Preparation of Puerh Tea

Today’s post is on the preparation of Puerh tea.  Puerh is traditionally prepared in the context of a Gongfu tea ceremony, a set of practices dating back to the 8^th century.  Compressed leaves are separated from the puerh cake using a special puerh knife and one must be careful not to crush the leaves.   The leaves are then combined with approximately 4 ounces of hot water in a small teapot made of yixing clay, also called zisha clay.   These unglazed teapots absorb the flavors of puerh teas over time and become seasoned, enhancing the flavor of the brew.

The quality of the water, the temperature of the water, and infusion time are the keys to proper preparation of puerh.  Spring water is ideal, as excessive mineral content of removal of mineral content will taint the taste of the tea.  While some recommend using boiling water, connoisseurs allow the water to cool back from a boil to at an infusion temperature ranging from 200 to 185 degrees Fahrenheit.    Lower temperatures are generally reserved for higher quality, aged teas.  Prior to infusion, the teaset is rinsed with boiling water.   Then the tea is combined with the water at a rate of one ounce of water to one gram of tea.

The first infusion lasts 10-15 seconds and is discarded to wash the tea.  While there some difference of opinion regarding steeping times, ranging from 10 seconds to 2 minutes for the second infusion, there is a general consensus the subsequent infusions from the same leaves should receive longer infusion times.  While many westerners prefer puerh prepared with longer infusion times, and Tibetans may brew their puerh overnight, shorter infusion times allow the connoisseur to better appreciate the subtle flavors that differentiate one puerh tea from another.   Let you own taste be a guide, but a dark, unpleasant brew is a sign of excessive steeping time.