Da xue shan Pu'er Tea

Tea-to-Water Ratio:100ml  / 5g （ 1:20）

Water Temperature:90–95°C（194–203°F）

tip:It is best to use purified water/spring water and avoid the chlorine taste of tap water.

Western Steep

• Vessel: Glass or ceramic teapot

• 1st–2nd infusions: 5–8 sec

• Add 5 sec for each following steep

• Up to 8 steeps

• Pro Tip: Steep short in the early rounds to enjoy evolving aroma.

Gongfu Style

• 5g / 110ml Gaiwan

• First rinse: 8s

• Then: 10s → 13s → 15s → 20s …
  

Cold Brew

• 6g tea + 300ml cold water

• Refrigerate for 6 hours

• Reveals watermelon rind freshness + orchid florals

• A summer-friendly twist

Recommended Scenarios:Refreshing in the morning / Refreshing in the afternoonFood pairing: sugar-free red dates, ripe Pu'er tea, salty snacks

Not recommended for drinking on an empty stomach or before bed, as it may irritate the stomach or affect sleep

Q1: Is this Pu’er too strong for beginners?
It might be—this is a raw Pu’er from old trees with intense “cha qi.” However, it’s a great way to explore mountain energy and floral complexity for those ready to level up. Start with short infusions.

Q2: Why does it taste slightly bitter at first?
That initial bitterness is normal for high-quality raw Pu’er—it quickly transforms into lingering sweetness (hui gan 回甘), especially around the 4th–5th infusion.

Q3: How many times can I steep this tea?
Up to 8+ steeps if brewed Gongfu-style. The flavor evolves with each round, especially the sweetness and menthol-like after-cooling effect.

Q4: Can this tea be aged?
Absolutely. This tea improves significantly after 5+ years, developing earthy, truffle-like depths when stored properly in ceramic or breathable clay jars.

Q5: What’s the caffeine level?
Moderate to high. Avoid at night if you’re caffeine-sensitive. Great for mental clarity and digestive stimulation during the day.