Brewing pu'er with low-temperature water
It is very hard to get top-quality pu’er, because of both price and availability.
In most average pu’er the bitter taste is quite dominant. So I tried today to brew a commercial sheng pu from 2014 with 75-80°C water, instead of the usual 100°C.
I used a small gaiwan (100 ml) with 3g of leaves, instead of my yixing teapot (150ml) that I usually fill with 7g of leaves.
The result? The sweetness come out, the earthy, wild taste was well clearly there, and bitterness was percettibile only after the 4th infusion; never overwhelming.
Did you had any experience with low-temperature pu’er brewing?
I strongly recommend to try it out!
I always use a lower water temp when steeping sheng. Maybe not quite as low as you did, I would say 80-85C is about normal for me.
Even shou I find I usually like better at 95C rather than 100.
It’s all personal preference but I’m happy that you’ve found parameters that work for you. :))
I started liking sheng after being advised to try 190F water. However, I’ve discovered a few that work better at 200 – one that was bitter at 185 but smooth at 200. My rule now is to experiment. I have a column in my tea spreadsheet to track what temperature works best. I almost never steep any tea at higher than 200 F because I really don’t like bitter.
yep, some taste better cooler, some hotter. Need to find that sweet spot where you like it.
I’d disagree though about finding high quality puer for affordable prices. Per ounce, I think it’s typically better priced than most of the other stuff I see out there.
I quite often brew my young sheng in water that is under boiling! :)
shou is always boiling, sheng most of the time 200F, almost no 212F.
from my experience very low temp for sheng reminded me drinking green tea or green oolong. i couldnt get any complexity or sweet aftertaste. so my avg temp for sheng is 200F
Im not afraid to get bitter notes but they should be accompanied by Hui gan. but i hate drinking mellow lukewarm green tea, thats what reminds me sheng steeped with low temp
Check this out and experiment yourself: http://china-cha-dao.com/blogs/news/8379278-puerh-tea-brewing-technique-lesson-by-douji-ceo-mr-chen
I tried the Mr. Chen’s method today with a cheap Sheng Pu (2011). Much less bitter, richer the first and second cups; but quickly loose strength in the next brewing.
Tomorrow I’ll try with a better and older Sheng cha.
Try it out and let us know your thoughts!
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