PU'ER TEAS
Pu'er is a unique delicacy; teas from the Yunnan region of China are compressed into cake, brick, tuo, or melon forms, both while still green and after complete oxidation. They are then allowed to age with the help of microorganisms native to the region, fermenting like wine or cheese.
The result is an exceptionally smooth, earthy and deeply flavorful tea which is prized for its quality and medicinal properties, and possesses all of the subtleties and appreciable qualities of the finest of wines. They are known for their robust color, fragrance, and taste, a rich, earthy flavor good for multiple steepings. It's best to rinse the tea leaves with boiling water for just a few seconds before brewing to remove tea dust.
The result is an exceptionally smooth, earthy and deeply flavorful tea which is prized for its quality and medicinal properties, and possesses all of the subtleties and appreciable qualities of the finest of wines. They are known for their robust color, fragrance, and taste, a rich, earthy flavor good for multiple steepings. It's best to rinse the tea leaves with boiling water for just a few seconds before brewing to remove tea dust.
Palatable, soft, and exceptionally smooth with a distinct fruitiness. | A brisk and earthy flavor, with a smooth, creamy finish. Reminiscent of a fine Ceylon tea. | Full round and smooth, with a creamy texture, even at this young age. A house favorite. |
A wonderfully aromatic Pu'er! Nutty, fresh, full, smooth, and creamy. | Wonderfully full flavored, with a rich mellow complexity. | Robust with a lightly sweet and earthy flavor and mild seashore aroma. Processed in 2008. |
Large, sun-dried leaves and stems. Good balance between sweet and smokey flavors. | Large leaf, lightly smoky and mild with all of the complex depth you would expect from a traditional Pu'er. Nice clear liquor. | Small, tan–brown leaves with a nutty and lightly earthy flavor. A rich and warming taste. A good everyday cup of Pu'er. |
Classic Pu'er taste in a Mini Tuo. Steeps four to five times. | Cooked leaves, scented with chrysanthemum flowers for a sweet and smooth floral brew. |
