Pu Erh Tea Brewing

Overview information pu erh tea is made from the leaves and stems of the camellia sinensis plant.

Pu erh tea brewing.

Brewing pu erh tea the temperature of the water is especially important when brewing pu erh tea in the traditional chinese method. 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. The liquor itself is a bright red brown color which is clear and very deeply mellow and earthy. 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. This is the same plant that is used for making green oolong and black teas. 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. To brew the ripe pu erh cakes dislodge about one teaspoon of tea leaves and follow the instructions below.

How to brew pu erh cakes ripe cakes. For one cup of water about one teaspoon of leaves or one tea bag is needed. 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.

Ripe pu erh cakes indicate that the leaves have been aged just as our loose leaf pu erh and sachet offerings. The strength of the tea will depend on the amount tea relative to the amount of water. Be sure that your water is at or around 212.