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Golden Pu-erh 7 yrs
BLACK TEA PU-ERH STYLE 50g
GRADE – Pu-erh 7 year vintage(2016)
CAFFEINE/ANTIOXIDANT LEVEL: Medium/High
Cup characteristics: Hint of mustiness with a bit of earthy character sometimes described as old or elemental. Compared to young Pu-erh this tea is quite mild.
Luxury ingredients: Black tea(Pu-erh style).
£ 14.20
In stock
PRODUCT ID: 545
Description
Golden Pu-erh 7 Yrs
Golden Pu-erh 7 yrs has aged for six years in a dark cave in Yunnan Province. This unique aging process occurs in a relatively humid environment, which mellows the tea’s elemental character compared to younger Pu-erh, typically aged for about one year. Just like fine wine, the value of Pu-erh increases with age. While young Pu-erh is considered the least valuable, teas aged five to seven years or longer are much more prized. Interestingly, as Pu-erh matures, it develops a mellower flavour that may appeal more to the Western palate.
Flavour Enhancements
Some consumers suggest blending Pu-erh with chrysanthemum florets to further enhance its taste. In fact, this popular blend is available in tea houses throughout southern China and Hong Kong. Additionally, for Kambootcha lovers, Pu-erh serves as the primary ingredient.
The Source
The leaves for Golden Pu-erh come from the Yunnan Dayeh variety of tea tree, which is believed to be closely related to the original tea tree from pre-glacial times. According to legend, during the 1200s, the troops of Kublai Khan introduced Pu-erh to the rest of China for its medicinal properties.
Production Process
The production method involves picking and rolling the tea leaves, followed by withering them in the hot sun. After this, the leaves are steamed and pressed into cakes. This Pu-erh is then broken up from the cakes for easier handling. The steaming process generates moisture, and when the tea is compressed without drying, it develops a musty and earthy character over time. Notably, Pu-erh that becomes slightly mouldy before it naturally dries is considered the finest quality.
Golden Pu-erh 7 yrs offers a rich, complex flavour profile that showcases the beauty of aged tea. Enjoy every cup!
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.
