This aged puerh tea is a refined varietal done in the Maocha style. This refers to the leaves being unfinished, which can be partially dried, or loose puerh not packed into cakes. Enjoy this flavorful, probiotic tea to start your day or after a meal.
This selection originates in the Da Xue Shan (Big Snow Mountain) region of Yunnan province, the home of puerh. Aged puerh tea has been made in this area since as early as the Han Dynasty (25-220 CE).
Measure enough leaves for the amount of water used, briefly rinse the leaves, then steep for several minutes, until brewed to the desired strength. Resteep the leaves until they begin to lose their flavor.
A pale almond colored liquor has a delicate, nutty aroma. The flavor is balanced, and smooth with a light, lingering finish. Light, earthy top notes lead to nutty mid tones with a touch of umami.
Color: Pale Almond
Aroma: Delicate, Nutty
Palate: Balanced, Smooth
Finish: Light, Lingering
Top Note: Light, Earthy
Mid Note: Nutty
End Note: Umami
How to Make Puerh TeaAmount: 1 tspHot Water: 6 ozWater Temperature: 212ºRinse Leaves: 5 secondsSteep Time: 10-30 seconds
