Pu-erh is more than just tea — it is a meditative process, an experiment in taste, and a journey that rewards patience. Proper brewing reveals its complex flavour structure, whether you are working with rich, earthy Shu Pu-erh or the fresh, evolving Sheng Pu-erh.
Sheng vs Shu — What Are We Brewing?
Pu-erh comes in two fundamental types:
- Sheng (raw, green): Vibrant and evolving. Young Sheng can be bright and astringent; aged Sheng develops extraordinary complexity and sweetness.
- Shu (ripe): Deep, enveloping, with notes of wood, dried fruits, and earth. Smoother and more forgiving to brew.
One key tip: if your Shu has a strong fermentation smell fresh from storage, let it breathe for a few days before brewing.
Teaware
- Gaiwan (porcelain or glass) — universal, gives full control, ideal for Sheng.
- Yixing clay teapot — best for Shu. The porous clay absorbs tea oils over hundreds of sessions, enhancing depth and smoothness.
- Glass teapot — beautiful but loses heat faster; adequate for casual brewing.
Step-by-Step Brewing
1. Rinse (醒茶 — Awakening the Tea)
- Use 5–7g per 100–150ml.
- Water temperature: 95–100°C for Shu, 90–95°C for Sheng.
- Pour boiling water over the leaves and immediately discard — 5 seconds.
- This is not for drinking. Smell the lid — the aroma begins to open.
2. Infusions
- 1st infusion: 10–15 seconds — lightest.
- 2nd–3rd: 15–20 seconds — main flavours emerge.
- 4th–5th: Full body, richest taste.
- 6th and beyond: Add 5–10 seconds each time until the flavour fades.
Shu handles longer steeps. Sheng prefers short infusions to avoid bitterness. Quality puer gives 8–12+ infusions.
How to Know You Brewed It Right
- Bitter or harsh? Water too hot, or steeped too long. Lower temperature first.
- Too weak? Too little leaf or too short a steep.
- Perfect Shu: Smooth and velvety — warm wood, nuts, chocolate.
- Perfect Sheng: Lively, herbal or fruity — with a long sweet aftertaste (hui gan 回甘).
Extra Tips
- Use filtered or soft water — hard tap water flattens the flavour.
- Never leave brewed tea sitting in the vessel — always pour completely.
- A dedicated Yixing pot for Shu will reward you over hundreds of sessions.
Shop Pu-erh Tea at Gaba Tea House
Explore our full puer selection — aged shu cakes, raw sheng from ancient trees, tangerine-stuffed spheres, cha gao resin drops, and legendary collector pieces: