At a glance. Pu-erh & dark teas: use 4 g of leaf per 200 ml of water at 95–100 °C and steep for 2–4 min. Caffeine: 30–70 mg per 200 ml cup. Flavour: forest floor, wood, leather, cocoa.
From Yunnan, China, and pressed into cakes. Sheng (raw) ages slowly over years; shou (ripe) goes through accelerated wet-pile fermentation. It tastes of earth, wood and depth, and handles more resteeps than almost any tea.
How to brew
- Heat the water to 95–100 °C.
- Use 4 g of leaf for every 200 ml.
- Steep for 2–4 min, then remove the leaves.
- Do a 10-second rinse with boiling water and discard it before the first steep.
What it is commonly used for
- Digestion and comfort: Ginger, mint and fennel are classic after-meal allies. Ginger has the strongest evidence base, especially for nausea.
Frequently asked questions
What is pu-erh?
It is a dark tea from Yunnan, China, that undergoes microbial fermentation. Sheng is pressed raw and ages for years; shou has accelerated fermentation and an earthy, cocoa-like taste. Give it a quick rinse and short steeps with boiling water.