Pu'er Tea comes in raw and ripe varieties, with differences in compression tightness. Some teas are stored for a period of time or even decades before consumption, leading to the terms “new,” “mid-aged,” and “aged” teas. Here's how to brew new, aged, raw, and ripe teas:
New Ripe Tea
In most cases, new teas have some shortcomings compared to aged ones, such as less clear liquor, less pure aroma, and less mellow taste. They often carry some unpleasant flavors like “heap scent” and heavy bitterness. The water-soluble substances in new ripe teas dissolve quickly, so it's important to highlight their strengths and minimize weaknesses. Use high temperature to rinse away impurities and slightly lower the temperature when brewing. Brew at a faster pace to avoid excessive bitterness and “sauce-like” liquor.
Brewing new teas (from strong to light to tasteless) completely can determine their storage value and potential.
New Raw Tea
In terms of character, it is similar to green tea. When brewing, avoid a cooked scent by using slightly lower water temperatures and quick pouring. The key is to understand the tea's characteristics, such as the cultivar, region, tree age, and ecosystem. In principle, teas with stronger flavor should be brewed at a slightly lower temperature with a shorter Steeping time, while those with lighter flavor should be brewed the opposite way.
Tightness and Heaviness of the Tea Leaves
Teas that are more tightly compressed require a smaller amount and higher water temperature, which helps to fully awaken the tea.
Once tightly compressed teas loosen up, they will dissolve quickly, so use less tea. For older, tightly compressed teas, control the brewing rhythm, typically starting fast and then slowing down. Rinse slowly and pour out quickly. After several quick pours, slow down the pace to let the tea rest. You'll be pleasantly surprised to find another good cup of tea in your hands.
Aged Raw and Ripe Teas
Aged teas generally require high-temperature rinsing and brewing. Compared to aged raw teas, aged ripe teas need a higher water temperature and more tea leaves.
For many aged raw teas, leaving the lid open between infusions allows the leaves to cool slightly before the next brew, which can create a different experience. Try it out.
Over time, some aged teas may develop off-flavors due to improper storage. We can attempt to remove these flavors through high-temperature rinsing and multiple rinses. Using a purple clay teapot can also help to correct unwanted flavors.
Coarseness and Fineness
Finer Pu'er teas (such as imperial Pu'er) don't withstand multiple infusions well and can be brewed using the “root method,” where not all the tea liquor is poured out to maintain consistency in taste. Control the water temperature to avoid “cooking” the tea, especially avoid high-temperature, multiple, and long rinses, which can cause unnecessary loss of beneficial components, diminishing its taste and drinking value.
For coarser teas, which have fewer soluble compounds, increase the amount of tea and extend the brewing time. High-temperature brewing or even boiling can be used.
Degree of Fermentation
Over-fermented teas have a bland taste and require boiling water and longer steeping times. Otherwise, pour out the tea quickly to prevent overly concentrated, sauce-like liquor that's hard to Drink.
Uniformity and Fragmentation
The finer the tea, the faster its soluble compounds dissolve, requiring a quicker pour-out.
Amount of Tea Used
This is relative, depending on the drinker's habits, the number of people, and the size of the brewing vessel.
Generally, less raw tea is used than ripe tea, less new tea than aged tea, and less fine tea than coarse tea. For particularly coarse teas, simply take out the excess and continue brewing. There's no need to be too cautious when deciding the amount of tea to use.
Storage Conditions
Good raw materials, good processing, and good storage make for the best teas to brew. They can be brewed to any concentration, and however you brew them, they will taste great.
