An ancient tea from Yunnan, Pu-erh's earthy pleasures have a passionate group of followers. This particular version is a dark, savory cooked pu-erh and makes for a striking brew. Brigitte Harney is especially a fan.
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||Pu-erhs are the only truly ferment teas and they are made in the remote Yunnan Province (where the first tea plants were found).
For the traditional method (aka green, raw, and sheng), the tea leaves are made and then stored. Then naturally occurring yeast react with the dry tea leaves, creating new and changing aromas and flavors. Sort of like sourdough bread, however it takes years and decades.
For this Pu-erh, the aging and fermentation process has sped up. The Chinese have used the "wo dui" (the moist track). They pile the oxidized leaves into a heap in moist rooms, where the fermentation process is accelerated.
This tea can brewed several times, for each additional brew, please steep tea an extra 15-30 seconds.
||Large twisted dark brown leaves, with a bit of dust on the leaves.
||Inky: dark and murky
||The aroma is an earthy flavor.
||This is a medium bodied tea
||Earthy and the better flavors to be found in a barnyard, like a simple Burgundy red wine. The flavors lighten and sweeten after a few brews.