No products in the cart.
Young Pu-erh
BLACK TEA PU-ERH STYLE 50g
GRADE – Pu-erh 3 year vintage(2020)
CAFFEINE/ANTIOXIDANT LEVEL: Medium/Medium
Region: Yunnan Province, China
Cup characteristics: A character best described as elemental. The tea leaves come from the “Dayeh” bush variety closely related to original tea tree.
Luxury ingredients: Black tea (Pu-erh style).
£ 5.70
In stock
PRODUCT ID: 530
Description
This tea is famed for its medicinal properties. 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. Pu-erh is often taken for relief of indigestion and dysentery but has also been reported very useful in the reduction of cholesterol. Kunming Medical College claims that this tea can lower cholesterol by 17 percent and triglycerides by 22 percent. A study in Japan indicated that all tea lowered cholesterol and that Pu-erh was more effective than green tea.
Other followers of Chinese tea for health’ report that Pu-erh can; cut the grease, help digestion, promote body fluid secretion, quench the thirst, invigorate the spleen and dispel alcoholic toxins. Whether this tea is effective or not for the various claims that researchers and tea drinkers make, has not been firmly established; but what is certain is that Pu-erh is rather unusual and has properties many other teas do not share.
The tea leaves are picked rolled. Withered in the hot sun, after which they are steamed and pressed into cakes. 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 moldy the before it naturally dries is considered the best. Then stored for years. As with wine, young Pu-erh is considered the least valuable whereas Pu-erh 5 years or older is more nightly prized. Interestingly the taste of Pu-erh becomes more mellow with age and perhaps more and acceptable to the western palate. For others though, this flavour will add to its aura of wonder and seem fitting in a lea prized for its medicinal properties in the teapot.
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.
