I have read many times that pu-erh can be steeped for a very long
time, such as an hour or even overnight. The question is, once you
wake up and have your cup, is it suggested that you reheat it or is it
perfectly good at room temperature?
firstname.lastname@example.org (RB Watts) writes:
Funny, when I read your post I'd just had the last sip of a mug of
Puerh that had reached room temperature due to my laziness. It had
steeped 15 minutes before the leaves and the liquor went their
separate ways. It tasted fine to me.
In my experience, it's unusual for a Puerh to get bitter by
oversteeping, unless it's a green one steeped too hot.
As to overnight steeping, I'm no microbiologist, but I'm leery of what
could, uh, develop. It isn't just Puerh, by the way: I haven't the
courage to try that with any type of tea.
No doubt that Black Puerh can be steeped for very long periods of time
without becoming bitter, but I have to ask "what's the point"? If you
want a stronger cup use more leaves and resteep them a few times.
Digging back through my gray matter to the days when I used to manage
restaurants I will quote what was constantly preached to me by the
local Heath Dept. inspectors.
"The temperature zone between 40 degrees and 140 degrees promotes the
rapid and progressive growth of potentially harmful bacteria" either
keep it hot or keep it cold!
I would not drink a steeped beverage that sat around for extremely
long periods at room temperature. This is one of the things that is
frequently misunderstood in the south where they often leave sweetened
tea for use in iced tea at room temp and it can actually start to
On 12 Feb 2004 14:35:09 -0800, email@example.com (RB Watts) cast
caution to the wind and posted:
What temp do you usually use for your green Puerh? Similar to regular
green tea, say 160ish, or hotter? Do you use lower temps with all
greens or just newer ones that are more astringent?
On 12 Feb 2004 18:19:15 -0500, Lewis Perin cast
caution to the wind and posted:
That is a decision for *your* mouth to make. It can be done to no ill
effect -- provided this is not too early a steep and that there isn't an
over abundance of leaf -- I can vouch for that. But, to get the subtlety out
of the tea, overnighting is not ideal. Try it and see. (I meant, "taste".)
BTW, puerh is a gift direct from God to China, whose government in its
infinite wisdom guards the secrets of its production. *Anything* you read
here or anywhere regarding its production is probably bogus, especially my
periodic rantings and ravings.
Dog Ma, what's that "wheel" thing you do with Ann up in Boston, and is it
actually legal to do that there now?
Lewis firstname.lastname@example.org/12/04 18: email@example.com
Recommend you all stay *out* of *my* kitchen in the early morning...although
those of you who have come to know me might feel this begins to explain
I regularly steep a 3-cup pot of tea and then drink that tea over a period
of days, reheating a cup at a time in the microwave. I actually think the
flavor and complexity some Darjeelings improve after a few days.
I'm still on my feet, BTW.
Mike Petro writes:
175F seems to work best for me with green Puerhs. For non-Puerh
greens, I find a lot of variation in best temperature, with some doing
best at 140F or even lower, and some shining as high as 170F.
I haven't yet had a green Puerh that seemed to work best at a higher
temperature, but I haven't given up trying. I should add that I don't
think I've had a green Puerh more than 12 years old.
Actually, I have never tried pu-erh. Well, yet anyway. Here in
college, I would bring a big thing of tea with me to class, but after
a while the tea gets cold and rather unpleasant. I was wondering if
there are any special taste characteristics that make pu-erh good at a
Puerh is essentially a high temperature tea. "Green Puerh can -- perhaps
should -- be brewed lower. Lew? Help us out here?
PEU (Pu-erh Evangelical Union)
A little pu-erh goes a long way.
I find that different green puers like different temperature water. A
XiaGuan tuocha that I have releases a pleasant floral/herbal sweetness
at around 160 but gets a bit edgy and loses sweetness at 170 and
above. By contrast, two different Meng Hai beencha that I have brew
much better in the 170-185 range. My working theory right now is that
puer with bigger leaves and a smoky aroma takes higher temps than more
mild smelling types.