Description
This top-quality Pu-Erh consists of young, delicate tea leaves and buds, which have been aged for over 10 years in tea master Jason Chen’s private collection. The storage time has developed a smooth richness and round texture.
Fruity, sweet, and delicate, this Pu-Erh is complex and subtle – and very popular with Pu-Erh tea fans! Ripe Pu-Erh of this caliber is rare and difficult to find.
Authentic Pu-Erh Tea
Grown and processed in the famous Lincang region of Yunnan Province, from the well-known Mengku tea plant variety. Produced in Feng Qing, Yunnan.
The tea trees grow semi-wild, naturally, without the use of pesticides.
Shou (Cooked, Ripe) Pu-Erh
Shou Pu-Erh is a newer form of Pu-Erh invented in the late 1970s. To make Shou Pu-Erh, the maocha (un-pressed, loose tea) is kept damp in large, covered piles for 3-5 months to promote a quicker post-fermentation, a process called wo dui.
The timing of the wet-piling process must be closely controlled by the tea master and stopped at the right moment for the best tea aroma and flavor. The water used for wo dui must be pure; our ripe Pu-Erh is made with fresh, clean, local spring water for the best results.
History of Pu-Erh Tea
Many believe that Pu-Erh was the first tea used as a beverage. Pu-Erh tea has been drunk for at least 1,000 years, since the Tang dynasty, and became widely popular 400 years ago in the Qing dynasty.
Pu-Erh is said to offer health benefits to the digestive and circulatory systems. (Please note, we are tea people, not doctors! Please consult a health professional for any serious conditions.)
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