Many tea enthusiasts often find their ripe Pu'er less than enjoyable due to various reasons while brewing. Could it be the quality of the tea, or is it more likely that some common brewing mistakes are being made? Let's take a look at some of these errors and see if you've fallen into any of these traps.
Ripe Pu'er Brewing Method
1. Warm the Teaware: Use boiling water to rinse the white Porcelain Gaiwan, tasting cups, and fair Cup. Pay attention to the tea-to-water ratio; generally, a 1:20 ratio is suggested, for example, 7-8 grams of tea for a 100ml gaiwan.
2. Rinse the tea: After the water reaches boiling point, ensure it's above 90 degrees Celsius before rinsing the tea. The first rinse should be brief, around 2-3 seconds, and can be repeated once for compressed teas and once for loose leaf.
3. Brew the tea: Pour boiling water over the tea, cover, and let it steep for 3-5 seconds before serving. Newer ripe teas should not be steeped for too long; pour out the tea immediately after adding water, leaving a small amount in the gaiwan after pouring.
Reasons Your Ripe Pu'er Might Taste Blah
1. Tea is too finely broken
Although this section primarily focuses on brewing techniques, the way you handle the tea before brewing plays a critical role in the taste. When breaking apart the tea cake, aim for relatively intact pieces. If the dry leaves are too fragmented, it can make the liquor cloudy and overly strong.
However, it's important to distinguish between finely broken leaves and high-grade raw materials. High-grade ripe teas, such as those labeled “palace” or “superior,” may naturally contain finer particles. In these cases, faster pouring or using a strainer can help maintain the right concentration of flavors.
2. Not weighing the tea leads to improper tea quantity
Some enthusiasts might grab a handful of tea without weighing it, which can result in overly concentrated or diluted flavors. Especially for new enthusiasts, it's recommended to measure the tea based on the tea-to-water ratio (typically 1:20-21 for a gaiwan, about 7 grams for a 150ml gaiwan). Adjustments can be made based on personal preference.
3. Not rinsing the tea or rinsing too many times
Whether to rinse the tea is subjective and depends on personal preference. If you choose to rinse, one to two rinses are sufficient for ripe tea. Excessive rinsing can wash away the essence of the tea or make later infusions weak and flavorless.
Tip: Adjust the speed of pouring out the rinse based on how tightly compressed the tea is, but generally, a quick pour is recommended. A slow pour can still lead to a front-heavy and back-light flavor profile.
4. Not pre-conditioning the tea
This is particularly relevant for newly produced or wet-stored ripe teas. These teas can have a fermentation or storage odor that naturally dissipates with pre-conditioning. Skipping this step can prevent the tea from fully developing its aroma and flavor and can amplify any negative aspects, making the tea seem unpalatable. Pre-conditioning can be done by storing the tea in a jar or breaking it up beforehand.
5. Incorrect choice of brewing vessel
Both gaiwans and teapots are suitable for brewing ripe tea, allowing better control over the liquor's strength. However, using vessels that promote over-steeping, such as insulated pots or mugs without a separate compartment for the tea leaves, can result in overly concentrated or bitter flavors.
6. Insufficient water temperature
Boiling water at 100°C brings out the best aroma and flavor in ripe Pu'er. Lower temperatures can result in a bland experience, affecting both the aroma and taste. This can be influenced by the altitude or climate of your location. For example, in Kunming, where the boiling point is typically around 93°C due to high altitude, using a clay pot can help increase the brewing temperature and improve the tea's flavor. On rainy days, you can also use this method, or try brewing in an insulated pot or cooking the tea.
7. Improper pouring technique
For the initial infusions, a gentle stream along the side of the vessel is recommended to avoid directly hitting the tea leaves. Agitating the tea can cause the liquor to become cloudy and the early infusions to release flavors too quickly, leading to overly concentrated flavors. To prevent this, avoid pouring in a way that causes the leaves to roll around.
8. Pouring too fast or too slow
Ripe tea, having undergone artificial fermentation, releases its components more rapidly during brewing. To avoid overly concentrated flavors, a quick pour is usually required for the rinse and initial infusions. As the tea progresses through subsequent infusions, adjust the pouring speed based on how the flavors develop. Techniques like over-steeping or slightly slowing down the pour can help balance the intensity of the liquor, preventing it from becoming too watery or losing flavor too quickly.