About Topaz Puer:
Topaz Puer is a cooked-style puer made at one of the few certified organic tea gardens in central Yunnan. It can endure many steepings without becoming astringent. We don’t expect it to gain any flavor change over time.
Puer tea gets its name from the small town of Puer in Yunnan. During the days of the Silk Road, teas were shipped from Puer to Tibet, India, and beyond. Along the way, they passed through a range of climates and gained a characteristic earthy, musky aroma and a smooth, sweet, slightly smoky taste. A special tea processing technique emerged to allow the leaves to ferment over time, so that the mature taste would develop at the end of the long caravan journey. The native tea plants of the Yunnan region were mostly Da Ye (‘Big Leaf’ varietal of Camellia Assamica) and these classic Puers were made mostly from wild, old-growth tea plants. Nowadays, cooked-style Puers are mostly made from newly propagated plants that are cultivated every season. There are leaf processing techniques that imitate the effects of the long journey through 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)|