Pu-erh (普洱) tea is made from the leaves of Camellia sinensis var. assamica, the large-leaf tea plant found in Yunnan’s tea mountain regions and neighbouring border areas. This variety produces thick, broad leaves, giving Pu-erh greater potential for robust flavour and long-term ageing compared with the more common small-leaf type. The processing begins with harvesting, withering, heating to stop oxidation (an action known as “killing green”), rolling and drying. This leaf form is called maocha (毛茶). From this base the tea then takes one of two routes: raw (生 shēng) Pu-erh or ripe (熟 shóu) Pu-erh. Raw Pu-erh is compressed and left to age naturally, often over many years or decades. As it changes, microbial action, humidity and storage slowly transform it. Ripe pu-erh takes a more engineered route: after maocha, the leaves undergo a controlled wet-pile fermentation where they are moistened, piled, turned, and encouraged to ferment in weeks rather than decades. After this process they are compressed.
But even within “raw” and “ripe” categories there’s enormous diversity. You’ll see distinctions by region or mountain origin, tree type (old forest, wild, plantation), harvest season (spring is often prized), leaf grade (buds vs older leaves), and compression form (cakes, bricks, nests, mini cakes, or loose). How tightly the tea is pressed also affects the outcome, with a dense cake slowing airflow and the pace of aging and looser shapes allowing more breathing and faster evolution.
Visually, raw teas often show greener or lighter leaf tones, silvery buds, and a fresher appearance. Ripe teas tend toward dark brown or reddish hues in leaf and liquor. On the palate, a young raw might deliver grassy, floral or even crisp astringency. Over time it often mellows into honey, dried fruit, camphor, and bark aromas. Ripe offers earthiness, depth, rounding and sweetness early on in the palate and typically lacks the sharpness that raw teas sometimes show in youth.
Many tea lovers enjoy switching between raw and ripe depending on mood, brewing style or season. One day you might favour the brightness of a raw, another the earthiness of a ripe. Some days you may even prefer to enjoy a mix of the two.
Brewing
The best method to brew Pu-erh is the one that brings you the most enjoyment. Each person will have their own preference, so feel free to experiment and find your own balance.
For younger raw types water that is about 95°C works well. For aged raw or ripe teas 100°C is recommended. A quick rinse with hot water helps clear debris and wakes the leaves, preparing them to open more fully in subsequent steeps.
The simplest brewing method is known as the "grandpa style". This involves adding a small amount of tea (anywhere from 2-8g depending on personal taste) into a mug, a quick rinse (pouring the liquid out without discarding the leaves), then adding more hot water. The tea is ready to drink when it's cool enough to sip, and you can keep refilling if you're still happy with the strength of the tea. Whole tea leaves work well with this method as they will sink to the bottom of the mug.
Another method is the “Western style.” Use about 3g of tea per 300mL of water. Any sort of infuser or teapot will work. After the quick rinse, steep about 3 minutes for the first infusion, then longer for later ones.
Gongfu style (工夫茶) brewing is the traditional method, and allows you to experience the changes in depth and flavour of the tea over several infusions. Use a gaiwan or small teapot of about 100-150mL and about 5-10g of tea. After a quick rinse, begin with a very short infusion of about 5-10s. Pour the infusion into a pitcher before serving to equalise strength. For subsequent rounds, incrementally increase steep times by a few seconds or so. You should be able to get about 8-10 infusions or more, depending on tea strength. The beauty of gongfu is watching how the flavour shifts, emerges, fades, and reshapes over the infusions.
Gongfu brewing relies on a refined set of teawares that each play a role in the process. The gaiwan (盖碗) is a small lidded bowl which allows precise control over steeping and aroma. It is versatile, quick to pour from, and simple to empty and clean after use, however takes a little practice to handle properly. When pouring out the infusion the lid is tilted slightly to hold back the leaves, and this is done by holding the rim between your thumb and middle finger while using your index finger to steady the lid.
You can also brew gongfu-style tea using a small teapot. It’s easier to handle than a gaiwan, making it a good option for those who prefer a more relaxed pour or have less dexterity. The main drawback is that they pour a bit slower, so if you’re not attentive, your tea can steep longer than intended and turn stronger or more bitter. The Yixing teapot (紫砂壶) is made from a porous purple clay which adds warmth and depth to the tea over time as it slowly absorbs the tea's oils. Purple clay retains heat very well so it's great for aged teas like Pu-erh, though it should only be used for one type of tea to avoid flavour mixing. Porcelain cools faster but is neutral and doesn’t affect taste, so it’s great for most teas.
