Friday June 10, 2011
1st Steep of the Day
Opened a Vintage 2003 Pu-er from Tao Of Tea
Steeped 2 Pots of the OLD TREE Pu-er
The Dry Leaves are LARGE FULL LEAF TEA
The Dry Smell Is Earthy and Musty
The 1st Pot was Steeped a 2 Min. Flat in Boiling Water
This Pot was Golden Brown In Color
“Aged” somewhat Vintage Like in Smell
Taste was Bold with Slightly Bitter afterbite.
The Liquor was Sweetend with 2 teaspoons of Sugar
A VERY GOOD and Pleasent 1st Brew.
2nd Pot was Better and Less Bitter. No wonder I
Keep on Steepin
2003 Nuevo Pu-er Bing Cha
Pu-erh White Blend by The Tao of Tea
100% Organic
2003 ‘Nuevo’ (Bing Cha)
Bing Cha SelectionsOrigin: Southern Yunnan, China
Introduction: Made from old growth, wild tea trees of Jing Mai mountain in Southern Yunnan. Many of these tea trees are several hundred years old. Comprised mainly of the mature, full leaves (some with silvery down hair) leaves that are sun-withered, hand-kneaded, wood fired-wok-roasted, steamed and then shaped into round cakes. The leaves are more oxidized than our ‘Raw’ beencha. The shaping of the cakes is done by packing the steamed leaves into cloth bags and placing them under a stone mold. The tea makers then stand on these molds, applying their weight and a rotational force to provide a round shape. Nuevo is ready to be drunk and enjoyed. Clay jars are ideal for storage, as they allow the leaves to ‘breathe’ and mature.
Size: 7.5 inch diameter
Weight: 357 grams
Servings per cake: 60Flavor Profile: Bittersweet, lingering aftertaste.
Ingredients: 100% Organic Puer Tea Leaves
Certified Organic by: Quality Assurance International (QAI)Brewing Suggestions
Water Temp 180’ F
Quantity of Leaf (2 tsp / 8oz water)
Steep Time 2-3 (minutes) InfusionsYounger, greener pu-ers require a steeping method similar to other Chinese green teas using slightly cooler water and shorter infusions to avoid bitterness. We recommend infusing two teaspoon of leaf per 8 ounces to 180 F water for 3 minutes. Raw Beencha should provide at least 3 to 4 good infusions. In the case of pressed pu-er, it is also helpful to gently separate the individual leaves from the brick
