It is through an artful and multifaceted process that Pu-erh reaches its distinctive and complex flavors. It must also be brewed carefully to reach its potential in releasing its many flavors. The first step is to ensure you brew your Pu-erh at the right temperature based on whether it is young or aged and raw or ripe. This blog series is intended to help you differentiate between types of Pu-erh tea, and how to achieve the perfect brew for each of them.
Good aged ripe Pu-erh tea is among the most special and complex kinds of tea in the world. With the original ripening process and years of natural fermentation working in tandem, aged ripe Pu-erh matures just like a fine wine or liquor.
To make the perfect brew of aged ripe Pu-erh, be sure to use boiling water to rinse and brew the tea. Since the leaves have been aging for so long, be sure to allow them to brew for longer than a young tea. Using boiling water is especially important for aged ripe Pu-erh, as the years of storage may have given the tea some odors that need to be rinsed away, and the tea needs to be woken up from its deep sleep. As you brew the tea correctly, you’ll experience ripe Pu-erh as it was meant to be, and be challenged and delighted by its intricate flavors.
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