Puer shu in loose leaf 2010

Puer shu in loose leaf 2010

made and aged in Yunnan, it infuses into a delicious tea, which has a smooth, earthy, unique flavor and dark brown color. This tea has a wide range of benefits and is renowned for general well-being. It makes a deep red infusion with a fragrant sweet and woody aroma, and a delicate earthy depth with complex floral notes and a lingering hint of honeysuckle on the finish.

Place of origin

Simao, Puer, Yunnan, China.

Production

Puer shu loose leaf tea 2010 Harvested in July 2010 by hand from ancient tea trees, Puer is a microbiologically fermented tea obtained through the action of microorganisms present on the leaves at the time of harvest. It is thus truly a fermented tea by natural process and without complete oxidation, thanks to the almost immediate breakdown of enzymes by drying the leaves in a wok. The precision, care and love with which all steps in the preparation of Puer tea are carefully carried out give this brew its distinctive aroma and flavor, quite different from so-called Western black teas.

Ingredients: aged tea.

Discover all the benefits of puer tea.

How to prepare Puer Shu Leaf Tea 2010

Usually Puer shu Tea in 2010 loose leaf is served Gong Fu style, with accessories in Yixing or gaiwan. The optimum infusion temperature is about 95° C for lower quality Puer and 85-89° C for good, mature, raw Puer. The tea is steeped for 12 to 30 seconds in the first infusions, increasing from 2 to 10 minutes in the last infusions. The prolonged steeping sometimes used in the West can produce dark, bitter and unpleasant infusions. When the traditional Gong Fu method is used, the quality of aged Puer can produce many more infusions, with different shades of flavor.

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