Brewing Pu'er
Brewing pu'er
A good tea needs only water, time and a little attention.
Pu'er is simple to prepare. No special equipment or complicated technique — a cup, a tea infuser or a filter, and good hot water are all you need. The leaves can be re-infused several times: this is a tea that accompanies the whole day, not just a single moment.
The essentials
1 tsp
per cup
95 – 100 °C
near-boiling water
3 – 5 min
until the colour develops
Step by step
1
Measure
One teaspoon of tea per cup, placed in a tea infuser, 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 the water and let it steep. For a ripe pu'er (shou), wait until the infusion takes on a fine amber to deep red colour. For a raw pu'er (sheng), the liquor will be lighter, golden to pale green.
4
Remove and keep
Remove the filter or infuser and set it aside. The leaves will serve again.
5
Re-infuse
A single measure yields 3 to 4 generous cups. Re-infuse until the tea no longer colours the water — each steeping reveals different nuances.
No rinsing with our teas. Our pu'er are crafted with care under rigorous conditions — the first infusion is already full of flavour.
Pu'er is naturally very low in caffeine — it can be enjoyed at any hour, including the evening.
When to drink it?
Pu'er isn't reserved for one moment. It accompanies the entire day.
At breakfast
After a meal
During the day, in a quiet moment
In the evening, before bed