Pu'erh Recipe
Make Pu'erh Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tea Base
Optional: Tapioca Pearls (Boba)
Assembly & Garnish
Method
Tea Base
- 1
Bring water to near-boil
Bring 480 ml filtered water to a rolling boil, then remove from heat and let sit 30 seconds so temperature falls to about 95–98°C (203–208°F)—Pu'erh tolerates near-boil water.
- 2
Rinse the leaves (optional but recommended)
Place 8 g pu'erh loose-leaf tea in a teapot or heatproof pitcher. Pour about 60 ml of the hot water over the leaves, swirl quickly for 5–8 seconds, then discard this rinse water. This opens the compressed leaves and removes dust.
- 3
Brew the tea
Pour the remaining hot water (about 420 ml) over the rinsed leaves. Steep for 3–5 minutes for a balanced, full-bodied brew. For a stronger, more earthy pu'erh milk tea, steep toward 5 minutes; for a lighter cup, aim for 3 minutes.
- 4
Sweeten the hot tea
Once steeping time is reached, strain the tea into a heatproof container. While the tea is still hot, dissolve 30 g brown sugar into the tea, stirring until fully dissolved. Tasting here lets you adjust sweetness if desired.
- 5
Optional: Tapioca Pearls (Boba)
- 6
Boil water for pearls
Bring 1200 ml filtered water to a rapid boil in a medium pot. Use plenty of water so the pearls can move freely while cooking.
- 7
Cook the pearls
Add 100 g tapioca pearls to the boiling water and stir gently for the first 10–20 seconds to prevent sticking. Keep the water at a rolling boil and cook according to the pearl type: roughly 10–15 minutes until pearls are mostly translucent with a small opaque center (check packaging for exact timing). Stir occasionally to prevent clumping.
- 8
Simmer & rest
Once the pearls reach the desired translucency, reduce heat, cover, and simmer for 2–4 minutes, then remove from heat and let sit covered for 8–12 minutes (this helps the center finish cooking). Exact times vary by brand—test one pearl to ensure proper chew.
- 9
Rinse and sweeten
Drain the pearls and rinse under cool running water to stop cooking. Prepare a quick brown-sugar syrup: combine 40 g brown sugar and 60 ml water in a small saucepan, heat just until the sugar dissolves, then remove from heat. Transfer drained pearls to a bowl, pour the warm syrup over them, stir to coat, and let sit at least 5 minutes so pearls absorb some sweetness. Keep pearls in syrup until assembly so they stay soft and glossy.
Assembly & Garnish
- 10
Assemble iced Pu'erh milk tea (with pearls)
Divide the syrup-coated tapioca pearls between two large glasses (about 50 g pearls per glass if using all). Add a handful of ice (about 1 cup per glass). Pour the cooled pu'erh + milk mixture over the ice, filling each glass evenly. Stir gently to combine. Garnish with 1 fresh mint leaf per glass if desired.
- 11
- 12
Adjust sweetness and texture
Taste and adjust: add more brown sugar dissolved in a tablespoon of hot water if you prefer sweeter tea, or add more milk for creaminess. Serve with a wide straw if serving with pearls.
