Hey folks. I recently stopped in to Ito En on Madison Ave. on a whim and bought their Sweet Green Pu-ehr which I loved. I never heard of Pu-erh before that, so I've been looking for info on the internet. Very confusing. I'm getting all kinds of seemingly contradictory information regarding brewing methods, but that may be because different types require different methods. So I have a few questions.
Are all Pu-ehr varieties suitable for multiple steeps? After you've brewed tea with leaves for the first time, what do you do to those wet leaves so they can be brewed next time?
Are these brewing instructions from PuerhShop suitable for all types of Pu-erh? Thanks.
. . . and it begins
Welcome to the forum, the best place for you to start would be in the sticky post. It has all of the basic information for getting started, as well as some nice links. A recent brewing guidlines post was started, so that shouldnt be too far down on the list either.
IMO, as well as many others. you should try a variety of parameters until you find the flavor profile you appreciate the best - after reviewing the basics.
Oh ya, and be sure to nail you wallet to the floor.
Welcome to the forum, the best place for you to start would be in the sticky post. It has all of the basic information for getting started, as well as some nice links. A recent brewing guidlines post was started, so that shouldnt be too far down on the list either.
IMO, as well as many others. you should try a variety of parameters until you find the flavor profile you appreciate the best - after reviewing the basics.
Oh ya, and be sure to nail you wallet to the floor.
Dec 17th, '08, 16:05
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Dec 17th, '08, 17:58
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Re: Pu-erh questions
Yes. Occasionally as many as 20 or more infusions for really good stuff.Martini wrote: Are all Pu-ehr varieties suitable for multiple steeps?
Normally most of us do multiple infusion sessions, so the tea just sits in the pot or gaiwan while we drink. If we will be pausing over night in the session, it's not a bad idea to stick the pot/gaiwan in the fridge till the next day and then maybe do a flash rinse in boiling water to wake it up and kill some bacteria.Martini wrote:After you've brewed tea with leaves for the first time, what do you do to those wet leaves so they can be brewed next time?
These are good instructions for brewing vessels of 100 ml to 125 ml (3 to 4 oz). I personally skip the rinse, and when I do rinse it is usually for less than 30 seconds or it is a flash rinse. Generally, you will do longer infusions for shu puerh and shorter infusions for sheng, but the the Puerhshop guidelines are good place to start out with a new tea.Martini wrote: Are these brewing instructions from PuerhShop suitable for all types of Pu-erh?
Each tea will be happiest with a little different treatment, so be flexible. If it is coming out too bitter or astringent, shorten the infusion time; if it is too bland, lengthen the time. It it is BOTH, increase the leaf a bit and shorten the time.
Re: Pu-erh questions
Ok then, let me try to clear up your specific questions then...
Technically, any tea can be "suitable" for multiple steeps since that is kind of a general thing. What it really comes down to is if you can get multiple steeps out of a tea that taste good to you. Usually with gong fu brewing you are going to get a few good infusions (depending on the quality of the tea) while western brewing is usually what I see as a single or at the most a second infusion (of course theres exceptions to everything).Martini wrote: Are all Pu-ehr varieties suitable for multiple steeps? After you've brewed tea with leaves for the first time, what do you do to those wet leaves so they can be brewed next time?
Sal pretty much said what needed to be said about this. Each tea is going to be different and your job is to decide what little tweeks will give you the drink you desire.Are these brewing instructions from PuerhShop suitable for all types of Pu-erh? Thanks.
If you just begin to drink pu erh, my suggestion is to begin with shu pu erh. If you prefer sheng pu, better take one aged at least 10 years. Put 2-3grams into a gai wan or a small ceramic teapot and brew for 30-40 seconds at the beginning. Of course you can adjust after some time when you get use to stronger taste. Normally a good shu pu can be steeped for more than 20 times. The most important, remember to throw the first cup away. This is what we do in China especially for pu erh and tie kuan yin. In this way we can wash the tea as well as the tea set.
I am drinking shu pu erh everyday. Normally I just use a simple teapot, put tea inside and brew with hot water, abandon the first cup, then just let the wet leaves inside the teapot to be brewed as many times as I want. The reason is not only I like, but also important is I believe it is good for my health.
I am drinking shu pu erh everyday. Normally I just use a simple teapot, put tea inside and brew with hot water, abandon the first cup, then just let the wet leaves inside the teapot to be brewed as many times as I want. The reason is not only I like, but also important is I believe it is good for my health.
Dec 17th, '08, 22:56
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In China we enjoy teas with teaset instead of teabags. So normally we don't care about the brand, what we care is where the tea comes from and the tea quality. For example, the best origin of pu erh should be Menghai Yunnan. What I drink including shu, sheng, cake,brick or loose are all from that place. I have friends who work in Menghai factory, this is why I can get the good quality teas. I like to drink shu pu, but I also like to store some sheng green pu erh cakes. IMO aged sheng cake is purer in taste than shu after more than 10 years storage. But shu pu is good for health which is suitable for daily drink. It won't hurt your stomach.
Last edited by lydia on Dec 18th, '08, 01:55, edited 1 time in total.