As a beginner who loves Pu'er Tea, how can you brew Pu'er tea in a way that appears professional and tastes great? Here, we discuss the three key elements of brewing Pu'er tea and the brewing process.
The three key elements of brewing Pu'er tea are: amount of tea used, brewing time, and water temperature.
Teaware: You can use a purple clay teapot or a Gaiwan to brew Pu'er tea. For purple clay teapots, choose one with thick walls, coarse sand, and a smooth pour. For gaiwans, you can use ceramic or glass.
Amount of tea: Generally, for compressed teas, use about 10 grams, adjusting according to your personal taste preferences. For loose-leaf Pu'er, the situation is more complex. Use less for tightly twisted leaves and more for large, robust leaves. The amount of tea used should be determined by the quality and character of the tea leaves.
Water for brewing: Use mineral water or spring water, heated to around 95°C. Allow the boiling water to cool slightly before using it to ensure the tea has vitality.
Brewing Process:
1. Placing the tea: If using compressed tea, break off a piece according to your taste preference.
2. Pre-infusion: After placing the tea in the pot, add half the pot's volume of boiling water and quickly pour it out. This both washes the tea and allows the leaves to start to unfurl. For aged Pu'er, you can perform two pre-infusions, but make sure to pour out the water quickly each time to avoid losing flavor.
3. First infusion: Pour water into the pot and quickly transfer the tea liquor to a pitcher. The Steeping time can be adjusted based on the amount of tea used—more tea means a quicker pour-off, less tea means a slower pour-off. Alternatively, adjust according to your desired strength: a slower pour-off for a stronger flavor, a quicker pour-off for a lighter flavor. With these tips, even as a beginner, you can confidently brew a good cup of Pu'er tea. Why not give it a try?