How to brew Shu Puerh to get a tasty and pleasant tea? From the brewing point of view Shu Puerh is quite interesting as it includes two different ways of brewing.
The first method is the Chinese one. In China they perceive Shu Puerh as a light and mellow tea that improves sleep. They steep it very lightly. The liquor has the same colour as a Sheng Puerh, while the taste is more fishy rather than nutty, woody or date flavoured.
The second method, let’s call it the “Western” approach, includes using a larger quantity of Shu Puerh: around 10g. per 130ml. The result is a dark, non-transparent liquor, while the taste has notes ranging from honey to earthy. The effect is gentle yet invigorating, boosting energy levels to last the whole day.
Here are a few tips to get the most out of Shu Puerh:
1. Use teaware that has thick walls. The best option would be a clay teapot. This will help to preserve a higher temperature level for a longer period of time, which will result in the tea producing essential oils.
2. Use approximately 10g per 130ml of water. Shu Puerh is at its best when brewed more intensely.
3. Use water temperature of approximately 95-100°C. Lower temperatures will not allow the Shu Puerh to brew properly.
4. Do not let the tea steep for too long. It is all about maintaining balance. Otherwise, you may end up with an overly viscous and astringent liquor.
By the way, if you want to have a snack during tea drinking, the best options are dates, nuts and dried bananas.