Mmm, I love pu-erh tea! Its technically not fermented in the sense that brewers would associate with the term. I'm sure you know that, but I just wanted to point it out to the less tea savvy people here.
It would be interesting to say the least. Pu-erh has a very unique taste. I'd almost say the profound earthiness would go well in a stout, porter or even brown ale. Who knows, it could play off the maltiness in a dunkelweizen. I know I've gotten some "malt" flavor in different varieties of pu-erh I've had.
How would you plan on adding it? I would think the best method would be to add it when fermentation is complete. Brew it with the traditonal yixing pot (very small), or even Guywan to make a small amount of very concentrated tea. Add it to taste, then bottle or keg.
Last edited by Edcculus; 09-08-2009 at 12:48 AM.