As a pressed or loose tea, many Americans may be unsure of the best way to brew pu-erh. However, there is a variety of inexpensive equipment which can be used to brew this tea. While a basic teapot or in-cup strainer can be used, the best ways are to use a gaiwan or a yixing pot.

The appropriate brewing method is also quite dissimilar to what you may be used to:

1. Break about 1-2 tsp. of tea off and place in your brewing vessel (assuming you are using a small pot or gaiwan, if your teapot is larger–over 1 cup or so–use a bit more).
2. Bring water to a full boil, and immediately pour in enough to cover the tea.
3. Pour this water off, but do not drink it. This first steeping is known as “washing”, and serves to remove any potential contaminants from the surface of the tea, as well as to bring out its aroma and flavor for future steepings.
4. Take boiling water and fill your brewing vessel. Immediately remove the strainer, or, if using a gaiwan, pour the contents into another pot. Serve the tea from this pot.
5. Repeat this process until the tea loses its flavor. Depending on its quality, ripe pu-erh can often be steeped up to 15 times. Raw pu-erh can be steeped 5-10 times, depending on its quality.