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Creme Brulee Pu-erh
FLAVOURITE BLACK PU-ERH STYLE 50g
GRADE – Pu-erh 2 year vintage(2020)
CAFFEINE/ANTIOXIDANT LEVEL: Medium/Low
Cup characteristics: Toasty caramel and lightly sweet. Excellent dessert – like finish. Prepare yourself for what we believe might just be a contender for the world’s most extraordinary Pu-erh. DELICIOUS!
Luxury ingredients: Black tea(Pu-erh style),Coffee pieces, Calendula + Sunflower petals, Natural flavours.
£ 6.20
In stock
PRODUCT ID: 539
Description
Creme Brulee Pu-erh
Orlando, Florida is known for many things: Disney…Universal Studios…Crème Brulee… Wait? Crème Brulee? Isn’t that French? The answer is yes, crème brulee, the custard treat with crispy burnt crust originated in France. That said, in 2005, students from the Orlando Culinary Academy’s Cordon Bleu Program created the world’s largest crème brulee, weighing no less than 1,599.96 lbs / 725.72 kg. (As verified by the Guinness Book of World Records.)
Dessert anyone? While we agree that a crème brulee weighing as much as a truck is quite a feat, we hope you’ll agree that crème brulee scented Pu-erh with coffee is equally as impressive, albeit on a much smaller scale. What makes it so impressive? For starters, Pu-erh itself is a remarkable tea. Known as a fermented, dark tea, Puerh is produced in China’s Yunnan Province through a process in which fresh tea leaves are withered (dried) in the sun, pan-fired to stop oxidation, then rolled, rubbed and pressed. Then, there is the fact that this tea contains bits of coffee, a fabulous innovation that helps bring out the tea’s earthy character.
When you raise this mouth-watering blend to your lips, the first thing you’ll notice is that very character, woven with sweet tones of toffee and nutty coffee notes, all blending to create a flavor mélange you’ll come back for time and again repair yourself for what we believe might just be a contender for the world’s most extraordinary Pu-erh. Delicious. Why should you be drinking Pu-erh? For centuries, fermented teas have been recommended by practitioners of Chinese Medicine to aid digestion, break down fat in the body, treat arteriosclerosis, and more. Try now Creme Brulee Pu-erh – Enjoy!
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk & sugar to taste. Ideal Brewing Temperature: 100ºC/212ºF
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
(Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
