How to Brew Shu Pu'er Tea | How to make Shou Puerh Tea in Gongfu Tea style | ZhenTea

[@ifearthenight]

Thank you! The longer first infusion and the instant one following was what my shu cha really needed.

[@rooscof]

Your video indeed resonates with my experience brewing tea. After "communicated" with my shu pu'er, I discarded all of the brewing recipe I found in the internet. Mine just prefer lower temperature (almost as low as green tea) to shine.

[@erion2923]

The faster the desired color is reached, the shorter the infusion should be. Did I understand correctly? I love your videos.

[@ZhenteaCa]

You got it! ❤️🍵

[@erion2923]

@@ZhenteaCa 🥰🥰

[@TomintheUSA]

This video was very helpful. I'd been sticking to the standard recommendations of 10s, 20s, and so on, getting very pale early infusions with my more compressed cakes, and thinking, "Shouldn't I be doing a longer early infusion to open the tea up more?" Thank you for confirming that I should be listening to myself and to the tea instead.

[@ZhenteaCa]

This really made our day! So glad it was helpful and I hope you enjoy your tea even more! ❤️

[@lyndahowe9164]

It looks similar to hibiscus tea. I would like to taste that one when Phil comes to visit.

[@JAMEYSIMMS]

Very helpful! Thank you!

[@angelgalindo5740]

Wait, why do you only steep the leaves about five times??? I get a shou from Meil Leaf called Nug Potion, and I swear it could last me for days! I've used a batch from noon til five am... and the body feel is still strong! I've even had sheng puerhs that last me a day and a half as well!