About 2002 Tibetan Puer:
A classic, ‘Wo-dui’ or ‘cooked’ style Puer brick from a small tea garden in Xishuangbanna, Southern Yunnan. In making this tea, the fresh green leaves are roasted, sun-dried, steamed, and then heavily oxidized. Puer tea is meant to age over a period of years, during which the flavor of the tea will change and mellow. The aging environment requires fresh air, moderate to warm temperatures, and some humidity so that the tea will continue to ferment over time. We have found Portland to be an excellent environment for aging puer, and have been been aging this particular brick in our storage since 2002. The last few years have shown considerable changes in the flavor profile of this brick.
The history of puer tea originates from the small town of Puer in Yunnan. Teas shipped along the Silk Road to Tibet, India, and beyond gained a characteristic earthy, musky aroma and smooth, slightly smoky taste due to the humid environment and long journey. People began to appreciate the unique flavor profile. Later, a special tea processing technique emerged to allow the leaves to continue to ferment over time and mimic the flavor of the silk road journeys.
Ingredients: Compressed Puer Tea Leaves.
Size: 5.75″ x 4″ x 1″
Approximately 250 grams
Servings per brick: 75
Clean taste, smooth, earthy with no astringency or smokiness.
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)|