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This aged Yunnan Puerh is hand-shaped in small bowls, or bird's nests. This is a strong, earth, almost musty flavored tea. Use one small bowl per cup (8 oz) of boiling water (212 degrees) and steep 4 - 15 minutes. Puerh can be brewed almost indefinitely, five minutes, 10 minutes, 20 minutes, even 50 minutes. When Puerh is steeped a long time it can become as full-bodied and dark as coffee but it never turns bitter, acidic or astringent. It just gets stronger, thicker, fuller and sometimes sweeter. Coffee drinkers love this tea. Our 2 oz bag has 19 bowls and makes approximately 38 cups of tea.
Note: All tea may be steeped at least twice and still retain most of its flavor.
What is Puer?
Puer is a subcategory of dark tea. It is an aged tea from the Yunnan province of China. It has an active (probiotic) bacteria that deepens the flavor of the tea over time. In theory, the older it is, the better and more valuable it becomes.
What does it taste like?
Puer can have an earthy, rich, and dark flavor. It can also be sweet and floral with a tingling sensation.
How do they age it?
The specifics of aging are closely guarded trade secrets.
What types are there?
There are two types of puer: shou (or cooked: black/ripe) and sheng (or uncooked: green/raw). Shou puer goes through an accelerated secondary oxidation process resulting in a deeper, darker brew. Sheng puer is oxidized naturally and gradually over time, initially producing a much lighter, more "green" brew. Puer can be loose leaf, or it can be compressed into cakes or bricks.
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