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Style: Pu-erhOrigin: Yunnan Province, ChinaDescription: Pu-erh is a fermented tea produced in Yunnan Province. It is the only tea that uses microbial fermentation to process and oxidize the leaves. If done in the traditional manner, the tea is pressed into brick forms after the first stage of fermentation, where it would continue to ferment and deepen with flavour as it ages. This ripe pu-erh uses a larger leaf style, ensuring great depth of flavour. Tasting Notes: The aroma of fresh-baked, leavened loaf meets the nose - a sweet and savoury warmth. The mouth is unique, to say the least. Our source describes it as a "taste reminiscent of a barn yard; scent of a forest floor after a rain storm; earthy, mushroomy - all have been offered in pursuit of an apt descriptor for this pressed nugget of ripe Pu-erh." We couldn't say it better ourselves. The tea steeps to a dark rich brown, almost espresso colour - completely opaque. The tea does not become astringent during long steep times - just stronger, and has a surprising sweetness to the finish. Brewing Instructions: 4-5g per wrapped cake. 1 cake per 1-1.5 cups of water. Rinse with 100ºC water for 10 seconds and pour off. Use 100ºC water. Steep 3-5 minutes.