Origins in the Wa ethnic villages of Yunnan Province. A ripe or Shu Pu-erh offers notes of earthy sweetness, cocoa, and a woodsy, aromatic finish. 1 oz.
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.
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Beautiful earthy tea
If you love earthy Teas, this one is for you. It's such a beautiful blend and has wonderful tastes of mushroom in it. I love earthy tasting Teas and this is a great one, no need for sugar or milk. Beautiful on its own.