Why Does My Pu-erh Tea Taste Fishy? And How to Fix It

Quick Answer

A fishy taste in pu-erh usually comes from improper storage, over-steeping, or the tea itself—especially young shou pu-erh. Start by rinsing the leaves twice with hot water, then adjust your brewing temperature and time. If the off-flavor persists after two or three sessions, the tea may be flawed or past its prime—consider trying a different batch.

You open a cake of pu-erh, brew a cup, and instead of earthy, woody depth, you get a whiff of the sea. That fishy note is one of the most common complaints about pu-erh, especially with shou (ripe) pu-erh. It's off-putting, but it's not always a reason to toss the tea. In many cases, a simple fix in how you store or brew the leaves will clear it up.

Understanding where the flavor comes from is the first step. Pu-erh is a fermented tea, and that fermentation process can produce compounds that, under certain conditions, read as fishy or briny. The good news: most of the time, the cause is something you can control.

Common Causes of a Fishy Taste

Improper storage is a leading culprit. Pu-erh is a living tea—it continues to age and develop. If it's stored in a damp, poorly ventilated space, it can pick up musty, fishy, or barnyard-like notes. A sealed plastic bag or a cupboard near the stove can trap moisture and odors. Ideally, pu-erh should breathe in a cool, dark place with moderate humidity, away from strong smells.

Brewing mistakes also play a role. Water that's too hot—especially boiling—can extract harsh, fishy compounds from the leaves, particularly in shou pu-erh. Over-steeping has the same effect. And if you skip a rinse, you're drinking the dust and surface oils that carry off-flavors. Finally, the tea itself might be the issue: young shou pu-erh often has a 'wet pile' or fishy note that fades with age or with proper airing.

• Check your storage: aim for a cool, dark spot with good airflow and moderate humidity.
• Use water around 195°F (90°C) for shou pu-erh, not a full boil.
• Steep for short bursts—5 to 10 seconds for the first few infusions—and increase gradually.

How to Fix a Fishy Pu-erh

Start by giving the leaves a thorough rinse. Pour hot water over the tea, swirl, and discard immediately. Repeat this twice for shou pu-erh. This washes away surface dust and wakes up the leaves, which often softens the fishy note. Then, brew with slightly cooler water and keep the first few steeps short.

If the taste persists, try airing out the tea. Break off a small piece and leave it in a dry, well-ventilated spot for a day or two. This can help dissipate unwanted aromas. Some drinkers find that storing the tea in a breathable container—like a clay jar or paper wrapper—for a few weeks helps mellow the flavor.

Still fishy? It might be the tea itself. Low-quality or poorly processed shou pu-erh can have a permanent off-flavor. If two or three sessions with proper rinsing and brewing don't improve things, it's likely not worth forcing yourself to drink. Move on to a different pu-erh or a different tea style.

• Rinse twice: pour hot water over the leaves, swirl, and discard immediately.
• Airing the leaves for a day or two can help dissipate fishy aromas.
• If the flavor doesn't improve after a few tries, the tea may be flawed—don't force it.

When to Choose a Different Tea

Not all pu-erh is created equal. If you're new to fermented teas and keep hitting fishy notes, it might be worth exploring other black teas that offer depth without the fermentation funk. A well-crafted Keemun, for example, has a subtle smokiness and complexity that many pu-erh drinkers also enjoy, but it's much more forgiving to brew.

The point is: you don't have to suffer through a bad cup. If the fishy taste won't go away, it's a sign to try a different tea or a different source. A good tea shop will stand behind their product, so don't hesitate to ask for a sample or a replacement.

Diagnosis: Is Your Pu-erh Worth Saving?

• Symptom: Fishy or briny aroma and taste in your brewed pu-erh, especially in shou (ripe) pu-erh. Identify when it appears—first steep, later steeps, or every cup.
• Likely Cause: Improper storage (damp, poor airflow), brewing too hot or too long, or the tea's own fermentation profile. Check your storage conditions and brewing habits first.
• Corrective Action: Rinse the leaves twice with hot water, use cooler water (around 195°F), and steep for short bursts. Air out the leaves if needed. Try this for two or three sessions before deciding.
• Stop or Choose Another Option: If the fishy taste persists after proper rinsing and brewing, the tea may be flawed or past its prime. Move on to a different pu-erh or a black tea like Keemun instead.

Teas to Try Instead

• Keemun: Hao Ya is one of the finest grades of Keemun tea from the mountainous Anhui Province in China. It has a thin, wiry, tightly twisted leaf with a slightly smoky flavor and aroma. Excellent straight or with milk and sugar. If pu-erh's fermented profile isn't for you, Keemun offers a smooth, smoky black tea that's easy to brew and pairs well with milk or sugar.
• Black Tea Assortment: Blended in small batches by our teamakers, this assortment of rich and aromatic black teas embodies a depth of nuance that is unsurpassed. Includes 10 each of LORD BERGAMOT, BRITISH BRUNCH, and MASALA CHAI in plant-based sachets. If you're exploring black teas beyond pu-erh, this variety pack lets you sample different profiles without committing to a full tin.

A fishy pu-erh isn't always a lost cause. Start with a good rinse, adjust your brewing, and check your storage. If it still tastes off, trust your palate—there are plenty of other teas worth your cup.