Pu Erh (Young) Tea

A loose Leaf Black Tea from Yunnan Province in China with golden tips and an elegant earthy, distinct flavor developed from aging in caves.

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Product Description


FLAVOR, INGREDIENTS & BREWING

Pu Erh (Young) Loose Leaf Black Tea from Yunnan Province in China has golden tips with an earthy, distinct flavor developed from aging in caves.

Famed for its medicinal properties this tea from Yunnan province in China has a musty character sometimes described as “old”. How can this be called “young” I hear you ask?

Pu-erh tea leaves are picked, rolled and withered in hot sun before steaming. Steam generates moisture and when compressed into cakes the tea takes on a musty character. They are then dried and stored for years.

Like wine, the older varieties are more prized and more expensive. This Young Pu-erh has not been compressed into a cake and as the name suggests is younger and therefore less expensive, but certainly no less prized in our opinion.
Studies claim that Pu-erh can “help digestion, lower cholesterol, promote body fluid secretion, quench thirst, invigorate the spleen and dispel alcoholic toxins”.

Whether you believe these claims or not, this is an unusual tea which again, like fine wine is well worth taking time to drink. 20 to 25 cups of tea can be made from 2 oz of loose leaf tea.

BREWING INSTRUCTIONS

Steep this tea multiple times as loose leaf teas have far more flavor than traditional tea bags due to the superior quality and freshness. Tea strength is a personal decision, so please experiment to determine your preferences.

Use boiling water and allow your Pu Erh Tea to steep as little as 2 minutes or as much as 6 minutes. For each of the following steeps use boiling water and double the steep time. Pu Erh Tea can be steeped at least 3 times and depending on the steep times, as many as 8 times. Also, consider blending the first steep with the following steeps to balance the tea. If you do not want to drink all the tea, store in fridge for wonderful iced tea.

Store in a dry place.


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