er initially only to pave the way to its sweeter, tasty true taste. The raw products of pu-erh tea are divided into eleven grades, from superfine to grade 1, and after that from there to grade 10. The tea farmers choose the first batch of fresh leaves for these teas around the Qingming Festival, then from this batch picked the best delegates be made into that year’s zodiac tea, which not just tastes good however also transforms as time goes on. The aroma, taste, and liquor of different grades will show different characteristics: for instance, a higher grade will taste smoother and have a richer, greater scent, while the coarser, older lower-grades bring a mellower, sweeter taste, and can withstand more steeps. So, we ought to not arbitrarily disregard those of a lower grade. The raw material is of the very first spring, very first grade pu-erh product, most of it being one bud with one leaf.
This Yunnan Organic Ripened Loose Pu Erh Tea from teabeau utilizes material of grade 3, with the “one bud, two leaves” style accounting for more than 50% of the tea. The liquor after brewing is a reddish-yellow color, a little turbid, however not too strong even with a long brewing time. Considering that it is a young 2016 tea, the dry leaves will retain some seafood-like pile-fermentation odor, however this will disappear after an amount of time. It does not have the strong, bitter taste of other brand-new raw pu-erh teas, and its liquid is sweet and tender with a strong nectar flavor, somewhat bitt
Yunnan Organic Ripened Loose Pu Erh Tea
- The aged the much better
- Store in cool, dry location away from sunlight; keep aerated
- Low caffeine (less than 10% of a cup of coffee).
- Tuanjie Dazhai Tea Base.
- Yunnan large-leaf tea bush types.
- Smooth with sucrose-like sweet taste and strong Pu-erh tasting.
- Deep red and a little turbid.
- Sucrose-like sweetness.
- Coarse strips with some stalks and general color is similar to flaxen.
- One bud with 2 leaves.
- Cangyuan County, Lincang City, Yunnan Province, China.
Recommend Developing Technique
Teacup: 12oz/ 355ml
203 ℉/ 95 ℃.
Developing time: 3 – 5 mins.
Chinese Gongfu Method.
Gaiwan: 3.8 oz/ 110ml.
203 ℉/ 95 ℃.
12 steeps: rinse, 10s,15 s,20 s,20 s,20 s,30 s,40 s,50 s,60 s,70 s,90 s,120 s.
Rinse time is around 5 seconds.