Yunnan Shou Pu-Erh Cake 357 gram
I consider Pu-erh as a workhorse of teas due to the microbial benefits it produces. Often after a meal I'll partake in a hot cuppa of Pu-erh for its rich taste and to help settle my stomach. For more information regarding this please see the description section. This tea is not for beginners and often requires an acquired taste. But, once you become familiar with its unique taste, it becomes a friend for life.
A full bodied shou Pu-erh with a rich flavor of soft earthy notes ending with subtle sweetness pressed into a 357 gram tea cake. Pu-erh tea is the most famous dark tea in China which is a fermented tea produced in Yunnan province. Break off a piece of the tea cake about 4-6 grams for a great cuppa. There is an art to perfecting how to separate a tea cake without breaking the leaves. Videos are available on the internet on the art of breaking the tea cake and are quite interesting. These cakes are aged over 2 years.
In China, Pu-erh is considered a “dark” tea and is in it’s own tea category. These teas are made in the Chinese provinces of Hunan, Hubei, Anhui, Sichuan, Guangxi and Yunnan. Pu-erh from Yunnan is the most well-known dark tea.
Dark teas are a unique type of tea. The leaves are fermented to develop their characteristic flavors, dark colored liquor and unique aromas. Once the leaves are plucked, they are withered in the sun and then de-enzymed. The leaves go through a rolling and shaping process either by hand or machine.Then the leaves are set out to dry. Traditionally done in the sun, but now is done in temperature and moisture controlled rooms. At the end of this process, the leaves are called “mao cha” or rough tea.
Mao cha can be treated two ways, shou or sheng.
- Sheng Pu-erh, also known as green, raw or uncooked puerh, are pressed or left as loose leaves then packaged and set in storage to age and ferment naturally.
- Shou Pu-erh also known as cooked or ripe. These leaves are moistened and then covered to go through an accelerated fermentation process called ‘wo dui’ (wet + piled in layers), encouraging microbes, known to assist with digestion. After that process, which may last several months, they are packaged as loose leaf teas or may be pressed in cakes.
The fermentation process gives Pu-erh a unique flavor and health benefits not present in other forms of tea.
(1 1/2 tsp (6 gr) to 6-8 oz water)
5 minutes @ 212℉
Number of Western Infusions: 3
(1 1/2 tsp (6 gr) to 3 oz water)
10 secs @ 212℉, add 3-4 seconds to each infusion.
Number of Eastern Infusions: 8