Pu-erh tea preparation and storage guide

Pu-erh tea's preparation: 

Pu-erh belongs to a compressed tea category. Its brewing method is quite different from other loose leaf Chinese teas.

1. Breaking off from the cake: Use a butter knife or a special Pu-erh tea knife (blunt) to break the tea leaves loose from the edge of the tea cake. Look for the space between the tea leaves to insert the knife to avoid crashing the tea leaves.
2. Quantity: Use 3-5g of tea leaves per serve (for up to 5 people) into the tea vessel.
3. Use freshly boiled water, quickly and thoroughly rinse the tea without soaking:
   • rinse once for young tea;
   • rinse three times for aged tea.
4. Add freshly boiled water and serve without delay  ( around 5 seconds for the first infusion).  Pu-erh tea, especially pre-fermented (ripened) tea has a relatively darker colour. Prolong brewing could result in tea colour being too dark (like soy source) and take on a medicinal like flavor.
5. Repeat infusions: Pu-erh leaves can be used repeatedly for up to 10  infusions by adding  boiled water.

Some preparation hints:

1. When adding hot water into tea vessel, pour along the vessel wall to allow the tea leaves to infuse without excessive disturbance. This will ensure tea being clear, bright and smooth. Unnecessary disturbance of the tea leaves during adding water could result in tea liquid being clouded with a rough taste.
2. If you notice any additional odor (especially for aged cakes that have been stored for many years) after the water is added, remove the lid immediately to diffuse the additional ‘age’ ordor.

Pu-erh tea's storage:

Pu-erh tea’s storage requirement is relatively simple compared to most of the other Chinese teas:

1. a dry place at room temperature – moisture is an enemy of all teas
2. good ventilation
3. absence of foreign odours, such as bathroom, kitchen or new furniture etc.

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