10 Common Mistakes People Make When Brewing Pu Erh Tea

Shop our premium Pu Erh tea collection—available in both ripe and raw varieties!

Pu erh tea, a beloved traditional Chinese beverage, offers a unique flavor profile and potential health benefits. Many tea enthusiasts are drawn to its rich, earthy taste and the art of brewing it. We've noticed that even experienced tea drinkers sometimes make mistakes when preparing pu erh, which can affect its taste and enjoyment.

To help tea lovers get the most out of their pu erh experience, we've compiled a list of common brewing errors. By avoiding these missteps, you can enhance the flavor and aroma of your pu erh tea, ensuring a more satisfying cup every time. Let's explore these mistakes and learn how to brew pu erh tea like a pro.

1) Using tap water instead of filtered water

One of the most common mistakes when brewing Pu Erh tea is using tap water instead of filtered water. Tap water often contains impurities and chemicals that can alter the tea's flavor and aroma.

We've found that chlorine, a common additive in tap water, can significantly impact the taste of Pu Erh. It can mask the tea's subtle notes and create an unpleasant aftertaste.

Minerals present in hard water can also interfere with the extraction process. This can lead to a less flavorful brew and potentially affect the tea's health benefits.

Using filtered water helps ensure a cleaner, more authentic taste. It allows the true flavors of the Pu Erh to shine through, revealing its complex profile.

We recommend investing in a good water filter or using bottled spring water for the best results. This simple change can make a noticeable difference in the quality of your Pu Erh tea.

Remember, the water you use is just as important as the tea leaves themselves. High-quality water is essential for unlocking the full potential of your Pu Erh tea.

2) Brewing with water that's too hot

Using water that's too hot is a common mistake when brewing Pu Erh tea. Boiling water can scorch the leaves, resulting in a bitter and astringent taste.

For most Pu Erh teas, we recommend using water between 90-95°C (194-203°F). This temperature range allows the leaves to unfurl gradually, releasing their complex flavors without burning.

If you don't have a thermometer, try letting your boiled water cool for about 30 seconds before pouring it over the leaves. This simple step can make a significant difference in the taste of your brew.

Shou (ripe) Pu Erh can generally handle slightly hotter water than Sheng (raw) Pu Erh. For Shou, aim for the higher end of the range, while Sheng benefits from slightly cooler temperatures.

Remember, each Pu Erh is unique. Experimenting with water temperature can help you find the perfect balance for your specific tea. Start with these guidelines and adjust based on your preferences.

3) Over-steeping the tea leaves

Over-steeping is a common mistake when brewing pu-erh tea. We often think that leaving the leaves in hot water longer will result in a stronger, more flavorful brew. However, this can lead to an unpleasant, bitter taste.

Pu-erh tea is known for its rich, earthy flavor profile. When steeped correctly, it offers a smooth and complex taste. But leaving the leaves in water for too long can extract excessive tannins, resulting in an overly astringent cup.

The ideal steeping time for pu-erh varies depending on the specific type and personal preference. Generally, we recommend starting with 30 seconds to 1 minute for the first infusion. Subsequent steeps can be slightly longer.

It's important to pay attention to the color and aroma of the tea as it brews. A deep, dark color doesn't necessarily mean better flavor. We suggest experimenting with different steeping times to find the perfect balance for your palate.

Remember, pu-erh can be re-steeped multiple times. Shorter infusions allow you to enjoy the subtle changes in flavor across these multiple brews.

4) Using too little tea for the pot size

Many tea enthusiasts underestimate the amount of Pu Erh needed for a proper brew. This common mistake can lead to a weak, unsatisfying cup that fails to showcase the tea's true character.

The general rule of thumb is to use about 1 gram of Pu Erh per 15-20 ml of water. For a standard 150 ml teapot, we'd recommend using 7-10 grams of tea leaves.

Skimping on the tea quantity can result in a thin, flavorless brew lacking the depth and complexity Pu Erh is known for. It's especially important with Pu Erh, as its unique fermentation process creates rich, multifaceted flavors that require an adequate leaf-to-water ratio to fully emerge.

We encourage experimenting with different amounts to find your preferred strength. It's better to start with more tea and adjust downward if needed, rather than using too little and missing out on the full Pu Erh experience.

Remember, Pu Erh can typically be steeped multiple times, so don't be afraid to be generous with your leaf quantity. The initial investment in tea leaves will pay off in numerous flavorful infusions.

5) Not rinsing the leaves before brewing

Rinsing Pu Erh tea leaves is a crucial step many newcomers overlook. This practice, known as "washing" the tea, involves briefly steeping the leaves in hot water and discarding the liquid before the actual brew.

We find that rinsing serves multiple purposes. It helps remove dust and debris that may have accumulated on the leaves during storage. This initial rinse also begins to wake up the leaves, allowing them to unfurl and release their flavors more effectively in subsequent steeps.

