No products in the cart.
White Pu-Erh – Wenshan
FORMED TEA 400gr
GRADE(S): Compressed OP (Orange Pekoe)
ANTIOXIDANT LEVEL/CAFFEINE LEVEL: Low / Low
REGION(S): Yunnan Province, China
CUP CHARACTERISTICS: Delightful astringency and body with light creamy nut notes.
Ingredients: White tea (Pu-Erh style) 2018
£ 75.00
In stock
PRODUCT ID: 574
Description
White Pu-Erh – Wenshan: A Modern Delight
With a 5,000-year-old tradition like tea, any new development creates excitement. While Pu-erh teas have been cherished for centuries, white Pu-erh emerged in marketable quantities only around 2000. This was significant news! Before then, white teas were so scarce that experimenting with them seemed impossible. Limited production meant that only a select few, like government officials or affluent tea enthusiasts in Hong Kong and Macau, could savor them. However, the democratization of the Chinese economy led to a rise in living standards and an increased interest in rare specialty teas. Now, while many of these teas are primarily produced for the internal market, white Pu-erh occasionally finds its way to the West.
The Art of Production
Crafting white Pu-erh is an artisanal process. Experts hand-select the buds and top leaves from broad-leafed white tea plants. The harvested leaves are then meticulously sorted for perfect color and form. Following this, the tea undergoes a mild fermentation and is hand-sorted again. Yes, you read that correctly—fermented white tea! To qualify as Pu-erh, even traditionally unfermented teas must undergo a fermentation process. According to Yunnan Province’s Bureau of Standard Measurement, Pu-erh teas are defined as “products fermented from green tea of big tea leaves picked within Yunnan Province.”
Once fermentation is complete, the tea is pressed into traditional Pu-erh molds, steamed, packaged, and stored. The result is a superb cup of White Pu-Erh—Wenshan, which weaves together layers of sweetness, earthy musk, damp moss, and subtle orchid, finishing lightly and lingering delightfully. This tea truly belongs in the life-altering category!
Aging Potential
Like fine wines, white Pu-erh can be aged for years. As it ages, the tea continues to ferment, reacting to its environment and developing new characteristics. Since large-scale production of white Pu-erh is relatively recent, it lacks a vintage history. However, many tea experts believe that it will age gracefully, evolving a sweet, noble, and musty character.
Enjoying White Pu-Erh Today
You can enjoy White Pu-Erh now without hesitation. In fact, it’s often recommended for new Pu-erh drinkers due to its mild flavor. So, break off a piece, brew a pot, and immerse yourself in the delightful world of White Pu-Erh – Wenshan!
Brewing loose leaf or pieces of a Pu-erh cake in a gaiwan over multiple steepings allows you to experience the flavor at different stages in the extraction process. Starting with a light flavor and cup color, then developing into a dark and rich experience, watch how the tea evolves and until it reaches its full extraction.
- Bring fresh, filtered water to a boil about 100 C°.
- Place 1 tablespoon of loose leaf Pu-erh or Pu-erh cake directly into your gaiwan.
- Fill the gaiwan with hot water, allowing the leaves to sit for no more than 5 seconds, then discard the water. We refer to this first steeping as the rinse. This removes unwanted smaller leaf particles and facilitates further extraction in later steeps.
- Once again, fill the gaiwan with 100 C° water, pouring directly over the leaves. Wait approximately 10-20 seconds, then pour the tea through a strainer into the glass pot. Next, pour tea into the tea cups from the glass pot. This will ensure that each individual is experiencing the same flavor in each pour.
- Continue steeps as many times as you like, adding 5-10 seconds to each. As time passes, look to see the evolution of the leaf and the deepening of the liquor colour. Most importantly pay attention to the changing flavour with each steep. Once the strength of the tea no longer comes through, the leaves have been fully extracted.
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.
