Pu-erh Pie green tea - Guangnan
Light hints of cask musk are evident. Green pu-erh is relatively new but very popular! In China pu-erh is consumed during meals as it breaks down fats in the food.
We thought you would like to know how this puerh is made.
1. On the high mountain tea plantations of Yunnan Province in China, the tea pluckers deftly take new 7 day old growth or the top two leaves and a bud. (This is the most succulent part of the tea bush).
2. Following natural withering the tea is quickly heated to neutralize the enzymes in the leaf to stop fermentation.
3. The leaves are then rolled to give the leaf a beautiful shape and then dried.
4. After drying, the tea is piled onto a very large table around which sit about 20 people. These people hand sort the finished leaf to ensure absolutely no tea leaf that is not at its peak could possibly get into the future puerh and lower the final quality.
5. In the next stage the tea is steamed once again to make it soft and pliable for the forming stage.
6. About 357 grams of lightly damp tea is specially formed under pressure.
7. It is then placed on racks and dried during the next 5 to 7 days at 45 degrees Celsius. The internal moisture in the “paddy” continues to ferment adding depth and body to the already distinctive character.
In China, puerh is highly prized for its health properties. It is often consumed with meals as it is felt this tea helps break down fat in the food being consumed and assists in digestion. Puerh is often collected by aficionados, in fact some puerh beeng cha have been sold for more than usd $30,000 each.
This Pu-erh is a Raw Pu-erh (Puerh Sheng, Non-Fermented Tea.) For the most part our green and white tea pu-erhs are raw pu-erh and our black tea pu-erhs are ripe pu-erh (Puerh Shu, Fermented Tea.)
Luxury Ingredients: Green tea (Pu-Erh style)
Small Batch Blended and Packed in: Canada
Tea(s) From: China
Region(s): Yunnan Province
Antioxidant Level: Low
Caffeine Content: Low
Shelf Life: 50 years.
HOT TEA BREWING RECOMMENDATIONS:
AMOUNT TO USE: Break tea apart and put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260 ml of water in the teapot. Pour freshly boiled water over tea.
BREWING RECOMMENDATIONS: Steep 3-7 minutes. Milk and sugar are not recommended.
IDEAL BREWING TEMPERATURE: 100ºC/212ºF. Minimum Brewing Temperature: 90ºC/194ºF
ICED TEA PREPARATION RECOMMENDATIONS:
AMOUNT TO USE: To make 1 L/1 QT, break tea apart and put 6 slightly heaping teaspoons of loose tea into a teapot. Pour 1¼ cups/315ml of boiling water over tea.
BREWING RECOMMENDATIONS: Steep 5 minutes. Fill a serving pitcher 1/4 full with cold water. Pour tea into serving pitcher straining the tea. Add ice, top-up with cold water, garnish and sweeten to taste.
IDEAL BREWING TEMPERATURE: 100ºC/212ºF. Minimum Brewing Temperature: 90ºC/194ºF.
RECOMMENDATION FOR SEPARATION: We recommend the use of our ‘Pu-Erh knife’
RECOMMENDATION FOR MEASURING: We recommend the use of our ‘1 Cup of Perfect Tea’
measuring spoon for best