How to Brew Pu-erh Properly？

Whether you’re brewing a vintage cake or trying it for the first time, there are two main ways to prepare Pu-erh:

 

 1. Traditional Gongfu Style

 1）Raw Pu'er Tea

Select Teaware: Porcelain Gaiwan /Clay Teapot (Capacity: 130cc-150cc)

Selecting Water: Mountain Spring Water/Mineral Water 

Adding Tea Leaves: Approximately 8g-10g(adjusted for vessel size)

Water Temperature: Use boiling water at 100℃(212℉).

Pouring Technique: Low, circular pour. Rinse the teapot/gaiwan with boiling water.

Steeping & Serving:

  • Rinse/Awakening Steep: Steep for 1-5 seconds, then drain the vessel completely.
  • Infusions 2-6: Steep for 2-3 seconds and pour out rapidly.
  • Infusion 7 onwards: Gradually increase steeping time as needed. Continue until the tea flavor noticeably weakens. (usually up to 10–15 infusions)

 

2）Ripe Pu'er Tea

Select Teaware: Porcelain Gaiwan /Clay Teapot (Capacity: 130cc-150cc)

Selecting Water: Mountain spring water / mineral water

Adding Tea Leaves: Approximately 10g-12g (adjusted for vessel size)

Water Temperature: Use boiling water at 100℃(212℉).

Pouring Technique: Low, circular pour. Rinse the teapot/gaiwan with boiling water.

Steeping & Serving:

  • Rinse/Awakening Steep: 1-5 seconds. Gently pour out.
  • Infusions 2-5: Serve rapidly after 23 seconds.
  • Infusions 6-15+: Increase steeping time as needed until flavor diminishes. (usually up to 10–15 infusions)

 

2、Western Style Brewing

Steep in a teapot using the following tea-to-water ratios. The tea dosage can be adjusted slightly according to personal taste.

1）Raw Pu’erh

3g tea leaves - 550ml water

5g tea leaves - 750ml water

8g tea leaves - 1000ml water

 

2）Ripe Pu’erh

3g tea leaves - 450ml water

5g tea leaves - 600ml water

8g tea leaves - 800ml water

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