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 Puerh tea is a large-leaf variety from Yunnan province that is usually fermented, aged, and collected.  Other names include Puer, Pu-er, Pu-erh, "dark tea", or "hei cha".  There are two main types: ripe (shu, or shou) and raw (sheng) Puerh.  All Puerh comes from a distinct geographical region in Yunnan province of southern China, near the borders with Burma and Laos.  

The aging process allows the bolder leaves to mellow and improve in taste over time.  Prices for the rarest leaves move wildly, as a robust market of collectors and connoisseurs are quick to chase the limited supply of top-grade tea.  The practice of ageing tea began centuries ago during the East-West tea trade with Tibet.  The journey was long and treacherous, and it wasn't long until people realized that the crude, bitter tea actually improved and mellowed with time.

Although Puerh is consumed locally both raw and fresh, its health benefits and aging qualities has resulted in strong demand from wealthy tea lovers in Hong Kong and Taiwan.  Thus, the market for Puerh is often confusing, full of misinformation, fake teas, and drastically varying price levels.

Tea Infusion Quantities

So how many cups is 50g of tea? Or 1lb of tea leaves?

The appropriate amount to use depends on the size of the teapot, teacup, or gaiwan, and how much water is being applied.  Typically, an average serving of tea in a small-medium vessel is about 4-6 grams.  Experienced tea drinkers will often use 6-8 grams per serving - with shorter and more frequent infusions.

Therefore, a 50 gram pouch of tea should be good for 8-12 servings of tea.  Depending on the type of tea, however, the leaves can withstand several "steepings", so that 50 gram pouch should allow for 24-50 cups of tea!  And, since a pound (lb) is about 450 grams, a properly steeped pound of tea should produce several hundred cups of tea!


Quantity of Tea

50 grams

100 grams

1 pound


8-12 servings

16-24 servings

70-85 servings

Cups of Tea*

24-50 cups

50-100 cups

200-400 cups

*often depending on the technique of the tea master, time per infusion, and thirst of the drinkers