2017 Spring Harvest - Da Ye Zhong Cultivar - Organic Yunnan Pu-erh
Like a walk in the rainforest after heavy rainfall. Earthy and exotic.
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.
Tea Notes:
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Appearance: Deep Amber brown with vibrant orange glints.
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Aroma: Earthy, musky, wood barrel, and attic.
- Flavor: Earthy, attic, wood barrels, undergrowth, gamy (leather), and dried fruits.
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Mouthfeel: Well-rounded, silky, smooth liquor with a lingering thick, sweetness.
Brewing Idea:
- Measure 3g of tea per teacup (150-200 ml) Boil water to 95℃. Steep for 30 seconds - 1 minute. Beware of steeping time as flavors can come on too strong if steeped for too long.
- Good for a 2nd and 3rd brew. You may increase seconds to each extra brew. Try to taste. (Recommended to try every 30 seconds until you find your preferred cup)
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 a smoother texture and richer depth of flavour, imitating flavours that would normally appear from years of natural ageing.
