Preparing Pu-erh tea

Pu-erh is a tea with a history: post-fermented, matured, and full of depth. It can be robust and earthy or smooth and velvety – depending on whether it is young (sheng) or mature (shu). The preparation is part of the experience: awaken the leaves, let them steep briefly, and infuse them several times. With patience, pu-erh reveals its layers.

Depth, time and warmth

Pu-erh is a tea with a history: post-fermented, matured, and full of depth. It can be robust and earthy or smooth and velvety – depending on whether it is young (sheng) or mature (shu). The preparation is part of the experience: awaken the leaves, let them steep briefly, and infuse them several times. With patience, pu-erh reveals its layers.

You need this

Pu Erh tea (e.g. Yunnan Pu Erh, Mini Tuo Chas, Menghai Sheng, Pu Erh Chai)
Teapot or gaiwan
Kettle with temperature setting
Optional: Tea scale

Declarations

Crowd

4–5 g

Water

250 ml

Temperature

95°C-100°C

Pulling time

20-2 min. (depending on the variety), up to 10 times possible

INSTRUCTIONS PU ERH

Step 1 – Wake up the leaves
Briefly pour hot water over the leaves and drain them immediately. This removes dust and opens up the leaf structure.

Step 2 – First infusion
Pour over water that is 95–100 °C.
• Shu: Let it steep for 20–30 seconds.
• Sheng: Let it steep for 1–2 minutes.

Step 3 – Further infusions
Multiple infusions – each infusion brings out different nuances: earthy, malty, sweet or fruity.

VARIANTS

Gongfu style – More leaves (5 g per 100 ml), very short steeping times (10–20 sec.), many infusions.

Pu Erh Chai – Boil Pu Erh with spices such as cinnamon, cardamom or ginger.

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FAQ

noema_prod_tie_guan_yin_oolong_tea_color_teefarbe_in_glass - Noema
What is the difference between Sheng and Shu Pu Erh?

Sheng matures naturally over years, is fresh and herbaceous, and develops depth with time. Shu is fermented more quickly, tasting immediately soft, earthy, and well-rounded.

How many times can I infuse Pu-erh?
Why is Pu-erh rinsed before infusion?
When is the best time to drink Pu-erh?