About Puer Velour:
Located at the southwestern corner of China, Yunnan province is considered the place of origin for the tea plant. Home to the famous Puer teas, it is also renowned for its tremendous biodiversity, ethnic diversity, and breathtaking mountainous landscape.
Named for the town of Puer, where teas from the surrounding mountains were brought, Puer tea was pressed into bricks and cakes and sent out across the continent. Puer teas traveled as far as Tibet, Japan, and Europe. To reach its destination the tea traveled though a range of climates and weather, often by horse and camelback. For this reason, Puer became known for an aged, earthy quality that it developed along the way. Nowadays, this earthy character is encouraged by a ‘Wo Dui’ process. Puer tea leaves are moistened (wo) with water and stacked (dui) in piles to undergo a unique post-fermentation giving the tea a dark, inky color and a rich, smooth flavor.
Ingredients: Puer Tea Leaves.
Deep, earthy flavor, dark red-gold color and a rich, velvety texture. Woody, earthy, vegetal aroma like an old growth forest.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
Brewing the tea brick is fairly simple. Break off a small piece (equal to the size of a teaspoon), and brew as you would with loose leaf tea.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|