Infuse the Pu'er
Infusing Pu'er Tea
A good tea only needs water, time, and a little attention.
Pu'er is easy to prepare. No specific equipment or complicated techniques are needed — a cup, a tea ball or filter, and hot water are enough. The leaves can be re-infused several times: it's a tea that accompanies you throughout the day, not just for a moment.
Essentials
1 tsp.
per cup
95 – 100 °C
simmering water
3 – 5 min
until colored
Step-by-step
1
Measure
One teaspoon of tea per cup, placed in a tea ball, a filter, or directly in a teapot.
2
Heat the water
Bring the water to 95-100 °C. Ideally, spring or filtered water, so as not to alter the taste.
3
Infuse
Pour in the water and let it steep. For a ripe (shu) pu'er, wait until the infusion takes on a beautiful amber to dark red color. For a raw (sheng) pu'er, the liquor will be lighter, golden to pale green.
4
Remove and keep
Remove the filter or ball and set it aside. The leaves will be used again.
5
Re-infuse
The same dose yields 3 to 4 generous cups. Re-infuse until the tea no longer colors the water — each steeping reveals different nuances.
No rinsing with our teas. Our pu'er teas are carefully prepared under rigorous conditions — the first infusion is already full of flavor.
Pu'er is naturally very low in theine — it can be drunk at any time, including in the evening.
When to drink it?
Pu'er is not reserved for a specific time. It accompanies you throughout the entire day.
At breakfast
After a meal
During the day, in peace
In the evening, before bed