I want to say that I am a die-hard pu-er lover. This one unfortunately was mediocre at best. Tasted like plain old black tea to me. :(
Award- Winning Tea for Hot cup 2011 (The North American Tea Championship), is an independent competition, judged by professional cuppers, to distinguish the highest quality & best tasting teas commercially available in the North American Marketplace.
This imperial grade dark Shu Pu-er tea has an espresso-like charachter, smooth body and robust finish. This fermented Pu-er tea is made with green leaves picked in 2008 and aged prior to fermentation.Imperial Shu Pu-er is made from the young buds and leaves of mature tea bushes.
We recommended drink Pu-er tea after big meal or BBQ food. Drinking Pu-er teas may help soothe the stomach and digestive system, may help lower your cholesterol, and also may helps in weight-loss efforts by increasing the metabolism.
Region Yunnan Province, China
Appearance Features of shape: Small twisted dark brown leaves.
Aroma Deep, Pure earthy and woody aroma.
Taste The color of soup is red and clear, Rich, strong, smooth and mellow taste.
Ingredients Pu-er Tea
Warm up the tea ware before steeping. Rinse the leaves: Pour some hot water in the Gaiwan/Yixing Teapot, swish the leaves around a bit, and pour the water off. It really brings out the roasted smell and flavor of the tea. Then begin your infusion using the recommended directions. Gaiwan/Yixing Teapot: Use about 5g (2 teaspoons) each time ; Steep at 93°c (200°F) to 100°c (212°F) water for 50,20,20,30 second for the first four brewing; then the later is about 1 to 3 minutes. You can steep more than 9 times. All the information is based on our tea sommelier’s testing. You can change the steep time according to your personal favor but any water temperature alternation is strongly not recommended.
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