Loose Leaf Pu-Erh
Pu-Erh is known as a tea with a really strong and unique taste. The homeland of Pu-Erh tea is a huge area on the eastern border of the Tibetan plateau, in China.
The specialty of Pu-Erh tea production lies in the “maturity” of the tea leaves. Nowadays, this state of tea leaves is obtained using the post-fermentation method. That’s why the taste obtained is so deep and bitter.
Today in the Vietnamese highlands, there are many plantations of Pu-Erh. Vietnamese really love that tea and often drink it in the mornings.
Pu-Erh from the Sense Asia Premium tea collection is a loose-leaf tea. It means that it has a balanced taste and conveys the taste of the tea plant which it was made from.
Prunes, dried fruits.
Robust, earthy aroma with ahint of dried pinewood. Bright Pu-Erh taste with delicate caramel aftertaste. Second and further steps are more delicate and flavorful with more noticeable caramel taste.
How to brew?
For a classical method of brewing tea, use a porcelain teapot. Porcelain retains warmth better and lets a full flavour develop.
Boiling water is the best decision for brewing Pu-Erh. High level of temperature opens the fullness of taste and provides a feeling of sweet creamy notes of milk oolong.
- Warm up the teapot before brewing tea;
- Put 2 tablespoon in the pot (7 g.);
- Pour over water with a temperature 96+°C;
- Wait for 5 min and try it.
The authentic method involves brewing several times. This way you can taste fresh notes of tea better and feel a fullness of taste.
For this method of brewing,you need a gaiwan, a lidded bowl without handles. A gaiwan is good because they allow you to infuse the tea several times and enjoy your drink even longer. You can also use a teapot.
- Warm up a teapot/gaiwan before brewing tea;
- Put 5 g of the tea in the pot/gaiwan;
- First brewing: rinse the tea with water (96+°C);
- Second and third brewings last about 20–40 seconds each.
- The fourth and fifth brewings should take 90 and 120 seconds.
Loc Tan, Lam Dong Province, Central Highlands of Vietnam. Many sorts of tea trees grow here due to a perfect climate condition. Specialness of tea trees from that region is a huge size of tea leaves which promotes saturate taste of tea.