A few days ago, a tea enthusiast asked me: how to select a purple clay pot for brewing Pu'er?
I will share some common knowledge regarding this topic today.
Pot Capacity
On this issue, everyone's opinion is relatively consistent. The capacity of the purple clay pot used for brewing Pu'er tea is generally larger than that used for brewing Oolong Tea.
This is because the leaves of Yunnan large-leaf tea are relatively large. A larger pot allows the leaves to fully expand and release their intrinsic substances. On the other hand, small pots are preferred for Oolong tea to extract its aroma, so the pot cannot be large.
A pot of about 180 milliliters (ml) to 200 ml is generally suitable for brewing Pu'er. Of course, a larger pot can also be chosen depending on the number of people drinking.
▲ Qin Quan Pot, No. 4 Well Composite Ore, 300 cc
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Pot Shape Selection
A pot with a large neck and full ear bucket is suitable for brewing Pu'er tea.
The water outlet must be good, with a straight spout, and a sword spout is best. The lid opening should not be too small, as a small opening is not conducive to heat dissipation from the pot, especially when drinking newly made raw tea. Bitterness and astringency in Zisha pot shapes will increase. An oversized lid is also not good, like the Xubian type of pot shape. During consumption, an overly large lid allows heat to dissipate too quickly, preventing the full enjoyment of the tea's aroma. Commonly recommended pot shapes include Jingzhou Shibo, Faux Ancient, Standard Level, Julunzhu, and Qinquan.
▲ Jingzhou Shibo, Charcoal-fired, 220 cc
Due to their square spouts, square-shaped pots generally have slower water flow and are not recommended. Other pot shapes such as medicine-type may also be less practical.
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Pot Clay Material
In general, when testing tea, we use a Zhu clay pot with high mesh count, which can basically reflect the quality of the tea accurately. This principle is consistent with using a covered bowl for brewing.
When brewing tea daily, we use a pot with low mesh count, such as Zi clay or Dicaoqing, to brew. Zisha can absorb some of the bitter, Astringent, and smoky flavors present in Pu'er tea. Using a Zi clay pot can significantly reduce these unwanted flavors.
▲ Julunzhu, Deep Well Black Zi Clay
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Brewing Formula for Different Types of Pu'er
Pu'er is generally divided into new raw Pu'er, new ripe Pu'er, old raw Pu'er, and old ripe Pu'er.
New Raw Pu'er
Tea Characteristics:
The dry tea color is slightly green, dark green, or yellow-green, with white buds showing silver down.
Brewing Temperature & Method:
A water temperature of 93-95 degrees Celsius is suitable, especially for teas with tender leaves. After pouring out the tea, it is advisable to half-open the lid to cool down and maintain the freshness and briskness of the tea.
Brewing Ratio:
Dilute: 7g of tea + 175ml of water
Strong: 8g of tea + 160ml of water
Brewing Times:
12-15 infusions, with the 5th to 8th infusions having the richest flavor.
Infusion Time:
5 seconds for the first infusion, gradually increasing for subsequent infusions.
Suitable for:
Raw Pu'er is cold in nature, rich in tea polyphenols and caffeine, capable of cleansing the intestines, lowering lipids, refreshing the mind, reducing Blood pressure, and aiding weight loss. It is suitable for younger people.
▲ Jinglan Pot, Dicaoqing Charcoal-fired
New Ripe Pu'er
Tea Characteristics:
The dry tea color is brown or brownish, with a darker color indicating higher fermentation degree. The tea buds are golden yellow or dark yellow.
Brewing Temperature & Method:
Use boiling water at 100 degrees Celsius to rinse away impurities and off-flavors, then slightly lower the temperature for subsequent infusions. For teas with low fermentation, the pot can be half-opened during the first three infusions to help dissipate the mature taste.
Brewing Ratio:
Dilute: 6g of tea + 150ml of water
Strong: 7g of tea + 140ml of water
Brewing Times:
Generally 7-8 infusions, with the 3rd and 4th infusions having the best flavor.
Infusion Time:
After rinsing for 30 seconds, pour out the first infusion after 5 seconds.
Suitable for:
Ripe Pu'er is warm in nature, rich in beneficial bacterial colonies, capable of lowering lipids, reducing blood pressure, and nourishing the stomach. It is suitable for middle-aged and elderly people, as well as those who are physically weak or have cold stomachs.
▲ Faux Ancient Pot, No. 5 Well Dicaoqing
Old Raw Pu'er
Tea Characteristics:
The tea strands are yellow-brown to black-brown, with the cake surface gradually turning from white down to golden yellow.
Brewing Temperature & Method:
Use boiling water at 100 degrees Celsius to awaken the tea and brew, allowing the aged flavor to dissipate. Use a low pour and allow appropriate Steeping time. You can also continuously maintain the temperature through “pot drenching” (pouring boiling water over the pot).
Brewing Ratio:
Dilute: 7g of tea + 180ml of water
Strong: 8g of tea + 175ml of water
Brewing Times:
Generally 12-15 infusions, with the 5th to 8th infusions having the richest flavor.
Infusion Time:
For the second infusion after rinsing, pour immediately, ideally within 10 seconds.
Suitable for:
Raw Pu'er is cold in nature, rich in tea polyphenols, amino acids, and tea flavonoids. It is suitable for young people with poor digestion or looking to lose weight.
▲ Qinquan Pot, Dicaoqing
Old Ripe Pu'er
Tea Characteristics:
The color is brown,