📝 About This Recipe
Hailing from the mist-covered mountains of Yunnan, China, Pu-erh is a fermented dark tea renowned for its deep, woodsy complexity and smooth, velvety mouthfeel. Unlike any other tea, Pu-erh undergoes a unique microbial fermentation process that allows it to age like a fine wine, developing notes of damp earth, dried plums, and dark chocolate over time. This recipe guides you through the traditional Gongfu brewing method, designed to unlock the evolving layers of flavor hidden within the compressed tea leaves.
🥗 Ingredients
The Tea Base
- 7-8 grams Aged Shu (Ripe) Pu-erh Tea (broken from a compressed cake or tuoucha)
The Water
- 500 ml Spring Water (filtered; avoid distilled or heavy tap water)
The Ritual Essentials
- 250 ml Boiling Water for Warming (extra for rinsing vessels)
- 1 piece Tea Pick or Dull Knife (for gently prying the tea leaves)
- 150 ml capacity Gaiwan or Yixing Clay Teapot (the primary brewing vessel)
- 1 Fairness Pitcher (Gong Dao Bei) (to ensure even strength for all guests)
- 1 Fine Mesh Tea Strainer (to catch small leaf fragments)
- 2-4 pieces Small Tasting Cups (preferably white porcelain to see the tea color)
👨🍳 Instructions
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1
Begin by prying the tea leaves from your compressed Pu-erh cake using a tea pick. Aim for intact flakes rather than dust to ensure a clean brew.
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2
Heat your spring water to a rolling boil. For Ripe Pu-erh, you want the temperature to be near 100°C (212°F) to fully extract the dense flavors.
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3
Pour the boiling water into your empty Gaiwan or teapot and then into the fairness pitcher and cups. This 'warms the vessels' to prevent the tea temperature from dropping during brewing.
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4
Discard the warming water. Place the 7-8 grams of tea leaves into the warm, empty Gaiwan. Close the lid for 10 seconds, then open it to inhale the 'dry leaf' aroma.
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5
The Rinse: Pour boiling water over the leaves until covered. After just 5 seconds, pour this liquid out immediately. This wakes up the leaves and removes any aging dust.
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6
Perform a second quick rinse if the tea is very old (10+ years). This ensures the purest flavor profile. Discard this water as well.
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7
The First Infusion: Fill the Gaiwan with boiling water. Cover with the lid and let it steep for exactly 15 seconds.
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8
Decant the tea through the strainer into the fairness pitcher. Ensure every last drop is poured out so the leaves don't continue to cook and turn bitter.
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9
Pour the tea from the fairness pitcher into the individual tasting cups. Observe the color; it should be a deep, clear burgundy or mahogany.
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10
The Second Infusion: Repeat the process, but increase the steeping time to 20 seconds. You will notice the leaves have unfurled more, offering a thicker body.
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11
The Third Infusion: Steep for 25 seconds. This is often the 'sweet spot' where the tea's complexity is at its peak.
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12
Continue subsequent infusions (4th, 5th, 6th, and beyond), adding 5-10 seconds to each steep. Quality Pu-erh can easily last for 10-12 rounds.
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13
Between infusions, keep the lid slightly ajar on the Gaiwan to prevent the leaves from 'stewing' in the residual heat.
💡 Chef's Tips
Always use filtered spring water; tap water minerals can dull the bright 'Hui Gan' (sweet aftertaste) of the tea. Never use soap to clean your Yixing clay pot; simply rinse with hot water to allow the clay to absorb tea oils over time. If the tea tastes too medicinal or 'fishy,' it may be a low-quality Ripe Pu-erh or needs a longer rinse to clear the fermentation notes. Adjust the leaf-to-water ratio to your preference—more leaves and shorter steeps yield a more nuanced, professional-style brew. Pay attention to the 'Cha Qi' or tea energy; Pu-erh is known for providing a grounded, warming sensation in the body.
🍽️ Serving Suggestions
Pair with dark chocolate or dried figs to complement the earthy, fruity undertones of the tea. Serve alongside savory Dim Sum, particularly steamed buns or dumplings, as the tea aids in digestion. Enjoy with raw almonds or walnuts; the tannins in the tea interact beautifully with the oils in the nuts. For a traditional experience, serve with small pieces of hawthorn candy to cleanse the palate between infusions. This tea is excellent as a post-dinner digestif due to its fermented properties and soothing nature.