Pu Erh Tea Brewing

Compressed tea needs to be broken into small pieces and an appropriate amount of these pieces is then steeped in a chinese gaiwan or an un glazed clay yixing teapot or other type of small. Ripe pu erh cakes indicate that the leaves have been aged just as our loose leaf pu erh and sachet offerings. Brewing pu erh tea the temperature of the water is especially important when brewing pu erh tea in the traditional chinese method.

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Pu erh tea brewing.

Traditionally this variety of tea is made using a yixing teapot or a gawain teabowl. For one cup of water about one teaspoon of leaves or one tea bag is needed. Pu erh hei cha are usually purchased as a compressed unit of tea a round disc rectangle square or bird s nest tuo cha etc. The liquor itself is a bright red brown color which is clear and very deeply mellow and earthy.

The strength of the tea will depend on the amount tea relative to the amount of water. To brew the ripe pu erh cakes dislodge about one teaspoon of tea leaves and follow the instructions below. You will notice with each re brewing of the leaves the brewed tea. If you are brewing tea from a pu erh cake break off a small piece of tea using your prying pick.

Whether you are using loose leaf pu erh or a pu erh cake we recommend that you use approximately 3 4g of pu erh tea per 200ml of water. Overview information pu erh tea is made from the leaves and stems of the camellia sinensis plant. Bring fresh filtered water to a boil 212. Pu erh teas are available as a cake of compressed tea leaves loose tea leaves or in tea bags.

Be sure that your water is at or around 212. This is the same plant that is used for making green oolong and black teas. Or as loose leaf tea.

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