Drinking Pu'er tea is best with porcelain cups, purple clay cups, glass cups, etc. Pu'er tea can be divided into raw and ripe teas based on its processing method. Raw tea has a stronger character and ample qi, with noticeable salivation and a sweet aftertaste. Ripe tea is mellow and smooth, with rich inner qualities. Using different types of cups—such as glass or porcelain cups—can authentically reproduce the tea's aroma, while purple clay cups can enhance the depth of the tea's flavor.
Suitable Cups for Drinking Pu'er Tea
Tasting Cup: As the name suggests, a tasting cup is used for savoring tea. In the eyes of many tea enthusiasts, the tasting cup is an essential piece of teaware that showcases one's personal taste. Tasting cups come in various shapes and materials. When choosing a tasting cup, always adhere to the principle that it should not be hot to the touch and should be easy to drink from, selecting a cup that matches both the tea leaves and the Teapot.
Gaiwan: A gaiwan is a type of teaware consisting of a saucer, a bowl, and a lid, also known as a “three-talent bowl” or “three-talent cup.” It can be made from a variety of materials, including porcelain, purple clay, and glass.
From ancient times to the present, drinking from a gaiwan is the most common practice. It not only has great aesthetic value but also helps retain the aroma of the tea, and its saucer prevents scalding your hands. In the past, gaiwans were used for teas with strong fragrances, such as Black Tea and flower-scented tea, but now they are widely used for any kind of tea.
Travel Cup: The travel cup was developed in response to today's fast-paced lifestyle. Its structure consists of a cup above and a pot below, with a spout that has a filtering function to separate the tea leaves from the liquid. Travel cups are often made of ceramic, with beautiful designs. Brewing a cup of tea with a travel cup seems to offer a way to slow down in a busy life.
Free Flow Cup: The free flow cup, also known as a tea ceremony cup, is another type of teaware suitable for modern living. It combines brewing and drinking, is portable and easy to clean, and retains the original flavor and aroma of the tea. However, it lacks the visual appeal of ceramic and glass teaware.
Apart from the shape and function of the cups, the material used to make them is also crucial. The primary materials used for making tea cups are glass, porcelain, and pottery, each suitable for brewing different types of tea.
How to Brew Pu'er Tea
1. Prepare the Teaware: Get all the necessary teaware ready, along with the Pu'er tea.
2. Warm the Teaware: Fill the teaware with boiling water to warm it up and clean it.
3. Add the Tea: Carefully place the Pu'er tea in the pot.
4. Rinse the Tea: Pour boiling water over the tea in the pot and quickly discard it to awaken the leaves.
5. Steep the Tea: Control the Steeping time according to your preference.
6. Infuse the Tea: After adding boiling water, cover the pot and let it steep for about 5 seconds before pouring out.
7. Strain the Tea: When pouring out the tea, use a strainer placed over the teapot to remove any loose leaves.
8. Serve the Tea: Pour the tea from the pot through a strainer into a pitcher to ensure an even distribution, then pour it evenly into small cups.
Pu'er tea can be enjoyed either plain or mixed with other ingredients. Plain refers to brewing without any additional ingredients, which is more common among Han Chinese. Mixed involves adding ingredients to the tea, which is more common in Hong Kong and Taiwan, such as adding Chrysanthemum flowers, goji berries, and American ginseng for health benefits.
To appreciate Pu'er tea, it must be savored while hot. Hold the cup to your nose, and you will experience the fragrance of aged tea like a spring surge, with a refined and refreshing quality akin to orchids and chrysanthemums. To truly savor Pu'er tea, take a sip. Although it may initially taste slightly bitter, allowing the tea to linger in your mouth will reveal how it permeates between your teeth and gums, producing a sweet and refreshing sensation at the back of your tongue that returns to your palate. At this moment, the mouth is filled with a delightful fragrance, and the saliva produced is like a fresh spring, leaving one feeling refreshed and invigorated. This is the best experience of the “returning aftertaste,” with saliva flowing continuously, lasting without thirst.