What are your practices for multiple steepings of pu-erh?

[ClarG]

If it's loose pu-erh like some loose young pu-erh I have I do this:
Rinse for 10 seconds.

1st steep for 2-3 minutes.

2nd steep for 2-3 minutes

I don't do a 3rd steep since I noticed that loose pu-erh tends to lose its flavor if you steep it long the first two times.

For caked pu-erh I do it this way:
Rinse for 10 seconds

• 1st brew 30 sec.
• 2nd brew 40 sec.
• 3rd brew 40 sec.
• 4th brew 60 sec.
• 5th brew 90 sec.
• 6th brew 120 sec

I do not have a yixing or gaiwan so I use a pyrex measuring cup and a strainer, and the tea is strained into a glass cup or mug.

[miig]

Hm I got a porcelain pot in the shui ping shape, so I go about it like normal gong fu.
I don't weigh the leaves, but I use an amount that results in the pot being about halfway filled after the leaves have fully expanded (maybe around the 5th infusion).
Two quick rinses, and for the first ten infusions I infuse for just a couple of seconds... only when the Pu is starting to get quite sweet (late phase) i start using longer infusions. Again.. i rather do more, and lighter infusions, and generally, I measure as little as possible and play around as much as possible.
I'm rather new to Pu and have been drinking Dan Cong for quite some time, so its that kind of tea with which I got used to that way of preparation.. but it works fine for me

[wyardley]

Since you're using volume rather than weight to measure (from your other thread), I'd guess that's one reason you may be seeing less durability with loose pu'er, which is less dense than compressed teas.

I don't really think of infusion times in terms of number of seconds / minutes - just pour the tea out when it's ready. You can use the smell, color, and just your own senses to determine when the tea is ready. If you're using such a small amount of tea as you mention in http://www.teachat.com/viewtopic.php?f=20&t=19517, I imagine you should be doing longer infusions.

Are you mostly drinking raw or ripe pu'er?

[ClarG]

I mainly drink ripe pu-erh both in toucha or bird's nest and cake forum.

I have some loose pu--erh that is called young pu-erh do you happen to know what type of pu-erh that is?

[wyardley]

I have some loose pu--erh that is called young pu-erh do you happen to know what type of pu-erh that is?

If it brews a fairly light color, it's most likely sheng (raw) pu'er.

[ClarG]

I have some loose pu--erh that is called young pu-erh do you happen to know what type of pu-erh that is?

If it brews a fairly light color, it's most likely sheng (raw) pu'er.

OK it's reddish or darker, and tastes earthy.

[wyardley]

OK it's reddish or darker, and tastes earthy.

Sounds like ripe pu'er also, then.

Young raw pu'er is very different in taste. Aged raw pu'er is the taste that ripe pu'er is trying to emulate.

Our own bearsbearsbears made a great photo guide:
http://puerh.blogspot.com/p/puer-by-app ... orage.html

[Exempt]

You cannot have a set list of brew times for each steeping that works for every tea because each tea brews differently. As you get more knowledgable on tea you will be able to determine brew lengths by how the tea reacts and what your personal preferences are. My recommendation, do whatever feels best and tastes good