Pu’er Recipe
- Daniel
- May 30
- 2 min read
Updated: 1 day ago
Pu’er is one of China’s oldest and most treasured teas, originating from Yunnan province. Unlike green or black tea, pu’er undergoes fermentation and aging, which gives it a unique earthy flavor that evolves over time.

Brewing it with jujubes, goji berries, and a touch of Chinese licorice not only balances its depth with natural sweetness but also nods to traditional Chinese medicinal infusions that have been sipped for generations.
This comforting brew is more than just flavor—it’s wellness in a cup. Pu’er is believed to support digestion, lower cholesterol, and help regulate blood sugar levels.

Jujubes are often used to calm the mind and improve sleep, while goji berries and licorice are said to support liver function and boost immunity. Together, they create a nourishing tea that’s gentle yet revitalizing.
If you’ve never tried pu’er before, this is a great way to ease in. The jujube and goji add a soft fruity sweetness, and the licorice rounds it out with a hint of warmth.
Plus, you can re-steep good-quality pu’er multiple times—each round brings a slightly different character. Brew a pot and take a moment for yourself; it’s not just tea, it’s a small pause in the day.

Ingredients:
(Serve 2)
Pu’er Tea Leaves, 1 TBSP
Jujubes Deseeded, 5
Goji | Wolfberries, 1 TBSP
Chinese Licorice, 1
Equipment:
Teapot / Pitcher
Directions:
I am using my Hario ChaCha Kyusu Maru teapot.
Add pu’er to a teapot.
Pour a little boiling water to cover the leaves.
Swirl and discard immediately; this "wakes up" the tea and rinses off dust.
Add 500ml of fresh boiling water to the rinsed leaves, along with the rest of the ingredients.
Steep for 20–30 seconds, discard this 1st brew.
Add another 500ml of boiling water.
Cover and steep for 5 mins.
Enjoy. Cheers!
Good quality pu’er can go for 4–6 brews.
Flavor will deepen and mellow as you go.

Cheers!
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