Puer tea, often called pu-erh, is a unique fermented tea produced in Yunnan, China. Unlike other teas that are only oxidized, puer undergoes microbial fermentation, a process that continues as the tea ages. This process creates two main types of puer: raw (sheng) and ripe (shou), each requiring a distinct approach to brewing to bring out its best qualities.
The Difference Between Raw (Sheng) and Ripe (Shou) Puer
Before learning how to brew, it is essential to understand the difference between raw and ripe puer. Their processing methods dictate their flavor, appearance, and ideal preparation.
Raw puer is made from sun-dried green tea leaves that are aged naturally over time. Young raw puer can be bright, floral, or even intensely bitter and astringent, resembling a strong green tea. As it ages for years or decades, the flavor mellows and becomes more complex, developing woody, herbal, or fruity notes.
Ripe puer was developed in the 1970s as a way to accelerate the aging process. The leaves are subjected to a wet-piling process where heat and humidity speed up fermentation over a period of months. This method results in a tea that is dark, smooth, and earthy, often described with notes of wet soil, barnyard, or dark chocolate.
Comparison Table: Raw vs. Ripe Puer
| Feature | Raw Puer (Sheng Cha) | Ripe Puer (Shou Cha) |
|---|---|---|
| Processing | Natural, slow aging over many years | Accelerated wet-piling process (months) |
| Flavor | Bright, floral, sometimes bitter when young; mellow and complex when aged | Earthy, woody, rich, smooth, often with notes of wet soil |
| Dry Leaf Color | Greenish-gold when young, darkening with age | Reddish-brown, dark brown, or blackish |
| Brewed Tea Color | Light golden-yellow when young; orange to dark amber when aged | Dark crimson, coffee-colored, or dark brown |
| Optimal Temperature | Typically 90°C to 100°C (194°F to 212°F), higher for older teas | Usually a full rolling boil at 100°C (212°F) |
| Aging | Benefits significantly from long-term aging (decades) | Can be aged further, but changes are less dramatic |
How to Brew Puer: Step-by-Step Methods
The brewing method you choose depends on your equipment and desired experience. Here are three popular approaches:
The Gongfu Method (Traditional)
This method uses a high leaf-to-water ratio and multiple short infusions to experience the tea's full complexity.
- Warm your equipment: Pour boiling water over your gaiwan (a lidded bowl), small clay teapot, and tea cups to warm them up.
- Add tea leaves: For a 100ml vessel, add 6–8 grams of puer tea. If using a compressed cake or brick, use a puer pick to gently pry off the leaves to avoid breaking them.
- Rinse the leaves: Add boiling water to the vessel, steep for 5–15 seconds, and then discard the rinse. This awakens the leaves and removes any dust.
- First infusion: Add boiling water and steep for 10–20 seconds. Pour the infusion into a small tea pitcher and then into your cups to ensure an even mix.
- Subsequent infusions: Re-steep the leaves, adding 5–10 seconds to the infusion time with each round. A good puer can be re-steeped 8–15 times or more.
The Western Method (Simple)
For a less involved approach, the Western method uses a standard mug with an infuser.
- Add leaves: Place 2–4 grams of puer into a spacious infuser in your mug.
- Rinse (optional): For compressed teas, a quick rinse with boiling water can improve the flavor.
- Steep: Fill the mug with boiling water. Steep ripe puer for 1–3 minutes, and start young raw puer at 30 seconds to avoid bitterness. Increase steep time for later infusions.
- Enjoy: Puer can be steeped 3–5 times this way before the flavor fades.
The Grandpa Method (Easiest)
As the name suggests, this is a casual, fuss-free method where the leaves are steeped directly in a large mug.
- Add leaves: Place 3–5 grams of puer into a large glass mug or heatproof glass.
- Pour water: Add boiling water and allow the tea to steep. There is no set steeping time; simply drink the tea as it cools.
- Add more water: When the tea is halfway or two-thirds gone, top up the mug with more hot water to continue the infusion.
Important Considerations for Optimal Flavor
- Water Quality: Use high-quality filtered or spring water for the best flavor. Tap water, especially if hard, can negatively affect the tea's taste.
- Brewing Temperature: While some young raw puer might benefit from slightly lower temperatures to reduce astringency, ripe and aged raw puer almost always benefit from a full, rolling boil (100°C/212°F).
- The Rinse: A mandatory step for most compressed or aged puer, rinsing the leaves with hot water and discarding the liquid removes dust and awakens the compressed leaves.
- Storage: Store puer in a cool, dark, and well-ventilated area away from strong odors, as the leaves readily absorb smells. The original paper wrapping and a cardboard box are sufficient for most drinkers. Store raw and ripe puer separately to prevent flavor cross-contamination.
Conclusion: Mastering Your Puer Experience
Mastering how to drink puer is a journey of exploration and personal preference. The dramatic contrast between raw and ripe varieties offers a vast spectrum of flavors, from the bright florals of a young sheng to the deep, earthy richness of a well-aged shou. By understanding the core principles of brewing—including temperature, steeping time, and the importance of rinsing—you can unlock the full potential of this fascinating and rewarding tea. Start with the simpler Western or Grandpa methods, then move to the more nuanced Gongfu style as you grow familiar with the tea's character. Whether you are a newcomer or a seasoned enthusiast, puer offers a delicious and complex experience that evolves with every infusion and with time itself.
More Resources on Puer Tea
For more in-depth information on puer, explore topics like proper long-term storage or detailed instructions on the Gongfu brewing method on dedicated tea websites, such as white2tea.
