How to Brew Pu’er Tea Like a Pro: A Guide to Unlocking Its Full Flavour

Pu’er tea, or Pu’er Cha, is one of the most fascinating teas to brew. Unlike a simple tea bag that you dunk in hot water, Pu’er demands a little more attention—but trust me, the effort is worth it. Whether you’re using a traditional Gongfu method or a Western teapot, following the right steps ensures you get the best out of every leaf.

Before we dive into the step-by-step brewing guide, here are four key things to check before brewing Pu’er tea.

1. Always Use Freshly Boiled Water

The first rule of brewing Pu’er tea is to use freshly boiled water(100°C). Pu’er tea, whether Sheng (raw) Pu’er or Shou (ripe) Pu’er, is made from Camellia sinensis var. assamica—a variety with larger, more robust leaves than those used for a lot of green tea, such as longjing and matcha.

🔹 Why is this important?
Since Pu’er leaves are bigger and sometimes come from old tea trees aged over decades, they require a higher water temperature to extract their full flavour. Unlike delicate green teas that can turn bitter when steeped in boiling water, Pu’er thrives at 95–100°C. This ensures you get all the complex notes locked within the leaves.

2. Check If Your Tea Is Compressed or Loose

Pu’er tea comes in two main forms:
✅ Loose-leaf Pu’er (散茶) – no need for extra preparation, just brew as usual.
✅ Compressed Pu’er (紧压茶) – needs a quick rinse before brewing.

If your Pu’er is in a tea cake (bingcha), tea brick (zhuancha), or tuocha (bowl-shaped tea), you’ll need to "wake up" the tea before drinking.

💡 How to Wake Up Compressed Pu’er:

• Pour freshly boiled water over the leaves for 10 seconds and quickly discard the water.
• This softens and loosens the compressed leaves, allowing them to release their flavours more easily.
• This rinse also removes any dust or residue from the aging process.

Instead of throwing away the first rinse, I often "feed" it to my tea pet—a small clay figurine used in Chinese tea ceremonies. It’s a fun way to make the ritual more engaging!

3. Identify If Your Pu’er Tea Is Sheng (Raw) or Shou (Ripe)

Not all Pu’er tea is brewed the same way! The key difference is whether you’re drinking Sheng Pu’er (Raw Pu’er, left) or Shou Pu’er (Ripe Pu’er, right).

🟢 Sheng Pu’er (Raw Pu’er)

• Similar to green tea when young, but develops complex, aged flavours over time.
• Fresh and slightly astringent, with honey-like notes.

🟤 Shou Pu’er (Ripe Pu’er)

• Goes through a post-fermentation process, making it richer, smoother, and earthier.
• High quality Shou Pu'er has notes of shiitake and black rice.
• Needs shorter steeping times since its flavours infuse more quickly.

Knowing which type of Pu’er you have helps you adjust your brewing time accordingly.

4. Decide on Your Brewing Style: Western vs. Chinese Gongfu

One of the great things about Chinese tea is its versatility—you can brew it in two main ways:

Western Brewing (Big Teapot / Mug + Infuser)

✔ Tea-to-Water Ratio: 3g of tea per 250ml of water.
✔ Steeping Time: 3–5 minutes.
✔ Ideal for: Casual drinking, when you want a simple and easy way to enjoy Pu’er.

Gongfu Brewing (Gaiwan / Small Teapot)

✔ Tea-to-Water Ratio: 8g of tea per 120ml gaiwan.
✔ Steeping Time: Only a few seconds each time
✔ Multiple Infusions: A good Pu’er can be steeped 10+ times!
✔ Ideal for: Fully experiencing Pu’er’s evolving flavours over multiple steeps.

I personally love using Gongfu Cha for Pu’er because each infusion gradually unfolds new layers of flavour.

Step-by-Step Guide to Brewing Pu’er Tea

For Western-Style Brewing (Teapot or Mug Infuser)

1️⃣ Use 3g of Pu’er tea per 250ml of water.
2️⃣ Boil water to 100°C.
3️⃣ (For compressed Pu’er) Rinse the leaves for 10 seconds.
4️⃣ For Sheng Pu'er, steep for 5 minutes. For Shou Pu'er, steep for a shorter time (3 minutes).
5️⃣ Enjoy! You can resteep the leaves 1–2 more times.

For Gongfu-Style Brewing (Gaiwan or Yixing Teapot)

1️⃣ Use 8g of Pu’er tea per 120ml gaiwan or teapot.
2️⃣ Boil water to 100°C.
3️⃣ (For compressed Pu’er) Rinse the leaves for 10 seconds to wake them up.
4️⃣ For Sheng Pu'er, steep for 5 seconds the first 3 brews. Gradually increase the steeping time for the subsequent brews (e.g. 10s, 15s, 20s, etc.)

For Shou Pu'er, steep for 2 seconds the first 3 brews. Gradually increase the steeping time for the subsequent brews (e.g. 5s, 10s, 15s, etc.)

5️⃣ Enjoy the evolving flavours across 10+ infusions!

 

Next time you brew Pu’er Cha, take your time, experiment with different styles, and savour each steep—it’s a journey worth experiencing.

What’s your favourite way to brew Pu’er tea? Let me know in the comments!