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Black-Kumming Gongfu Pu-erh

Black-Kumming Gongfu Pu-erh


Not all pu-erh teas are found in the compressed form.  This is a cooked loose leaf pu-erh which is made by the same process as all cooked pu-erhs but not compressed into a cake or other shape.  

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.  Use approximately 3 tablespoons of loose pu-erh.  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. You can scale up to a small pot if you like with the loose pu-erh. 

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