Pu'er Aging and Vintage: Does It Really Get Better With Age?
"The older, the better" is pu'er's most famous saying, but not every tea is suited to long aging. Learn how raw pu'er transforms, how to read a vintage, and which teas are worth the wait.
Pu'er Tea Knowledge
Yixing Clays and Teapot Shapes: Zhuni, Zini, and Duanni
Yixing teapot clays fall roughly into zini (purple clay), zhuni (red clay), and duanni (section clay), and shapes from fanggu and shipiao to xishi each have their uses. Which clay suits pu'er, how shape relates to brewing, and how to tell whether a pot works well, for anyone buying their first teapot.
How to Choose a Gaiwan: Capacity, Material, and No Burnt Fingers
The gaiwan is the most versatile vessel for brewing pu'er. What capacity should you choose, what are the traits of white porcelain, celadon, and glass, and how do you read the rim so it won't burn your fingers? From capacity, material, and shape to how to test one in the shop, here's how to find a gaiwan that feels right and works well.
Starter Teaware Sets: Three Budget Options
Just getting into pu'er, how much teaware do you really need? From a minimalist NT$500 set and a standard set of about NT$2,000 to an advanced setup for the particular, here's how to put together each budget, whether kuaike cups and travel tea sets are worth it, and whether to buy a matched set or pieces separately.
Too Bitter or Astringent? Four Variables to Adjust
When your brew comes out too bitter, too astringent, too weak, or has a sour or stuffy taste, the problem usually lies in four variables: leaf amount, water temperature, time, and pouring. Adjust them one by one according to the symptom, changing only one at a time, and the same tea will brew back to how it should taste.
Brewing for a Crowd and on the Road: Batch Brewing and Travel Brewing
Whether you need dozens of cups of pu'er for an event or want a good cup in your hotel on a business trip, there's a way. Big-pot ratios, how long pre-brewed tea keeps, whether an insulated carafe changes the flavor, and how to use travel teaware and hotel kettles, all explained.
Dry Storage vs. Wet Storage: How Pu'er Storage Works
The same tea stored in different places can taste like two different teas a few years later. Learn about dry storage, wet storage, and regional storage styles, and how to tell storage odor from mustiness.
Pu'er Mixed Drinks: Lemon, Sparkling Water, Fruit, and Mocktails
Pu'er makes great mixed drinks: refreshing with lemon, lively with sparkling water, layered with fruit, and lovely with honey. Which pairings suit raw and ripe, how to get the ratios right, whether you can make cocktails with it, plus several pu'er drinks you can make at home.
Brewing Pu'er in a Gaiwan: Leaf Amount, Water Temperature, and Steeping Time
The gaiwan is the most direct tool for brewing pu'er. How much leaf, what water temperature, how many seconds per infusion? Master these numbers and the gaiwan becomes easy to use.
Pu'er Milk Tea: A Rich Way to Enjoy Ripe Pu'er
Brew ripe pu'er a little strong, add milk, and you have a mellow, full-bodied pu'er milk tea. Raw or ripe? Fresh milk or creamer? Simmered or steeped? From ratios and methods to hot and iced versions and spice variations, you can make a great cup of pu'er milk tea at home.
Thermos Brewing and Steeping
You can brew pu'er in a thermos; the keys are less tea, shorter time, and keeping the leaves separate. Will steeping make it too strong? Ripe pu'er, laochatou, and aged raw pu'er are best for steeping, while young raw pu'er needs care. Ratios, steeping times, and four ways to separate the leaves, all explained.
Brewing in Big Cups, Mugs, and Piaoyi Cups
No gaiwan? A mug, a piaoyi cup, or a large teapot can still make great pu'er. The tricks for leaf amount, timing, and "separating leaves from liquor," plus a big-pot method for the whole family, so everyday tea can be good tea too.