Simmered Pu'er: A Warm Pot of Tea for Winter
When the weather turns cold, simmer a pot of pu'er and watch the tea gently roll in the pot as the whole room fills with its aroma. Simmering is one of the ways of drinking that suits pu'er especially well, fully drawing out the tea's rich, full flavor.
Which Teas Are Good for Simmering
- Ripe (shou) pu'er: The best choice for simmering. The brew comes out deep red, sweet and smooth, with a full aged aroma.
- Aged raw (sheng) pu'er: Raw pu'er stored for many years shows more pronounced woody and aged notes once simmered, with a thicker texture.
- Already-brewed leaves: Pu'er you've brewed in a gaiwan until the flavor fades can go into a pot and be simmered once more to draw out the last of its sweetness.
Young raw pu'er is noticeably more bitter and astringent, and simmering it for a long time tends to make it too strong and too bitter, so it's better brewed.
Equipment You'll Need
- Simmering pot: Glass, ceramic, or cast-iron pots all work. Glass lets you watch the liquor color; ceramic holds heat well.
- Heat source: An infrared ceramic hot plate, a small electric stove, or a tea simmerer that can heat directly.
- Strainer: To filter out the leaves when pouring.
Method 1: Simmer Directly
- Prepare the tea: About 5–8 g of ripe pu'er to 800–1,000 ml of water.
- Rinse the tea: Quickly rinse the leaves with hot water and discard.
- Add the tea to cold water or hot water:
- Cold-water start: Put the leaves and cold water in the pot together and slowly bring to a boil for a gentle flavor.
- Hot-water start: Bring the water to a boil before adding the leaves for a more pronounced aroma.
- Simmer over low heat: Once it boils, turn the heat down and simmer for 3–5 minutes.
- Pour and drink: Strain out the leaves and pour into cups.
Method 2: Brew First, Then Simmer
- Brew the pu'er in a gaiwan first, until around the 8th–10th infusion, when the flavor starts to fade.
- Tip the leaves into the simmering pot and add 500–800 ml of water.
- Bring to a boil, then turn the heat down and simmer for 3–5 minutes.
- The brew at this point is sweet, smooth, and soft: a tea's final gift.
This method wastes nothing, and it lets you experience the same tea in different guises across different brewing styles.
Simmering Tips
- Don't use too much leaf: Simmering extracts more strongly than brewing, so use less tea than you would for brewing.
- Don't simmer too long: Simmer too long and it gets too strong and too bitter. 3–5 minutes is enough, or less if you like it lighter.
- You can top up the water: After drinking some, add water and simmer again; the strength will gradually shift.
- Finish it the same day: Drink simmered tea the same day; don't leave it overnight.
Pu'er Milk Tea
Simmer ripe pu'er a little stronger and add warm milk for a smooth pu'er milk tea. The ratio is roughly 2 parts tea to 1 part milk, and you can add a little brown sugar to taste. On a winter morning or afternoon, a cup is wonderfully warming.
How Different Pots Feel for Simmering
- Glass pot: You can see the color of the tea change, which makes it easy to judge strength; it loses heat faster.
- Ceramic pot: Holds heat well and gives a soft brew; ripe pu'er simmered in it comes out very rounded.
- Cast-iron pot: Best for boiling water; if you use it to simmer tea, be careful not to simmer too long.
Simmering vs. Brewing
| Brewing | Simmering | |
|---|---|---|
| Equipment | Gaiwan, Yixing (zisha) clay teapot | Simmering pot, heat source |
| Amount of leaf | More | Less |
| Flavor | Distinct layers, each infusion different | Rich and consistent, sweet and full |
| Best for | Tasting closely, getting to know a tea | Winter, sharing with a group, reusing brewed leaves |
Quick Reference: Ratios and Times
| Tea | Leaf | Water | How to Add the Tea | Low Simmer |
|---|---|---|---|---|
| Loose-leaf or broken ripe pu'er | 5–8 g | 800–1,000 ml | Cold-water or hot-water start | 3–5 minutes |
| Ripe pu'er tea bag | 1 bag | 500 ml | Hot-water start | 2–3 minutes |
| Aged raw pu'er | 5 g | 800 ml | Hot-water start | 2–3 minutes |
| Spent leaves after 8–10 infusions | All of them | 500–800 ml | Cold-water start | 3–5 minutes |
Cold-Water vs. Hot-Water Start: How They Taste Different
- Cold-water start: As the water temperature rises slowly, the leaves release their compounds evenly, giving a sweet, smooth brew with gentle layers. Good for spent leaves and coarser, older tea.
- Hot-water start: When the tea hits boiling water, the aroma lifts first and the flavor is more concentrated. Good for ripe pu'er with intact leaves and aged raw pu'er.
Try simmering the same tea both ways to feel the difference between the two methods.
Safety Around the Tea Stove
In winter, people love gathering around a small stove to simmer tea. A few things to keep in mind:
- When using charcoal or a gas burner indoors, always open a window for ventilation.
- Set the stove on a stable, heat-resistant surface, and keep paper and fabric away from it.
- When you take a glass pot off the stove, set it on a heat-resistant mat to avoid a sharp temperature change.
The Rhythm of a Simmered Pot
You can also drink simmered tea in rounds:
- First pot: Simmer the leaves and water together for 3 minutes and pour out half; this is when the aroma is best.
- Second pot: Top the remaining tea up with water to the original level and simmer another 2–3 minutes; this is when it's sweetest.
- Third pot: Top up again and simmer 3–5 minutes; the tea turns lighter, perfect for sipping slowly after dinner.
One pot of tea can keep a whole family company through an entire evening.
Teas for Simmering
Not every tea is suited to simmering. Loose-leaf ripe pu'er, broken ripe pu'er, lao cha tou (old tea nuggets), and raw pu'er aged for many years work best. Fine, tender, high-grade ripe pu'er and young raw tea show more detail when brewed. Spent leaves from the later infusions are the best material of all for simmering.
Caring for Your Simmering Gear
After use, empty out the leaves promptly and rinse the pot with hot water. Glass pots can be cleaned of tea stains with baking soda; ceramic pots, like Yixing clay, should be cleaned without detergent. Keep the stove dry, and check the power cord or gas line before the next use.
FAQ
Can raw pu'er be simmered? Raw pu'er aged for many years is great for simmering. Young raw pu'er is noticeably more bitter and astringent, so if you simmer it, use less leaf and a shorter time, or brew it first and then simmer.
Can I use tea bags for simmering? Yes. Put a ripe pu'er tea bag in 500 ml of water and simmer over low heat for 2–3 minutes for a smooth, warm pot of tea.
Should I add the tea to cold water or hot water? Either works. A cold-water start is sweet, smooth, and gentle, good for spent leaves and coarser tea; a hot-water start brings the aroma out first, good for ripe pu'er with intact leaves.
Can I take simmered tea out in a thermos? Yes. Strain out the leaves before pouring it into the thermos, and finish it the same day.