Category: Pu erh

While traditional Chinese tea ceremonies typically serve pu-erh without additives, some enthusiasts are discovering that milk can create a delightful contrast. The earthy, complex notes of fermented pu-erh, especially ripe (shou) varieties, blend surprisingly well with the creamy smoothness of milk.

Multiple infusions of Pu-erh tea can unlock complex flavors. High-quality Pu-erh tea can be steeped over 10 times, as is common in Chinese traditions. This guide shows how to get the most out of your Pu-erh tea through multiple steepings.

Loose leaf Pu-erh tea can be re-steeped numerous times, with some enthusiasts using the same leaves for up to 15 infusions, especially with the Gong Fu Cha method. This practice is a hallmark of traditional Pu-erh appreciation, offering drinkers an evolving and layered flavor profile with each subsequent brew.

Did you know high-quality pu-erh tea can be steeped many times? A single batch of loose-leaf pu-erh can be steeped between 8 and 20 times using the Gongfu method. The answer to the question, how many times can I steep pu-erh tea, unlocks a richer tea experience.

Did you know that microbial fermentation drastically changes the chemical composition of tea leaves, including their tannin content? The answer to 'does pu erh have tannins' is yes, but the aging and fermentation process significantly alters their presence and effect on the tea, making it much less astringent over time.