A ‘Gong Fu’ Guide for Puerh from The Tea Guru
There’s something quiet extraordinary about brewing Pu-erh tea. Especially the raw, aged varieties that unfold slowly, steep after steep, revealing not just flavour but something deeper: mood, memory, stillness. If you’ve landed here, you’re likely chasing that experience—not just a drink, but a ritual.
I’ve spent over 10 years exploring the art of Gong Fu brewing, focusing mainly on Sheng (raw) Pu-erh. Whether you’re just starting or refining your technique, this guide will walk you through how to brew Pu-erh tea like a master, bringing out the best in every leaf.
☯️ First, Choose the Right Pu-erh
Let’s start with the leaf itself. There are two primary categories:
- Sheng (Raw) Pu-erh – Naturally fermented over time. Complex, aromatic, often energising.
- Shou (Ripe) Pu-erh – Post fermented for a darker, earthier character.
At The Tea Guru, my heart lies with aged sheng, particularly from Yiwu in Yunnan Province China. Yiwu teas are soft, floral, and elegant with a gentle sweetness and subtle bitterness that’s never overpowering and meditative energy. If you’re new, Yiwu is a beautiful starting point—never aggressive, always refined.
🍃 What You’ll Need
To brew Pu-erh tea in the Gong Fu style, you’ll want to use:
- Gaiwan or small Yixing teapot (100–120ml is perfect)
- Fairness pitcher (cha hai)
- Small tasting cups
- Tea pick or knife (for breaking compressed cakes)
- Kettle
- Filtered or balanced spring water (very important with UK’s hard water zones)
You don’t need expensive gear. Start simple. But make sure you’re using water that allows the tea to sing. Excessively hard or soft water will mute its character. I used to use filtered water, but found it quite inconsistent sometimes. Basic bottled spring water like Sainsbury’s own brand is perfect and my personal choice.
🔥 Step-by-Step: Gong Fu Brewing Method
Weigh Your Tea
Use 5–6g of Pu-erh for every 100ml of water. As you grow more confident, you will most likely not need to weigh the tea as you will be familiar with the exact amount you require for your session. If you’re using tightly compressed leaves, gently pry some of them apart without breaking them too much. Aim for intact chunks and some loose leaf. this slows the release and makes for a more nuanced session. Don’t worry too much if you get it wrong. There’s no shame in adding more Leaf or taking it away during the session to your taste.
Rinse and Warm Everything
Pour boiling water into your gaiwan, fairness cup and tea cups to warm them. Discard the water.
Then, do a quick 5-second rinse of the leaves with boiling water (100°C) to awaken them and remove any surface dust. Discard this rinse.
Now the real brewing begins.
⏱️ Steeping Schedule
Here’s a good infusion guide for Puerh tea. Please remember this is a guide and the master should in time use his instincts on how long he should push the infusion times.
- 1st–3rd Infusions: 5–7 seconds
- 4th–6th Infusions: 10–15 seconds
- 7th–9th Infusions: 20–30 seconds
- 10th+ Infusions: Extend gradually (up to 1–2 mins)
Keep the water at 100°C throughout. Pu-erh likes the heat—it brings out its complexity and subtle aroma profiles.
🌿 Shou – A Quick Note
n one respect Ripe Puerh Can be much more forgiving for brewing. If you’re feeling particularly lazy, you can throw some into a big teapot and add hot water. It will be fine. Careful notice Does need to be given to brewing this Tea for the first time during a gong fu session. Play Close attention to how quickly the Shou Puerh opens up. Some tend to open up very quickly and in such cases you need to potentially do flash infusions to avoid a very strong broth. In other cases it can take quite awhile to open up. If you find that the broth has become too strong for your taste, it is super easy to just add extra boiling water to the infusion and all is well.
Shou was invented in the eighties to mimic aged Sheng. On some fronts it succeeded: is earthy, extremely smooth, often comforting. But it generally lacks the depth and subtle complexity of a well-aged sheng.
🧠 Guru Mindset: The Key to Mastery:
Gong Fu is more than a method—it’s a state of mind.
As you brew, observe. Is the aroma changing? Are the leaves opening evenly? Does the bitterness linger or fade quickly?
Let the tea guide you. Being master of the Session is like driving a car. It can be steered one way or the other. Your job is to guide The session carefully through the middle! Take careful note of what I’ve mentioned with using your instincts when choosing the amount of leaf and steep times. You’re in control. To learn more about the Tea try pushing out one infusion very very long. You will get more of everything. More Bitterness, astringency And flavour. Most importantly, you’re getting a vibrant image of what the tea truly is, the good and bad. please understand, there is no right or wrong way. Some people prefer to really push the infusions out for super strength and others prefer a more gentle session. The ball is in your court.
Make notes, or just listen in silence. This is why I often prefer to drink alone, to hyper focus on the session and the moment.
Pu-erh thrives in a slightly humid environment. If you’re storing cakes long-term in U.K’s dryish climate, consider a a humidity-controlled pu-erh box. The flavour develops best when the tea is gently aging. Please search our blogs for further storage information.
🧘♂️ The Final Word: Brew with Intention
This lesson took me five years to master: Pu-erh is not a tea you rush. Each steep is a new conversation. Especially with aged leaves—some teas don’t show their best face until the fifth or sixth or maybe 12th infusion. Give it time.
Brewing like a master means presence, knowledge of your tea, your water, your tools and the sense of direction with your session. Let your senses lead. The leaves will tell you what they need.
If you’ve never tried brewing Gong Fu style before, DONT BE SCARED! I invite you to take a quiet morning and do nothing else. Just you, the kettle, and your tea.
✨ Shop Aged Sheng Pu-erh at The Tea Guru
Looking to try a well-aged Yiwu sheng? I personally source small-batch Pu-erh with integrity and care. Browse my current selection or message me for recommendations!
And if you’re ever in Surrey and want to talk tea, drop me a line. Gong Fu is always better when shared!
As ever, thanks ever so much for getting to the end of my blog. I hope you enjoyed it. Oli