Cooked pu-erh refers to a modern method of accelerating the production of pu-erh tea. It produces a tea that is not as complex as a good raw (green) pu-erh and that will not significantly change character with aging. Cooked pu-erh is ready to drink at a young age. It is a more common every day drink than raw pu-erh. However, it is pu-erh - it is both fermented and oxidized.
This pu-erh comes in small compressed domes with an indentation on the bottom. One of these cakes is used in a gaiwan or small clay pot (or one of our Personal Push-pots).
This tea has an earthy, bold aroma that reminds many people of a wet forest. The flavor is a bit of a surprise after the strong aroma - it is smooth and deep without any hint of bitterness.
Pu-erhs are complex teas and you will want to experiment to find the best way to infuse pu-erh to satisfy your personal taste. However, here's a way to get started. First, make pu-erh in the Chinese style using a gaiwan or similar small (approx. 6 oz.) pot. Place one of these small pu-erh cakes in your gaiwan. Use very hot water just off the boil (205 degrees - 210 degrees). Your first pour of water into the gaiwan is used to rinse the leaves - pour in the water and immediately pour it back off. Then pour in more water, steep for 25 to 30 seconds, and pour off the tea into a tea pitcher or cup. Let cool and drink. You can infuse the pu-erh many times - add a few seconds to the length of the steep for each successive cup.