Golden Pu erh

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by Alaina
Average preparation
170 °F / 76 °C 3 min, 0 sec

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3 Tasting Notes View all

From The Tao of Tea

Native Name: Shou Pu Er Cha

Origin: China

Introduction: A dark, refined, small leaf Puer. Rich, earthy aroma and a very smooth, lingering taste.

Ingredients: 100% Organic Puer Leaves

Certified Organic by: Quality Assurance International (QAI)

Dark, cooked pu-er are characterized by their rich, earthy smoothness and require higher temperature water to infuse. Their unique lack of astringency keep them from over-steeping and make them ideal for long, low-maintenance infusions and steeping Chinese style in a cup or pot.
We recommend one teaspoon of leaf per 8 ounce cup (two teaspoons for large, loose leaf), rinse the tea briefly with hot water then steep with 190 to 200 F water for 2 to 3 minutes. This should provide at least 3 to 4 good infusions, although some pu-er will give many more.

To enjoy the tea “Chinese style”, merely place a few leaves at the bottom of a cup or teapot, add hot water, and cover. After a couple minutes or so the leaf will infuse and sink to the bottom of the vessel allowing you to drink or pour from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.

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3 Tasting Notes

51
5 tasting notes

Short, not overly hot steep (office semi-hot water dispenser + afternoon need for tea led to an immediate quaffing) created a very mellow and only slightly ah, aromatic brew. This was my first try with Pu Erh and first try with Tao of Tea, and so far the impression was … utterly neutral.

That’s right, this note is to say that this tea had nothing of note. Tomorrow, I try a longer steep with more leaves!

Preparation
170 °F / 76 °C 3 min, 0 sec

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My roommate loves this stuff and brews it by the vatful. It is certainly very distinctive: sort of like walking through an old-growth forest and burying your nose deep in the rich loam. (At least, what I imagine this would be like. I have never actually done this.) Sometimes I like it plain, more often I add honey to mine. Surprisingly good iced as well.

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