Generally speaking, Pu'er tea that is boiled tends to be aged tea. So, can raw Pu'er (stored for a short period) be boiled and drunk?
In fact, the ethnic minorities on Yunnan's tea mountains have had the habit of boiling tea for centuries. Back then, what they boiled was not necessarily aged or old tea.
The tea leaves boiled by tea farmers may not be in the true sense of sun-dried green tea; they might be semi-processed leaves or even fresh leaves. One thing for sure: they were not kneaded. As such, it would be difficult for the internal substances of these leaves to seep out, and boiling is the most practical and effective method to extract a rich flavor. Boiling raw Pu'er tea has at least the following benefits:
1. For most beginners learning to Drink Pu'er, it helps in identifying whether it's genuine ancient Tree tea. The taste of Pu'er tea is relatively strong, and new drinkers of raw Pu'er tend to simply perceive bitterness. Experts have provided many methods for distinguishing, but in practice, it can still be confusing. This isn't because the experts are incorrect, but rather because for tea leaves, finding similar characteristics can be quite easy. For example, some plantation tea also has beautiful leaf bases, making it hard to distinguish. Boiling tea is a local specialty in Yunnan, and many locals commonly boil their tea.
To evaluate the quality of raw Pu'er, you can boil it more concentratedly (or steep it more concentratedly). A concentrated raw Pu'er amplifies the basic flavors of the tea, allowing you to discern various tastes within, from which you can determine its quality. (It's not recommended to drink too much, only for tasting purposes.) Generally, good raw Pu'er should feel bitter yet cooling (this is what experts refer to as “character”). It's not the bitterness of bile; after the initial bitterness, the aftertaste shouldn't be unpleasant. Ancient tree teas are more prominent in this regard and possess unique aromas. Regular drinkers will find them fragrant and sweet. Inferior raw Pu'er will have a bitter bile-like taste, known as bitterness that doesn't dissipate, and astringency. Or there may be other miscellaneous flavors. Therefore, genuine ancient tree tea will not have any mixed flavors. The cooler the bitterness, and the stronger the sweet fragrance, the older the tea tree.
2. Learning how to boil Pu'er is truly drinking Pu'er. Raw and ripe Pu'er teas are different. Ripe Pu'er releases its internal substances easily under the same Water temperature, whereas raw Pu'er is more stubborn. This is also why Pu'er tea can withstand multiple infusions. Thus, boiling Pu'er tea can fully showcase its internal qualities. The teas from Menghai are considered more powerful, while those from Yiwu are gentler. Some teas display intense flavors right from the first infusion,
while others have little taste in the early infusions, with flavors becoming evident in later stages. What causes these impressions? Firstly, it is related to the tea tree varieties, growing environments, and the initial processing of the raw tea. Once these factors are fixed, it becomes about our brewing methods. Under different brewing techniques, the amount of substances released by raw Pu'er varies, resulting in different flavors. This complicates the evaluation and identification of raw tea. If we boil instead, with fewer variables, could we deduce the thickness, taste, and character of the tea?
3. It addresses the issue of which teas are suitable for storage. Many experts say that bitterness and astringency are not standards for storing raw Pu'er, but rather, the internal quality. For beginners, it's challenging to define what constitutes internal quality through regular brewing. Can't taste it? Then try boiling it.
4. How to boil tea in daily life. When boiling tea, there can be issues with overloading or underloading the tea. Ethnic minorities in Yunnan traditionally had their own methods. After solving the issue of distinguishing between good and average teas, you can then boil your preferred high-quality tea. Generally, the amount of tea used depends on whether you prefer a stronger or lighter Brew. Most tea enthusiasts find 5 grams of tea sufficient for a 500ml Teapot. Note that once boiled, do not drink immediately, as it will be very hot. Wait until the water temperature is comfortable before drinking. Adjust the quantity according to your personal preferences. If possible, roasting the tea briefly at high temperatures (without burning it) can enhance the flavor further.