Pouring your tea from a gaiwan or teapot into a “fairness pitcher” ensures every cup has the same strength and flavour. Without it, the leaves keep steeping while you pour, making the intensity of each serving slightly different. If you’re just pouring into one mug, you can skip the pitcher. In gongfu-style tea sets, tasting cups come in a very small size so that they cool quickly and you can focus more on the aroma and flavour.
Other commonly used items in gongfu brewing include a tea tray to keep spills tidy, a tea knife to help break apart a compressed tea cake, a tea scoop to help move dry leaves neatly, a filter to catch any stray tea leaves, and tea tongs for handling hot cups or rinsing teaware hygienically. You may also see a small clay figure sitting on the tea tray, often in the form of an animal. This is known as a tea pet, and adds personality and tradition. Pouring leftover tea over it during a session is said to bring good luck and calm energy. Over time the tea pet develops a rich sheen and a deeper clay colour. Altogether, these pieces turn a tea session from simple drinking into a ritual of slowing down, enjoying the moment, and respecting the craft.
Terrain
Much of Pu-erh’s appeal comes from how the soil, altitude, rainfall, microclimate and forest ecology shapes a leaf's chemistry. Certain mountain regions in Yunnan are celebrated for their distinct character. Among these are the “Six Famous Tea Mountains” (六大茶山), comprised of Yiwu, Youle, Yibang, Nannuo, Banzhang, and Bangwei tea mountains.
- Yiwu is known for having the largest area. Its tea is characterised by honey and orchid fragrances with a sweet, gentle taste.
- Youle is located in Jinuo Township, Jinghong City, and preserves the traditional craft of making “fire-roasted tea.”
- Yibang was a key production area for imperial tribute tea during the Qing Dynasty. Its tea has a rich, wild mountain aroma and leaves a lasting fragrance in the cup.
- Nannuo is located in Gelanghe Township, Menghai County, famed as the “Home of the King of Tea Trees.” Rich in ancient tea trees, its tea has a refined, elegant flavour, pronounced honey aroma, and a smooth, silky liquor.
- Banzhang is situated on the China-Myanmar border in Menghai County, is home to the Bulang ethnic group and is represented by ancient tea gardens in villages like Lao Banzhang and Lao Man’e. Its tea is strong and intense, with noticeable bitterness and astringency that quickly transforms into a powerful sweetness, earning it the title “King of Pu-erh Tea.”
- Bangwei is known for its strong wild aroma, full-bodied tea energy, and excellent durability through multiple infusions. The flavour evolves markedly with each brew, shifting from initial bitterness to a mellow, sweet, and rich taste, leaving a deep, lingering aftertaste and a smooth feeling in the throat.
Because the mountains are so varied, combining terroir with processing, harvest season, tree age and storage means that each cake can taste completely different. The mountain name gives you a framework, but the real variety comes from what happens in the leaf, the maker’s hand and the years of time.
Nutrition
Pu-erh tea brings more than just flavour to the cup, offering a whole spectrum of compounds created by fermentation, ageing and unique leaf chemistry. Because Pu-erh is post-fermented, it contains metabolites and complex polyphenols that interact with your gut microbiome and liver pathways. The tea can support metabolic balance and lipid regulation by helping the body process fat more effectively. Antioxidants and other compounds that develop during ageing help neutralise free-radicals, protect your cells and support long-term function. Pu-erh also contains caffeine, which gives you a mild lift without the sharp spike of coffee.
Storage
Store your cakes in a space where the humidity stays relatively stable (around 60-70% relative humidity works well). Too dry and the tea goes dormant, too humid and you risk mould or musty smells.
Keep the temperature moderate and consistent. A room that stays roughly 20-25 °C is ideal. Avoid putting your tea near heaters, ovens, windows, or in direct sunlight. Light and heat accelerate ageing in the wrong way and they can damage flavour and aroma.
Choose containers that allow your tea to breathe a little, but make sure to avoid trapped smells and keep in a clean space. Strong odours will transfer into the tea and ruin its character.
When first building your collection, begin with small investments. Discover your preferences and ensure you can maintain them properly before committing to large or premium cakes.
About Six Famous Tea Mountain
Yunnan Six-Famous-Tea-Mountain Tea Industry Co., Ltd. was founded in 2002 and is based in Kunming, Yunnan. Led by Chairwoman and General Manager Ms Ruan Dianrong, the company specialises in producing and selling premium teas across various styles. Their guiding philosophy is “Quality determines success or failure, culture leads the future”, which reflects a commitment to craftsmanship, heritage and a tea culture that goes far beyond the cup. While the company embraces the allure of mountain names, it firmly believes that real excellence depends on leaf selection, production integrity, storage design and transparent presentation.
