Pu’erh (hot) Recipe
A traditional fermented tea known for its deep, earthy flavor and warming qualities.
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Ingredients
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Tea & Water
Optional additions
Method
Tea & Water
- 1
Prepare equipment
Bring 480 ml fresh filtered water to near boiling (95–100°C / 203–212°F). Select a small teapot or gaiwan (about 500 ml capacity) and two warmed cups. Have a fine strainer ready if your teapot does not have a built-in filter.
- 2
Preheat
Pour a little of the boiling water into the teapot and cups to warm them, swirl briefly, then discard that warming water. This stabilizes temperature when steeping.
- 3
Measure the tea
Add 7 g of Pu'erh tea to the warmed teapot (roughly 1 heaping tablespoon for loose-shredded Pu'erh; if using a cake, break off small pieces until you reach 7 g). For a stronger cup, increase by 1–2 g; for milder, reduce by 1–2 g.
- 4
Rinse (wake the leaves)
Pour boiling water (95–100°C) over the leaves to immerse them fully and immediately discard this first infusion after 5–10 seconds. This quick rinse opens the leaves, removes dust, and stabilizes the flavor.
- 5
- 6
Subsequent infusions
Pu'erh is ideal for multiple short infusions. For the second infusion steep 30–45 seconds, for the third 60–90 seconds, and add 30–60 seconds for each additional infusion. Pour all liquid to the cups so each infusion is evenly distributed. Expect 3–6 good infusions depending on leaf size and strength preference.
- 7
Adjust to taste
If the brew is too strong, shorten steep times or use slightly less tea next time. If too weak, increase steep time or add 1–2 g more tea for future brews.
Optional additions
- 8
Serve with honey (optional)
If you like a touch of sweetness, add 1 tsp of honey to a cup and stir after pouring the tea. Taste and add up to another 1 tsp if desired. Note: Pu'erh is traditionally drunk plain to appreciate its earthy complexity.
