EN
Pu-erh is a special kind of Chinese tea that has been made in China for many centuries. The tea goes through an additional stage of gentle fermentation and is then aged. The best examples of pu-erh can age for decades.
The homeland of pu-erh is Yunnan province. It is a tea with a rich flavor, known for its depth and its ability to change over time, much like aged wine. It is often brewed several times in a row.
Characteristics
- Type: pu-erh (aged tea)
- Country and region: China, Yunnan province
- Processing: fermentation and aging
- Flavor: rich, deep, earthy
- Infusions: stands up to several infusions
Aroma and Taste
Dry leaf: dark leaf with an earthy scent.
Infusion: rich and expressive, with woody, earthy, mushroom and oak notes.
Aftertaste: smooth, dense and long.
Why You'll Love It
Pu-erh is loved for its expressive character and many infusions. A good fit for those who prefer a rich flavor, and it goes well with food as well as on its own.
How to Brew
Gongfu brewing (short infusions):
- Vessel: Yixing teapot or gaiwan, 6–7 g of tea.
- Water: 95 °C; discard the first infusion (the rinse).
- Infusions of 10–15 s, gradually increasing the time.
Western-style brewing (teapot):
- 3 g of tea per 200 ml of water at 95 °C (soft water is preferable).
- Steep for 3–7 min.
Storage
Store in a tightly closed pack in a dry, cool place, away from moisture, direct light and strong odors.