Description
- The large, broad leaves of authentic Pu-Erh tea are harvested from ancient trees located in Yunnan Province of Southwestern China. Its heritage is rich stemming back to the times of Imperial China. Pu-Erh tea is of the post-fermentation variety and there are two categories: raw and ripe. The latter at times is also referred to as cooked.
- The taste, aroma, and complexity of authentic Pu-Erh tea are unparalleled. The brew is smooth and earthy and has greater dimension than other teas – the flavor improves and changes over time due to the aging process. The nuances of this tea make it difficult to articulate and can only be appreciated by savoring it. Pu-Erh tea can be brewed several times and each time a hidden dimension of flavor is revealed.
- Separate the desired amount of tea from the cake and place leaves into a strainer. Use 2 tsp. (2.3g) for every 8 ounces (1 cup) of water. Bring the water to a rolling boil at 212 degrees Fahrenheit (100 degrees Celsius.)Warming the tea leaves and tea ware allow for a better brew. Accordingly, add enough boiling water to submerse the tea leaves and let it sit for a few seconds before pouring out the water. Then, add boiling water and let the tea leaves steep for 3 to 5 minutes.
Raw Bing (Early Spring) Chun Cha, 2007 from Jinggu County, Yunnan Province Raw Pu-erh tea is immediately pressed into tea cakes after it is hand-picked, producing a lighter brew.
