About Golden Puer:
Our Golden Puer is a dark, refined, small leaf Puer from Yunnan in China. The name Golden Puer comes from the many golden colored leaves that emerge due to the plant varietal and the oxidation process of making this tea. It is not common to find this style of leaf processing in Yunnan and it often mandates higher prices by the growers.
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, 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, allowing the mature taste to 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: Puer Leaves.
Rich, light, earthy aroma and a very smooth, lingering taste.
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)|