Find out our best brewing tips for Pu Erh tea and why it is so unique. Pu Erh tea is a specialised tea, produced in the Pu Erh region of China. Only tea produced in this area can be named Pu Erh.
It is a unique tea type that has been fermented, either naturally over time (raw Pu Erh) or by intervention by the tea master (Ripe Pu Erh) which involves a process called wet piling which induces fermentation over a shorter period. It is produced either as a loose leaf tea or compressed into cakes or bricks. These are produced in various sizes and shapes. But how to brew Pu Erh? We recommend a brewing temperature of 90 to 95 degrees and a 4 minute brew time.
This tea has a distinctive aroma and taste and raw compressed Pu Erh becomes more valuable over time as its flavour develops. This is not true of ripe Pu Erh which is produced to be drunk within 2 years. The colour of the liquor of these teas can also be very different depending on the percentage of fermentation, with a heavily fermented tea brewing a darker colour. The aroma of this brew is often referred to as being earthy.
Maybe you are new to this tea type or have experimented with it before, either way read below to find out our brewing tips for Pu Erh tea …
1. Fill the kettle with just enough water and put it on to boil and warm the cup or pot. Hot water from the tap will do
2. Add pu erh tea to the Infuser (about 1.5 teaspoon per cup) If you are using raw Pu Erh break off not what you need.
3. Carefully pour on the water Straight from the boiled kettle. In the case of raw Pu Erh poor a small amount over the leaf and leave to soak for 10 seconds then discard the liquor and pour the rest of the water over the tea.
4. Leave to brew for 3-5 minutes or more depending on taste
5. Remove the infuser allowing it to drain into the cup or pot and enjoy your tea
Look here for our Tips for brewing loose leaf tea