For aged Pu Erh teas, rinsing is particularly important. These teas can develop a layer of harmless mold during the aging process. A quick rinse helps remove this layer, ensuring a cleaner taste in the final brew.

Skipping the rinse can result in a less enjoyable tea experience. The first infusion might taste dusty or have off-flavors that detract from the tea's true character. By taking a moment to rinse, we set ourselves up for a more flavorful and authentic Pu Erh tea session.

6) Storing Pu Erh in humid or wet conditions

Proper storage is crucial for maintaining the quality of Pu Erh tea. Keeping it in humid or wet conditions is a common mistake that can seriously damage the tea.

Excessive moisture promotes the growth of mold and bacteria on Pu Erh cakes or loose leaves. This not only ruins the flavor but can also make the tea unsafe to drink.

We recommend storing Pu Erh in a dry environment with relative humidity between 60-70%. Avoid damp basements, bathrooms, or areas near water sources.

If you live in a humid climate, consider using a dehumidifier or airtight containers with silica gel packets. These help control moisture levels around your tea.

Inspect your Pu Erh regularly for signs of mold or unusual odors. If you notice any, it's best to discard the affected tea to ensure your safety.

By keeping Pu Erh dry, we preserve its complex flavors and allow it to age gracefully. This ensures a better tea experience and protects our investment in quality Pu Erh.

7) Using a teabag instead of loose leaves

Brewing Pu Erh tea in teabags is a common mistake that can significantly impact the flavor and experience. Teabags often contain lower-quality tea dust or fannings, which don't allow the full complexity of Pu Erh to shine through.

Loose leaves, on the other hand, provide ample space for the tea to unfurl and release its rich flavors. We recommend using whole loose leaves to fully appreciate the depth and nuance of Pu Erh tea.

Teabags also restrict water flow, limiting the extraction of beneficial compounds and flavors. Loose leaves allow for better circulation, resulting in a more robust and authentic brew.

When using loose leaves, we can easily adjust the amount of tea to suit our taste preferences. This flexibility is not possible with pre-packaged teabags, which often contain a standardized amount.

Loose leaf Pu Erh can be reinfused multiple times, offering different flavor profiles with each steep. This practice is not feasible with teabags, as they quickly lose their flavor after the first infusion.

8) Discarding the first steep

Many tea enthusiasts mistakenly throw away the first steep of their Pu Erh tea. This practice stems from the belief that the initial infusion lacks flavor or contains impurities. However, discarding the first steep means missing out on unique flavors and health benefits.

The first steep of Pu Erh tea often carries subtle notes and aromas that set the stage for subsequent infusions. It's an important part of the tea's flavor profile and shouldn't be overlooked.

Additionally, the first steep contains valuable antioxidants and other beneficial compounds. By discarding it, we're losing out on these health-promoting elements.

Instead of tossing the first steep, we recommend giving it a try. It may surprise you with its delicate flavors and contribute to a more complete Pu Erh tea experience.

If you're concerned about impurities, a quick rinse of the leaves before brewing can address this issue without sacrificing the first steep. This approach allows us to enjoy all the nuances Pu Erh tea has to offer.

9) Not breaking up compressed tea cakes properly

Properly breaking up compressed pu erh tea cakes is crucial for optimal brewing. Many tea enthusiasts make the mistake of simply chipping off pieces haphazardly, which can lead to uneven extraction and a subpar tea experience.

We recommend using a pu erh knife or pick to carefully separate the layers of the tea cake. This allows us to maintain the integrity of the leaves and preserve their flavor potential. Rushing this process often results in broken leaves and dust, which can make the tea bitter or cloudy.

It's important to start from the edge of the cake and work our way inward, gently prying apart the compressed layers. This method helps us obtain whole leaves and buds, ensuring a more balanced and nuanced brew.

We've found that taking the time to break up the tea cake properly also allows us to appreciate the craftsmanship involved in its creation. The careful separation reveals the intricate patterns and textures formed during the compression process.

10) Ignoring the different types of Pu Erh

Many tea enthusiasts overlook the diverse world of Pu Erh teas. We often encounter people who treat all Pu Erh varieties as if they were the same, missing out on unique flavors and experiences.

Pu Erh comes in two main categories: raw (sheng) and ripe (shou). Raw Pu Erh ages naturally over time, developing complex flavors. Ripe Pu Erh undergoes accelerated fermentation, resulting in a smoother, earthier taste.

Within these categories, we find variations based on age, region, and processing methods. Young raw Pu Erh can be bright and astringent, while aged versions offer deeper, more mellow notes.

Ripe Pu Erh from different regions can present distinct flavor profiles. Some might have hints of chocolate, while others lean towards woody or medicinal tastes.

By recognizing these differences, we can better appreciate the nuances of Pu Erh tea. Each type requires specific brewing techniques to bring out its best qualities.

Exploring various Pu Erh teas allows us to discover personal preferences and expand our palates.