Puer Shu (ripe) Qiao Mu Tea is mainly made from the large-leaf tea type typical of the high mountains of Yunnan, China. It is a traditional tea processed after fermentation. The carefully selected leaves ensure a very pleasant, delicate taste with a strong earthy flavour. The colour of the tea is dark brown.
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Place of origin
After harvesting, the leaves of Puer Shu (ripe) Qiao Mu Tea are left to wither in the sun for a certain amount of time depending on the producer before going through the ‘green killing’ stage which is very similar to that used to produce green tea.
In this case, however, the leaves are heated in the iron wok with a lower temperature than the usual standards for a green tea so it is possible to preserve some enzymes capable of changing the the taste of the tea through the time.
Once cooked, the leaves are taken in large quantities and stacked to form large piles.
The vegetable mass thus arranged is then moistened and covered with cloths in order to retain heat and to start the fermentation process. Here the producer will have to wisely move the leaves and slightly wet them as he/she goes along in order to make the fermentation progress in a constant way and to distribute it as evenly as possible.
Once this process is completed, which can last from 20 to 70 days, the leaves are spread and left in contact with air so that the microorganisms responsible for the fermentation dry up and die leaving the finished product. Once here, one can (eventually) proceed to press the puer in order to give it the best conditions to be transported and aged.
To press the leaves, the producer exposes a certain quantity of the product to a strong steam jet for few seconds in order softened the vegetal mass and then wrap all up in a kind of sock or sac to imprint the final, usually discoid, form.
To maintain the desired shape the sac is put under an heavy stones for several hours or under a mechanical press while the leaves loose the residual moisture caused by the steam in the previous phase.
Preparation of Puer Shu (ripe) Qiao Mu Tea
We highly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation it is possible to use 6.5 grams of leaves (about 5 teaspoons) in a gaiwan of about 100 ml (3.4 fl.oz.) in order to obtain more infusions with different tastes.
After a quick rinsing of the leaves in water at 100°C (212°F) a first infusion of 20 seconds can be done and, after that, keeping the water at the same temperature, it can be done increasing each time the time of 5 seconds compared to the previous infusion (20 – 25 – 30…)
This tea has a longevity of about 7 infusions.
To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 100°C water for a steeping time of one minute and a half.
The tea can be filtered for easier tasting and also the above brewing times are purely indicative so can be adjusted according to personal taste.
Store in a cool, dry place away from direct sunlight.