to cool the leaves slightly before the next brew can make a difference—give it a try. After years of aging, some old teas may develop unwanted odors due to improper storage. These can be reduced through high-temperature rinsing and multiple rinses. Using a purple clay teapot for brewing can also help correct any off-flavors.
Brewing Steps for Pu'er Tea
1. Breaking the Tea Cake
Pu'er tea is usually in the form of tea cakes. Before brewing, use a Pu'er tea needle or a tea knife to gently pry out pieces from the edge along the natural lines. This helps maintain the integrity of the tea leaves' natural structure, ensuring that the flavor of the Pu'er tea is not compromised, and results in a full-bodied aroma when brewed.
2. Choosing the Utensil
Brewing Pu'er tea with a lidded bowl (Gaiwan) is the most common method. A gaiwan makes it easy to appreciate the aroma and keeps the leaves intact.
3. Warming the Utensils
Pour boiling water at 100°C into the gaiwan to raise its temperature. This step prepares the utensil for the next step of warming the tea, making it easier to release the tea's fragrance.
4. Adding the Tea
Place the prised-off tea leaves into the gaiwan. Generally, the ratio of tea to water should be around 1:25, which means for a 150 ml gaiwan, approximately 6 grams of tea should be used. Adjust the amount of tea based on the size of your utensil, the number of people drinking, and personal preference regarding strength.
5. Rinsing the Tea
Use hot water to rinse the tea for 3-5 seconds and then discard the water. This step removes dust and other impurities and awakens the tea, preparing it for brewing.
6. Pouring Water
Pour the water along the edge or at a single point. After the eighth infusion, use a circular pouring technique. Be careful not to pour the hot water directly onto the tea leaves, and avoid pouring too forcefully. High pouring is unsuitable for Pu'er tea, as it can easily bring out the bitterness and astringency.
The brewing water temperature depends on the age and tenderness of the Pu'er tea. Generally, for new teas and spring teas, a water temperature of 95°C is sufficient. Too high a temperature for new teas can produce a cooked green flavor. Mid-aged and aged teas are best brewed with water at 100°C.
7. Infusing and Pouring Out the Tea
For the first four infusions, pour out the tea immediately after adding water without letting it sit. After the fourth infusion, increase the steeping time by 2-5 seconds per subsequent infusion, adjusting according to personal taste. One thing to note is that after pouring out each infusion, leave a small gap in the gaiwan lid, neither fully opening nor completely closing it. This maintains the temperature of the leaves while avoiding stewing them.
Pu'er tea is made from large-leaf varieties and is more durable than other teas, typically lasting for over 15 infusions. Remember to drain the tea liquor as much as possible after each infusion before adding water for the next infusion. Avoid leaving the leaves submerged for extended periods, as this can affect the color, aroma, and taste of the tea liquor.
8. Tasting the Tea
To truly appreciate Pu'er tea, sip it slowly, savoring it as it passes through the teeth and gums, and let it return to the tongue's surface from the root of the tongue. Although the tea may initially taste slightly bitter and Astringent, as the tea liquor lingers in the mouth, you will experience a sweet aftertaste. This leaves a refreshing and invigorating sensation.