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Brewing Puerh

"Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves - slowly, evenly, without rushing toward the future."  ~ Thích Nhất Hạnh

Miss Gong Ting of Douji brews sheng puerh

 

Miss Gong Ting of Douji brews shou puerh

Teamaster Lu demonstrates how to break up a tuocha.

 

Teamaster Lu demonstrates how to brew puerh tea. Note the short steep times and the absence of a filter. Here, we are brewing the 2008 and 2009 Laobanzhang.

Guide to brewing Puerh Tea

1. Weigh about 5 - 7 grams of tea, depending on the size of your brewing vessel. If in doubt, start with less tea and work up from there.

2. Boil water to 95 to 100 degrees celsius.

3. Flash rinse tea by pouring the boiling water over the tea leaves and pouring the tea away. For shou tea, rinse twice within 30 seconds. For sheng tea, rinse once.

4. Wait for a while ( few seconds to 2 minutes) for the drained tea leaves to stabilise.

5. Pour boiled water over the tea leaves and let steep for 7 to 10 seconds. Then serve. A common mistake for beginners is to let puerh tea steep for 1 to 5 minutes. This is not how puerh should be brewed.

6. For successive brews, increase or maintain steeping times according to taste.

7. Throw away the tea leaves after more than 10 brews and/or the tea loses its flavour.

Miss Bai demonstrates brewing and serving puerh tea at the 2010 Macau Tea Expo.