How I Brew Pu'erh & My Thought Process on Approaching Different Types of Pu'erh [Inbetweenisode 201]

In episode 201, I supplement a couple older episodes Denny and I filmed on the basics of raw and ripe pu'erh. In this episode I talk specifically about brewing and how I tend to model it in my head and think about it. This is one of our most requested episodes and I make no claims of expertise. I'm just a guy that likes pu'erh and has brewed and drank a lot of it!
Over the course of the episode, I walk through young raw, semi-aged raw, aged raw, and ripe tea and how I think about each.
Raw Pu'erh Basics: • Raw Pu'erh Learning & ...
Ripe Pu'erh Basics: • Ripe Pu'erh Learning &...

[@vitopettito1689]

With so many episodes you're still putting out insightful and excellent content. It's fun to hear detailed info on how other people like their puerh.
When I'm brewing most raw puerh and certain ripe puerhs I find my standard to start at 1g/20mL and then I will try pushing up the ratios higher or scaling the ratios back depending on the tea; in both type but even just different cakes of tea can have vastly different preferences for ratios, especially ripe puerh. For example, a semi-aged Menghai factory ripe cake generally gets less pleasant when I push it very high, whereas I have a Xiaguan ripe cake that will be smooth and robust with 15 grams in my 130ml teapot. I do like my ripe as strong as it likes to go.
Depending on the specific raw puerh, I might actually start brewing at 190F and then bump it back to 200+F after 3-4 steeps or so. Anything with age I definitely use right off the boil though, especially with humid storage. "Aged" character is a function of microbial and fungal activity, so I think that's another great reason to nuke it with boiling instead of cooler water. I've also started double rinsing humid aged raws and ripes; I'll flash rinse, and then let the pot rest a little, break up the leaves and then pour the rinse back into the vessel and agitate for a second rinse. I don't know why, I just like getting all the of tea chunks broken up and hydrated before I start hitting it. I don't do this for exceptionally pricey teas.
I could relate to so much of this video I think this is probably a preferred resource to refer people to to learn to brew puerh. I've seen even vendors of chinese and puerh teas use odd brewing instructions like use 3g in a big teapot and steep for a minute or something a bit different than the hobbyists do.

[@bushmillsrare]

good topic and handled well, this is where people taste buds makes the difference, to each his own

[@TeaDB]

Thank you!

[@gordie997]

Probably one of your most detailed and informative videos. ★★★★!

[@TeaDB]

Thanks Gord!

[@SaltydogNC]

Enjoyed the episode!

[@jonaswhite8816]

Your videos are fire. Super helpful

[@xHiiTMalRk3rzx]

Thanks I love your dedication! :)

[@TeaDB]

Thank you!

[@dannyism3221]

Thanks for the video! Would you mind commenting on why you prefer to brew ripes in larger vessels?

[@TeaDB]

Sure. Ripes are just very flexible teas. You can brew them extra hard or a bit lighter. For me they serve the function of casual teas, so I'm OK pouring a little less and making more at once.

[@evan.meulemans]

I love these videos!

[@SaltydogNC]

Definitely get the cute teapot comments. One friend said, "That's so cute, did you make it?" I said I did not. Her reply, "Oh, well I guess I'm not as impressed." WTH?

[@TeaDB]

Hahaha, well making a teapot would be pretty impressive I suppose :).

[@conman20000]

So i want to fill my entire thermos with tea how much will I need for a 24 oz thermos?

[@TehBey]

Any thoughts on silverware? I guess in theory it could get more from less ^^

[@TeaDB]

Not really. I know some tend to like it but I haven't messed around with it enough to have a firm opinion.