Traditional pu-er, starting green and growing gradually darker with age, differs somewhat from darker, cooked pu-er in steeping style. Younger, greener pu-ers require a steeping method similar to other Chinese green teas using slightly cooler water and shorter infusions to avoid bitterness. We recommend infusing one teaspoon of leaf per 8 ounces of 160 to 180 F water for 2 to 3 minutes. This should provide at least 3 or 4 good infusions. In the case of pressed pu-er, it is also helpful to gently separate the individual leaves from the brick or cake using a small knife. This allows the leaf to infuse evenly providing a smoother, well-balanced brew. Older, properly aged, traditional pu-ers are much richer and smoother then their younger counterparts. However, using the same care in steeping will give you the most out of a fine, aged tea. Many also use the Gongfu style for brewing prized traditional pu-er.

Greener pu-er can also be enjoyed “Chinese style”. Merely place a few leaves at the bottom of a cup or teapot, add hot water, and cover. After a couple minutes or so the leaf will infuse and sink to the bottom of the vessel allowing you to drink or pour from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.