Simply put this is one the best aged Pu-erh teas. It follows a traditional way of preparation, that has been refined for centuries in the heartland of tea, the Yunnan province in China. Its flavor is smooth and a sweet aftertaste. Pu-erh tea has long been valued in Chinese traditional medicine for its antioxidant properties, stress reducing, and as a digestive aid. Difference between raw and fermented Pu-erh tea Difference between raw and fermented Pu-erh tea Similar to wine, Pu-erh's flavor varies depending on the origin mountains and ages. The taste and effect can change dramatically between raw and fermented Pu-erh. Raw Pu-erh is compressed from green leaves with no additional process. It is energizing and good for digestion, and typically drank during the day. Fermented Pu-erh undergoes accelerated fermentation process to acquire strong earthy flavor and smooth taste without bitterness. It has a calming effect and can be drank in the evening. How to brew Pu-erh tea Step 1.纳茶, Flake off small pieces (~5 grams) from the cake for brewing. Step 2.淋杯, Rinse teacups and teapot with warm water before using. Step 3.洗茶, Take 1 min to pour the boiled water to the teapot in a circular motion from the edge to the center, and then discard the water completely. This step is necessary to wash the dust and awaken the tea leaves. Step 4.冲茶, With the same circular motion, pour the boiled water in the teapot, steep the tea for 30sec - 2min depending on the preferred strength and number of infusions. Step 5.饮茶, When ready, drink the tea quickly while it is hot, but take a moment to smell the teacup to enjoy the aroma. * Use ~95C/203F boiling water for 30sec - 2min ** Plan to pour just enough water for drinking during each infusion, and repeat step 4 and 5 only after completely finish the tea from the pot and when ready to enjoy next infusion. Pu-erh can be steeped up to 5 infusions.
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