IMPERIAL PU ERH BING CHA 100G

€15.90

This tea comes from Menghai, the most famous pu-erh region in Yunnan. These high-quality leaves were fermented for two months and then pressed into a traditional shape. The tea is very smooth and creamy, featuring the aroma and aftertaste of autumn trees and forest floor.

Pressed tea is an ancient Chinese tradition. The tea leaves are moistened and compressed into the desired shape using heavy presses. Such tea was easier to transport over long distances and more compact to store. Black (shou) pu-erh tea is fully fermented. The leaves undergo a special fermentation process to develop their brown colour, distinctive taste and aroma, as well as their chemical composition. This tea has an especially rich flavour, is suitable for long-term storage, and can be brewed multiple times.
CUP PROFILE:
Aftertaste with notes of earth and wood, slightly sweet. mild intensivity of flavour,

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