Pu-Erh Pie Black Tea - Kunming (400g = 14oz)
Item# Pu-ErhPieBlackTea-Kunming400g-14oz
$34.99
Availability: In Stock

Description

Pu-Erh Pie Black Tea - Kunming

Country of Origin: China
Region: Yunnan Province
Shipping Port: Shenzen
Grade: Pu-Erh
Altitude: 1500 - 4900 feet above sea level
Manufacture Type: Black Pu-erh
Cup Characteristics: Elemental with earthly motes- typical of a Black Pu-Erh. Mellows with age. Antioxidant / Caffeine Level: Medium / Medium
Infusion: Very dark. Luxury Ingredients: Black tea (Pu-Erh style)
Antioxidant Level: Low
Caffeine Content: Medium
Shelf Life: 50 years.

Information:
Production of Puerh can be traced back to the Tang Dynasty (618-907). The exotic offering was first written about in the ancient treatise, “Book on Barbarians” published after a visit to ancient Yunnan province by a Tang government official. (Evidently the Imperialists didn‟t think too highly of the province‟s early inhabitants.) In it he writes, “The tea is yielded from the mountains beyond Yinsheng City and picked from scattered trees without processing. Barbarians of Mangshe drink tea by cooking it with pepper, ginger and cassia.” While this form of Puerh was certainly different from the Puerh cakes more commonly known in today‟s world, archaeological records indicate that the same style of specialized leaf fermentation was being implemented, so the classification fits. Which leads to the question. What exactly is Puerh? Among experts, this is a topic of fierce debate. Historically, confusion stems from the fact that Puerh tea is named after Puerh City, one of Yunnan‟s old tea trading hubs. Normally, most Chinese teas are named after the various leaf styles, towns or gardens where they were produced. At the zenith of Puerh City‟s dominance over the regional tea trade, all tea traded there was called Puerh no matter what the style or origin. For centuries, this raised questions amongst connoisseurs and purists throughout China. In order to dispel the confusion, in 2003 the Bureau of Standard Measurement of Yunnan Province defined Puerh as “products fermented from green tea of big tea leaves picked within Yunnan province.” This in itself is still quite a broad definition, so we‟ll try to break it down for you. There are two types of tea we in the West commonly know as Puerh. Raw Puerh (Sheng tea) and Ripe Puerh (Shou tea). The difference is in the aging process. Raw Puerhs are typically fermented very slowly by being stored in cellars and aged for up to 25 years. These teas, typically priced well out of range of the average tea lover, usually reside in the collections of exceptionally wealthy Chinese tea aficionados – their presence on the international markets is incredibly rare. Raw Puerh vintages are characterized by warm tones of earth, damp moss and oak that shift and shape during the aging process. On the other side of the coin is Ripe Puerh, processed according to a method developed at the Kunming tea factory in 1973. The Kunming factory devised the method in an effort to make Puerh teas available to ordinary tea drinkers in China. When making Ripe Puerh, the tea is fermented over a matter of weeks under heavy wet blankets. During fermentation, the tea develops characteristics very similar to that of aged Puerh. The leaf is then pressed into a cake-like form, wrapped, dated and shipped to market. Black Puerh, as we are offering it here, is a unique variation on the typically green product. Prior to blanket fermentation, the leaf is pre-fermented using heat. Like its raw cousin, the cup is wonderfully rich with deep notes of earth, malt and gentle musk. A fabulous cup from one of Yunnan‟s top Puerh producers.

Hot tea brewing method:
Bring filtered or freshly drawn cold water to a rolling boil. Break tea apart and 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 and sugar to taste.

SERVING THIS AS ICED TEA IS GENERALLY NOT RECOMMENDED. HOWEVER, SHOULD YOU WISH TO BREW IT ANYWAY, PLEASE FOLLOW THE INSTRUCTIONS BELOW:
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Break tea apart and 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. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh 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.)

Iced tea brewing method (Individual Serving): Break tea apart and 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. 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 fresh 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!)

RECOMMENDATION FOR SEPARATION: We recommend the use of our ‘Pu-Erh knife’ for best results

RECOMMENDATION FOR MEASURING: We recommend the use of our ‘1 Cup of Perfect Tea’ measuring spoon for best results

ANTIOXIDANT BENEFIT: More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and the more tea or rooibos that is used, the greater the antioxidant benefit.

FOOD SAFETY ADVISORY: 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.

Ideal Brewing Temperature: 100ºC/212ºF. Minimum Brewing Temperature: 90ºC/194ºF.