Originating from China, Pu-erh is an infusion with a delicate, distinctive character. This Yunnan tea is known for its long leaves, whose aromas unfurl beautifully in hot water. In a teapot or a gaiwan, here is how to brew Pu-erh tea.
Preparing your gaiwan to brew Pu-erh
The gaiwan is the vessel of choice for brewing Chinese teas. If you don't have one, a porcelain teapot works equally well. To avoid mingling flavours, however, your teapot should always be reserved for the same type of tea. The Pu-erh cake is often referred to as a black or red tea, but green Pu-erh cakes also exist.
A gentle approach for a quality brew
For the best results, Pu-erh should be used loose-leaf, with whole leaves. Place the leaves directly into the teapot or gaiwan. Cover the organic leaves with hot water to rinse them, aiming for a temperature of around 90°C. After 15 seconds, discard this first water.
Then infuse the leaves for a few minutes. Pu-erh teas, green varieties in particular, can be steeped multiple times. Once the leaves have given up all their aromas, you can even add them to your plants as a natural compost.