About Topaz Puer:
A cooked-style puer, made at one of the few certified organic tea gardens in central Yunnan. It 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 a smooth, sweet, slightly smoky taste due to the humid environment and long journey. A special tea processing technique emerged to allow the leaves to continue to ferment over time, 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.
Ingredients: Organic Puer Tea Leaves.
Dark, smooth brew with a musky, earthy aroma.
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.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|