Rules of Drinking Puerh Tea: How to Brew and Enjoy It

In short: rinse 5–7 g of pu-erh with boiling water for a few seconds, then brew it in short steeps of 10–30 seconds, adding a little time with each round. One serving gives 5–8 infusions. Drink it fresh and warm, after a meal rather than on an empty stomach, and keep to a few small cups a day.

Pu-erh, both ripe (shou) and raw (sheng), can feel a little exotic the first time. It is often pressed into cakes or bricks, and it is brewed differently from most teas. Here are the simple rules for brewing and drinking pu-erh tea so every cup tastes smooth and rich.

Pu-erh at a glance

How to brew pu-erh tea, step by step

1. Break off the leaf. If your pu-erh is pressed, gently pry off about 5–7 g with a pu-erh knife, following the layers rather than crushing the leaves.
2. Rinse it. Cover the leaves with hot water and pour it off after about 5 seconds. This wakes up the leaves and washes away dust, which is especially helpful for pressed cakes.
3. Brew short. Pour water over the leaves again and steep for 10–15 seconds for the first cups.
4. Add time gradually. With each new infusion add a few seconds, up to about a minute for the later rounds.
5. Pour off completely. Empty the pot fully each time so the leaves don't keep steeping and turn bitter.

You can also brew pu-erh Western-style: 1 teaspoon (2–3 g) per 8 oz cup in boiling water for 3–4 minutes, then steep again.

Rules for drinking pu-erh

• Drink it fresh. Pu-erh is best warm and freshly brewed. Don't leave it standing for hours.
• Keep it moderate. Pu-erh contains caffeine. A few small cups spread through the day suit most people; strong pu-erh is best enjoyed in small servings.
• After a meal, not on an empty stomach. In China pu-erh is traditionally served after a rich meal, and many people find strong tea on an empty stomach unpleasant.
• Not too late in the evening. Because of the caffeine, enjoy strong pu-erh earlier in the day and switch to a lighter cup or an herbal tea at night.
• No sugar needed. Good pu-erh has a natural sweetness. Taste it plain first.

Ripe or raw: which pu-erh to choose

If you are new to pu-erh, start with a ripe tea. It is smooth, dark and earthy, and very forgiving to brew. Imperial Golden Tips Ripe Pu'erh is a sweet, mellow everyday choice, and 1998 Year Lao Cha Tou Ripe Pu'erh is rich and aged, made of naturally formed tea nuggets.

Raw pu-erh is livelier and more complex, and it changes as it ages. Try 2020 Jingmai Mountain Raw Pu'erh for a bright, floral cup.

Learn more in our pu-erh tea guides.

How to store pu-erh

• Keep it away from light, strong smells and humidity.
• Pressed cakes like a little air: a paper wrapper or a breathable box works well.
• Loose ripe pu-erh keeps well in a closed tin for everyday use.

Frequently asked questions

How many times can I steep pu-erh?

Usually 5–8 times with short gongfu steeps, and often more with good ripe pu-erh. Add a few seconds to each new infusion.

Do I have to rinse pu-erh?

It is recommended, especially for pressed cakes. A quick 5-second rinse opens the leaves and washes away dust.

What water temperature is best for pu-erh?

Boiling water (100°C/212°F) for ripe pu-erh, and slightly cooler water (90–95°C/194–203°F) for young raw pu-erh.

How much pu-erh should I drink a day?

Pu-erh contains caffeine, so treat it like other caffeinated teas: a few small cups a day suit most people. If you are pregnant, breastfeeding or sensitive to caffeine, ask your doctor first.

Can I add milk to pu-erh?

You can, especially to strong ripe pu-erh, but most people enjoy it plain to taste its natural sweetness.

This article is for general information and isn't medical advice.