We know Pu'er tea is made from large-leaf tea varieties of Yunnan. The raw materials come from terrace tea, ecological tea, tree tea, and ancient tree tea, with ancient tree Pu'er tea being the finest.The production process for Pu'er tea is not complex, involving picking, killing green (rolling), fermentation, pressing, and finishing. Even with the same sun-dried raw material, if the fermentation process is not well executed, the resulting tea will be difficult to drink.When brewing Pu'er tea, one should not simply place the leaves in a large cup and pour water over them as one would with green tea. Doing so will result in an unpleasant brew. The standard method for brewing Pu'er tea and the associated tea ceremony primarily follow these steps, based on my five years of practical experience in brewing and drinking tea.
Tools/Ingredients: Pu'er tea, tea set, lidded bowl, Yixing clay teapot, Yunnan purple clay teapot, glass tea set Method Steps:
1. First, measure out the tea leaves according to the number of people present. Prepare the tea set by warming the cups and utensils. Yixing clay teapots and Yunnan purple clay teapots are generally considered optimal for brewing.First, rinse the Yixing teapot or purple clay teapot with hot water to remove any residual odors. Use the same water to rinse the tasting cups.
2. After cleaning the utensils, add the tea leaves. When using a lidded bowl, fill it no more than two-thirds full with tea leaves. Only add more if you prefer a stronger brew, as excessive leaves will make the tea overly bitter and difficult to drink.For brewing with a purple clay teapot or purple ceramic teapot, fill the pot with slightly more than one-third of the leaves. Using too much tea makes it difficult to adjust the liquor color later, especially with younger teas, which can easily turn a dark brown like soy sauce. For brewing ripe pu-erh, stick to one-third of the pot's capacity.Generally, washed tea requires two to three rinses, while raw tea needs about two. If the tea isn't sufficiently cleaned during rinsing, extend the time or number of rinses. Pay close attention to the tea liquor's appearance to gauge effectiveness: the first rinse should break up the tea leaves, while the second should thoroughly cleanse them.If the liquor remains cloudy, add an extra rinse.
At this stage, pour water again to rinse and re-disperse the leaves. Based on the liquor's clarity, expose the tea to air for about one minute. This allows the tea to interact with oxygen, effectively "awakening" the Pu'er.
4. Next comes the infusion! Whether using a gaiwan or teapot, avoid pouring water directly onto the leaves. Pour gently and steadily—rushing the water causes the leaves to tumble, resulting in cloudy liquor.Additionally, the first infusion should be poured out promptly. This isn't to avoid bitterness, but to assess the tea's character through this initial brew, ensuring subsequent infusions develop richer flavor and depth.
5. Finally, pour the tea directly into cups for sharing and tasting. For the first 3-5 infusions, pour quickly without letting the tea steep too long. As you proceed with later infusions, you can gradually extend the pouring time to enhance the tea's aroma. After pouring, be sure to drain all water from the bottom of the teapot, as residual water may affect the color and flavor of subsequent infusions.
Savor the tea in three distinct sips: The first sip—using the tip of your tongue—carefully discerns Pu'er's unique richness, vitality, and smoothness. The second sip—gently chewing with your teeth—reveals its suppleness, silkiness, and velvety thickness, along with a subtle, tooth-coating viscosity. The third sip—focusing on the back of your throat—fully appreciates Pu'er's saliva-inducing, gentle, and moisturizing qualities.
When brewing Pu'er tea, boiling water is typically used. Beginners often risk scalding themselves and accidentally breaking tea sets, lidded bowls, teapots, etc. Therefore, practice diligently to master brewing techniques.