How to Brew Raw Pu-erh Tea (Sheng Pu-erh)
Raw pu-erh tea, also called Sheng Pu-erh, is the original style of pu-erh tea produced in the mountains of Yunnan.
Unlike ripe pu-erh, raw pu-erh is naturally aged over time, allowing its flavor to evolve for many years. Young raw pu-erh can be bright and floral, while aged versions become smooth, sweet, and complex.
Proper brewing helps reveal the tea’s layered character.
What You Need
To brew raw pu-erh tea:
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5–7 grams of raw pu-erh tea
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a gaiwan or small teapot
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hot water
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small tea cups
Raw pu-erh is usually brewed using the traditional Gongfu tea ceremony, which uses short infusions to explore the tea’s changing flavors.
Step 1: Warm Your Teaware
Before brewing, pour hot water into your teapot or gaiwan and then discard it.
This step warms the vessel and helps release the tea’s aroma during brewing.
Step 2: Add the Tea Leaves
Place 5–7 grams of raw pu-erh tea into your teapot or gaiwan.
Compressed cakes should be gently separated to avoid breaking the leaves too much.
Step 3: Rinse the Tea
Pour hot water over the leaves and discard it immediately.
This quick rinse:
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removes dust from the tea
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awakens the leaves
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releases the first aroma of the tea
Step 4: Brew the First Infusion
Add hot water around 90–95°C (194–203°F) and steep for 10–20 seconds.
Young raw pu-erh can become bitter if steeped too long, so short infusions work best.
The tea liquor will often appear golden or light amber.
Step 5: Continue Brewing
Raw pu-erh evolves across multiple infusions.
Increase the steep time gradually:
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2nd infusion: 15 seconds
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3rd infusion: 20 seconds
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later infusions: add 5–10 seconds each round
High-quality raw pu-erh can produce 10–20 infusions.
Flavor Journey of Raw Pu-erh
One of the most exciting aspects of raw pu-erh is how the flavor changes during a tea session.
Typical flavor notes include:
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floral aroma
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honey sweetness
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stone fruit
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herbs and forest notes
As the tea ages, it becomes smoother and develops deeper sweetness.