A cooked style puer, made at one of the few certified organic tea gardens in central Yunnan. Can endure many steepings, and does not become astringent. We don’t expect it to gain any flavor change over time.
The history of puer tea originates from the small town of Puer in Yunnan. Teas shipped along the Silk Roads to Tibet, India and beyond, gained a characteristic earthy, musky aroma and smooth, sweet slightly smoky taste due to the humid environment and long journey. A special tea processing techinque emerged to allow the leaves to continue to ferment over time, and so that the mature taste would develop at the end of the long caravan journey. Tea scholars have also contributed that there is an inherent special characteristic in the tea plant varietal Da Ye (‘Big Leaf’ varietal of Camellia assamica). This varietal is abundant across the entire Yunnan Province, parts of Burma, Assam in India and Northern Thailand.While classic puers are made from old growth tea plants (several hundred years old, and wild grown), cooked style puers are mostly made from newly propagated plants that are cultivated every season. The leaf processing imitates the effects of the long journeys and humid environments.
Flavor Profile: Dark, smooth brew with a musky, earthy aroma.
Ingredients: Organic Puer Tea Leaves.