Pu reh Tea
Net Weight-100gm
This tea contains Caffeine.
See 100% Guarantee in Refund Policy* in the footer.
Our Pu reh tea is 10 years aged.
80gm, 2008 year cake form.
You have to drink this tea again to acquire the taste,becuse its not like any other!
About Pu reh , "With the right environment, and the right tea, you get something utterly unique: a drink that slinks down your throat and hugs your belly, relaxes your muscles and calms your mind. The best aged tea is medicine you want to gulp, full of bitter chocolate or stonefruit or wet soil." Max Falkowitz
Pu reh teas are usually partially fermented with microbes and micro-flora present in the tea.
History
All puerh, whether it is raw or cooked, must be grown in southwestern China’s Yunnan Province. Other countries such as Laos and Malawi in Africa produce very similar tea but technically their teas cannot be called puerh. Hei cha, also known as dark tea, is a more appropriate term. All puerh is hei cha but not all hei cha is puerh. Many believe Yunnan to be the birthplace of the tea plant, Camellia Sinensis. Each of the mountain areas that produce tea have a distinctive style and taste.
Raw puerh is famous for having hui gan, a comeback sweetness in the throat. The younger the tea is, the more likely it will be to have some bite. Lower water temperatures and shorter steep times can help dial down this aspect.
Shou puerh, on the other hand, has an earthy and woodsy taste. Mushroom is the tasting note that is heard most often but there are those pu erh's that taste like cacao and brown sugar too. This tea usually has a soothing natural sweetness. Cooked puerh brews up extremely dark and it’s often even darker on the second infusion. Beware of poor quality tea (aka anything you’ll find on the shelf of the local Asian grocery). They will most assuredly taste like a mushroom infested swamp.
For a tea to be called pu reh, it must be made from the large -leaf subspecies Camillia sinesis var assamica and grown in Yunnan province in China's southwest region, where Han Chinese as well as many ethnic minoritiesshare borders with Burma and Laos. Its one of the few designated, and protected origin product by the Chinese government.
How to Brew Pu reh tea?
No matter what kind of pu-erh you have, brewing it is relatively straightforward.
Like other fine Chinese teas, Green or White tea, it benefits from using a lot of leaf in small pots, brewing at lower temperatures (190 degrees Farenheit) and for shorter times (15 to 60 seconds) in order to avoid the tea becoming coarse and sharp.
It develops over a series of as many as two dozen infusions with boiling or near-boiling water, adjusting as you go. More than most tea, pu-erh is built for change, not just over months and years, but over a single brew session.
You can use a scale to weigh - Gongfu style
Ripe Pu reh needs to be rinsed twice and Raw Pu reh once.
- take six- to 10-gram chunk with a butter knife
-100-milliliter gaiwan or clay teapot.
- Fresh young sheng pu-erh will develop in your pot as you keep re-steeping, and more mature aged teas can travel from dank and mushroomy to spicy-sweet to grapey-floral.
Shipping rates vary with weight, destination and type of Product.
Free Shipping for orders of $75 or more 😍😎
All Teas
New Zealand - Free Delivery
The USA - Min. $15- Max. $25
Other Countries - Min.$15 - Max. $30
Matcha Ware & GPS-Pure Himalayan Shilajit
New Zealand - Free Delivery
The USA - Min $18 - Max $30
Other Countries - Min $18 - Max $30