I think that depends on what kind of Puer you have; to get every best
out of the tea, you probably need to know more about the tea you have.
You will find more information here:
Besides, to serve black Puerh (both in bulk packs and in cakes), a
traditional method will be using 70-80C degree of water and steeping
around 1 minute for the first steep, as to the container (pots), I
will say, Yixing Zisha. The rest steeps, water temperture goes up
gradually, and steeping longer till your satisfactory.
As to green cakes, higher water temperature will help diffusing both
aroma and taste, but not too high; for most every-day-drinkers, they
will prefer 80-90C.
Also, to keep the tea leaves from oversteeping, most tea-lovers in
China will use a 2nd tea pot as a kinf of buffer and they call it
"gong1 da4o bei1". By doing so, one could leave the leaves in the tea
pot and enjoy a more constant quality from the buffer.
> What i know about infusing puerh tea is that it must be
> rinsed first and probably may be used twice.
> My question, what is the best method for brewing puerh
> Do i have to infuse it in a covered or uncovered cup?
> Do i have to pour, it through a strainer after the
> infusion, or use a cup which has already a strainer ?
> May i live it for a long time , while drinking, in the
> teapot (covered or uncovered)?
> Are there other methods for infusing puerh tea?