Brewing in Big Cups, Mugs, and Piaoyi Cups

Not every day leaves time to sit down and drink infusion after infusion from a gaiwan. At work, while doing chores at home, or chatting with family after dinner, a cup of pu'er brewed in a mug, a piaoyi cup, or a big teapot can be just as delicious. Big-cup brewing has only one key: don't leave the leaves sitting in the water.

What Happens If the Leaves Stay in the Water?

The most common big-cup problem: the first sip is just right, but half an hour later it's become bitter and strong, and ripe pu'er even takes on a stuffy, stewed taste. That's because the leaves keep releasing compounds, so the tea gets stronger the longer it sits, with more and more bitter and astringent substances. The fix is to take the leaves out when the time is up, or to use a vessel with a strainer that keeps leaves and liquor apart.

How to Brew in a Mug

Tips:

• Warm the mug with hot water first;
• Put pried-off cake tea or loose leaves into a removable infuser or tea bag before placing it in the mug, and lift the whole thing out when time is up;
• If you don't have an infuser, pour the tea into another cup once it's ready, and leave the leaves in the original mug for re-steeping.

Pyramid tea bags are the easiest of all; see How to Brew Pyramid Tea Bags.

How to Use a Piaoyi Cup

A piaoyi cup (飄逸杯) is a brewing cup with a strainer in its inner chamber; press a button and the tea flows down into the outer cup. They're common in offices. It's really a simplified teapot:

1. Put 4–5 g of tea in the inner chamber (for a piaoyi cup of about 300 ml).
2. Pour in boiling water to rinse once, press the button to let it drain, and discard.
3. Fill with boiling water again; steep ripe pu'er 40–60 seconds and raw pu'er 30–40 seconds, then press to pour.
4. Add 15–20 seconds per infusion; you'll get about 5–6 infusions.

The inner chamber of most piaoyi cups is plastic, so choose one labeled heat-resistant and safe for boiling water. After use, remove the strainer and rinse it; when tea stains build up, clean with baking soda.

A Big Pot for the Whole Family

When the family drinks tea together after a meal, a glass or ceramic pot of around 1,000 ml is most convenient:

1. Use 6–8 g of tea; ripe pu'er works best. For raw pu'er, use 5–6 g.
2. Rinse once with a little boiling water and discard.
3. Pour in 1,000 ml of boiling water; steep ripe pu'er 2–3 minutes and raw pu'er 1–2 minutes.
4. Pour all of the tea into another pot or an insulated carafe, leaving the leaves in the original pot.
5. When you've finished, re-steep, adding 1 minute each time, for 2–3 more rounds.

A large teapot with an inner strainer basket is the easiest: just lift the basket out when time is up.

Adjusting Strength

• Too strong: Dilute with hot water, and next time shorten the time or use less tea.
• Too weak: Next time add 1 more gram or steep 30 seconds longer.
• Ripe pu'er is the most forgiving: it rarely turns bitter even when steeped a bit long, making it ideal for big cups.
• Be careful with young raw pu'er: in a big cup, use less tea and shorter times, or it will easily turn bitter.

Big-Cup Brewing Can Still Be Refined

Choose a cup with a white interior so you can see the liquor color, smell the aroma at the rim before drinking, and let the tea cool to a warm drinking temperature before you sip. The equipment may be simple, but your tea-drinking mood can be just as good. More ways to drink at the office are in Drinking Pu'er at the Office.

Glass Pots, Ceramic Pots, and Insulated Carafes

• Glass pots: You can see the leaves unfurl and the liquor color. They lose heat quickly, so about 3 minutes is just right for ripe pu'er. Models with a stainless steel strainer are the most convenient.
• Ceramic pots: They hold heat well, making ripe pu'er and laochatou rounder; you can steep about 30 seconds less than in glass.
• Insulated carafes: Good for holding brewed tea, but not for leaving leaves inside to steep all day.

For Elders and Children

If older family members are drinking too, brew it a little lighter and not too hot. For children under 12, Taiwan's Food and Drug Administration advises avoiding caffeine, so set out warm water or juice at the table as well, so everyone can join in.

FAQ

Can I brew in a mug without a gaiwan? Yes. Put 2–4 g in a 300 ml mug, steep raw pu'er 1–2 minutes and ripe pu'er 2–3 minutes, then take the leaves out when time is up.

How do I use a piaoyi cup? Put 4–5 g in the inner chamber, rinse once, fill with boiling water, and press to pour after 40–60 seconds for ripe or 30–40 seconds for raw, adding 15–20 seconds per infusion.

How much tea for a big family pot? For 1,000 ml, use 6–8 g of ripe pu'er, steep 2–3 minutes, pour out all the tea, and keep the leaves for 2–3 more rounds.

What happens if the leaves stay in the water? The tea gets stronger and more bitter, and ripe pu'er develops a stuffy taste. Separate leaves and liquor once it's brewed.