Pu-erh tea is known for supporting digestion, improving gut health, and gently boosting energy. It contains probiotics and antioxidants formed during fermentation, which may help with metabolism, cholesterol regulation, and overall wellness when consumed regularly.

Pu-erh tea has a smooth, earthy flavor with notes of damp wood, cocoa, forest floor, or dried fruit. It’s low in bitterness and astringency, offering a rich, grounding experience that deepens over multiple infusions.

To brew Pu-erh tea the Western way, use about 4–5g of tea for every 300–500ml of water. First, give the leaves a quick rinse with hot water to awaken them. Then steep in near-boiling water (around 95–100°C) for 2–4 minutes. This method produces a fuller brew in one go, though you can re-steep the leaves once or twice depending on taste.

For the traditional gongfu-style method, use around 4–5g of tea for 100–150ml of water. Rinse the leaves briefly with hot water, then steep for 10–30 seconds in near-boiling water (95–100°C). Repeat for multiple infusions, gradually increasing steeping time with each round. This method brings out the evolving flavours of Pu-erh tea over many short brews.

Rinsing removes dust from storage and helps open up the leaves for a fuller, cleaner flavor. It also softens the tea’s initial edge and prepares the palate for a smoother first infusion.

Pu-erh tea contains a moderate amount of caffeine, typically ranging between 30–70mg per 240ml cup, depending on factors like age, type, and brewing method. This places it somewhere between green tea (around 20–45mg) and black tea (40–90mg) in caffeine content. In comparison, a standard cup of brewed coffee contains about 95–120mg. Pu-erh provides a gentler, more sustained energy lift without the sharp spikes or crashes often associated with coffee, making it a smoother option for focus and digestion.

Yes, Pu-erh tea can be safely enjoyed daily. Many people find it beneficial for digestion and mental clarity. As with any tea, moderation is key, and it’s best enjoyed after meals rather than on an empty stomach.

Pu-erh tea has traditionally been used to support digestion, especially after heavy meals. Its fermentation process may aid in fat metabolism and gut health, which can support weight management over time when combined with a healthy lifestyle.

Unlike most teas, Pu-erh undergoes microbial fermentation and aging. This process gives it a complex, earthy profile and unique health benefits. It’s one of the only teas that improves with time, offering a layered, evolving flavor experience.

The key difference lies in how they’re processed and how they age. Raw Pu-erh (also known as Sheng) is naturally aged over time, gradually developing deeper, more complex flavours. It starts out fresh, green, and slightly astringent, and mellows with age into something rich and smooth. Ripe Pu-erh (or Shou) undergoes an accelerated fermentation process, which gives it a dark, earthy profile from the start. Ripe Pu-erh tends to be smoother and more mellow early on, while raw Pu-erh offers a more dynamic flavour journey as it matures. Both are fermented teas, but their textures, aromas, and ageing processes are quite distinct.