Chenpi Pu'er in The Knockout

The show The Knockout features chenpi pu'er, a classic pairing of chenpi and pu'er tea. Below are common tips for ingredients, ratios, and brewing.

Ingredient Notes

1. Chenpi: usually aged for 3 years or more for a steadier aroma;
2. Pu'er: raw or ripe both work—raw is brighter, ripe is fuller.

Ratio

A common ratio is about 5:1 (pu'er to chenpi), adjusted by taste. Too much chenpi can add bitterness, too little reduces aroma.

Brewing Method

1. Teaware: gaiwan or clay teapot are both suitable;
2. Water temperature: use boiling water;
3. Steeping time: quick first infusion, then extend gradually;
4. Chenpi handling: remove the inner pith if you want less bitterness.

Overall, the key is balancing taste and aroma integration based on personal preference.