Pu’er tea is a renowned Chinese tea made from sun dried Yunnan big leaf (Shaiqinmao) leaves. Produced in Yunnan for over 2,000 years, it’s often called a “national treasure” due to its unique origin, history, and aging process. Unlike most teas, Pu’er can be aged for decades, enhancing its mellow, bitter-sweet flavour and boosting health benefits through changes in caffeine and antioxidant content.

Hokai Description

Flavour Profile: nutty, forest floor, pine, lotus, marine, seaweed, slightly peppermint finish.
Scent: Earthy, Hay/ Straw, Marine, Vegetal.
Drinking Experience: Slight Astringency, no bitterness, no sweetness, very soft floral notes. Flavour becomes cleaner and richer after 3-4 infusions.


Gongfu Brewing Guide:
To brew Pu’er brick tea Gongfu style, gently break off 5–8 grams from the middle of the cake and rinse the leaves with hot water (95–100°C) to awaken their aroma, then discard the first and sometimes second rinse.
Steep the tea in a pre-warmed gaiwan or small teapot for 5–10 seconds, gradually increasing the time with each infusion.
Pu’er is prized for its depth and complexity, enjoy its evolving character over 8 to 12 infusions.

Brewing Guide( Alternative to Gongfu)
Use about 3–5 grams of Pu’er tea per 300–500 ml of water.
Water Temperature: 95–100°C
Steep Time: Start with 2–4 minutes depending on taste preference.
Repeat: You can steep the same leaves 2–3 times, increasing the time slightly with each brew.

Key Differences from brewing Gongfu style:

• Fewer, longer infusions (vs. Gongfu’s many short ones).
  

• Less control over flavor nuance, but still enjoyable.