Sun Ripened Raw Puer is an aged Maocha tea from the Jingmai Mountain area in Yunnan. The term ‘Maocha’ represents Raw Puer tea leaves before they are compressed into tea cakes. Maocha leaves have already undergone some processing, such as hand-rolling or the more mechanized version using a ball roller, at which point they are allowed to ‘sun ripen’ outdoors.<\/p>\n
Because it is conducive to aging, tea growers and merchants will sometimes store their Maocha until they feel it has achieved the appropriate level of maturity and flavor. It is then compressed into Bing Cha (round cake) form, Zhuan Cha (brick tea), or it is kept in its unpressed form. The latter is the case with this looseleaf Sun Ripened Raw Puer.<\/p>\n
Sun Ripened Raw Puer is very balanced in its flavor profile and will continue to develop over time.<\/p>\n
Ingredients: <\/strong>Puer Tea Leaves<\/p>\n Clean, slightly pickled taste, with a mildly cooling aroma.<\/span><\/p>\n 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.<\/p>\nFlavor Profile:<\/h3>\n
Brewing Instructions:<\/h3>\n
Water Temp\u00a0\u00b0F (\u00b0C)<\/td> Steep Time (minutes)<\/td> Number of Infusions<\/td> Quantity of Leaf (tsp \/ 8oz water)<\/td><\/tr> 200\u00b0F (93\u00b0C)<\/td> 1-3<\/td> 4-5<\/td> 1-2<\/td><\/tr><\/table>\n