Raw and ripe paths
Raw pu-erh ages gradually from greener beginnings. Ripe pu-erh uses an accelerated fermentation process to create darker, smoother flavours sooner.
Check whether the tea is raw or ripe
- The raw or ripe style matters more than the colour of the dry leaf. Ask the seller or read the packet before choosing a brewing recipe.
- A starting mug recipe is about 3 g in 300 mL for 2 to 3 minutes. Ripe pu-erh commonly uses boiling water; young raw styles may benefit from cooler water.
- Strain fully between infusions. A clean earthy flavour is different from a musty, damp smell; do not use storage damage as a tasting target.
What does it taste like?
Pu-erh can be earthy, woody, smooth, fruity, mineral or surprisingly sweet. Clean earth and forest-floor notes should not mean mouldy or stale.
What about caffeine?
Pu-erh contains caffeine, with the amount shaped by leaf, dose, age and brewing.
Who might enjoy it?
- You enjoy earthy or woody flavours.
- You want a tea that can handle repeated steeps.
- You are curious about fermentation and aging.
Brewing reference: TeaSource brewing guide. Use the leaf packet or equipment instructions where they differ.