Pu'Er Tee

Raw (sheng) pu-erh is pressed and left to age naturally, so young raw tea tastes fresh, floral and sometimes astringent. Ripe (shou) pu-erh goes through an accelerated, controlled fermentation before pressing, so it is dark, smooth and earthy right away.

Use about 1 teaspoon (3 to 5 g) per 250 ml and water at 96 to 100°C. Many people rinse the leaves first with a quick 5 to 10 second pour of hot water, discarded. Then steep for 2 to 4 minutes, or use many short steeps gongfu style.

Slide a pu-erh knife or a blunt letter opener into the side of the cake and gently pry off layers. Work from the edges and try to keep the leaves whole rather than crushing them.

Keep it away from light, strong smells and humidity extremes, ideally in paper or a clay jar rather than airtight plastic. Unlike most teas, pu-erh can keep improving for years when stored well.

Rinse the leaves first with a quick splash of hot water, pour it off, then steep at 95–100°C for 2–4 minutes. Drink it plain; it can be steeped five times or more.

A quick 5–10 second rinse wakes up the leaves and gives a cleaner, smoother first cup. It is a traditional step for pu-erh.

Yes. A cup of pu-erh typically has about 30–70 mg of caffeine, depending on the leaf and how long you steep it.