[{"id":166330204227,"handle":"all","title":"All","updated_at":"2023-09-30T20:45:01-06:00","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":"2023-09-30T02:45:03-06:00","published_at":"2014-07-11T16:15:58-06:00","sort_order":"alpha-asc","template_suffix":"","published_scope":"global","title":"Pu-erh Tea","body_html":"\u003cspan data-mce-fragment=\"1\"\u003ePu-erh 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, pu-erh 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, pu-erh 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. Pu-erh 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. Pu-erhs can also be either raw green (sheng) pu-erhs, or cooked (shu) pu-erhs. 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 pu-erh is then covered in paper and allowed to age, in carefully controlled climactic conditions, and the longer the better. Cooked pu-erh, after pressing, goes through an additional step of being placed in a heated chamber where the leaves are then allowed to oxidize. Cooked pu-erhs are usually ready to drink long before their raw counterparts, however age is still considered a desirable factor.\u003c\/span\u003e"}]
Premium Boutique Teasfrom our Teahouse in Boulder Colorado
Free shippingOn Retail Orders over $75 (excludes chai concentrate)
Pressed Green Puerh, Vintage 1995
Regular price
$35.00
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This green puerh from David Lee Hoffman’s Phoenix Collection is easy drinking, bright and light. It begins with a sweet, floral musk aroma that is met with mild notes of moss and earthiness and a hint of leather. The cup has a moderate astringency that finishes sweet and clean. It is a great tea for people who are just beginning to explore the complexities of puerh tea yet will still delight a seasoned connoisseur.
100 grams
How to Brew this Tea: Amount of Tea per 6 oz water – 1 heaping teaspoon - 3-5 grams Water Temperature - 185-195º Rinse tea leaves for 2-3 seconds and discard water Time of Steeping - 10-30 seconds for first steeping Can be steeped up to 10 times and add 5-10 seconds additional time for each subsequent steeping.
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