RIPE PU ERH MINI BRICKS, 2003, JIA ZHI ZHUAN

Often referred to as a post-fermented tea, Pu Erh is named after the town in which it was produced in China’s Yunnan Province. This is wild and purely organic, grown only in mountains . The leaves come from Ancient tree . The tea contains micro-organisms, with probiotic properties, which aid digestion and promote a healthy immune system, so is commonly consumed to aid weight loss. After tea leaves are processed , they are steamed and pressed into cakes and aged for several years before they are sold.
There are two kinds of Pu Erh: Sheng ( Raw ) , which is allowed to develop and age naturally, and Shou ( Ripe ), which undergoes an accelerated fermentation process. Post-fermented aged tea, particularly Pu Erh, is highly sought-after by connoisseurs who store and age it for decades, as the flavours ( which vary from earthy, musty, and leathery, to chocolatey or woody )become more complex over time..
PREPARATION guidelines:

TRADITIONAL CHINESE METHOD:
approx 5-6 g of Pu Erh tea
150-200 ml Gaiwan with boiled water ( 100 C)
Wash the tea leaves in Gaiwan with hot water, after 20-30 sec discard the liquid.
Brew the leaves for 15-30 sec, then pour the liquid to the cup and enjoy the tea. The same leaves in Gaiwan are usually re-brewed up to 5 times, providing slightly different taste each time.

SIMPLE METHOD:
approx 3-4 g of Pu erh tea
Brew the leaves with 200 ml boiled water, leave for 2-4 min, remove the leaves and enjoy the tea. Can be re-brewed few times