Camel's Breath - never bitter, only stronger!
The name suggests much of what makes this tea so popular. Aroma is the scent of a forest floor after a rain storm; flavors are earthy and mushroomy. By the 1600s, as the tea road opened across the steppe opening Mongolia to greater Asia and then later into Europe, tea makers in China were fermenting the varietal Camellia assamica leaves, pressing them into nuggets for travelers & traders having found a way to preserve flavors and gaining economies in transport.
Lot Notes. It is a classic Tuo Cha taste. Strong, yet offers varying flavors with a smooth finish. The earthiness of a traditional style Tuo Cha is captured. As its name suggests, this Shou or ripe Pu-erh has real strength and depth of character.
Tea Facts. Source farm is in Shuang Jiang County in Lincang. Note the leaves are larger and intact versus a pressed broken leaf or fanning style. Leaf size and uniformity gives this tea a smoothness and depth of taste. Nugget is 5 grams net weight. Tea was harvested in 2024. In processing wet leaves are piled, much like compost & fermented and then pressed. (Note: Camel's Breath is a tea name originated by Silk Road Teas.)
Tasting Notes. Aroma descriptions range from a wet forest floor to hints of a barnyard; taste descriptions are earthy, mushroomy and rich. It is smooth and sweet in the finish. In any event, it makes a very good, strong cup of Pu-erh tea.
Brewing Suggestions. Each nugget will brew a strong 6 ounce cup to a 8-12 ounce thinner flavor. Use boiling water and infuse the nugget for 10 seconds and the water pour off. This will help in loosen and awaken the leaves. If time allows, after the water is poured off, let the leaves steam for a few minutes. Then re-infuse; the nugget will come apart slowly. We suggest a strong brew (6 ounces of water) with an appearance like a cup of espresso. Camel's Breath never gets bitter, only stronger.
PU-ERH & HEICHA
3-5 grams or 1-1.5 Tablespoons per 6 oz. of water
200° - Boiling
Shou: 3-4 Min.
Sheng: 2-3 Min.
Pu-erh is the only fermented tea. Known as “aged teas” or black teas, Pu-erhs owe their renown to their processing which allows their flavors to enrich over time. Made in two general styles – raw or uncooked known as Sheng; and cooked or ripe, known as Shou or Heicha. Both styles, loose leaf and compressed, are enjoyed as cakes, bricks, and nuggets.
Shou Pu-erhs have an earthy flavor, with a bouquet of peat, roots, mushroom, and malt. Sheng Pu-erh has a wonderful and complex mouthfeel offering earthy aromas of raw beet, potato, and malt. We recommend rinsing the leaves briefly with boiling water before steeping to open the leaves. Ripe Pu-erh does not get astringent, just stronger. It is best to experiment with raw Pu-erh to find your favored taste profile.