Water Temperature: Boiling
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 5 to 8 grams
Steep Time: 30 seconds
Number of Infusions: up to 20
In contrast to preparing other kinds of tea Puerh does not require a long infusion time. Rather, all Puerh tea is traditionally prepared in the gongfu style using an Yixing teapot or a gaiwan with a high leaf to water ratio and many short infusions. We recommend using between 5 and 8g per serving. The first infusion rinses and "wakes up" the tea and is then discarded. Subsequent infusions are brewed in sort of a "touch and go" style. As soon as the water is poured, the lid is replaced and the tea liquor is immediately poured into a chahai, or serving pitcher. We recommended accumulating the 1st and 2nd infusions in the pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 second is recommended. By brewing in this fashion you will get as many as 20 infusions.
To break off pieces from the Puerh Tea brick, use a letter opener or similar shaped knife. Insert the knife or letter opener into the brick and gently loosen and lift off a piece. The aim of breaking the brick in this way is to keep as many leaves intact as possible.