Ripened Pu'er Tea can be tricky to brew. It's easy to end up with a weak flavor, thin mouthfeel, and sometimes an unpleasant aroma. Even well-stored teas can produce a drying, tight sensation in the throat, which is quite perplexing. So how can we brew ripened Pu'er tea for a better taste?
1. Analyze the Tea's Nature
In terms of aroma, new ripened teas have a piling smell, but good teas will develop floral and honey-like aromas or even aged scents as they are brewed. Older ripened teas may have storage and dried leaf aromas, but good old teas will exhibit excellent aged or medicinal aromas as they are brewed.
In terms of flavor, new ripened teas are not very astringent or stimulating, but they do have a better mouthfeel. When brewed properly, they can present a smooth and sandy texture similar to red bean soup. Older ripened teas have a clearer broth and milder flavor, but they can achieve a high level of smoothness and oiliness when brewed properly, even reaching a state of “melting.”
Generally speaking, ripened teas are not very complex and tend not to hold up through many infusions.
2. Establish Goals Based on the Tea's Nature
The first few infusions: Suppress the coarse aromas (pile, storage), enhance the viscosity and oiliness of the broth, and tip the balance between aroma and mouthfeel towards the latter. Aim to brew a broth that has a mild aroma but is soft and smooth. At the same time, try to control the concentration of the initial infusions to preserve the performance of the later infusions and increase the overall number of infusions.
The middle infusions: Once you notice the aroma turning “mellow,” appropriately stimulate the fragrance. Pursue a balanced harmony between aroma and mouthfeel. Brew a tea that is fragrant and flavorful, where fragrance and mouthfeel are well-integrated.
The final infusions: By this point, most of the flavor and mouthfeel substances have been extracted. Without being able to guarantee the mouthfeel, focus on stimulating the aroma to brew a sweet and smooth broth that is highly aromatic.
Small Tips for brewing Ripened Pu'er Tea
1. Amount of Ripened Pu'er Tea to Use
The recommended amount of ripened Pu'er tea is around 1:20, meaning one gram of tea for every 20 milliliters of water. For a typical Teapot, use about 8-10 grams, which will yield a more robust flavor. The amount of ripened Pu'er tea used should be slightly higher than that of raw Pu'er tea. Raw Pu'er tea undergoes fermentation during storage, which makes it relatively stimulating, whereas ripened Pu'er tea goes through a piling fermentation process, making it gentler. Therefore, you can use a bit more ripened Pu'er tea, but not too much, as too much can make the tea overly concentrated.
2. Water Temperature for Brewing Ripened Pu'er Tea
Ripened Pu'er tea is usually brewed with water at 95 degrees Celsius or higher. This temperature helps release the tea's aroma and facilitates the extraction of its inner contents, giving the tea a textured flavor. Many people prefer using Teaware like Yixing clay pots, which retain heat well, when brewing ripened Pu'er tea. Therefore, it's best to use boiling water at 100 degrees Celsius to ensure the tea's full aroma and flavor are released, thus guaranteeing a rich and smooth broth.
3. How to Properly Enjoy Ripened Pu'er Tea
Although both ripened and raw Pu'er teas are Pu'er teas, their tastes differ significantly. The unique fermentation flavor produced by the piling process can be off-putting to new drinkers, who might describe it as tasting like Chinese medicine or mud. However, for those who enjoy drinking Pu'er tea, a good cup of ripened Pu'er tea is pleasurable and enjoyable.