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Pu-erh

$.17

PER CUP
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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. This Pu-Erh is a Shou style. Shou Pu-Erh is differentiated from sheng Pu-Erh in that it is fermented before it is packaged, compressed, and sold for consumption.

Ingredients: Black tea.

    Mike's Tea Ratings

    2
    Briskness
    3
    Body
    4
    Aroma
    Details: Pu-Erhs are the only truly fermented 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 been 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.
    Dry Leaves: Large twisted dark brown leaves, with a bit of dust on the leaves.
    Liquor: Dark and murky.
    Aroma: The aroma is an earthy flavor.
    Flavors: 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.
    Caffeine Level:
    Caffeinated
    Body: Medium-bodiedº
    Brewing Time:
    4 to 5 minutes
    Brewing Temp: 205º
    Details: Pu-Erhs are the only truly fermented 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 been 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.
    Dry Leaves: Large twisted dark brown leaves, with a bit of dust on the leaves.
    Liquor: Dark and murky.
    Aroma: The aroma is an earthy flavor.
    Flavors: 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.
    Caffeine Level: Caffeinated
    Body: Medium-bodied
    Brewing Time: 4 to 5 minutes
    Brewing Temp: 205º