This classic, compressed style of Pu-erh tea has
a rich history stretching back centuries, when tea
artisans in southwestern China and Southeast
Asia produced Pu-erh teas that were pressed into
bricks, cakes and tuo cha ("bowl tea") shapes
durable enough for transport. This tea was
traded by mule caravan across the "Ancient Tea &
Horse Routes" to Tibet and Mongolia, where it
became integral to local food cultures as an
after-meal digestif and wellness tea. Pu-erh tea
became a household staple used as a form of
currency to trade for horses and salt.
Tasting Notes: Traditional style Pu-erh with a robust, soothing flavor and sweet notes of dark mocha
Ingredients: Organic and Fair Trade Certified™ pu-erh tea.
Additional Info: Pu-erh tea has an ancient past
originating in Yunnan, China millennia
ago. This rare, rich tasting tea is
treasured as a healthful, energizing tonic.
Its deep, smooth flavor is created
through an artisanal pile fermentation
process that transforms sun-dried green
tea into ripened, full-bodied Pu-erh tea.
This tea originates in Yunnan Province, China. Explore the geography of Yunnan below. Notice the diverse landscapes, ranging from the Himalayan foothills in the northwest to lush subtropical rainforests in the south. View Yunnan Tea Origin Map in a larger map
Guywan Brewing Guidelines:
Water Temperature: 212°F (boiling)
Leaf to Water Ratio: Use one piece in the guywan
Steep Times: First fill the guywan with hot water, then immediately decant to warm and rinse the tea. 1st infusion 1 minute, 2nd infusion 20 seconds, 3rd infusion 50 seconds, subsequent infusions about 2 minutes
Guywan Brewing from Rishi Tea on Vimeo. Standard Brewing Guidelines:
Water: 212°F (boiling)
Leaf to Water Ratio: 1 piece per 8 ounces
Steep Time: 5 minutes (1st infusion), 6 minutes (2nd infusion)
We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.
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