Green, or raw, pu-erh is the most interesting variety of Chinese tea. Raw pu-erh is fermented (not oxidized) in a manufacturing process that creates a tea with a complex flavor profile that changes with aging. This pu-erh comes in small compressed domes with an indentation on the bottom. One of these cakes is used in a gaiwan or small clay pot (or one of our Personal Push-pots). The flavor of this tea is light, and a bit woodsy, with a bit of sweetness that lingers on the palate. It has a relatively robust and funky aroma. Pu-erhs are complex teas, and you will want to experiment to find the best way to infuse pu-erh to satisfy your personal taste. However, here's a way to get started. First, make pu-erh in the Chinese style using a gaiwan or similar small (approx. 6 oz.) pot. Place one of these little pu-erh cakes in your gaiwan. Use boiling water just off the boil (205 degrees - 210 degrees). In your first steep, pour of water into the gaiwan is used to rinse the leaves - pour in the water and immediately pour it back off. Then pour in more water, steep for 25 to 30 seconds, and pour off the tea into a tea pitcher or cup. Let cool and drink. You can infuse the pu-erh many times - add a few seconds to the length of the steep for each successive cup.
