Glo Power teas

Pu reh Tea

$15.99

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Net Weight-100gm

This tea contains Caffeine.

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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.

Tea has been grown in Yunnan since at least the Tang Dynasty. Compressed tea was used as currency in China, Tibet, and Russia.For the majority of its history, all puerh was of the greener raw variety.

The important thing to understand here is that there was no emphasis on aging tea like we have now. When demand for aged puerh did rise, a method of speeding up the fermentation process was invented. There were experimental batches as early as the 1950’s but the process was not refined until the 1970’s. The Menghai and Kunming Tea Factories usually take credit for this discovery. The basic principles were borrowed from Guangxi’s Liu

Bao, also a type of fermented tea.

https://www.teaformeplease.com/raw-puerh-vs-cooked-puerh/utm_source=ReviveOldPost&utm_medium=social&utm_campaign=ReviveOldPost

Processing

Sheng, also known as raw puerh, is processed very similarly to green tea. The leaves are briefly pan-fried before being rolled and laid out in the sun to dry. Unlike the kill-green step that is used for most teas, the goal is to slow down oxidation to a snail’s pace. This allows the tea to age slowly over time. If there is too much heat applied the tea will not age as desired. Once dried the tea is called mao cha, or rough tea. It can be left loose but is most often compressed into cakes or bricks.

Shou, also known as cooked puerh, is artificially fermented in order to achieve a dark and earthy taste. You may also see it referred to as ripe. The name is a bit of a misnomer as there is no “cooking” being done to the tea. During the process known as Wò Dūi the tea is piled, moistened with water, and continually turned. This combined with beneficial bacteria like Aspergillus Niger effectively makes a tea compost. The process takes about a month to complete. Afterward, the leaves are dried and then either kept loose or compressed.

Taste

"You know it when you are drinking, you are drinking time." Max Falkowitz

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.

Western Style Brewing

-1 teaspoon of Pu reh tea

-180ml filtered water

-Water Temperature -190 degrees Farenheit or 85 degrees celsius

-Resteep upto 10 times

Note: Properly stored Pu-erh tea should be fragrant, pure and smooth, and offer long lasting after-taste that coats the mouth and throat.

Disclaimer *As with all Ayurvedic products we recommend you consult your health care specialist and pregnant women should strictly avoid this product.

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