How to brew pu-erh tea:

When the bricks are extremely tightly pressed it is best to use a strong knife to carefully pry out some leaves. The technique that works best is to insert the knife into the edge of the brick and then gently work it up and down until the tea loosens and falls off. Add about 3-4 grams per serving of tea (the amount depends upon type of pu-erh) to your teapot. Add hot boiling water at a full rolling boil -- it’s the only tea that should be made with boiling water. If the tea looks dusty, you may wish to wash the leaves with a brief 10-15-second infusion. Then pour off the liquid. Steep for 2-3 minutes. Once the tea seems ready to you, give it a stir and then pour and taste. If necessary, adjust the steeping time for a stronger taste. The Tibetans are famous for brewing their pu-erh teas overnight to make their famous Soo Jah (Yak Butter and Salt Tea).