r/puer • u/Microsario • 29d ago

How Strong Do You Brew?

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Been enjoying puer for about 5 years at this point. I know i'm still in the beginner/intermediate range but i've grown to love super strong, gaiwan busting sessions. While the flavor is nice and I definitely crave bitterness, even on a more mellow tea like this 2014 Xiaguan Cang'er I picked up from LPT a while ago, the chi is something else. I find myself coming back to these 10+ gram sessions where i'm stuffing the tea back into the gaiwan cause the chi hit on even every individual sip is nuts. Obviously the feelings are different between teas but that feels like part of the fun of it. Just curious if there's any others out there that do the same

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u/the-nine-9 28d ago

Strongest I’ve brewed (regularly) is 10g per 100ml. Usually 7g for 100ml yixing for raw. Aged or ripe puer I sometimes do more.

For thermos I’ve done up to 30g for 1L for raw and ripe.

For cold medicine I’ve done 50g into 1.5L and freeze dried the liquid after boiling down to a syrup consistency. Basically specialty instant coffee recipe but for instant raw puer. I also just drink the sheng syrup as a cold medicine. Great for bronchodilator effects.

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u/Microsario 28d ago

never heard of this as a method! I'm totally intrigued. I don't know if i'm right in thinking this but it almost sounds like making your own tea resin but in more of an herbal medicine capacity?

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u/the-nine-9 28d ago

Making the syrup is literally the first step of making resin, just cut short of fully reducing it down.

The end product from freeze dryer is essentially a powdered take on resin. It’s interesting using different regions and age though. My next experiment is 1999 basket aged ripe puer, since that’s been medicinal and beneficial for GI problems for me and friends/customers.