Recommended Brewing Method by Mr Chen + Storage Guidelines

*We recommend using water with low TDS (total dissolved solutes) and slightly alkaline. (spring water, mineral water, and filtered tap water can make good tea)

*For most optimum results, use boiling water for both raw and ripe puerh. 

*You can use porcelain or clay to brew but if you are not familiar with the tea, use porcelain.

*30 seconds is a rough guideline so please adjust the timing to your preference

*How fast the extraction happens will depend on the water quality and other factors.

Mr Chen brewing tea
Step by Step Method
  1. Put 10g in a 200ml teapot after warming the teapot with boiling water. 
  2. For the first infusion, discard after decanting. This wakes the tea up for proper infusions. The tea can be decanted after 10-15 seconds in the teapot.
  3. Pour boiling water into the teapot and decant after 30 sec. This is the first infusion. Repeat for the second infusion. Mix the two infusions and enjoy.
  4. Repeat for the third and fourth infusion, mix the two steepings and enjoy.
  5. Repeat for the fifth + sixth steepings, seventh + eighth steepings and so on…
  6. Gradually extend the time as needed.   
Tongs of Xizihao

    How to store our Puerh 

    Store your samples and cakes in the original bags we provide for the best results. The seal on the food-safe ziploc bags help preserve the aroma and humidity. We recommend keeping all of your teas together (sheng and shou separate) at around 50-60% relative humidity at room temperature. (20-30 degrees celsius)