The Art of the Tea Ceremony: How to Properly Prepare Pu-erh Tea

Pu-erh tea is not just a pleasure, but also an art cultivated with care and dedication. Preparing this special tea requires a deep understanding of the various factors that influence its flavor – from the choice of water to the steeping time. In this article, we offer you a step-by-step guide to preparing Pu-erh tea so you can enjoy the full potential of this traditional Chinese tea.

1. Choosing the right tea

Before you begin preparation, it's important to select the right Pu-erh tea. There are two main types of Pu-erh tea: Sheng (raw) Pu-erh and Shou (aged) Pu-erh. Both teas have different flavor profiles and preparation techniques.

• Sheng Pu-erh : This tea has a fresher, fruitier flavor and is often aged for years. It is ideal for tea drinkers who appreciate a vibrant, complex taste.
• Shou Pu-erh : This tea is matured through accelerated fermentation and has an earthy, robust flavor. It is perfect for those who prefer a strong, full-bodied tea.

2. Water: The essence of tea

Water is as essential to tea as life itself. It's no surprise, then, that this topic has been hotly debated for centuries. Even the Chinese tea scholar Lu Yu wrote over 1,000 years ago in his book "The Classic of Tea" that the perfect water was hard to find. To brew the perfect tea, one should use mountain water from stony lakes, still water from the middle of a slow-flowing stream, or the white water of a milky spring. In the modern world, however, this is hardly feasible, but there are alternatives that also deliver excellent results.

If you can't find water from a rocky mountain lake, clear, bottled spring water is the next best option. This water is low in minerals and imparts little character to the tea itself, allowing the tea leaves to fully develop their flavor and aroma. This is especially important for subtle teas like Japanese green tea, but other teas also benefit from it.

For those who are concerned about plastic waste from bottled water or are looking for a more cost-effective solution, there are two options:

• Invest in a high-quality water filter : Filtered tap water is similar to the aforementioned spring water and is an excellent choice for preparing Pu-erh tea. A high-quality filter will last for many years and provide water suitable for most teas.
• Use a reverse osmosis filter : Some people claim that this water is even better than spring water, while others believe it removes subtle flavors. In our experience, however, this water makes an excellent cup of tea, and we recommend giving it a try.

For those who love the robust, full flavors of mineral-rich water, this water can add an interesting dimension of flavor to strong black or oolong teas, although we would not recommend it for subtle green or white teas.

There's also the interesting idea of ​​drinking tea with water from the region where the tea was grown. On the few occasions I've been able to test this theory, the results have been remarkable. I'll need to explore this theory further, but that will require time and a lot of travel! So, if your tea ever seems bland or tasteless, the first question you should ask yourself is, "How good is my water?"

3. Preparing the tea and the teapot

Before you begin the actual preparation, you should prepare the tea and the teapot. This step is particularly important to ensure the tea develops its full flavor.

• Rinsing the tea : Take a small amount of Pu-erh tea (about 5-8 grams for a medium-sized teapot) and rinse it briefly with hot water. This helps to remove any residue and awaken the tea leaves, allowing them to better release their aromas.
• Warm the teapot : Pour hot water into the empty teapot to warm it up. This helps to keep the temperature stable during the steeping time, ensuring an even infusion.

4. Brewing time and brewing methods

The steeping time and the number of infusions are crucial for the flavor experience of Pu-erh tea. Traditionally, Pu-erh tea is prepared in several short infusions, with each infusion producing different aromas.

• First infusion : Pour hot water (90-100°C) over the tea leaves and let it steep for about 10-20 seconds. The first infusion is often discarded to further purify the tea leaves and achieve the best flavor in the second infusion.
• Second infusion : This infusion should also last about 10-20 seconds. This is when the tea develops its full aroma. You can easily adjust the steeping time according to your taste.
• Further infusions : Pu-erh tea can yield up to 10 or more infusions, with the steeping time being slightly increased for each infusion (for example, by 5-10 seconds). Each infusion brings out new nuances, and it is worthwhile to explore the tea in all its depth.

5. Enjoy the tea

Once your tea is ready, take your time to savor it. The art of the tea ceremony lies not only in the preparation but also in mindful tasting. Pay attention to the aromas, the texture, and the subtle flavor nuances that Pu-erh tea has to offer.

• Smell test : Take a moment to enjoy the aroma of the tea before drinking it. The scent can provide many clues about the complexity and character of the tea.
• First sip : Let the first sip slowly roll over your tongue to take in all the flavor notes. Pu-erh tea can be surprisingly complex, with flavors ranging from earthy and woody to sweet and fruity.

6. Caring for your teapot

After brewing your tea, it's important to take proper care of your teapot. Rinse it thoroughly with hot water, without using soap, to avoid affecting the tea's natural aromas. Allow the teapot to air dry before storing it away.

Conclusion

Preparing Pu-erh tea is an art that requires patience and mindfulness. By paying attention to the quality of the water, the correct steeping time, and the selection of the tea, you can unlock the full potential of this unique tea. Whether for everyday enjoyment or as part of a celebratory tea ceremony, Pu-erh tea offers an unparalleled experience that immerses you in the rich tradition and culture of China. Experiment with different methods and let yourself be captivated by the depth and complexity of Pu-erh tea.