Like a walk in an exotic rainforest after heavy rainfall. Close your eyes, and sip while you imagine the wet soil under your feet, the freshly washed leaves over your head, and the sun finding its way to your face through the trees. Indulgent and rich, our first Puerh cake was selected for its approachability and classic characteristics of Traditional Puerh.
Indulgent and complex with hints of wood barrels, dried fruits, and wet soil. With a full-bodied and earthy aroma, this fermented tea has a similar character to traditionally aged Puerh.
Place 1 Puerh cake in your teapot. Pour filtered, boiling water over it and allow it to steep for no more than 2 minutes.
The cake can be re-steeped 5-8 times. After 1st steep, when the cake is broken into small leaf, only allow steeping for 10-30 seconds in the following brews.
Mouthfeel: Well-rounded, silky, smooth liquor with a lingering thick, sweetness.
Pu-erh is named after the city of Pu-erh in southwestern Yunnan that became a famous trading center and primary source of tea along ancient trade routes between China and its neighboring areas.
Aged and fermented dark teas came about as a result of transporting teas to rural areas of China's borders, hundreds of years ago. Before transporting tea to these areas, the Chinese would compress the tea leaves into slabs and logs. Traveling on horseback and camel, the teas were exposed to moisture and so began to ferment. It was discovered that this developed and changed the flavor of the tea.
Pu-erh tea was born.
This high-quality, cooked Puerh tea was authentically produced in the celebrated region of Yunnan, China. Having undergone a wet piling and fermentation process, the loose tea has asmoother texture and richer depth of flavour, imitating flavours that would normally appear from years of natural aging.