How to Brew Pu'erh Tea: The Complete Guide

Pu'er is a forgiving tea: it pardons almost anything. Water too hot, infusion too long, approximate dosage: it will always yield something. But when prepared with a little care, it gives so much more. Here's how we prepare it, and how we invite you to do it at home.

The essentials in a few words

Three things really matter: pure boiling water, reasonable dosage, and the patience to re-infuse. The rest – the type of vessel, the timer, the gestures – are a matter of pleasure, not rules.

Fermented Pu'er (shou) loves frank heat: full boil, without hesitation. Raw Pu'er (sheng) prefers slightly cooler water, around 90-95 °C. In both cases, low-mineral water gives better results than hard water.

With a gaiwan, the traditional Chinese way

This is the method we use every day in the mountains of Yunnan, the one producers have practiced for generations. A gaiwan is a small lidded bowl, without a filter, without fuss. You place 5 to 7 grams of leaves for 100 to 150 ml of water.

Pour in the boiling water, leave for five seconds, then discard this first water. This step, sometimes called "rinsing" or "awakening the leaves," is not for washing the tea: it awakens the buds, opens them up, and prepares them to give their best.

Then follow with short infusions: ten seconds for the first, then gradually increase by five to ten seconds each round. A good Pu'er can withstand six to ten infusions, sometimes more. Each infusion reveals a different facet. This is the beauty of gongfu cha, the slow ritual of tea.

With a tea ball, the daily ritual

No gaiwan on hand? A tea ball works perfectly well. Count one heaping teaspoon (about 3 grams) for one liter of water, or half a tea ball for two to three liters.

Pour boiling water over the leaves, steep for three to five minutes according to your preference, then remove the ball. Keep it moist aside: the same leaves can yield a second, or even a third infusion later in the day, by slightly extending the steeping time.

In a teapot: cast iron, ceramic or Yixing clay

A teapot is particularly well-suited for Pu'er, which benefits from sustained heat. Count three grams per liter, full boil, three to five minutes for the first cup. Re-infuse by gradually extending the time.

If you enjoy the ritual, dedicate your teapot to this tea: over the years, it will develop a seasoned patina and give each infusion a little more depth, as is the tradition with Yixing clay teapots.

In a thermos, the practical way

This is perhaps the most underestimated method, yet the most widespread in China. Place three to five grams of leaves directly into your thermos, pour in boiling water, close. The leaves infuse gently all day long, and the tea retains its roundness without becoming astringent. This is the hallmark of good Pu'er.

A single dosage is enough from morning to evening. It's economical, practical, and very true to how Pu'er is drunk daily in Yunnan.

Naturally very low in theine

A word about theine, because the question often comes up. The long fermentation of Pu'er makes this tea naturally very low in theine. You can drink it from morning to night without fear of it affecting your sleep. This is what we do, and what the producing families we work with in the mountains of Yunnan do.

Pu'er is suitable for both adults and children. It is truly the all-day tea.

Summary