No products in the cart.
Goldern 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
Goldern Pu-erh 7 yrs
Golden Pur-erh has been aged for six years in a dark cave in Yunnan Province. This aging process in a relatively high humidity environment has mellowed the elemental character of the tea when compared to young Pu-erh (aged about 1 year). As with wine, young Pu-erh is considered the least valuable whereas Pu-erh 5-7 years or older is more highly prized. Interestingly the taste of Pu-erh becomes more mellow with age and perhaps more acceptable to the western palate. Some consumers have recommended that Pu-erh be blended with chrysanthemum florets to make the taste more acceptable. In fact this blend can be ordered in tea houses in southern China and Hong Kong. For Kambootcha lovers – Pu-erh is the main ingredient. Goldern Pu-erh 7 yrs – Enjoy!
The leaves come from the Yunnan Dayeh variety of tea tree – which is purported to be closely related to the original tea tree of pre-glacial times. During the 1200’s the troops of Kubla Khan are said to have introduced Pu-erh to the rest of China for its medicinal value. The method of production is: The tea leaves are picked, rolled, withered in the hot sun, after which they are steamed and pressed into cakes. (This Pu-erh is broken up out of the cakes to make it easier to deal with). The steaming process generates some moisture and when compressed (without drying) into the cakes, in the course of time the tea takes on a musty and earthy character. Pu-erh that gets somewhat mouldy before it naturally dries is considered the best.
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.
