[{"id":166330204227,"handle":"all","title":"All","updated_at":"2024-12-04T19:30:04-07:00","body_html":null,"published_at":"2020-12-01T12:45:15-07:00","sort_order":"best-selling","template_suffix":null,"disjunctive":false,"rules":[{"column":"vendor","relation":"not_equals","condition":"WrapItSmart"}],"published_scope":"global"},{"id":24897265,"handle":"pu-erh-tea","updated_at":"2024-12-04T06:10:03-07:00","published_at":"2014-07-11T16:15:58-06:00","sort_order":"alpha-asc","template_suffix":"","published_scope":"global","title":"Puerh Tea","body_html":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePuerh tea is a unique, aged style of fermented tea produced in China’s western Yunnan province. Home to a wide range of ethnic groups, people here have been harvesting the ancient tea trees that grow amid the jungle-like forests and on terraced gardens throughout this mountainous region for hundreds of years. Created using time honored techniques, puerh tea is revered for its reported health benefits of lowering cholesterol, aiding digestion, and stimulating weight loss. Unlike most tea which is prized for its freshness, puerh teas are often classified by connoisseurs for their vintage and age. As the teas age, the complex flavors and aromas deepen and intensify, and the teas are prized for their toasty, earthy qualities. Puerh teas come in both loose leaf and “pressed’ varieties. During the production process, the leaves may be pressed into cakes, or bricks, and then wrapped in paper, rinds, or bamboo and allowed to “cure” over time. It may take several years of underground storage to produce the dark, mellow flavors that are characteristic of Pu-erh tea. Puerhs can also be either raw green (sheng) puerhs, or cooked (shu) puerhs. The steps of processing are complex and variable, but in general, after the leaves go through their initial tea processing, they are heaped into large piles. Careful monitoring of the moisture and heat as the leaves are delicately turned ensures the fermentation process begins in the leaves. Once the leaves are deemed ready, they are pressed into any number of shapes, or pressed into fruit, bamboo, or even baskets. Raw puerh is then covered in paper and allowed to age, in carefully controlled climactic conditions, and the longer the better. Cooked puerh, after pressing, goes through an additional step of being placed in a heated chamber where the leaves are then allowed to oxidize. Cooked puerhs are usually ready to drink long before their raw counterparts, however age is still considered a desirable factor.\u003c\/span\u003e\u003c\/p\u003e"},{"id":12361076,"handle":"white-tea","updated_at":"2024-12-04T11:05:01-07:00","published_at":"2013-10-22T12:32:00-06:00","sort_order":"manual","template_suffix":null,"published_scope":"global","title":"White Tea","body_html":"White teas are subtle and delicately flavored teas, said to have many health benefits due to the minimal amount of processing they receive compared to other types of tea. The name comes from the silvery white hairs on the buds which give the tea leaves a slight white color and can sometimes be seen sparkling on the top of the champagne colored brew."}]
premium boutique teasfrom our Teahouse in Boulder Colorado
Free shippingOn Retail Orders over $75 (excludes chai concentrate)
White Puerh Bud
Regular price
$25.00
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This aged, white, sheng puerh tea is grown in Yunnan Province, one of the most historic tea growing regions, located in southern China. This selection is skillfully aged, offering a fine aroma and palate that develops over many steepings. Brew these elegant leaves up to 10 times to show off to your more experienced friends and family.
Each dry leaf consists of one leaf and one bud, the leaf delicately wrapped around the bud into an elongated oval shape. The outside of the uniform rolls are pale green in color, with dark tips, and covered in many white hairs (baihao) giving them a soft feel like that of lamb’s ear. A light mahogany aroma is given off by the dry leaves. The leaves slowly unfurl more and more over each steep, revealing dark sage, and purplish colored leaves on the inside. Earthy aromas of leather and smoke come from the stewed leaves.
The liquor is clear, with a reddish tint, and many white hairs. The early steepings give off a delicate aroma of sweet mahogany, with refined flavors of alfalfa, exhibiting characteristics of a fine puerh tea. Later steeps offer more complex flavors opening up brighter notes of brine, and a light floral touch reminiscent of first flush white teas. Each steep finishes with breathy notes of leather and smokiness.
How to Make Puerh Tea: Amount: 1 tsp Hot Water: 6oz Water Temperature: 170ºf (75ºc) Steep Time: 3 minutes 2nd+ Steep Time: 1 minutes *Infuse until flavor and color fade
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